Friday, May 11, 2012

Super Great Ice Pop Recipes

a post by Jenni {aka Mom}

The boys are on a major ice pop trend over here this year! They’re loving pureed fruit ice pops and yogurt-fruit ice pops the best. We’ve been having a blast experimenting with new combinations.

I have been so, so pleased with these ice pop molds by Tovolo. I love that you can remove one popsicle from the freezer at a time, and that they are dishwasher safe. We’ve used them quite a bit already, and have been very pleased with the results.

When you remove one from the freezer, it seems to work best to allow the popsicle to sit at room temperature for about 5 minutes. After that, fruit and juice based pops release fairly easily. Yogurt based pops sometimes need the case to be held under cool running water for a minute or two, and then they come out of the mold beautifully as well.

We also have these star-shaped molds by Tovolo. It’s the same concept, just in a different shape. I’ve found that these don’t hold the whole recipe of filling, though, and I usually put the rest in ice cube trays.

You could also freeze your pops in Dixie cups and stick good old wooden popsicle sticks in them (use plastic wrap to cover the cup and hold the stick in place while the pops are freezing).

Here are our top 3 favorite ice pop recipes so far this year:

Strawberry-Lemonade Ice Pops
Rooster Approved*

2 cups chopped fresh strawberries
5 Tb lemon juice
5 Tb honey
1 cup water
1 cup ice

Throw it all in the blender and blend until smooth. Pour in the molds, freeze, and enjoy!


Tropical Berry Ice Pops
These pops are not Rooster Approved*, because pineapple is only ever Rooster Approved* on pizza, apparently.

1/2 cup fresh blueberries
2/3 cup chopped fresh strawberries
1 cup chopped pineapple (fresh is best, but drained canned chunks work well)
4 Tb honey
1 cup water

Throw it all in the blender and blend until smooth. Pour in the molds, freeze, and enjoy!


Homemade Peanut Butter Fudge-sicles
Rooster Approved* if you choose the correct bananas

1/3 cup semisweet chocolate chips
1/4 cup creamy peanut butter (almond butter's good too!)
2 bananas (Nice and yellow, and you won't even taste them! Too green, and the whole ice pop tastes like green banana. Too ripe and freckled, and the pops taste far too banana-y)
1 cup milk, room temperature

Melt chocolate in the top of a double boiler. Once melted, pour into a blender, add peanut butter, and blend.
Add bananas and milk to the chocolate-peanut butter mixture and blend all ingredients together until texture is smooth and coloring is even. Pour into the molds, freeze, and enjoy!

*Rooster Approved recipes are those that my middle child, Rooster (who is one of the pickiest eaters I’ve ever known) not only “likes” enough to eat one serving willingly and without complaining, but also to request seconds and give his hearty recommendation.

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