Jul 5, 2018

Pop Tops






Artisan ice cream pops are all the rage—they are attractive, 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.



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.



The first recipe is for coconut lovers everywhere. The 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.

Pour mixture into ice pop molds and insert sticks. 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.

Yield 6 pops



If you love cheesecake this frozen version is for you!




8 ounces strawberries, hulled; if using frozen, thaw 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.

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.

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.

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

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.

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.

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.

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.

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

Yield 6 pops










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