Chef Elana has had an especially fierce craving for popsicles since becoming pregnant. Actually, when it’s this hot outside, we could all use an ice-cold treat (or two, or twelve). While we have a special place in our hearts for the sugar water pops from childhood, we definitely wanted something more this time, and so did Chef Elana. These recipes think way outside the popsicle mold with fun flavor combos both adults and kids will love. We’re also sneaking in some vegetables (trust us, it’s delicious!) and dialing back the sugar to make these treats even more family-friendly. You’ll want to devour these pops before they melt!
Avocados aren’t just for toast or guac. Blended with some honey and coconut milk, they make a luxuriously creamy base for a frozen dessert. Use the rest of the coconut milk in your morning coffee or stir into hot cooked rice.
2 cups chopped peeled avocado
1 cup canned full-fat coconut milk
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
1. Combine all ingredients in a high-powered blender and blend until smooth. Taste and add more honey or lime juice as desired. Pour into 6 popsicle molds and freeze up to 4 hours or overnight. Run the molds under warm water for 30 seconds to help the popsicles release from the molds.
These pops may as well be called Sunshine on a Stick. Carrot juice is wonderfully sweet on its own, and a great complement to the mango. A little turmeric boosts the orange color. Fresh ginger brightens every bite.
11/2 cups carrot juice (such as Bolthouse)
2 cups fresh or frozen diced mango
1/2 teaspoon ground turmeric
1 (2-inch) piece fresh ginger, peeled and roughly chopped
1 squeeze fresh lemon juice
1. Combine all ingredients in a high-powered blender and blend until very smooth. Divide mango mixture among 6 popsicle molds, cover, and freeze at least 4 hours or overnight. Run the molds under warm water for 30 seconds to help the popsicles release from the molds.
Berry Beet Pops
If you don’t think you’re a beet fan, these ruby-hued pops will change your mind. The beet adds a sweet earthiness that counters the tartness of the berries in the pops. To cook the beet, try this speedy microwave method: Pierce the beet several times with a fork, wrap in parchment paper, and microwave at HIGH for 5-6 minutes or until tender. Cool completely and peel.
1/2 cup granulated sugar
1/4 cup water
1 medium red beet, cooked and peeled
1 cup strawberries, trimmed and halved
1/2 cup raspberries
1/2 cup blueberries
2 teaspoons fresh lemon juice
1. Place sugar in small saucepan over medium-low heat. Add 1/4 cup water. Cook 2-3 minutes or until sugar dissolves. Remove pan with simple syrup from heat and cool slightly.
2. Dice red beet to equal 1/2 cup (save remaining beet for another recipe, like topping a salad). Combine berries, lemon juice, simple syrup, and beet in a high-powered blender and blend until smooth. Pour berry mixture into 6 popsicle molds and freeze at least 4 hours or overnight. Run the molds under warm water for 30 seconds to help the popsicles release from the molds.
Chocolate Elvis Pops
We love how creamy and peanutty these pops are. They’re also a fantastic use for your overripe bananas. The whole chocolate chips add great texture to each popsicle. Don’t worry if they sink in the molds as the pops freeze—they’ll still be delicious!
2 large ripe bananas
1/3 cup creamy peanut butter
1/3 cup almond milk
1/4 teaspoon vanilla extract
6 tablespoons semi-sweet chocolate chips
1. Combine bananas, peanut butter, almond milk, vanilla, and a pinch of salt in a high-powered blender until smooth. Stir in chocolate chips. Divide banana mixture among 6 popsicle molds, cover, and freeze at least 4 hours or overnight. Run the molds under warm water for 30 seconds to help the popsicles release from the molds.
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