Ice Pops To The Rescue!

26 Jul

Living through a Texas summer is hard, much harder than I thought it would be. It is INSANELY hot here every single day — over 100 degrees without a doubt. Thankfully I’m about to move into an apartment with central air so maybe I’ll stop melting and kvetching soon… But until then I am nurturing an extreme ice pop obsession.

On a recent family visit my mother gave me an ice pop mold that looks a whole lot like this one from Bed Bath & Beyond:

There are tons of variations on the ice pop mold though. Two other nice & cheap ones are these:

Only $1.49 at Ikea!

This set is $10 from Bed Bath Beyond but it's worth the extra $$ because a) the cups are separated individually meaning they'll fit better into an already stuffed fridge and b) you can create a flavor-in-the-center type of pop with this ice pop mold style

Here are the recipes I’ve tried so far:

[Note: I’m leaving out amounts because most popsicle molds hold a different amount of liquid. I also left out any type of ratio because I know I like everything to be WAAAY sweeter than any normal person should. Just play around & taste what you’ve got until you arrive at a balance you like before you freeze it. Keep in mind that the freezing process makes things less sweet so you might want to add a little more than you’d otherwise consider doing. Alright, now on to the recipes.]

  • Good Earth tea + sugar
  • Mint simple syrup + jasmine / green tea
  • Blood orange soda + caster’s sugar
  • Rose chai tea + milk + sugar
  • Pineapple juice + caster’s sugar
  • Kahlua + milk + caster’s sugar
  • Apple juice
  • Pomegranate juice + lemon juice + sugar
  • Pineapple juice + lime + mint simple syrup

My friend Marija gave me a billion and one recipe ideas for vegan ice pops too. I haven’t tried any of these but she has excellent taste so I’m sure they’re all delicious.

[Note: You can replace sugar + milk with coconut butter + agave to make almost any popsicle recipe vegan. In addition, using coconut oil will produce a creamy, smoothe texture and freeze in a different way than coconut butter.]

  • Raw coconut butter + agave nectar + pureed fruit
  • Coconut milk + dry cocoa powder + agave = VEGAN FUDGSICLE
  • Raw cashew butter + agave nectar + vanilla + a pinch of sea salt + optional cinnamon whiskey (like Fire Whiskey)
  • Line popsicle mold with coconut oil + agave+ seasalt + cocoa powder then freeze. Once hard chocolate shell is created, then fill with cashew butter + vanilla + agave + sea salt. Add another thin layer of the chocolate popsicle lining to form the future bottom of the popsicle. Freeze the whole thing and you’ll end up with a vegan chocolate coated caramel pop!
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