Frozen fruit
Finely chopped thyme, rosemary, basil or other fave herb (optional)
400 ml fresh raw coconut milk (or 1 can of store-bought)
1/4 cup raw cane sugar (or preferred sweetener, to taste)
Directions
1. To prepare the popsicles: fill popsicle molds with small pieces of fruit and chopped herbs (don't forget the popsicle sticks!) leaving room for the ice cream to fill in.
2. To make the ice cream: blend the coconut milk and sweetener until smooth. Then carefully and slowly pour into your popsicle molds until they are full. Set in the freezer overnight or until frozen solid.
Source: This Rawsome Vegan Life
14 chocolate wafer cookies
1/4 cup superfine sugar
1/4 cup water
1/2 cup sour cream
1/4 cup whole milk
1 cup heavy cream
1 tsp vanilla extract
Directions
1. Working in a small bowl, crumble the cookies to make pieces about the size of peas.
2. In a bowl, stir together the sugar and water until the sugar dissolves. Stir in the sour cream, milk, cream, and vanilla. Add the crumbled chocolate cookies and stir to mix.
3. If using conventional pop molds, divide the mixture across the molds. Cover and freeze until solid, at least four hours or up to three days. If using sticks, insert them into the molds when the pops are partially frozen, after about one hour, then freeze until solid, at least three more hours. If using an instant ice pop maker (Zoku), follow the manufacturer�s directions.
Source: Just Baked
2 cups red plums, chopped
2 Tbsp. honey
2 Tbsp. lemon juice
2 Tbsp. water
1/8 tsp. ground cardamom
1 cup plain Greek yogurt
1 tsp. agave syrup or honey
1/2 tsp. pure vanilla extract
1 vanilla bean, seeds scraped and pod discarded
Directions
1. In a heavy bottom saucepan, combine plums, honey, lemon juice, water, and cardamom. Cook over low heat for 20 minutes or until the plums are very soft. Remove from heat and cool to room temperature. Set aside.
2. In a small bowl, combine Greek yogurt, agave syrup, vanilla extract, and vanilla bean seeds. Stir to combine. Set aside.
3. Transfer the cooled plum mixture to a blender or food processor and puree until very smooth. Using a fine mesh sieve, push the liquid from the plum mixture into a bowl and discard solids.
4. Layer spoonfulls of plum into popsicle molds, followed by the yogurt mixture, repeating until the molds are filled. Use a skewer to swirl the two mixtures together. Insert sticks and freeze for at least four hours. Un-mold pops and serve immediately or store in a zip top bag in the freezer with wax paper in between pops.
Source: Tiny Inklings
1 cup pre-made coconut pudding (vanilla will work too)
3/4 cup milk
1/2 tsp. pure vanilla extract
3 Samoa cookies, finely chopped
Magic Shell
1/2 cup toasted coconut
Directions
1. In a medium bowl, combine pudding, milk, and vanilla until thoroughly combined and smooth.
2. Insert sticks into the Zoku Quick Pop Maker. Pour one ounce of pudding base into each cavity and allow to freeze completely.
3. Pour two teaspoons of finely chopped Samoa Cookies directly onto the frozen layer. Use handle of fork to gently pack the cookies into the frozen layer. Pour another layer of the base to the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.
4. Working over a bowl, drizzle the Magic Shell over the frozen pops and sprinkle with toasted coconut.
Source: My Baking Addiction
1 1/4 cup brewed espresso
1/4 cup heavy cream
1/2 cup milk
2 Tbsp. agave sweetener
Directions
1. Whisk together all ingredients in a medium bowl or four-cup measuring cup.
2. Taste the mixture and add additional sweetener to taste, if needed.
3. Chill for one to two hours until cold.
4. Pour into Zoku slots (or other popsicle molds) and freeze as directed.
Source: Daily Waffle
We're willing to bet you've been eating popsicles since you were a kid spending your summer running through sprinklers. We're also willing to bet that back then it was all Minute Maid lemonade push pops and those Flavor Ice Pops that came in frozen plastic packages.
But now, as a grown up, you can do better. There are way more sophisticated popsicles that look like they came right out of Martha Stewart's freezer. Even better, they're a cinch to make. (No oven required? We're so down).
So when the summer heat hits this year, don't settle for store-bought pops. Check out these ultra-pretty, Pinterest-worthy popsicles that you won't be able to resist making.
But now, as a grown up, you can do better. There are way more sophisticated popsicles that look like they came right out of Martha Stewart's freezer. Even better, they're a cinch to make. (No oven required? We're so down).
So when the summer heat hits this year, don't settle for store-bought pops. Check out these ultra-pretty, Pinterest-worthy popsicles that you won't be able to resist making.
