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10 Home-Made Popsicles Recipe

Guest Author - Caitlin McLeod

Who can resist the summery treats of ice cream and popsicles? Not me.

Growing up in Vermont, our family had a tradition of hauling out the hand-crank ice cream maker to whip up our own confections every summer. Some favorites included fresh peach, strawberry, and French vanilla, which has egg yolks in the custard.

We took turns sitting on the machine to hold it steady while cranking the handle until our arms flapped and the next child took over. Oh, boy, was that ever a delicious treat! No commercial ice cream can ever compare.

Recently I had a craving for a frozen sweet, and splurged on a dark chocolate-coated vanilla ice cream bar on a stick. It was good, but hardly justified the outrageous price. I finally decided I had to make my own ice pops.

One dollar bought me a plastic mold with slots for four popsicles, and a few more bucks got me a quart of vanilla yogurt and some fresh fruit. A quart of yogurt will make about 16 popsicles, when blended with fresh fruit. The finished products cost a fraction of what commercially made popsicles sell for, and are much healthier. Try some of these recipes for yourself, you’ll be begging for more. Non-dairy variations are included.

Home Made Popsicles

Note: Popsicle molds come in a variety of shapes and sizes, so the yields will vary. The amounts here are for one popsicle mold, which holds almost half a cup of filling. I used about ¼ to 1/3 cup of fresh fruit to about ¼ cup of yogurt per popsicle.

Flavors made with Vanilla Yogurt

Strawberry Parfait
1/3 cup fresh strawberries, hulled and cut in half
¼ cup vanilla yogurt

Peaches and Cream with Cardamom
1 doughnut or other small peach, peeled
1 pinch ground cardamom, or to taste
¼ cup vanilla yogurt

Orange Creamsicle
¼ cup orange juice or blend of fruit juices
¼ cup yogurt

1/3 cup fresh blueberries, rinsed
¼ cup vanilla yogurt
1/8 tsp. ground cinnamon, or to taste

Chocolate-Basil Fudge
1/3-1/2 cup vanilla yogurt
2 Tbsp. unsweetened cocoa
2 tsp. light Agave syrup

Vanilla Bean
½ cup vanilla yogurt

Dairy-Free Flavors

Blueberry Beet
1/3 cup fresh blueberries, rinsed
¼ cup cooked red beet, peeled and mashed
enough water (3-4 Tbsp.) to smooth out the puree

Watermelon & Lime
1 cup or so of fresh watermelon
juice from half a lime

Fig with Cinnamon & Lime
4 ripe figs, peeled
juice from half a lime
1 pinch ground cinnamon, or to taste

¼ cup fresh strawberries, hulled
½ ripe banana, peeled

For all flavors: Put the fruit in a blender or food processor (I used a small nut-grinder type processor) and puree until smooth. Then add the yogurt and any flavoring. Fill the popsicle mold to the top, add the plastic cap with stick or use a wooden popsicle stick, and freeze several hours or over night, until solid. To unmold, run cool water over the outside of the mold, being careful not to get any water inside. Gently pull the stick until the popsicle comes free. If there is too much resistance, run more water over the mold, otherwise the stick will come out. You can also loosen the popsicle by running a table knife around the inside edge of the mold.

Wrap the finished popsicles in waxed paper, and store in the freezer until ready to eat. Enjoy!

If you want to coat your popsicles in chocolate, simply melt 8 oz. of dark or semi-sweet chocolate with 2 Tbsp. olive oil, then dip your unmolded popsicle in the chocolate. Return to the freezer immediately.
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Content copyright © 2015 by Caitlin McLeod. All rights reserved.
This content was written by Caitlin McLeod. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.


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