Its getting hot here in LA, and summer will be here before you know it. Warmer temperatures call for frozen desserts! I occasionally buy popsicles/ice pops from the store but I really love making my own at home too. Do yourself a favor and buy BPA-free popsicle molds. Homemade ice pops are completely customizable and almost impossible to mess up. Plus, no added sugar needed except for the occasional honey, maple syrup or coconut nectar. Just blend whatever ingredients you are using, taste test for potential adjustments, then freeze in the molds!
Here are some flavor inspirations!
1. Strawberry Rhubarb: Like strawberry rhubarb pie? Saute chopped rhubarb in a pan with a little water until soft. Add a little honey (orange blossom honey is best). Cool and blend with fresh or frozen strawberries (fresh is best especially now that they are in season!) Pour into molds and freeze for at least several hours. Don’t like or can’t find rhubarb? Strawberry also goes great with banana (in which case you may not need the honey), or rosewater as a variation.
2. Green Pops: Use my handy DIY Smoothie Guide and freeze your smoothie mixtures right in the molds! Surely the healthiest dessert ever.
3. Chocolate Fudgsicle: Surprise! My chocolate pudding recipe doubles as a fudgsicle recipe. Add just a bit more almond or coconut milk to the mixture to thin it out so that you can easily distribute it into the molds.
4. Pina Colada: Blend fresh or frozen pineapple, banana, and either coconut cream or coconut milk or coconut meat – pour into molds and freeze. Try not to add rum…
5. Creamsicle: Blend the juice of several tangerines (or tangelos or fresh oranges) and either coconut cream or coconut milk or coconut meat (the meat and the cream work best!), and a little orange blossom honey (or whatever kind you can find). Pour into molds and get it directly in the freezer so that it doesn’t separate.
6. Pumpkin: Blend pumpkin puree, pumpkin spice, almond milk or coconut milk or coconut cream, super ripe banana, and either a little maple syrup or coconut nectar. Freeze in your molds.