4 Easy-to-Make Frozen Treats

One of the best ways to cool down when the temperature heats up is a good, old-fashioned ice pop. But those syrupy, neon numbers from the supermarket freezer case aren’t what your kids (or you!) need. Make your own sweet, frozen treats on a stick with fresh fruit and juices””or try my recipe for Nutella Ice Pops (yes””you read that right! NUTELLA ice pops!).

Cool off with a fresh fruit ice pop! Click to browse juices at Vitacost.

You can find ice pop molds just about anywhere during the summer months (be sure to buy BPA free), or use recycled yogurt containers or small paper cups with plastic spoons for a stick. Prep time is less than five minutes, and pops typically take about six hours to freeze.

Basic Instructions

  • Make ice pop mixture according to recipe.
  • Pour mixture into molds, secure tops and freeze.
  • If using cups, pour in mixture and freeze for about an hour. Insert spoon. If it stands up, continue freezing. If not, wait 10 or 15 minutes and try again.
  • If you aren’t able to check on pops while freezing, top with foil and cut a small slit in top, insert spoon through foil so it stands upright.
  • If making a lot of pops, place cups on a baking sheet that will fit in your freezer.
  • General yield: Three cups of liquid + 1 cup of add-ins will create about 8 small-cup ice pops.

 


Whole Fruit Ice Pops

The best-looking pops you’ll ever make””and also the easiest!

What You’ll Need

● 3  cups beverage of choice (lemonade, white grape or orange juice)
● 1 cup fresh fruit of choice (berries, sliced peaches, cut grapes or sliced kiwi)

Pour beverage into molds or cups and freeze for 1-1/2 to 2 hours until liquid is slushy. Add fruit, adjusting to distribute. Insert sticks/spoons and freeze an additional 4 hours.

Quick tip:  Add a slice of fruit or berries to the bottom of the cup before pouring in liquid””people will think you’re so fancy!

 

Smoothie Ice PopsSmoothie Ice Pops
Freeze your favorite smoothie recipe for a nutritious ice pop.  

What You’ll Need

  • 3-1/2 cups of fruit (frozen or fresh, single type or combined)
  • 1-1/2 cups juice (orange, white grape, cranberry or your favorite)

Combine ingredients in blender and blend until smooth. Pour into molds or cups and freeze.

 

Watermelon Mint Ice PopsWatermelon Mint Ice Pops
Sweet and cooling, these pops hit the spot on any hot day!

What You’ll Need
● 5 cups seedless watermelon
● 2 Tbsp. lime juice
● Handful of chopped mint
● 2 Tbsp. honey

In large bowl, mash watermelon using a potato masher. Add remaining ingredients and mix well. Pour into molds or cups and freeze.

 

Guess what? Vitacost carries Nutella! Click here to buy now.

Nutella Ice Pops
Did you say Nutella Pops?! Oh my gosh, yes! I make my own cacao-hazlenut spread, but you can use Nutella to save time.

What You’ll Need

  • 1 cup Nutella or homemade hazelnut spread (see below)
  • 3 cups milk of choice (almond, coconut, hemp“”I use goat’s milk!)

For homemade hazelnut spread:

To make homemade hazelnut spread, drain nuts. Add cacao and oil; blend in bullet or food processor. Add honey to sweeten, if desired.

For ice pops, combine homemade hazelnut spread or Nutella and milk in blender; blend until smooth. Pour into molds or cups and freeze.

Bonus Pops: Remember my Stone Fruit Sangria recipe? It makes a yummy adult ice pop!

Dana Zucker is a home cook that likes to do it her way! She gets creative with nutritious ingredients to keep her active family””teenage twins and a vegan, triathlete husband””healthy and happy. Cooking with organic, local and whole food ingredients is key, whether she’s whipping up an early-morning breakfast, prepping afterschool snacks or getting dinner on the table at 10 p.m. Dana says, “We do eat out sometimes, and even cheat with some pre-made foods. But I try to balance making delicious foods with the reality of a busy schedule.” Dana’s recipes are a great starting point to find a style of cooking that works for your family. Her advice? Keep it real””and keep it easy!

About Dana Zucker

Dana Zucker is a home cook that likes to do it her way! She gets creative with nutritious ingredients to keep her active family””teenage twins and a vegan, triathlete husband””healthy and happy. Cooking with organic, local and whole food ingredients is key, whether she’s whipping up an early-morning breakfast, prepping afterschool snacks or getting dinner on the table at 10 p.m. Dana says, “We do eat out sometimes, and even cheat with some pre-made foods. But I try to balance making delicious foods with the reality of a busy schedule.” Dana’s recipes are a great starting point to find a style of cooking that works for your family. Her advice? Keep it real””and keep it easy!

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2 comments on «4 Easy-to-Make Frozen Treats»

  1. Clarissa says:

    mmmmmmmmmmmmmm

  2. Silvio says:

    Hey Laura! I use almond flour bucaese it’s a finer (in texture) product and the almond meal is better for coating something you might pan fry and doesn’t hold up as well in a baked product. How do you think your muffins turned out using the meal? I would be interested in knowing. Happy gluten-free baking!

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