Ice Pops Recipes

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GOURMET ICE POPS--POPSICLES (6 WAYS)

Make and share this Gourmet Ice Pops--Popsicles (6 Ways) recipe from Food.com.

Provided by gailanng

Categories     Frozen Desserts

Time 4h30m

Yield 4-8 per recipe

Number Of Ingredients 32



Gourmet Ice Pops--Popsicles (6 Ways) image

Steps:

  • To Make RASPBERRY-JALAPENO ICE POPS: In a small saucepan, combine 1/2 cup sugar and 1/2 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat and cool.
  • Puree raspberries in a food processor. Strain to remove all seeds, pressing through a fine mesh to squeeze all of the puree out. Measure out 1 cup of the puree, stir in the lime juice and set aside.
  • Process the jalapeno pepper in a food processor until minced. Measure out 1/2 cup of the cooled simple syrup, add to the processor and pulse until pepper is completely pulverized.
  • Mix pepper syrup with raspberry-lime puree. Stir in cold water to make 2 cups; stir well to combine. Pour mixture into ice pop molds and freeze at least 4 hours or until solid.
  • To Make LEMON-BASIL ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear basil leaves, stir into syrup and allow to steep in syrup for 2 hours.
  • Strain cooled syrup to remove basil leaves. Measure out 3/4 cup of the basil syrup and combine with lemon juice and 1 1/4 cups cold water. Pour into ice pop molds and freeze for at least 4 hours or until solid.
  • To Make GRAPEFRUIT-MINT ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear mint leaves, stir into syrup and allow to steep in syrup for two hours.
  • Strain cooled syrup to remove mint leaves. Measure out 1 cup of the mint syrup and combine with grapefruit juice. Pour into ice pop molds and freeze for at least 4 hours or until solid.
  • To Make ICED-TEA POPS WITH FRUIT: Process fruit and sugar for 30 seconds in a blender or food processor. If it foams, allow foam to settle. Blend in tea.
  • Pour mixture into pop molds, leaving a little room at the top. Freeze until solid, at least two hours.
  • To Make FROZEN YOGURT POPS WITH BLACKBERRIES: Rinse the lemon, then peel it, scraping off the white pith. (This recipe uses only the peel, so save the lemon for a different use.).
  • Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
  • Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature.
  • Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
  • Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
  • If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
  • If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer's instructions.
  • To Make SPICY PINEAPPLE ICE POPS: Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the serrano, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain through a fine-mesh sieve.
  • Finely dice 1-1/2 cups of the pineapple and coarsely chop the rest. Mixed the diced pineapple with the chile and salt and set aside. Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice, and blend until smooth.
  • Divide the blended mixture among the molds, leaving enough room for the diced pineapple. If using conventional molds, don't snap on the lids yet. Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the diced pineapple from sinking to the bottom when added.).
  • Drop the diced pineapple into the ice pops, dividing it evenly among the molds. If it floats, push it down with a small spoon or an ice pop stick.
  • If using conventional molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, mix the diced pineapple in with the blended mixture, then pour into the molds and follow the manufacturer's instructions.

Nutrition Facts : Calories 1029.4, Fat 4.4, SaturatedFat 2, Cholesterol 11.9, Sodium 353.5, Carbohydrate 254.6, Fiber 13.5, Sugar 232.7, Protein 7.3

1/2 cup sugar
1/2 cup hot water
12 ounces fresh raspberries, washed
3 tablespoons fresh lime juice
1 small jalapeno pepper, seeds and membrane removed
additional cold water
1 cup granulated sugar
1 cup hot water
1/4 cup fresh sweet basil leaves or 1/4 cup Thai basil
1 1/4 cups cold water, divided
1/2 cup fresh lemon juice
additional cold water
1 cup granulated sugar
1 cup cold water
1/4 cup fresh mint leaves
2 cups unsweetened grapefruit juice
3/4 cup fruit (fresh fruit or canned drained)
3 tablespoons granulated sugar
1 1/2 cups fresh brewed double-strength tea, cooled
1 lemon
1/2 cup water
1/2 cup sugar
1 1/2 cups plain yogurt
2 tablespoons honey
2 cups fresh blackberries (can sub raspberries)
1 cup water
1/2 cup sugar
1 small serrano peppers or 1 small jalapeno pepper, split lengthwise
1 ripe pineapple, peeled
2 tablespoons freshly squeezed lime juice
1 -2 teaspoon ground dried chile (piquin, guajillo, or arbol)
1/2 teaspoon salt

PUMPKIN SPICE ICE POPS

Pumpkin spice season keeps showing up earlier every year: Google searches for the flavor start climbing in late July, and last summer Starbucks brought back its pumpkin spice latte (PSL) on August 25 - almost a month before the start of fall! We created these ice pops so you can get your pumpkin spice fix and stay cool while you're at it! -Francesca Cocchi for Food Network Magazine

Provided by Food Network Kitchen

Categories     dessert

Time 4h5m

Yield 8 ice pops

Number Of Ingredients 0



Pumpkin Spice Ice Pops image

Steps:

  • Whisk 1 cup canned pumpkin puree, 1/2 cup each sweetened condensed milk and half-and-half and 1 teaspoon pumpkin pie spice. Freeze in ice pop molds.

ICE POPS

These are a real kid pleaser!

Provided by Bea Gassman

Categories     Desserts     Frozen Dessert Recipes     Popsicle Recipes

Time 4h15m

Yield 8

Number Of Ingredients 5



Ice Pops image

Steps:

  • Dissolve gelatin, soft drink mix and sugar in boiling water. Stir in cold water and pour into popsicle molds or small plastic drinking cups. Add popsicle sticks when firm but not frozen completely; freeze until hard.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 34.6 g, Protein 0.8 g, Sodium 38 mg, Sugar 25 g

1 (3 ounce) package fruit flavored Jell-O® mix
1 unsweetened, flavored soft drink mix package
1 cup white sugar
2 cups boiling water
2 cups cold water

JELL-O® ICE POPS

Cool off on a hot summer's day with these easy JELL-O® Ice Pops. You can give the ice cream truck a pass when you have these cold, fruity JELL-O® Ice Pops.

Provided by My Food and Family

Categories     Recipes

Time 4h45m

Yield 12 servings

Number Of Ingredients 4



JELL-O® Ice Pops image

Steps:

  • Place 1 (5-oz.) paper cup at an angle in each of 12 muffin pan cups.
  • Bring 1 cup water to boil. Combine dry strawberry gelatin mix and 1/3 cup sugar in medium bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in 1-1/3 cups of the remaining water. Pour into paper cups.
  • Freeze 1-1/2 hours or until gelatin is almost firm. Stand wooden pop stick or plastic spoon in center of each cup for the handle.
  • Combine dry blue gelatin mix and remaining sugar in separate medium bowl. Bring 1 cup of the remaining water to boil. Add to blue gelatin mixture; stir 2 min. until gelatin is completely dissolved. Stir in remaining water. Straighten cups to stand level in muffin pan. Slowly pour blue gelatin over strawberry gelatin layers in cups.
  • Freeze 3 hours or until firm. Remove pops from cups before serving.

Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 23 g, Protein 1 g

4-2/3 cups water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2/3 cup sugar, divided
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin

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ICE POP - WIKIPEDIA
In the United States and Canada frozen ice on a stick is generically referred to as a popsicle due to the early popularity of the Popsicle brand, and the word has become a genericized trademark to mean any ice pop, regardless of brand or format. The word is a portmanteau of pop and icicle; the word is genericized to such an extent that there are decades-old derived slang meanings such as "p…
From en.wikipedia.org
Main ingredients Water, flavoring (such as fruit juices)
Alternative names Popsicle, paleta, ice lolly, icy pole, ice block, ice drop, ice gola, ice candy
Region or state California
Place of origin United States


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