4 Popsicles you shouldn't miss this Summer
Popsicles are almost everywhere! Everyone who’s walking through Berlin with open ice-cream-eyes recognized all the posicle signs on every second corner of the street. Pop, Pop, Popsicles! We also gave popsicles a try and were very happy that each sort of it turned out just yummy. We bought the popsicle moulds at IKEA, so don’t worry about that. Within a few minutes your filling is ready for a night in the freezer! You should definitely grant your popsicles that time, cause the rest of the instruction is easypeasy and pop, your tongue is licking on some yummy popsicles. Hope you all enjoy our recipes. We really recommend to fill your freezer with these ice cream bombs to be prepared for each situation waiting this summer.
Avocado-Kiwi-, Mango- & Cherry-Blueberry-Popsicles
Ingredients
BASIC
- 20 g (0.7 oz) coconut milk (of a can) per mold
fruit puree
yellow: 100 g (3.5 oz) mango
purple: 60 g (2.1 oz) cherries + 40 g (1.4 oz) blueberries
green: 1/2 avocado + 2 Kiwis
2 Popsicles in each color
OPTIONAL
- agave syrup
- vanilla extract
Instructions
- Wash, if necessary peel, dice and puree your fruits.
- In a bowl mix coconut milk and fruit puree.
- Sweeten with agave syrup and vanilla extract if you like to.
- Fill your molds.
- Cover your filled molds with aluminium foil and let them freeze in the backmost part of your freezer.
- After 30 minutes add your wooden sticks and let freeze overnight.
- Hold your mold under warm running water, so they come out easily.
Vegan Cheesecake Popsicles
Ingredients
- 150 g (5.3 oz) plantbased yoghurt
- 50 ml (0.2 cup) almond milk
- 1 tbsp vanilla extract
- 200 g (7 oz) strawberries
- 2 oreos
- 2 vegan graham cracker
Instructions
- Mix yoghurt and almond milk and taste with vanilla extract.
- Wash, dice and puree strawberries.
- Fill oreos and graham crackers seperately in plastic bags and chop them with a rolling pin.
- Fill molds with 2/3 of yoghurt and 1/3 of strawberry puree.
- Cover bottom with oreos or graham crackers.
- Cover your filled molds with aluminium foil and let them freeze in the backmost part of your freezer.
- After 30 minutes add your wooden sticks and let freeze overnight.
- Hold your mold under warm running water, so they come out easily.
Popsicles with Lime & Elderflower
Ingredients
- 250 ml (1 cup) water
- 100 g (3.5 oz) sugar
- elderflower syrup
- 1 lime
- 16 blueberries
Instructions
- Mix water and sugar in a pot and bring to a boil.
- Let simmer for 4 minutes and let cool down afterwards.
- Add elderflower syrup and lime juice.
- Fill your molds with the liquid.
- Add four blueberries per mold.
- Cover your filled molds with aluminium foil and let them freeze in the backmost part of your freezer.
- After 60 minutes add your wooden sticks and let freeze overnight.
- Hold your mold under warm running water, so they come out easily.
Vegan Iced Coffee Popsicles
Ingredients
- 4 Espresso
- 500 ml (2 cups) almond milk
- 5 g (0.2 oz) vanilla extrct
- optional 1 tbsp agave syrup
Instructions
- Brew expressos or very strong coffe and let cool down.
- Add agave syrup to espressos/coffee optional.
- Mix milk and vanilla extract.
- Fill molds with espressos until half-full or a bit less.
- Stock up with almond milk.
- Cover your filled molds with aluminium foil and let them freeze in the backmost part of your freezer.
- After 30 minutes add your wooden sticks and let freeze overnight.
- Hold your mold under warm running water, so they come out easily.
