Popsicles, Gelato and more

A Lick & a Promise. Chilling out just got tastier

Certain things just taste better in the sunshine. Near the top of that list are ice cream and popsicles. Besides being simple to make, the flavour combinations are endless. We made some of ours with yogourt, others with puréed fruit and, of course, a few with tequila. And our gelato recipes? Bring on the sunshine!

Dragon Fruit Honeydew Pops

These are worth making for the colour alone. The recipe also doubles as a base for margaritas.

• 1/4 cup very hot water
• 1/4 cup white sugar
• 1 dragon fruit, scooped out and puréed
• 1 cup honeydew juice
• 2 limes, juiced
• 3 tbsp tequila or gin (optional)

Combine the hot water and sugar in a pitcher, and stir until the sugar is dissolved. Add the lime juice, and set aside.

To make the honeydew juice, purée 3 cups of honeydew in a food processor, and strain it through a sieve. Add the juice and tequila to the pitcher, and stir. Pour into popsicle moulds, insert sticks and freeze until solid.

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Coconut Lime-Berry Pops

If you can imagine breakfast as a popsicle, this is it. A great treat morning, noon or night.

• 2 cups frozen mixed berries, thawed and puréed in a food processor
• The juice of 1 lime
• 2 to 3 tbsp white sugar
• 1 1/2 cups coconut-flavoured Greek yogourt

In medium bowl, combine the puréed berries with the lime juice and sugar. Stir until the sugar is dissolved.

Pour alternating layers of yogourt and berries into your popsicle moulds, creating 4 or 5 layers. With a wooden skewer, swirl the layers together in an up-and-down motion. Insert the popsicle sticks, and freeze until solid.

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Banana Split Pops

If you love banana cream pudding, give these a try. The base is simple to make, and the finished pop is adorable. Cue the oohs and aahs.

• 135g pkg. instant banana-cream pudding
• 2 cups chocolate chips
• 1 tbsp unsalted butter
• 1 tbsp cream
• 1 bowl of colourful sprinkles (for dipping)
• 1 can whipped cream
• Maraschino cherries

Cook the instant pudding according to the package directions. Pour the cooked pudding into your popsicle moulds, and insert the sticks. Freeze until solid.

In the microwave, melt the chocolate chips with the butter and cream in a tall glass. When the chocolate is smooth and glossy, unmould the frozen pops and, one at a time, dip them halfway into the melted chocolate. Hold the pops upright, allowing the chocolate to drip down their sides, and then roll the tips in sprinkles. Pipe each with a swirl of whipped cream, and top with a cherry.

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Tequila Watermelon Popsicles

Is there really more that needs saying? You’ll definitely want to double this one.

• 1/4 cup very hot water
• 1/4 cup white sugar
• 1 cup watermelon juice
• 1 lime, zested and juiced
• 3 tbsp tequila (or gin)

Combine the hot water and sugar in a pitcher, and stir until the sugar is dissolved. Add the zest and lime juice, and set aside.

To make the watermelon juice, purée 3 or 4 cups of watermelon in a food processor, and strain it through a sieve. Add the juice and tequila to the pitcher, and stir. Pour into popsicle moulds, insert sticks and freeze until solid.

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Pink Grapefruit & Rosemary Popsicles

Oh yeah, these are good. Bright, refreshing and just elegant enough to call dessert. Give them a try.

• 1 1/2 cups freshly squeezed pink grapefruit juice
• 5 tbsp white sugar
• 1/4 cup water
• 2 tsp chopped rosemary

Pour the grapefruit juice into a pitcher, and set aside. In small pot, combine the sugar, water and rosemary, and while stirring, bring it to a boil over medium heat. Let boil for 30 seconds, and then remove the pot from the heat and let the syrup cool for 30 minutes. When cooled, strain the syrup into the pitcher of grapefruit juice, and stir.

Pour into popsicle moulds, insert sticks and freeze until solid.

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Chocolate Gelato

Creamy, chocolatey and did we mention creamy? Two cups’ worth! This gelato’s definitely an indulgence but so worth it.

• 2 cups cream
• 300 mL can of sweetened condensed milk
• 2 tsp vanilla extract
• 3 tbsp cocoa powder
• 6 Baci chocolates (optional)

Add the cream, sweetened condensed milk and vanilla to a large mixing bowl, and whip with an electric mixer until soft peaks form (don’t overbeat). Add the cocoa powder, and whip it in. If desired, fold in some chopped nuts, cookies or chocolate bars.

Spoon into a freezer-safe dish, cover with plastic wrap and freeze until solid (about 6 hours).

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Pinot Noir Blackberry Pops

Simple, delicious and customizable. The hardest decision is how many to eat.

• 4 cups blackberries, puréed in a food processor
• 5 tbsp white sugar
• 5 oz Pinot Noir

In medium bowl combine the puréed berries with the sugar and Pinot Noir. Stir until the sugar is completely dissolved. Taste the mixture, and add more sugar or Pinot Noir if desired. Pour into moulds, add sticks and freeze until solid.

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Raspberry Mango Gelato

This recipe will accommodate just about any fruit combination. Just keep it to the sour side to offset the overall sweetness.

• 2 cups raspberries
• 1 mango, peeled, pitted and cubed
• The zest of 1 lemon
• 2 cups cream
• 300 mL can of sweetened condensed milk

Purée the raspberries and mango in a food processor, stir in the lemon zest and set aside.

Add the cream and sweetened condensed milk to a large mixing bowl, and whip with an electric mixer until soft peaks form (don’t overbeat). Fold in the fruit purée, and pour into a freezer-safe dish. Cover with plastic wrap, and freeze until solid (about 6 hours). n

Images by: Brenda Lakeman Photography
Food styling by: Little Fire Creative

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