It’s hot out there!! Cool off with these delicious frozen treats <3
CUCUMBER HONEYDEW MARGARITA POPSICLES
Makes five 2-and-1/4-oz. popsicles
1 cup honeydew juice (approximately a whole melon weighing 1lb)
1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.)
½ cup tequila
1 tablespoon triple sec
1 tablespoon fresh lime juice
1 tablespoon mint simple syrup (recipe follows)
3 large mint sprigs
(You will have more syrup than you need. Save for other cocktail uses.
· 1/2 cup water
· 1/2 cups sugar
· 1 cup mint leaves, loosely packed
1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain).
1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
BERRY-LIME-COCONUT YOGURT ICE POPS
makes about 8 medium-sized ice pops
8 oz mixed berries (raspberries, blackberries etc.)
juice of 1 lime, freshly squeezed
3½ Tbsp sugar
16 oz Greek yogurt
1/2 cup + 2 Tbsp coconut milk (with cream)
big pinch of salt
1. Mix together the berries, lime juice, and 1 Tbsp 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 Tbsp 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.
1 cup water
½ cup sugar
2 small ripe avocados
Pinch of salt
2 tablespoons freshly squeezed lime juice
Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a bowl, along with the cooled syrup and salt. Mash and stir until smooth. (You can also do this in a blender, but we just stirred by hand.) Add the lime juice and stir just until combined.
Divide the mixture among your popsicle molds, snap on the lid and freeze until solid, about 5 hours.
NUTELLA FUDGE POPS
- 3 frozen bananas
- 1 tablespoon cocoa powder
- 1/2c choc-hazelnut butter or Nutella
- 1/2 tsp pure vanilla extract
- tiny pinch salt
Blend all ingredients until super-smooth. (We used a food processor, and we thawed the bananas a tiny bit so they’d blend.) Eat as ice cream, or scoop into popsicle molds (or paper cups) and freeze for fudgsicles.
STRAWBERRY COCONUT PEANUT BUTTER POPSICLES
- ⅓ cup sweetened shredded coconut
- 1 pound fresh strawberries, hulled and chopped
- 4 tablespoons granulated sugar, split
- juice of 1 lime; split
- 1 (15 ounce) can whole fat coconut milk, well shaken
- 1 teaspoon pure vanilla extract
- ½ cup creamy peanut butter, slightly melted
- Preheat your oven to 350 degrees F. Sprinkle the shredded coconut onto a rimmed baking sheet and toast in the oven for about 3 to 5 minutes, or until golden brown. Remove from the oven and set aside.
- Place the strawberries into the bowl of a food processor. Add 2 tablespoons sugar and juice of half a lime. Blend until smooth.
- Using a small mixing bowl, stir together the coconut milk, remaining lime juice, the remaining 2 tablespoons granulated sugar, and vanilla extract and stir in the toasted coconut.
- Pour in some of the strawberry mixture into the bottom of each popsicle mold. Next, drizzle the slightly melted peanut butter over the top, and then pour in the coconut milk mixture to fill the each popsicle mold about ⅔rd full.
- Cover with the popsicle mold lid and place sticks inside. Freeze for at least 8 hours, or overnight, before serving. When ready to serve, run the popsicle mold under warm water to help release the pops from the mold. Alternatively, you can place the popsicle mold in a large container filled with very warm water to loosen the pops. Enjoy!