Friday, August 19, 2011

5 Great Popsicle Recipes

I just got done creating a new office for myself. I am LOVING it. I moved all of my stuff into my dining room and created a smaller eating area in the kitchen. It is suiting our needs much better now that it is just Aaron and I most of the time.

I am sitting here at my computer, in the sunshine. That is the best part of this whole move, it is super open and sunny here in this little spot. It has me craving a Popsicle of all things - who'd have guessed. So, in honor of my craving, here are 10 recipes for you to try.

Fudge Pops

  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup white sugar
  • 3 cups milk
In a mixing bowl, combine pudding, sugar, and milk. Pour mixture into small plastic cups (if you do not have ice pop molds) and freeze. When set, place a wooden craft sticks into them if you are using plastic cups. Serve when frozen.

Root Beer Float Pops

  • 4 cups Root Beer
  • 6 or 8 Maraschino Cherries, stemmed
  • 2 1/2 cups Vanilla Ice Cream 
Pour cold root beer into a pitcher and put it in the freezer for 10 minutes. (This will make it very cold reduce the ice cream melt factor).

Put a cherry in each mold. Pour some root beer into each mold until it is half full. Gently lower a small scoop of ice cream into each pop mold so it is about three quarters full. Slowly add more root beer until the molds are full. Scoop off the foam with a spoon. Freeze for at least 6 hours.

Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.

Strawberry-Vanilla Ice Cream Pops

  • 1 lb strawberries hulled and halved
  • ½ cup sugar
  • 1 teaspoons lemon juice
  • 2 pints premium vanilla ice cream
Mash the strawberries in a large bowl with a potato masher or a fork. Transfer to a large nonstick skillet along with the sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl and freeze, uncovered, until cold (about 10 minutes).

Transfer the ice cream to a microwave safe bowl and heat at 30 percent power in 10-second intervals, stirring until softened, about 50 seconds total.

Spread even in a 9x13 inch-baking dish and freeze while strawberry mixture chills. Dollop tablespoons of the strawberry mixture all over the ice cream then swirl it gently through the ice cream with a spoon.

Spoon into molds (or paper cups like I did) and add wooden Popsicle sticks. I used the wide craft sticks. I let the pops freeze for about 20 minutes before I put the sticks in. Freeze until firm, about an hour and a half, or up to 4 days covered.  

Triple-Decker Citrus Popsicle

  • 1 cup freshly squeezed blood orange juice (from 2 to 3 blood oranges)
  • 1 cup freshly squeezed tangerine juice (from 3 to 4 large tangerines)
  • 1 cup freshly squeezed white grapefruit juice (from 1 to 2 grapefruit)
  • About 1/4 to 1/2 cup superfine sugar (see Notes)
  • 1 to 2 tbsp. fresh lemon juice
Taste the blood orange juice. Add 2 tbsp. sugar and 1 tsp. lemon juice and stir until sugar is completely dissolved. Taste again to see if it has the right sweetness and tartness for you, bearing in mind that, when frozen, the juice will taste more subdued; add up to 1 tbsp. sugar and 1 tsp. lemon juice if needed. Repeat with tangerine and grapefruit juices, using the same range of sugar and lemon juice for each.

Fill each of 8 popsicle molds (see Notes) 1/3 full with blood orange juice and freeze, making sure they're level and upright, until firm to the touch, about 45 minutes.

Fill each mold 1/3 more with tangerine juice and freeze just until firm to the touch, another 45 minutes. Carefully insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Freeze until sticks feel solidly anchored, about 45 minutes. 
Fill each mold to top with grapefruit juice, cover, and freeze 2 hours or overnight. 

To unmold, run warm water over the individual molds just until popsicles release from sides, 5 to 15 seconds.

 Strawberry Shortcake Popsicle
  • 2 cups fresh strawberries, washed and hulled
  • 1/2 cup crushed Nilla wafers
  • 2 cups plain whole milk yogurt
  • 1/3 cup honey (more if desired)
  • 12 6 oz. Dixie cups
  • wooden popsicle sticks
In a medium bowl, combine the crushed Nilla wafers, yogurt, and honey. Set out 12 6 oz. Dixie cups, and fill each one with 2 tablespoons of the yogurt mixture. Set in the freezer to chill for 30 minutes.

Meanwhile, in a blender or food processor, puree the berries. Divide the berries among the 12 cups, and freeze for another 30 minutes.

Finally, divide the remaining yogurt mixture among the cups, add a popsicle stick to each one, and chill completely, several hours or more.

To serve, simply cut or tear the cup off.


  1. YUUUUUUUUUMMMMMMMM!! These recipes look so good! I need to go out and get popsicle molds!!

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