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It's hot as Hades! What are you freezing into adult popsicles?

Another day of intense heat. And if it's bad for me it's worse for my pregnant daughter.

I'm going to make some fudgesicles. I think I might put some instant coffee or espresso powder in to make 'em mocha. But I wonder what creative things you freeze to cool off.

Fudgesicles

• 4 cup milk
• 1/3 cup (5 tbs) cocoa
• 1 can (14 ounces) condensed milk

Bring all ingredients to a boil in a medium saucepan over Medium heat. Put into fridge to cool.

Pour cold mixture into cups or molds. Freeze until a stick can be inserted. Return to freezer until solid.

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  1. Now that you've got my creative thinking cap on, I'm thinking some savory gazpacho or spicy (virgin) bloody mary popsicles would be yummy!

    1 Reply
    1. re: soypower

      Aunt Nini's fruit smoothie. Fruit smoothies work well as healthy creamsicles.

      2 to 3 ripe bananas
      1/2 to 1 cup frozen strawberries
      1 cup vanilla yogurt
      1 cup milk
      1/2 cup orange juice
      1 teaspoon vanilla extract. Contains alcohol so don't add if serving to mothers-to-be.

      Put all ingredients in a bowl except orange juice & strawberries (let thaw a bit). Put bowl in sink to minimize mess. I use a stick blender because it's easy to rinse off when done. Blend everything, then add strawberries. If they are still too frozen for the blender to handle, first pop them in microwave for 10 seconds, then put them in the bowl. Taste & add orange juice gradually, according to how sweet or tart you like it. While orange juice will keep the smoothie several days in the fridge (if it lasts that long!), too much will lessen the other flavors. Enjoy!

    2. Red bean popsicles are so cooling. Not just for adults!

      1. Adult: Margarita Popcicles! Yummmmm

        5 Replies
        1. re: boyzoma

          Any guidelines to share about limits for alcohol in a mixture so it will still freeze? I tried to make rum/coconut pop once, but they stayed mushy.

          I made some quick ones with lemonade and cherry syrup the other day. A mixture of vanilla yogurt and orange juice tastes just like a Creamsicle.

          I'll bet sweetened strong coffee would be good too. Maybe add some condensed milk to make it Thai style.

          1. re: patricium

            I don't think you can do a popsicle with a noticeable alcohol content. If I put two tablespoons per cup into sorbet, it's soft enough to be scoopable. You can make slushies, but not really popsicles.

            1. re: jvanderh

              Unflavored gelatin is the key, it helps it set, even with alcohol, granted, not a lot, a 1/4 cup of gin in the recipe I posted

        2. I made these last weekend, a nice gin, cucumber lime popsicle. I did it in popsicle molds, but they don't slide out easy, so I would recommend the dixie cups so you can tear them away.

          http://www.foodandwine.com/recipes/cu...

          1. You mean sweetened condensed milk, to clarify, because many CH posts indicate that lots of folks don't know the difference between this and evaporated milk.

            I experiment with tropical fruits unfamiliar to me (frozen or canned) by blending them with plain yogurt and sweetening to taste. Sometimes vanilla, almond, or other extracts. Adding plain or flavored gelatin creates a more bite-able texture.

            1. Freeze watermelon chunks, strawberries, and bananas. Put into the blender along with a squeeze of lime and a bit of yogurt if you like. Puree (takes some time but is worth it). You get a very nice no-sugar-added sorbet-like treat. Mmmmm.

              1. Rainey, Lemon Buttermilk Sorbet should make a good popsicle-- but I don't know how to change proportions to get a solid-on-a-stick, rather than spoonable sorbet.
                Anyway, it's 2 cups of buttermilk, an inch of scraped vanilla bean, 1/2 cup sugar dissolved into 1/2 cup water, juice and zest of 1 lemon. From the New York Times, 2000. Same article has cantaloupe-star anise sorbet
                strawberry-moscato sorbet
                fromage blanc-lemon grass sorbet-- but I've only tried the (wonderful) lemon-buttermilk sort.

                This outrageously purple stuff is delicious too--kids especially like it
                http://allrecipes.com//Recipe/grape-s...

                1. Rainey, re your original post here--should that be *sweetened* condensed milk?
                  Are they like the familiar American Fudgesicles, or a whole different thing?

                  1 Reply
                  1. re: blue room

                    The basic recipe is very much like a commercial fudgesicle. Of course I added espresso powder and a shot of Kahlua so that changed things a bit. I liked the flavor better and they were a softer texture. They froze and held their shape but they were still soft enough to bit off a corner.

                  2. I haven't made a popsicle since I was a kid, but I had an avocado one the other day, from these guys, which was very nice. Perhaps their other flavors will inspire you as well.

                    http://lanewyorkina.com/Flavors.html

                    1. Cantelope ice cream refrozen in the skin and cut into wedges to eat .

                      Cut the cantelope in half, discard seeds, use a large spoon to scoop out flesh then puree it in the food processor with about 1/3 ratio of vanilla ice cream. Put the empty skin in a bowl, pour in the puree and freeze for 2-3 hours.

                      or put a stem of grapes in the freezer until frozen.