popsicle

Stay Cool This Summer with DIY Popsicles

What’s better than a popsicle during the summer months? A DIY popsicle to keep you cool. Here are a few popsicle recipes that I will definitely be trying out this summer, beware some of these recipes feature special (alcoholic) popsicles: 

Strawberry Champagne Popsicles:

Ingredients:

  • • ¼ cups Water
  • • ¼ cups Sugar
  • • 2 Tablespoons Lemon Juice
  • • 1 pound Fresh Strawberries
  • • 1 cup Sparkling Champagne

Instructions:

  • In a small sauce pot, add the water, sugar, and lemon juice and bring to a slight boil. Boil for 5 minutes and until sugar dissolves. Set aside and let cool.
  • Cut the green tops off the strawberries and slice them in half. Using a food processor, slightly puree the strawberries (I still wanted some chunks of strawberries in mine). Turn the strawberries to a bowl and combine with the simple syrup (which is the water and sugar liquid) and sparkling champagne. Slightly stir until well incorporated.
  • Pour the mixture in the Popsicle molds and freeze for at least 6 hours, best if overnight.
  • Enjoy!

Reference: http://bsugarmama.com/strawberry-champagne-popsicles/

Smashed Berry, Lime, and Coconut Yogurt Ice Pops
makes about 8 medium-sized ice pops

8 oz mixed berries (raspberries, blackberries, olallieberries, etc.)
juice of 1 lime, freshly squeezed
3½ Tbspn sugar
16 oz Greek yogurt
1/2 cup + 2 Tbspn coconut milk (with cream)
big pinch of salt

1. Mix together the berries, lime juice, and 1 Tbspn of sugar. Let sit for 10 to 15 minutes, then mash roughly with a fork. Set aside.
2. In a separate bowl, mix together the Greek yogurt, coconut milk (with cream), 2 1/2 Tbspn of sugar, and salt. Fold in the berries — juice and all — but make sure to leave streaks.
3. Fill ice pop molds and freeze for about 30 minutes to an hour, then insert ice pop sticks halfway. Freeze until solid — about 4 hours or overnight.
4. To unmold, dip the popsicle molds in running water or leave out for a few minutes.

Note on coconut milk: make sure to stir together the cream and milk in the coconut milk before using.

Reference: http://www.dessertsforbreakfast.com/2012/06/smashed-berry-lime-coconut-yogurt-ice.html

Strawberry Cheesecake Ice Pops:

Ingredients

  • 8 ounces cream cheese 
  • ¼ cup sour cream 
  • 3/4 cup powdered sugar 
  • 1/3 cup whole milk 
  • 6 large fresh strawberries, chopped or ¾ cup frozen strawberries 
  • 6 standard sized graham crackers 
  • 1 tbs melted butter 

Instructions

  1. In a food processor add the cream cheese, sour cream, powdered sugar and milk, process until well combined. Add the strawberries, pulse to combine. 
  2. Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles. 
  3. In a food processor add the graham crackers, process until only crumbs remain. 
  4. While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand. 
  5. Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.

Reference: http://domesticfits.com/2013/04/24/strawberry-cheesecake-popsicles-and-i-heart-california-strawberries/

For more DIY popsicle recipes to try out this summer, check out these links:

https://www.buzzfeed.com/rachelysanders/super-cool-popsicles-to-make-this-summer?utm_term=.lf73VZp12#.iprLY25km

https://www.buzzfeed.com/rachelysanders/two-ingredient-popsicles?utm_term=.ib6371aP5#.mhX7QMv3x