I initially started this blog post in April as the warm weather ushered in a craving for yummy and frozen treats. Alas, it's now fall/winter and I'm just getting around to sharing these recipes. Life, and building a house, seem to have gotten in the way. If you're like my friend Raylene, you might suggest that now is the "perfect" time for a cold dessert. Cold weather = cold dessert? I have to admit, I don't really get it. Or maybe this is a pin now, make later type of thing. In our household, we eat popsicles year-round because they are a far less expensive and healthier dessert compared to store-bought ice cream. So crank up the fireplace, watch the snow fall and enjoy a delicious, frozen treat!
Here are just a few of my favorite pops, which should suit just about any craving - fruity, creamy, chocolately, coffee-y. Most of these options are sugar free or vegan and use unprocessed or minimally processed ingredients. Have fun and come up with your own concoction (be sure to share the results). The popsicle possibilities are endless!
General Tips: Keep in mind that your frozen popsicles will taste very similar in their non-frozen state, so go ahead and lick the spoon (we won't tell!) before pouring them into molds. Adjust however you like to suit your taste buds. I always recommend tapping the popsicle molds on the counter after I've fill them to help get out the air bubbles; then put in the stick and freeze. All popsicles will be best if you allow them to freeze overnight. When you're ready to eat them, just run the mold under warm water until the popsicles release. Don't have a popsicle mold? I often just use small glass jelly jars (4 oz) and they work great. Just make sure you leave at least a 1/4 inch between the mix and the top of the jar for expansion.
CREAMY CHOCOLATE CASHEW
3 over ripe bananas, quartered
3 T maple syrup
1/3 C cashew butter, plus extra for drizzle
2 T almond milk
1/2 T vanilla extract
optional...
pinch salt
4 T cocoa or raw cacao powder
1/4 C crushed raw cashews
1 T cacao nibs
Combine all ingredients except the raw cashews and cacao nibs in a blender. Blend fully, scraping the sides as needed. Add cashews and cacao nibs (if using) and blend until just incorporated. Drizzle cashew butter on sides of popsicle molds, then pour mix into molds and freeze.
SPICY FUDGE
1 can (13.5 oz) coconut milk
1 small ripe avocado
4 T maple syrup
1/8 t salt
5 T cocoa or raw cacao powder
1/2 t ground cinnamon
1/8 - 1/4 t cayenne pepper (1/4 t is pretty spicy!)
optional...
2 T cacao nibs
Combine all ingredients except the cacao nibs in a blender. Blend fully, scraping the sides as needed. Add cacao nibs (if using) and blend until just incorporated. Pour mix into molds and freeze.
BERRY CHEESECAKE
4 oz cream cheese, softened
1 C berries (blackberries, raspberries, blueberries or a mix)
1/4 C almond milk
1 large ripe banana
1 T maple syrup
1 graham cracker
Combine all ingredients except the graham cracker in a blender. Blend fully, scraping the sides as needed. Crush graham cracker and add to blender; blend until just incorporated. Pour mix into molds and freeze.
NOTES: I haven't tried this with vegan cream cheese but I think it would work just fine. I have used fresh berries and frozen ones that were thawed; however I think it would be fine to use berries in their frozen state. If you don't like berry seeds, you'll need to blend the berries and then push them through a strainer to remove the seeds before adding any other ingredients.
COFFEE COCONUT
1/2 small ripe avocado
1 can (13.5 oz) coconut milk
6 medjool dates, pitted and chopped
3 t instant coffee
optional...
1 T shredded coconut
Heat coconut milk, dates and coffee in small saucepan over medium to medium-low heat, stirring occasionally. Once the coffee is fully incorporated (about 7 to 10 minutes), pour into a blender and add the avocado. Place the lid on top but make sure it's vented to allow steam to escape. I cover the opening with a towel to prevent splattering. Blend until dates are pulverized. Allow to cool slightly; then blend again if necessary to reincorporate. Add shredded coconut (if using) and blend until just combined. Pour mix into molds and freeze.
SWEET CREAM
1 C coconut milk
1 large ripe banana
1 T vanilla extract
5 T maple syrup
1/2 C bittersweet chocolate shavings
1/4 C + 2 T shredded coconut
Perhaps not of my most healthy popsicle recipes, but definitely one of my favorites!
I buy chunks of bittersweet chocolate in the bulk bins at my grocery store and then use a knife to cut shavings. You could certainly use chocolate chips, squares or any other form, but I much prefer the shavings in popsicles as they add flavor throughout and aren't as hard when frozen.
Combine the coconut milk, banana, vanilla extract and maple syrup in a blender until smooth. Stir in chocolate and coconut (by hand or with the "stir" function on your blender if you have one). Pour into popsicles molds and place in the freezer overnight.
GINGER LEMON COCONUT
2 to 3 Lemons, juiced (1/2C to 3/4C)
2 t Fresh Ginger, grated
3 Ripe Bananas
3 T Maple Syrup
1/2 t Ground Cardamom
1/2C Coconut Cream (the thick part of canned coconut milk)
1/2 C Coconut Cream (the thick part of canned coconut milk)any milk of your choice)
This is the most refreshing, yet creamy treat on a hot day! So good! Combine all the ingredients in a food processor and blend until smooth. Take a taste and see what you think. The frozen version will taste exactly like the non-frozen version, so make any adjustments you'd like. If you want a stronger lemon and/or ginger flavor, amp it up! Then pour into popsicle molds or small glass jars and place in the freezer overnight before serving.
KEY:
T = tablespoon
t = teaspoon
C = cup
pinch = approx. 1/8 t
