Summer Foodie Redeux – Homemade Frozen Treats
If there is one thing that makes summertime sweet, it’s popsicle in hand, bathing suit on, kiddie pool in play. As a kid, I would have skipped all things sweet and sugary for a fudgesicle or a freezie pop. Since then, though, I’ve had a few years to feel badly for my parents who got the brunt of the tilt-a-whirl resulting from an overdose of high fructose corn syrup – a curse I wish on no one.
I now understand why the only time I ever got fudgesicles was down the street at the neighbor’s house – where all of the kids hung out and the mom had the patience of a deaf nun.
But, that’s no reason to keep our kids from simple summertime joys. In fact, we’ve had some seriously fantastic frozen treat recipes here on OBE over the years that need to be re-shared.
My pal Tree Haverner from the kid-friendly foodie blog Tiny Morsels shared her awesome Coconut Carob Pop recipe a while back and the results made the fudgesicle-loving crowd head right over the moon with happiness.
Coconut Carob Ice Pops
(all measurements are approximate)
1/2 cup silken tofu
1/2 can coconut milk
1/4 tsp. vanilla flavoring
2 Tbsp. unsweetened carob (or cocoa) powder
1 generous squirt of agave nectar
1/4 cup erythritol (available at Edible Island)
Directions:
1. Combine all ingredients in a food processor or blender, and pulse ’til smooth.
2. Pour into ice molds and freeze.
Makes about 6, 2oz. popsicles
The second gem is from Comox Valley Mom and Bake Sale owner Christa Herrling who wowed us with Raspberry Yogurt ice pops that are sure to bring on some serious smiles.
Raspberry Yogurt Ice Pops
Ingredients:
2 cups plain low-fat yogurt (goat or soy yogurt are good dairy-free replacements)
½ cup sugar
½ cup frozen raspberries (about 3 ounces)
Directions:
1. In a medium bowl, whisk yogurt and sugar to combine. In a blender, place 1 cup yogurt-sugar mixture (reserve the rest) with raspberries; puree until well blended. Press raspberry mixture through a fine-mesh sieve into another medium bowl (discard solids).
2. Dividing evenly, layer yogurt mixtures in six 3-ounce ice-pop molds. Insert ice-pop sticks, and freeze until solid, 4 to 5 hours. To pop out the ice-pops, run warm water briefly over the molds.
So, bust out the popsicle molds and whip up some homemade frozen gems this week in celebration of all that is good and summer.:)
About the Author (Author Profile)
Christa Herrling is a lover of all things vintage and baking. She loves to cook for her young family and create recipes to eat old faves in new ways. Christa lives with her husband and son in lovely Courtenay, B.C.Subscribe
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So, where’s the best place to buy the molds? Cause I can’t find any! These look delicious. We’re also on the lookout for homemade ice cream recipes if anyone has any….
Mel, if you are local to the Comox Valley, you can find the stainless steel molds (they are AWESOME) at Organic Family Natural Home in Cumberland.
Otter’s Kitchen Cove in Comox and I believe The Green Room in Courtenay both have BPA-free molds as well.
Thank-you so much! I just got my Tupperware popsicle molds yesterday so the timing on this is perfect-o!
Hi… The fudg-thingos look great. A simple popsicle is simply half and half, your favorite plain yogurt and orange juice concentrate… just freeze them in the molds. I expect other juices work as wll, but we never seem to get past this one.
cheers….Wayne
Ha! The patience of a deaf nun! You’re killing me! I’m just catching up on my RSS after vacation…fun to see these again! And those Raspberry Yogurt Pops look super delicious, can’t wait to try ‘em!