The Culinary Connoisseur
Pop Tops
06
Jul
Jul
Artisan ice cream pops are all the rage—they areattractive, easy and tasty. For years
we’ve been simply freezing juices in cups or basic ice pop molds. Nowadays,
like everything else, pops have gone gourmet and are not strictly for kids.
There are a variety of fantastic shapes and styles to choose from if you’re
ready to make your own homemade icy delicacies.
Of course, you can always freeze your ices in plastic cups with a pop
stick resting on the edge, but we like to think that ice pops should be
attractive as well as tasty. If you are using popsicle sticks, they tend to
float up in the pop mixture rather than stand straight. Soaking the sticks in
water to saturate them will help solve that problem. You can also cover the
pops with foil and make a slit for the sticks so they will stay in place.
Try freezing your ices in layers with fruit slices
floating inside. You can use sliced kiwis, strawberries, cherries or small
chunks of watermelon or pineapple. Combine flavors like coconut and pineapple
for pina colada pops or cold coffee, vanilla yogurt and chocolate syrup for a
frozen mocha pops. Be imaginative and let your families choose their favorite
flavors.
floating inside. You can use sliced kiwis, strawberries, cherries or small
chunks of watermelon or pineapple. Combine flavors like coconut and pineapple
for pina colada pops or cold coffee, vanilla yogurt and chocolate syrup for a
frozen mocha pops. Be imaginative and let your families choose their favorite
flavors.
All the recipes given are for pop six 1/3 cup capacity
ice pops. This is the most common size pop mold. Before beginning, rearrange
your freezer so you have space to stand the ice pops.
ice pops. This is the most common size pop mold. Before beginning, rearrange
your freezer so you have space to stand the ice pops.
The first recipe is for coconut lovers everywhere. The
coconut milk gives the pop a silky, creamy texture.
coconut milk gives the pop a silky, creamy texture.
1 14 ounce can coconut milk
¼ cup sugar
¼ teaspoon pure vanilla extract
Pinch of salt
½ cup sweetened flaked coconut
In a large bowl, whisk together the coconut milk, sugar
vanilla and salt. Whisk in the coconut flakes.
vanilla and salt. Whisk in the coconut flakes.
Pour mixture into ice pop molds and insert sticks. Freeze
until firm, at least 6 hours.
until firm, at least 6 hours.
To unmold, run hot water over the outsides of the molds
for a few seconds, then gently pull the sticks.
for a few seconds, then gently pull the sticks.
Yield 6 pops
If you love cheesecake this frozen version is for you!
8 ounces strawberries, hulled; if using frozen, thaw
first
first
6 slices strawberries, optional
½ cup sour cream
¼ cup sugar
2 teaspoons freshly squeezed lemon juice
½ teaspoon vanilla extract
2 graham crackers, crushed
Place the strawberries in a blender and puree until
smooth. Pout through a fine mesh strainer into a large bowl, pressing the pulp
with a flexible spatula to extract as much juice as possible. Discard the
solids.
smooth. Pout through a fine mesh strainer into a large bowl, pressing the pulp
with a flexible spatula to extract as much juice as possible. Discard the
solids.
Whisk in the sour cream, sugar, lemon juice and vanilla.
Spoon the mixture into ice pop molds. Slide in optional
strawberry slices, and insert sticks. Sprinkle crumbs around the base of each
pop for garnish.
strawberry slices, and insert sticks. Sprinkle crumbs around the base of each
pop for garnish.
Freeze until firm, at least 6 hours.
To unmold, run hot water over the outsides of the molds
for a few seconds, then gently pull the sticks.
for a few seconds, then gently pull the sticks.
Yield 6 pops
1 ¼ cups low fat vanilla yogurt; do not use fat free
3 tablespoons chocolate syrup
8 ounces strawberries, hulled; if using frozen, thaw
first
first
6 slices strawberries, optional
4 tablespoon sugar, divided
In a small bowl, mix ½ cup yogurt, and the chocolate
syrup. Spoon the mixture into ice pop molds, dividing evenly to fill each mold
1/3 full. Freeze 30 to 45 minutes until set.
syrup. Spoon the mixture into ice pop molds, dividing evenly to fill each mold
1/3 full. Freeze 30 to 45 minutes until set.
Remove 2/3 cup yogurt and add 2 tablespoons sugar; mix to
combine. Divide yogurt evenly among
molds on top of chocolate layer. Insert sticks.
combine. Divide yogurt evenly among
molds on top of chocolate layer. Insert sticks.
Freeze 30 to 45 minutes until set.
Puree the strawberries in a blender or food processor
until smooth. Pout through a fine mesh strainer into a large bowl, pressing the
pulp with a flexible spatula to extract as much juice as possible. Discard the
solids.
until smooth. Pout through a fine mesh strainer into a large bowl, pressing the
pulp with a flexible spatula to extract as much juice as possible. Discard the
solids.
Whisk in the remaining sugar and two tablespoons yogurt
until well combined. Spoon the mixture evenly into molds on top of yogurt
layer. Freeze until firm, at least 6 hours.
until well combined. Spoon the mixture evenly into molds on top of yogurt
layer. Freeze until firm, at least 6 hours.
To unmold, run hot water over the outsides of the molds
for a few seconds, then gently pull the sticks.
for a few seconds, then gently pull the sticks.
Yield 6 pops