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Unread 10-28-2013, 10:53 PM
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Default Proof of Global Warming? Popsicles for Autumn!

...warmer temperatures at a time of year when it should be too cold for ice cream (at least here in the Northeast) must be the "new normal" when these seasonal ice/ice cream pop recipes exist...

"Candy Corn" Popsicles from PaleoGirl's Kitchen: http://www.paleogirlskitchen.com/201...popsicles.html
"Candy Corn" Popsicles


Halloween is one of my favorite times of year. I always love dressing up in costumes, carving pumpkins and passing out candy. It is one of the harder holidays for a Paleo family. With all of the candy and treats around every corner, it would be a challenge to decide what to allow your kids to participate in.
I made this next recipe to help ease the pain for kids and adults alike. These are my "Candy Corn" popsicles. While they taste nothing like the classic candy corns, their cute colors are perfect for feeling included in the Halloween fun. I made this recipe with some variations so you can decide how much extra sugar you want. If you have been Paleo for a while and your palate is sensitive to sweet, then the lesser amount is probably perfect. If you still love extra sweet treats, add a little extra honey to really feel like this is dessert. Also, feel free to do variations on this. For white you can use banana or honey dew melon if you prefer!
"Candy Corn" Popsicles



Prep time: 10 minutes
Freeze time: 10 hours
Serves 6-8

White Layer:
1 1/2 cups coconut milk
1 1/2 tablespoons vanilla extract
1 teaspoon coconut extract
1/8-1/3 cup honey

Orange Layer:
1 mango, peeled
1 orange, peeled
2-4 tablespoons honey
1-3 tablespoons water
**Natural Food Coloring** Red and Yellow


Yellow Layer
1 1/2 cups pineapple with juice (canned or fresh)
1-3 tablespoons water

1. In a blender, combine the coconut milk, vanilla extract, coconut extract and honey (depending on desired sweetness add more or less. Blend on high. Put a small amount of the coconut layer in the bottom of each popsicle. Freeze for 2-3 hours until the surface is partially frozen.

2. In a blender, blend the peeled and pitted mango, the peeled orange, desired amount of honey and 1 tablespoon of water. Blend on high. If the mixture is too thick to pour, add 1 tablespoon at a time of water and continue to blend. Then pour or scoop this mixture into each popsicle mold.

3. Blend the pineapple with any excess juice with 1 tablespoon of water on high. Add additional water if it is very thick. Spoon or pour this on top of the mango/orange layer. Push the popsicle sticks into each mold and freeze for 8 hours. Then enjoy!

**Depending on the colors of your fruit, your layers may be a little pale. If this is the case you can buy natural food coloring, to enhance the colors. Add a small amount of red and yellow to your orange layer, and a small amount of yellow to your pineapple layer.



Chocolate-Covered Pumpkin Cheesecake Pops


From Epicurious: http://www.epicurious.com/recipes/fo...MzQ0MjUxMjQ0S0
Gourmet Live | October 2012
by Gina Marie Miraglia Eriquez

Read More http://www.epicurious.com/recipes/fo...#ixzz2j4kdeFfS

yield
Makes 24 pops
active time
45 minutes
total time
5 hours (includes 4 hr of freezing and chilling)
Ice cream can take a break. These pumpkin cheesecake pops are the ideal finale to your Halloween celebration. If the combination of chocolate and pumpkin hits you as a bit unusual, trust us, it works really well. Consider the two an inspired duo, helped along by the sweet spices used in pumpkin pie. We love the finished pops either chilled or frozen. The funny thing about frozen pops? They could pass for ice cream!

Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Mozzarella and Roasted Red Pepper Boo-schetta.

Ingredients


  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 cup canned pure pumpkin (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 pound bittersweet chocolate (60% cacao), chopped
  • 2 tablespoons graham cracker crumbs
  • Special equipment: 9-inch glass pie plate; 1 1/2-inch-diameter ice cream scoop, holding about 1 tablespoon; 24 (6- to 8-inch) lollipop sticks (see Cooks' notes)

Preparation

Heat oven to 350°F with rack in middle. Oil pie plate.
Beat cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy and smooth, then beat in egg until combined. Add pumpkin, vanilla, and pumpkin pie spice and mix on low speed until smooth.
Pour batter into pie plate and bake until edges are set and center is still a little wobbly, 25 to 30 minutes. Transfer to a rack to let cool completely. (Cheesecake will set completely as it cools.)
Cover cheesecake with a round of wax paper or parchment then wrap in plastic and chill until cold, at least 3 hours.
Scoop out pumpkin cheesecake, packing cheesecake in ice cream scoop each time and leveling it off, then releasing it, flat side down, onto 2 small, wax paper–lined rimmed baking sheets. Freeze until frozen solid, at least 1 hour.
Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.
Working with one pan of cheesecake balls at a time (and keeping the other pan frozen), rest a cheesecake scoop on a fork and lower it into chocolate, then spoon chocolate over it to coat it completely. Let excess chocolate drip off, then scrape bottom of fork against edge of bowl and return coated ball, flat-side down, to wax paper–lined pan. Sprinkle with graham cracker crumbs and push a lollipop stick 3/4 inch through ball. Repeat with remaining balls on first baking sheet. (If cheesecake begins to soften, return to freezer to harden.) Refrigerate finished pops.
Melt remaining chocolate in another small deep bowl in same manner and coat remaining cheesecake balls.
Keep pops refrigerated or frozen until serving.
Cooks' notes: •Cheesecake can be baked 1 day ahead and chilled, covered.
•You will have chocolate left over. Turn it into chocolate sauce with the addition of heavy cream.
•Pops keep chilled or frozen in a resealable container up to 3 days.
•Lollipop sticks can be found in the baking sections of large craft stores or online from Amazon.com.


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