Variety Pack Popsicles
Submitted by spanksalot45
Five homemade popsicle recipes for kids in one variety pack. Creamsicles, chocolate yogurt pops, watermelon ices, snow cones, and Polynesian apricot-pineapple pops.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
4 hrsFive popsicle recipes for the price of one. This kid-friendly variety pack runs the gamut: peach Creamsicles whipped with heavy cream, chocolate yogurt pops with cocoa or carob, watermelon-orange juice ices, frozen-juice snow cones, and a Polynesian apricot-pineapple gelatin pop you’d find in a tiki bar reduced for the under-twelve set.
The blender does most of the work. Each variation is essentially blend, pour, freeze. The Polynesian recipe needs gelatin softened in milk for a minute before blending; the Creamsicles want the cream whipped first to thicken before fruit goes in.
The snow cone trick is the real keeper. Freeze juice in ice cube trays, then pulse the cubes in the blender until snowy. Kids can serve themselves and you can stash a giant container of the stuff in the freezer all summer.
Use silicone molds for easy release, or paper Dixie cups with sticks pushed through plastic wrap for the old-school playground vibe.
Kitchen Tips
- Freeze at least 4 hours, ideally overnight. Half-frozen pops fall off the stick when un-molded.
- Run molds under warm water for 5 seconds to release. Don’t pull cold; you’ll snap the sticks.
- For the chocolate pops, use full-fat yogurt. Low-fat freezes too icy and crunchy.
- Add a teaspoon of corn syrup to any of the mixtures to lighten texture. The non-freezing sugar prevents rock-hard pops without a noticeable taste.
Variations
- Layer two flavors in each mold, freezing the first layer 30 minutes before pouring the second, for striped pops.
- Drop a fresh berry, blueberry, or piece of pineapple into each mold before pouring liquid in for fun fruit-suspended pops.
- Use coconut milk instead of dairy in the chocolate or Polynesian recipes for a tropical, dairy-free version.
Ingredients
Directions
Whir in a blender.
Pour into molds, insert sticks, and freeze.
Polynesian popsicles: 1 cup skim milk 1 envelope unflavored gelatin ½ cup honey or sugar 1 egg white 1¼ cups apricot nectar or canned pineapple juice popsicle sticks and cups Pour milk into blender and add gelatin.
Let soften for one minute before adding the rest of the ingredients to whip.
Pour into molds, insert sticks, and freeze.
Creamsicles: 1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and pitted 1 cup heavy cream 1 teaspoon sugar or honey (optional) popsicle sticks and cups Whip cream in a blender for 30 to 45 seconds.
Add peaches and honey.
Whir until smooth.
Pour into molds, insert sticks, and freeze.
Chocolate pops: 1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp brown sugar or honey popsicle sticks and cups Liquify in a blender, pour into molds, insert popsicle sticks, and freeze.
Keep-on-hand snow cones: Freeze orange juice (or any other flavored juice) in ice cube trays, Pop frozen juice cubes in a plastic bag to store.
Put three to six of these cubes at a time in a blender.
Turn blender on and off until cubes reach snowy consistency.
Pile into a cup to serve.
The whole batch blended at once will keep its carnival consistency stored in a container in the freezer.
Kids can serve themselves.
Adding a little water makes it a “slush".
Even kids who don’t care for orange juice like it this way.
Watermelon popsicles: 1 cup seedless watermelon chunks 1 cup orange juice 1 cup water popsicle sticks and cups Blend these ingredients into a blender, pour into molds, insert sticks, and freeze.
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