14 Homemade Popsicles To Cool You Down This Summer.
14 Homemade Popsicles To Cool You Down This Summer.
According to the National Oceanic and Atmospheric Administration, this is going to be a very hot summer. Temperatures are expected to be above average. In addition to keeping everyone lathered with sunblock, keeping cool and hydrated for both kids and adults is going to be extremely important.
One way to keep chill is to have Popsicle on hand. Although, it can get expensive not to mention unhealthy to purchase these chilly treats at the grocery store. We have compiled a list of easy to make Popsicle. There is a flavor for just about everyone. We have also included an iced coffee recipe that will still give you the caffeine dose without the boiling hot factor.
You’ll want to make these in the evening so they are ready for the family the next day. For these recipes, you’ll want to freeze your popsicles for 30 minutes and insert the stick so it can hold. Continue the freezing process afterwards. I have personally made #3 and I guarantee it’s a family favourite.
#1. Watermelon and kiwi pops.
5 cups of watermelon
A couple drops of agave syrup
5 kiwis peeled and sliced
Put the watermelon and agave syrup in the blender and make it into a puree. Pour the the mix into the popsicle molds, adding the kiwi slices. Leave in the freezer overnight.
Real Food by Dad
#2. Strawberry and watermelon.
3 cups of watermelon cubes
1 cup of sliced strawberries
1 lime, zest and juice
Place in the blender and puree. Once poured into the desired mold, let it freeze for a minimum of four hours.
OneLovelyLife
#3. Creamy coconut.
1 cup of coconut milk
1/3 cup of maple syrup
1/2 cup of toasted, unsweetened coconut flakes
1 pinch of salt
1 pinch of cinnamon
Stir it all together until it’s all smooth. This batch can make six to seven popsicles. Freeze for six hours.
Hungry Girl for Vida
#4. Chocolate, peanut butter, banana, and yogurt.
1 cup almond milk or milk of choice
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter
3/4 cup plain non-fat Greek yogurt
1 1/2 large ripe bananas
1 tablespoon honey
Pour all the ingredients in the blender and blend until smooth. Pour into the 8 to 10 molds and freeze for four hours.
Recipe Runner
#5. Cantaloupe popsicles.
1 ripe cantaloupe
1/2 cup of granulated sugar
Cut the cantaloupe in half. Remove all the seeds out. Puree the fruit in the blender. Take one cup of the pureed cantaloupe and add the 1/2 cup of granulated sugar. Heat this on the stove for a couple of minutes. Add the heated juice in the mix. Pour it into the molds. Will be enough to make eight popsicles. Freeze overnight.
Lemons and Anchovies
#6. Banana and Avocado.
1 ripe banana
1 ripe avocado
1/2 cup Greek yogurt
Combine the three ingredients and mix in a blender. Pour into molds. This makes about six popsicles. Freeze for at least six hours.
The Melrose Family
#7. Iced Coffee.
2 cups of cold coffee
3/4 cup heavy cream. Will require extra for the bottom of the molds
Sugar to taste
Pour about 1/4 of an inch high of cream into each mold. Freeze until the cream is solid. Mix the coffee, the remaining cream, and sugar and refrigerate till it’s chilled. Pour the cold mix into the molds to the top.
theviewfromgreatisland
#8. Lemonade Cucumber Spa Popsicles.
1 cup seedless Cucumber
1 fresh squeezed lemon
2 cups cold Water
Honey or agave to taste
Cut the lemon in half and squeeze the juice into the two cups of cold water. Add honey or agave to the juice. Fill the molds up with the sliced cucumbers and the lemonade. Freeze for four hours.
Marla Meredith
#9. Carrot cakesicles.
3 large carrots, peeled and chopped
1 can of lite coconut milk
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
6–10 drops of agave
1/2 cup unsweetened coconut flakes
Boil a pot of water, adding chopped carrots. Cook for 10 minutes or till soft. Strain the carrots and let it cool for 10 minutes. Place in the blender till its smooth, add coconut milk, and blend for another minute.
Add the cinnamon, ginger, nutmeg, and cloves to the mix. Stir the coconut flakes in. Pour the mixture into the popsicle molds. Freeze for four hours.
thehealthymaven
#10. Green Smoothie Breakfast Popsicles
2 cups packed kale leaves
1 cup green grapes
1 cup brewed green tea, cooled to room temperature
1 banana
1 to 2 tablespoons of honey
1 3/4 cups Greek yogurt
Add all the ingredients to a blender, leaving 3/4 of the yogurt aside and blend till smooth. Fill the molds but leave a little room to add the remaining yogurt to the top. You can push the dollop of the yogurt down with a spoon. Freeze to solid for about five hours.
Floating Kitchen
#11. Blueberry apple.
2 cups of fresh or frozen blueberries
1 1/2 cups of organic apple juice
Put the blueberries and apple juice in the blender. Blend till smooth. Use a spoon to pop the air bubles on the surface. Freeze for a couple of hours after pouring the mix in the molds.
Vegan in the Freezer
#12. Kiwi coconut with chia.
1 3/4 cups canned coconut milk
3/4 cup soy milk or any other milk alternative
1/4 + 1 tbsp cup chia seeds
1/2 tbsp agave syrup
3 kiwis, peeled and sliced
Stir the coconut milk, milk, chia seeds, and agave syrup together. Place the kiwi slices into the molds. Pour the mixture into the molds, use a mold to push the kiwi slices on the side. Freeze for a minimum of four hours.
The Little Epicurean
#13. Lavender lemonade.
4 cups water
1/4 cup culinary lavender
1/3 cup sugar
Juice of 2 large lemons
Boil water in a saucepan, add the lavender and steep it for 10 minutes. Remove the lavender. Stir the sugar and lemon juice until dissolved. Mix everything and pour in the mold. This recipe makes 10 popsicles.
Salt and Lavender
#14. Cinnamon, toasted almond dulce de leche cheesecake.
2 tablespoons unsalted butter
6 oz (170 g) cream cheese, kept at room temperature
1½ teaspoons granulated agave or honey
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
½ cup (120 ml) heavy whipped cream
4 tablespoons toasted almonds
Heat the butter in a saucepan under medium heat. After it turns golden brown, remove, and let it cool. Beat the butter, agave, vanilla, cinnamon, and cream cheese. Use 1/4 of the whipped cream with the almonds. Fill the molds. Tap the molds to let the the mixture fall and settle. Pop the air bubbles. Freeze for four hours.
an edible mosaic
Originally published at MAGZIAN.