Foodie Favorites: Have an Ice Pop

It’s hot. Unless you live in the Southern hemisphere, I doubt I had to tell you that. I’ve been craving ice cream pretty much every day for the past two weeks, but I’m not supposed to eat it. This was leaving me not only hot, but cranky too. And it got me thinking about ice pops.

When was the last time you made an ice pop? I definitely hadn’t produced the homemade frozen treat since I was a little kid. We used to just pour in whatever bottled juice we had in the fridge, which never yielded a very exciting pop; I preferred other (and undoubtedly less healthy) desserts at the time. But this heat wave inspired me to put my adult culinary prowess to work on the Ice Pop Problem, and after purchasing some nice stainless steel molds online, I had no trouble coming up with some delicious and incredibly easy solutions.

Unfortunately, I can’t really give you “recipes,” since our pop molds may not be the same size. So, here are my ice pop “ideas” instead, all of which should be relatively guilt-free. All you need is a blender and a pop mold. Try them. You’ll enjoy it… I promise!

Creamy Chocolate Mint Ice Pops

  • Full-fat coconut milk (usually available in a can)
  • Unsweetened cocoa powder (I used raw cacao)
  • A handful of fresh mint leaves
  • A bit of agave syrup, raw honey, or stevia

Coconut milk has been my best friend since I stopped eating dairy products. It’s got a creaminess that nut and soy milks just don’t really have. That comes from fat content, of course, but the fat in coconuts is quite beneficial. If you don’t like the taste of coconut, use milk, cream, or the milk substitute of your choice (though these pops taste mostly like chocolate). Measure enough coconut milk to just about fill your molds, then keep adding cocoa powder till it’s dark enough for your tastes. Throw in the other stuff, blend till smooth, pour and freeze.

Coconut Creamsicles

  • Full-fat coconut milk
  • Fresh squeezed orange or clementine juice

No, I don’t know how to get them orange at the top and white at the bottom like the creamsicles of my childhood… and I don’t have the patience to find out. It’s just as delicious all mixed up. I find them to be sweet enough with no additional sweetener, but feel free to sweeten to your tastes.

Strawberry Basil Ice Pops

  • Fresh strawberries
  • A few fresh basil leaves
  • Agave syrup, raw honey, or stevia to taste
  • A little water (just to make the blending smooth)

I love weird fruit and herb/spice combinations. This one isn’t actually that weird. Try it! Or if you’re more of a purist, skip the basil, throw all kinds of berries in there, and call it a day. Refreshing superfoods on a stick!

Mango Pops with Chile and Lime

  • Fresh mango
  • A pinch or more of ancho chile powder
  • Lime juice
  • Agave syrup, raw honey, or stevia to taste

If you’ve never experienced paletas (Mexican ice pops), you’re missing out. I’m no expert, but this seems to be a signature flavor. Make it as spicy or as mild as you like.

Sangria Pops (for adults only!)

I’m allergic to apples and peaches and some other tasty fruits that are typically found in sangria, so I don’t have a sangria recipe for the masses. Make whatever sangria recipe you like. Cut the fruit really small so you can pour the mixture into your molds without blending (or blend, if you want). Freeze it. Invite some friends over and have a good time.

Got your own ice pop ideas to share? Leave a comment!

Carly

 

 

 

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