Luc is able to eat solid foods now and teething in a major way, so I was inspired to make a round of pumpkin popsicles that he could enjoy with the rest of us because we have plans to ride the popsicle train well into fall! As for the paleo aspect of this treat, we aren’t paleo, and that was a complete surprise to me until I stumbled upon the info when trying to decide if I should drink the little bit of the mixture that didn’t fit in the molds or would that be crazy (answer : it’s not crazy, all the paleo folks are whipping up almost this exact mixture and calling it a smoothie).
We arrived at the beach house to greek yogurt in the fridge, blueberries in the freezer, and lemons on the counter – right next to the empty popsicles molds. What were we to do but make some blueberry lemon yogurt popsicles?
Lemon cream popsicles : just three ingredients and you’ll create a popsicle that’s equal parts tart, sweet, and deliciously creamy. I’ve been trying for days, but I can’t quite figure out how to explain these. They’re creamy like a lemon custard, but airy, like whipped cream. Maybe lemon mousse? Try licking whipped cream off of the slice of a lemon. That’s what this is (sort of).
I got the idea for these after reading The Merrythought’s post on Brazilian Limeade Popsicles.Loving desserts that blend citrus and cream (orange sherbet & vanilla ice cream, key lime pie), I was immediately intrigued and thought it would be fun to make a version that uses lemons. Subbing the limes for lemons, produces the recipe as I wrote it below, which just contains milk, sweetened condensed milk, and lemons. That’s it! And there’s no cooking involved, just blend, strain, and freeze….
At this point are you thinking about the lemon juice and milk combination? Won’t you just end up with curdled milk? That’s what I wondered, but
amazingly surprisingly, it just works! Calder says it’s because you’re using cold milk. Maybe that’s the case, but I’m incredulous, I think there’s something else going on here, I just don’t know what it is.
- 2 whole lemons
- 1 can sweetened condensed milk
- 2 cups milk (I used whole)
- Juice one lemon, removing all seeds. Cut and discard the ends from the second lemon, and then cut the rest of the fruit into eighths, removing as many seeds as you can (do not peel the fruit).
- Place the lemon pieces, the lemon juice, the sweetened condensed milk, and the milk in a blender. Pulse or blend (my blender doesn't have a pulse option) for about 5-10 seconds. At this point you can taste your mixture and adjust it as necessary, adding more lemon juice or sugar depending upon how tart or sweet you want them.
- Strain the liquid, throwing out the pulp.
- Pour the strained liquid into popsicle molds and freeze overnight.
A note about our popsicle molds : we love them! We have both the mini pops and the classic molds. The mini pops are the perfect size for kids and for small treats for adults (each pop is less than an ounce). Those are made from silicone and it’s so easy to remove each pop without having to run them under water (the silicone sleeve turns inside out as you’re pulling out the pop) . The classic molds produce large/average-sized pops. These aren’t made from silicone, but you can remove each pop with its plastic sleeve from the large holder. This makes it easy to grab just one pop at a time to run under hot water, or to carry a bunch at a time as you deliver them to your guests on the deck. Zoku. I’m having so much fun making popsicles this summer that now I want to collect all of the Zoku holders (rocket ships! sea life!). I’m obsessed, but really just because they are such high quality molds that are well designed.
Luckily for me, I live with a little popsicle monster. If he had his way, he’d have them for breakfast, lunch, and dinner. I have to admit, as the supply dwindles, I love planning what the next batch will be. Strangely enough, he calls every one a “watermelon pop” because that’s the first flavor he ever had!
It has really been a summer of popsicles hasn’t it? I’m currently in Atlanta, Georgia and it is SO HOT. Unbelievably hot. While I’m outside working, I’m thinking of these creamy coconut and banana popsicles. While they have similar ingredients to the toasted coconut pops we made a few weeks ago, they’re much healthier and have a stronger banana taste. Of course, your pops will range in sweetness depending on how ripe your bananas are. I let mine turn brown before I made these yummy, creamy, coconut and banana pops!
- 1.5 cups coconut milk
- 5 very ripe bananas
- 1 TBSP shredded coconut
- Simply throw all of the ingredients in the blender and blend until smooth. I added a sprinkle of cinnamon too. Crazy, I know.
- Fill your popsicle molds and put them in the freezer for about five hours.
I hope you love these basic, but tasty banana pops! Personally I think they’re best when eaten for breakfast.
Are you ready for the perfect summer popsicle? Toasted coconut paletas by Fany Gerson are so delicious that written word will never do them justice. These sweet and nutty coconut popsicles are the perfect compliment to the refreshing avocado pops we featured a couple weeks ago. Originally, I wanted to try my hand at making coconut ice cream this summer, but after whipping up these easy coconut pops, I’m not sure I want to go any further. The paletas have a delicious creamy consistency so they’re actually more like ice cream than popsicles. If you’re vegan, try these avocado pops, if you’re not, let’s get started 🙂
- 1 cup shredded coconut
- 1 can (140z) coconut milk
- 3/4 cup half & half
- 1 can (13.5oz) sweetened condensed milk
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Baking sheet
- Popsicle molds
- Preheat the oven to 350°. Spread shredded coconut in a thin layer on a cookie sheet. Toast 10-12 minutes, stirring or shaking the pan often to ensure even browning and no burning. Remove from oven, and let cool to room temperature.
- While the coconut is toasting, combine coconut milk, half & half, sweetened condensed milk, salt, and vanilla extract in a blender. Blend until smooth, add toasted coconut and pulse for 5 to 10 seconds.
- Pour into molds (makes 10 pops) and freeze 6+ hours until firm. We like to store our pops in little wax bags for easy access because when you’re hot there’s no time to mess around with a popsicle mold.
If you are looking for a way to beat the heat, this my friends, is the best way. You won’t even work up a sweat because they’re so simple to make. Enjoy!
Summer is for swimming and reading and napping and popsicles, at least that’s what I always say. Sometimes I find it hard to stay focused on my screen when the sun is shining outside. I usually reward myself for working with little popsicle breaks. Who needs a lunch break anyway? I’d rather have three popsicle and iced coffee breaks instead.
A couple weeks ago, we shared some popsicle inspiration. I mentioned that Paletas by Fany Gerson of La Newyorkina is an amazing recipe resource for popsicles and shaved ice. Today’s recipe is straight from Paletas. While we love sharing original recipes, sometimes the best ones are already out there and that’s totally the case with these creamy avocado lime popsicles. The key is to use ripe avocados. Remember we taught you how to pick and de-pit them? Time to put those skills to use!
Our community pool’s opening this weekend, warm weather is expected, and we are going to a picnic with friends. (Sarah here: Our pool opens this weekend too! I also have a picnic planned – Schu sisters for the weekend win!) The only thing that could make this weekend more summer-ific would be a big box of popsicles. So, in celebration of the many sunny days and warm nights ahead, we’ve found some cool popsicle inspiration to kick off your holiday weekend. We’ll see you back here next week!
Get your memorial day started with this giant popsicle pinata. Just don’t fill it with popsicles.
These whole fruit ice pops look delicious!
Paletas is a really great popsicle book. Sarah babysat some wee ones last summer, her and the kids made different paletas weekly!
Hey Philly friends, have you tried the Lil’ Pop Shop yet? We want to taste the Sweet Pea pop.
We love a good popsicle mold and can’t wait to start making some sailboat pops at the beach this summer. I may add this mold to my kitchen because I heard that its pop size is just right for little ones.
Speaking of the kiddos, I’m sure they would have fun making and playing this popsicle memory game.
I thought this was a genius use of popsicle sticks: painting one with each wall color from your house and then taking them with you when shopping for home accessories.
Spoonflower has you covered if you’re looking to expand your stash of popsicle fabrics. I have my eye on this one for a fun pool tote.
Who doesn’t love a good popsicle t-shirt? The poor lollipop is loosing his popsicle love. Oh no!
Remember our visit to the Asian market? One of our most favorite things to buy there are the black sesame popsicles. Don’t leave the freezer section without them!
When Sarah was in Thailand she was addicted (eating at least 5 a week) to black bean and coconut popsicles. She couldn’t find the exact pop on the interwebs, but this recipe sounds similar.
And please, for the love of summer, get yourself a popsicle tattoo!