It’s popsicle season, or ice cream season; it’s the season where hot drinks no longer sound good and a hard day of work and play feels much better with a cold treat at days end.
Here are a few popsicle variations we are making on the regular.
Home Preserve Berry Popsicles
You could use fresh fruit for this but I’m moving away from buying fruit and only using what we harvest. Currently we are in rhubarb and haskap season so I’m canning haskap amd rhubarb jam and keeping a quart jar in the fridge to put on top of yogurt and such.
You can find my haskap jam recipe here.
I don’t really measure, just use my heart. For this recipe I scoop about three good sized spoonfuls of jam into my blender.
Add a couple scoops of plain Greek yogurt.
Next I add some magnesium Malate and Redmond’s real salt to replenish lost electrolytes through all the summer work sweating. Magnesium Malate aids in the production of energy. This is optional though. You could just add a pinch of salt.
Next, add about two cups of milk. I’m basing this on the size of my molds so you could increase the ingredients or halve as necessary.
Pour into molds and freeze.
The next variety uses kombucha and mango.
Kombucha Mango Popsicles
Begin by taking about two cups of frozen chopped mango and add it to a sauce pan with 1/2 cup of sugar, and a little water.
I use organic sugar I buy at Costco. It’s not bleached or refine so it still contains minerals.
If you don’t want to use sugar you could try maple syrup or honey but I’m not sure how the consistency will turn out.
Basically you want to simmer and stir until you get a nice thick mango jam/sauce.
Once done, cool thoroughly.
Add the mango jam to a blender with about three cups of well fermented kombucha.
You could use store bought kombucha if you don’t make your own. Or if you’re interested to make your own I share how we make our kombucha in bulk with fireweed and raspberry leaf. Two wild edibles we have in abundance here.
Blend the mango jam and kombucha then pour into popsicle molds and freeze. My kids think these taste a bit like orange creamsicles.
Banana Fudge Pops
For this recipe begin by making Old Fashioned Fudge Sauce. This is a very simple recipe handed down to me from my husband’s grandmother. I only changed a couple of things. It works oit each time and it delicious drizzled on cheesecake or use it to dip apples or banana slices in.
Set the fudge sauce aside.
To a blender add:
1 Banana
1 Cup Milk
Scoop of Greek Yogurt
Vanilla and Salt to taste
Blend well. Pour some banana smoothie mixture into molds and alternate with fudge sauce, swirl the ingredients a little. Freeze.
Fudgesicles
3 Cups Milk
2/3 Cup Cocoa Powder
1/3 Cup Honey or Maple Syrup
Pinch of salt (I use Redmonds Salt)
1 Tbsp Vanilla
Put all the ingredients in a blender and blend well. Let the mixture sit for 30 minutes to absorb the cocoa powder. You could put it in the fridge if you’re concerned about the milk at room temp.
*my father in law can’t tolerate dairy so when my mil makes this for him she uses full fat coconut milk.
After 30 minutes, blend again then pour into molds and freeze.
These are probably my favorite popsicle as they remind me of a fudgsicle we used to buy at Costco. They were creamy and chocolaty and while they were made with organic ingredients; they had natural flavors and the price was increasing. Two great reasons to make our own!
I hope you enjoy making your own homemade popsicles this summer!
Blessings,
Ashley
