Friday, July 16, 2010

Easy Peasy Popsicles

It seems to be heating up everywhere around the country right now, so I thought we could all use some easy - and relatively healthy - cooling off.  Basically, all you need to make popsicles at home is fruit, a blender, and a popsicle mold.  The directions are nearly always:  Blend, Pour, Freeze.  And the recipes can be modified and changed up a thousand different ways.

I opted to make a creamy coconutty popsicle because it sounded just so yum.  The Limber de Coco recipe ended up tasting like frozen rice pudding - Yum!  Because I limit my dairy, I may try making them next time with all coconut milk, or just substituting almond milk for the evaporated milk.  I gave this one a 4 Spoons.

The Berry popsicles are yummy and definitely an easy way to get in a ton of fruit.  They aren't as sweet as a grocery-store popsicle, so you can add more honey if you like.  I rated these a 4 Spoons.  I might try making them with strawberries next.

The Prosecco popsicles were a great idea in theory.  I think my mistake was in using a Prosecco that I don't absolutely love.  I'm pretty sure that if I made them with my favorite Moscato, they'd be to-die-for.  Yes, you can still taste the champagne flavor when you pull them out of the freezer.  So, if you love champagne, these could be fun.  I rated these a 3.5 Spoons (probably a 4 Spoons with my Moscato).

My popsicle mold is a cheapy from Ikea.  But I've seen them at craft stores, too.  Here's a link for snazzy ones onlines.  I'm seriously tempted to order them.  I'd be the coolest non-mom on the block, right? :)   Popsicle Molds on Amazon


My favorites: Berry and Coconut Cream

Berry Popsicles
adapted from this lady
1 pint blueberries
3 Tbsp. agave or honey
1/2 100% fruit juice
squeeze of lemon juice
pinch salt

Dump all ingredients into your blender or food processor and blend to make a slurry.  Pour into your popsicle mold and freeze 5 hours or until solid.

Limber de Coco (Coconut Cream Popsicles)
courtesy of Tasty Kitchen
7 oz coconut milk (1/2 the can)
6 oz evaporated milk (1/2 the can)
1/4 c. sugar
1/2 c. shredded coconut, optional
1 tsp. vanilla
1/2 tsp. cinnamon
1 egg yolk

Whisk all ingredients and pour into your popsicle mold.  Freeze 5 hours or until solid.  (Yes, there's an egg in here.  Crazy!  The original recipe says you don't have to use it, but I figured, why not.  I love raw cookie dough and egg nog; what's not to lose.)

Prosecco Popsicles
adapted from this lady
2 peaches, sliced
1 c. strawberries (I used frozen, whole strawberries)
3 Tbsp. sugar
1/2 bottle Prosecco (next time, I'll use Moscato)

Dump fruit, sugar, and a splash of Prosecco into your blender or food processor.  Blend until you have a slurry.  Stir in remaining Prosecco.  Pour into your popsicle mold and freeze 5 hours, or until solid.

The Prosecco popsicles expanded the most.  Note to self: When making popsicles with fizzy alcohol, don't fill the mold as high as usual.

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  1. Those coconut popsicles sound divine! Will definitely have to give them a try.

  2. @Scraps - I hope you like them! I'm thinking that it'd be really easy to modify them with different flavorings like almond or rum just about anything!

  3. ok so how do you get them so they come out of the molds.?
    We make some with juice, 100% juice then pour it in! :) but yours sound yummier.

  4. @Royal Family - Run warm or hot water over the molds when you take them out of the freezer. If you watch this video at the 3:35 mark, it shows you:


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