Ice pops make an easy, cool summer snack
Technically, we aren’t supposed to call them “popsicles.” That’s a registered trademark. But ice pops, creamy pops made with milk or yogurt, and other fruity desserts-on-a-stick are having a moment. You might be seeing them pop up on your Instagram feed, in bright colours, made with orange and mango and filled with pieces of fruit.
Because pops are versatile and easy to make, it’s worth it to try them at home, says baking and dessert blogger Vallery Lomas.
You need only fruit juice, or iced tea, and whatever fresh or frozen fruit you have on hand. You can add milk, cream, chocolate or even the last of that swig of St. Germain or bourbon if that’s what it takes to cool off.
Lomas recently posted an Instagram video class for her blueberry, Greek yogurt, and coconut milk pops.
“I started making popsicles because I lived in an apartment with no air-conditioning,” Lomas said. “I like them for a summertime breakfast or snack because I can control what’s in it. I get good fat from the yogurt and it keeps me full.”
Ice pops also a make a good cooking project for kids, allowing them to combine fruits, even though freezing and unmolding time do require a bit of patience.
Pops are also great for serving at a social distance. Just grab a stick and keep it moving.
Here are some tips for making your own pops:
Moulds: You can find ice pop moulds at home goods stores like Bed, Bath & Beyond for about $13. To remove the pops from the moulds, run hot water over the mould just until the pop releases. Once the pops are removed, return them to the freezer briefly to set.
Storage: Don’t store the pops in the moulds because you’ll have a hard time removing them. Instead, put them in zipper bags where they will keep about two weeks.
Instagram-worthy pops: Get your pops ready for social posts by adding extra fruit or even edible flowers to the mould before pouring in the liquid. Lomas says you can make pops pretty by giving them a garden atmosphere using lavender sprigs or lemon thyme leaves. “If I was having a socially distant backyard party, I would serve beautiful popsicles,” she said. Fruit pops: You’ll need about 2 cups of fresh or frozen fruit, 1/4 cup of orange or apple juice or and 2 to 3 tablespoons of sugar, honey, or other sweetener. Purée the ingredients in a blender, then pour into moulds. Add 1 tablespoon of lemon juice to preserve the colour of peaches and mango. Creamy pops: A cup of Greek yogurt and 1/4 cup of milk can serve as the base for creamy pops. Feel free to use coconut water, soy, or almond milk. You can add whole fruit to this base, or put all the ingredients into a blender and purée, then pour into moulds. Layered pops: Let each layer of fruit purée or creamy pop mixture set in the freezer for at least 20 minutes before adding the next flavour. Be sure to keep other purées refrigerated while layers are setting.