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How to Make Ice Pops

How to Make Ice Pops


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These frozen treats are simple to make and delicious to devour.

Three Steps to Homemade Ice Pops

There is a delicious moment in the making of ice pops that simply doesn't happen with the supermarket variety, as you feel the pop slip the bonds of its frozen mold and come sliding out, still frosty but showing the first signs of melting. Your mouth waters, ready for a cold summer shock and a burst of intense, homemade flavors. Get ready, because we're bring the best tips and recipes for homemade ice pops.

Step 1: Why It’s Good to Strain Fruit

When working with fresh fruit purees, you'll get the smoothest texture if you strain the mixture through a fine-mesh sieve. Chunks of whole fruit may freeze rock-hard, while seeds may create an unpleasant grittiness.

Step 2: How to Get Nice Layers

Start with chilled mixtures so they'll freeze quicker. For separate and defined stripes, it's important to freeze each layer until set. That way, when you pour on the next layer, it won't bleed into the mixture beneath it.

Step 3: Unmolding: All or Some

Submerge the mold about halfway in warm water for 20 to 30 seconds or until the pops begin to release. Or to remove just one or two pops, wrap a towel dampened in warm water around individual molds for the same amount of time.

Chocolate Pudding Pops

These rich, creamy pops will take you right back to childhood.

Limoncello Pops

Kick off a summer party with our limoncello-based pops in place of the usual cocktail.

Sparkling Strawberry Pops

For a kid version of this chilly treat, use nonalcoholic sparkling grape juice in place of the champagne.

Blueberry-Peach Ice Pops

An icy-fruity blueberry layer sandwiches creamy summer peach mousse for a stunning and delicious treat that children and adults will love.


Combine 1 cup full cream vanilla yogurt with 1/8 tsp almond extract. In a food blender, process 1 cup fresh raspberries until smooth. Remove the raspberry puree and rinse the blender. Now process 1 ½ cups canned peaches (drained) until smooth. In large ice pop molds, layer the yogurt mixture, followed by the raspberry puree and the peach puree. Freeze overnight or until set.


Finally, How to Make Fudgsicles and Creamsicles at Home

Memories almost never live up to the original: We've already come to terms with the fact that we're just not as appreciative of Baskin Robbins cotton candy ice cream as we once were. It's fine. It's totally fine. But we really want to believe. We want to go back. So senior food editor Rick Martinez dedicated weeks (months!) to making even the most untouchably perfect desserts—Fudgsicles and Creamsicles—even better than they were the first time around. Building from the ground up, Martinez reinvented the classic pops—focusing on flavor, texture, and maximum enjoyment per bite—so we can all make them at home.

Martinez had two goals: achieve the intense chocolate experience of a Fudgsicle and make the texture creamy the way he remembered it (while somehow not mimicking ice cream on a stick). He approached the recipe the same way he did the BA's Best Hot Chocolate he developed late last year. He started with that base, but, because flavors become less potent when food is frozen, he increased the fat content (to half and half), increased the sugar, increased the chocolate content (through a combination of melted chocolate and cocoa powder), and increased the vanilla. Behold: our supremely chocolate-y, very creamy (but never icy) Fudgsicle.

You're welcome for these creamy orange fro-yo pops. Photo: Alex Lau

When Martinez was a kid, the promise of a Creamsicle or an Orange Julius got him out of bed on on sweltering summer mornings in Texas. But he always had a "How Many Licks?" Tootsie Roll owl conundrum: How to get past the orange exterior to the creamy center as quickly as possible? So, when he built his 2016 version, he layered the fruit and cream. You get both flavors in every bite and the cooking process is a whole lot easier than doing a partial freeze of the cream center before taking on the challenge of freezing the orange curd exterior. These popsicles got the kind of upgrade that makes the ice cream man do a double-take—as if he just went to his 10 year reunion and thought, Damn, creamsicle/fudgsicle, you look goooooooood.


Remake your favorite sangria recipe and transform it into a delicious boozy popsicle when temperatures rise this summer.

Like most sangria recipes, fruit is the star of the show and I used a mixture of strawberries, blackberries, and raspberries which I then muddle in red wine to create the texture and enjoy my new favorite summertime adult frozen treat.

I’ve tasted, tested, researched, retested, and I’ve come up with this easy red sangria boozy popsicle recipe to help you cool off during the summer months.


Fresh Fruit Ice Pops

You&rsquore never too old to enjoy an ice pop. You are, however, past the age when it&rsquos socially acceptable to walk around with your lips stained a shade of purple that doesn&rsquot exist in the natural world. Skip those artificially flavored pops and make your own using fresh fruit (in just three steps, no less).

4 cups fresh fruit (such as peaches, raspberries or blueberries), chopped if necessary

1. In a blender, puree all ingredients until smooth. If the mixture is too thick, add water 1 tablespoon at a time until the mixture is smooth.

2. Pour the mixture into an ice-pop mold, filling within ¼ inch of the top of the mold. Place an ice-pop stick into the center of each individual mold and then transfer to the freezer.

3. Freeze until solid, at least 2½ hours, and up to overnight. Run the outside of the mold under warm water to unmold the ice pops. The pops will keep, frozen, for up to two weeks.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


7 Homemade Fresh Fruit Ice Pop Recipes

A multicolored pop is easy to create—just layer the hibiscus-pomegranate mixture and the papaya agua fresca.

Chilling Checklist

Buy
You can find ice pop molds at grocery stores and drugstores, or just use small cups and Popsicle sticks. Each recipe will make 6 to 8 pops, depending on the size of your molds.

Freeze
To finish each recipe, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Serve
To remove, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Illustration by Christopher Silas Neal

Bring 2 cups water to a boil in a small saucepan. Add 2 hibiscus tea bags and let stand 5 minutes. Remove tea bags and discard. Whisk in ⅓ cup sugar. Pour into a large bowl and let cool completely. Stir in ⅔ cup pomegranate juice.

To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Adapted from Perfect Pops, by Charity Ferreira.

Illustration by Christopher Silas Neal

Place 4 cups cubed Mexican papaya (from about 2 pounds fruit) in a food processor and puree until smooth. Transfer to a large bowl and whisk in ¾ cup water, 3 Tbsp. sugar, 2 Tbsp. honey, 1 Tbsp. lime juice, and ¼ tsp. salt.

To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Adapted from Perfect Pops, by Charity Ferreira.

Illustration by Christopher Silas Neal

In a blender, puree 3 cups watermelon cubes, 2 cups fresh or frozen raspberries, ¼ cup sugar, and 2 Tbsp. lime juice. With a flexible spatula, push the mixture through a fine strainer into a bowl discard solids.

To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Illustration by Christopher Silas Neal

In a small saucepan, combine ½ cup sugar, ⅔ cup water, and 1 cup chopped fresh strawberries. Stir over medium heat until sugar is dissolved and mixture comes to a simmer. Cook until berries start to soften, about 5 minutes. Remove from heat and let cool. Pour mixture through a fine strainer into a large bowl, pressing the solids with a spoon. Stir in ½ cup lemon juice (from about 2 lemons) and ⅔ cup water.

To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Illustration by Christopher Silas Neal

In a medium saucepan, bring a few inches of water to a boil. Cut an X on the bottom of 4 medium-sized ripe peaches. Immerse the peaches in boiling water until the peels start to pull away, 1 to 2 minutes. Transfer peaches to a strainer and rinse under cold running water until cool enough to handle. Slip off the peels. Cut peaches into chunks and mash well in a bowl with ¼ cup honey and 1 Tbsp. lemon juice.

To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Illustration by Christopher Silas Neal

In a medium saucepan, whisk together 2 cups milk and 2 egg yolks. In a small bowl, stir together ⅓ cup sugar, 2 Tbsp. cornstarch, and ¼ tsp. salt. Whisk sugar mixture into milk mixture. Bring saucepan to a simmer over medium heat, stirring constantly. When it starts to bubble around the edges, stir 1 more minute. Remove from heat and stir in ⅔ cup finely chopped bittersweet chocolate (about 4 ounces) until the chocolate is melted. Let the pudding cool for about 15 minutes before spooning into molds.

To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Illustration by Christopher Silas Neal

In a blender, puree 1½ cups fresh or frozen blueberries with ¼ cup sugar and ½ cup vanilla yogurt until smooth. Spoon about half the mixture equally among molds. Spoon 1 cup vanilla yogurt equally among the molds, over blueberry layer. Spoon in remaining blueberry mixture.

To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Charity Ferriera is the author of four cookbooks, including Perfect Pops (Chronicle), out this month. Her work has appeared in Bon Appétit, Yoga Journal, and Gourmet.


These easy to make alcoholic ice pop recipes are incredible. Each one is full of flavor and sure to make you feel a little buzzed by the end of the night.

Delicious Dole Whip Boozy Popsicles for Adults Recipe

These are creamy and delicious summer time favs in my backyard! Super easy to make and the fruit balances out the alcohol for a fantastic refreshing treat.

Frozen Vodka Lemonade Pops | Vodka Popsicles

Vodka and lemon are a match made in heaven. These popsicles are what you have been waiting for and perfect on a hot summer's day. Add them to your party list and enjoy!

Boozy Tootsie Roll Frozen Pops

Holy cow! These are FANTASTIC! Kaluha and root beer are the only 2 ingredients for these frozen pops.

White Wine Spritzer Popsicles

Impress your friends and yourself when you make the recipe for these fantastic white wine spritzer alcoholic ice pops. So refreshing and cool.

Bloody Mary Ice Pops – A Cocktail Popsicle Recipe

If you are a Bloody Mary fan you are going to rave about these creative and unique ice pops.

Boozy Bourbon Chocolate Popsicles

Wow, these are so awesome! Booze and chocolate in the same dessert. What could possibly be better than that? So amazing!

Dole Whip Boozy Popsicles

Frozen pineapple, milk, and rum go together perfectly and make an awesome treat. Yum!

Peach Raspberry Sangria Alcoholic Ice Pop Recipe

Sangria is what dreams are made of so it makes sense to turn it into popsicles. Sounds like a huge win to me!

Sparkling Cherry Champagne Pops

All you need is 3 ingredients to make these sparkling cherry champagne pops. They taste like a million bucks too!

Watermelon Peach Prosecco Popsicles | Crowded Kitchen

If you haven't tried watermelon with peach yet, this is a great time. Not only do these scrumptious popsicles taste heavenly, they are also stunning too.

Tropical Boozy Pink Flamingo Ice Pops

Head to the tropics with these tasty pink flamingo ice pops. They are super easy and the hardest part is going to be waiting for them to freeze. They are worth the wait though.

Peach Shinesicles

All you need for these yummy popsicles is peaches, peach juice, and peach flavored moonshine. You will get an explosion of peachy goodness with every lick.

Strawberry Winesicles: How To Make Wine Popsicles

When you taste these strawberry winesicles your taste buds are going to a little happy dance! You might even bust out some moves after you have a couple.

Pineapple and Parrot Bay Alcoholic Popsicles

Boozy and flavorful popsicles that you are going to want all the time! Perfect for those backyard barbecues and pool parties.

Frozen Sweet Tea Vodka Pops Recipe

Sweet tea has never tasted so good! With a little bit of vodka and the fact that it's frozen, this is a show stopper.

Piña Colada Ice Pops - Shutterbean

Can you ever have enough of the traditional flavors of Pina Colada? These popsicles are the best of both worlds because they are frozen and you get the flavors you love.

Watermelon Mint Tequila

If you haven't tried watermelon, mint, and tequila together yet you shouldn't wait any longer. It's a flavor combination you won't forget. YUM!

Strawberry Daiquiri Popsicles

These yummy strawberry daiquiri popsicles are seriously so good and they go down nice and smooth.

Jack And Coke Ice Pops

How many Jack and Coke fans do we have? I am guessing there are a lot! You haven't lived until you have tried your favorite drink frozen.

Mojito Popsicles

These cool and refreshing mojito popsicles are something you won't soon forget. As a matter of fact, you will start craving them.

Irish Coffee Popsicles

Perk up with some fantastic Irish coffee popsicles. They are amazing and you will want to have them on a regular basis. So good!

White Chocolate White Russian Popsicles

If you love White Russians then you really need to try these popsicles. They are the perfect frozen treat after a long day at the office.

Fireball Whiskey Cinnamon Roll Boozy Ice Pop Recipe

If Fireball makes you excited, then you are going to be ecstatic when you taste these flavorful treats.

Cosmopolitan popsicle - Recette de glace

Okay, so these Cosmopolitan popsicles taste phenomenal. But, I want you to notice how gorgeous they are too! Your friends are going to love them!

Watermelon Mojito Popsicles (with VIDEO)

Have you ever wondered what frozen watermelon tastes like? If so, then you are in for a delightful surprise. It's magical.

Grapefruit shandy beersicles

The tangy flavors of the grapefruit are the perfect combination with the Shandy beer. You won't be able to eat just one.

Red Wine Popsicles - Sangria on a Stick!

Sangria fans are going to be applauding you if you serve these at your next party. They are the BOMB!

Prosecco Popsicles - How to Make Prosecco Popsicles

Oh, how I love the flavor and look of these Prosecco popsicles. They are just what you need in your life. Trust me.

Mirassou Popsicles for Adult Dessert: A Foodie Summer Delight!

The star of the show is the fresh fruit in these Mirassou popsicles. Try them and you will be hooked.


Bahama Mama Ice Pops

Bahama Mama Ice Pops – Refreshing, boozy treats made with pineapple juice, orange juice, and rum!

Move over kiddos, these are for the big kids! Mommy’s popsicles is what I like to call them…

Hi Hi, friends!! Is this not the most perfect Friday snack? Even though it’s not even Friday, yet? Gives us something to look forward to! These cold, refreshing, and boozy pops are my favorite of all the favorites!

This boozy popsicle deal all started with an Amazon purchase… I love that place! Seriously. I could spend my life savings on Amazon, but I’m better than that! …I believe…

Among many, many other things, last month I purchased these popsicle mold bags with a funnel and got to work as soon as they arrived.

The idea for this delicious treat is definitely not mine and belongs to the creative team over at BHG. I tried to make my own margarita-ice-pops and mojito-pops, but the sugary fruit juice to alcohol ratio was something I could not get 100% right. BUT I WILL!

Alcohol has a lower freezing point than fruit juice and it’s much lower than our home freezers can manage. Even a little booze will interfere with the way popsicles freeze and too much alcohol will keep our ice pops in a permanent state of slush. Until I figure it all out, we’ll be chilling with these perfectly perfect Bahama Mama Ice Pops. It’s a pretty good deal to chill with – I promise!

Having said that, there are many ways to enjoy boozy ice pops, with different flavors and alcohol, but here we are going to focus on combining pineapple juice, orange juice, and rum. Coconut Rum, please, for best tasting results. Or maybe that’s just a personal preference, but I do love it!

Creating these ice pops will take just minutes, from start to finish. Gathering the ingredients takes longer than the actual time spent creating them. The real kicker is waiting at least 5-ish hours for the ice pops to freeze and then to finally enjoy.

If having a party, I’d suggest making them early in the morning, or even the night before just so you’re ready to welcome your happy guests with the best boozy treat of evvvv.errrr.

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Cost Breakdown for Homemade Ice Pops

Your actual cost will depend on how much you paid for the fruit you use. Whether or not you add liquid to thin the fruit puree will also affect the final numbers. To get the price of homemade ice pops as low as possible:

  • Aim for $1 per pound for conventional produce and $2 per pound for organic produce
  • Shop the Dirty Dozen and Clean Fifteen
  • Use the money-saving tips from The Ultimate Guide to Shopping the Farmers Market

I’m estimating that 1 pound of produce will make at least 10 homemade ice pops. That means your cost for homemade ice pops could be as low as 10 cents each!

Homemade ice pops bring back great summer memories!

  • They are SUPER easy, SUPER delicious, and SUPER healthy!
  • Use a high powered blender like my Blendtec to get the smoothest fruit puree ever. (Plus you can use it for these 45+ things!)
  • Ice pops are fairly inexpensive depending on what kind of fruit you buy. Aim for $1 per pound, shop the clean fifteen and find great seasonal prices at the farmers market.
  • I used these reusable Ziplock pouches as you see in the pictures. I also found these silicone molds that work great too.

Need more summer treats?

Watch How to Make Homemade Ice Pops


What You Need to Make Lime Pie Paletas

Ingredients:

  • Sweetened condensed milk
  • Half-and-half
  • Fresh lime juice & zest
  • Pinch of salt
  • Crushed graham crackers

Kitchen Tools:

  • Mixing bowl
  • Whisk
  • Measuring cup with a spout
  • Measuring cups/spoon or scale
  • Paleta molds (I love these!)
  • Use a measuring cup with a spout or a funnel to pour the mixture into the paleta molds.
  • Leave a little empty space at the top so there&rsquos room for the paleta mixture to expand as it freezes.
  • You can use any ice pop mold you have (I love and use these). No ice pop molds? Use a shot glasses or an ice cube tray.
  • You can also simply pour the paleta mixture into a dish and the scoop it like ice cream out once frozen.
  • Since these paletas are creamy, they tend to melt quickly. As soon as you unmold and then dip a paleta in the graham cracker crumbs, serve immediately or place back in the freezer.
  • You can store paletas in plastic sleeves (like these) or wrap in plastic wrap.


How to Make Ice Pops Without a Recipe

The concept is simple: Take whatever odds and ends you have left in your fridge, combine them with some pantry staples, and boom — you’ve got something even better than the original. My love of bestovers is, perhaps, why I have such a soft spot for ice pops, which I consider the ultimate bestovers.

Ice pops (also known as freezer pops, also known as a certain trademarked brand which-shall-not-be-named) are sprung out of creativity, and a nagging desperation for something, anything, new. Not only are they just plain fun to make — you’ll feel like you’re in Arts & Crafts, but you get to eat the result — but they’re refreshing on a sticky, sweltering afternoon. They can also be made in bulk for your neighborhood pool party, and they’re a great activity to get your kids involved in (because it’s never too early to teach the importance of hard work).

Go to your fridge right now. Open it up and dig around — we guarantee you have something that would taste delicious frozen on a stick.

How to Make Ice Pops Without a Recipe

1. Assemble your tools. You will need liquids (or semi-liquids) that you want to freeze and eat, any sort of textural mix-ins (like coconut, chocolate chips, or berries), wooden sticks, and some sort of vessel to freeze in. Feel free to use fancy ice pop molds, but paper cups will do the trick just fine. Clear out a little room in your freezer, and you’re ready to begin.


Watch the video: Πάπιες-Ducks (June 2022).


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