I have a quick ice pop maker so I don’t have to plan ahead. Isn’t that what summer is all about? At the same time, I’d say it’s best to have ice pops freezing at all times. We sometimes eat our frozen treats for breakfast. At other times I wait until the kids are in bed to crack open the freezer. You’re mistaken if you think ice pops are for kids only.
Recently I bought frozen pops from the supermarket, but I regretted it as soon as their dripping juice stained our porch. There’s something wrong when I can’t wash off the purple from hands and mouths. I’ll stick to making my own, or picking up some Ono Pops at the farmers market, since I know they’re made with real ingredients. I highly recommend their Dark Chocolate Chinese 5 Spice. I can’t get enough of them.
Classic ice pops are made with whatever juices or fruits you have. Those can be had any time and don’t require much forethought. I like creamy bases or a few chunks of fruit to give me something to chew on. I’ll get more creative as the summer goes on and make Key Lime Pie pops or Flan-sicles, and that’s when ice pops become more of a dessert than a snack. You’re not limited to liquids — I’ve successfully incorporated pop rocks, Oreos and Fruit Loops into popsicles (although the quick freeze pop maker is necessary here so you can avoid sogginess).
When you make your own, the liquid you put in should be a little sweeter and stronger than you would normally drink. Chilling takes the edge off the flavor, and your pops will be bland if you don’t follow this rule. I use the blender for easy preparation and pouring. You don’t need many ingredients — usually each ice pop is less than a half cup of filling, depending on the size of your mold. This makes it possible to justify eating four at a time.
The Nutella fudge pop recipe is floating all around the Internet lately, and for its ease and delight I have to include it for you here. I’ve substituted coconut, almond and soy milk with success.
A more healthful treat, the Smoothie Pop is suitable for breakfast. Chances are you’ll be sneaking them so you won’t have to share with your kids.
FUDGE POP
1 cup milk
6 tablespoons Nutella
Blend milk and Nutella until Nutella is dissolved.
Pour into pop molds and freeze. Makes 3.
Approximate nutritional information, per pop: 250 calories, 14 g fat, 5 g saturated fat, 10 mg cholesterol, 50 mg sodium, 26 g carbohydrate, 1 g fiber, 25 g sugar, 6 g protein
SMOOTHIE POP
1/2 cup lilikoi purée
1 banana, plus a few banana slices, as desired
1/2 peeled orange (skin and pith are fine)
Blend lilikoi, banana and orange in blender to desired consistency. Slightly chunky is OK.
Place slices of banana in ice pop molds and pour in liquid. Freeze. Makes 3 pops.
Approximate nutritional information, per pop: 100 calories, 0.5 g fat, no saturated fat or cholesterol, 15 mg sodium, 24 g carbohydrate, 5 g fiber, 15 g sugar, 2 g protein
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Mariko Jackson blogs about family and food at www.thelittlefoodie.com.
