Fudgesicles

If you haven’t started making your own frozen treats at home yet, what are you even doing?

Last week I shared a few of the favorites (and I fully expect you to have made at least one of them) but this one is for sure to make the favorite list. Fudgesicles. Creamy cold and chocolatety goodness. A perfect reprieve from all the stinkin hot ass f weather. It’s like chilled happiness on s stick.

So if you like cold chocolate treats, this one is for you.

To the fudgesicles!

The stuff. A can of full fat coconut milk, some cocoa powder, maple syrup, vanilla extract, flax seed, and a pinch of salt.

Dump it all into blender or jar (if using a hand blender) and blend until smooth.

Pour pinot molds and thats it, stick them into the freezer to freeze.

Don’t forget the sticks if using! (Pull the fudgsicles out after about an hour and they should hold a stick without it sinking).

Once completely frozen, well then they are completely ready to eat.

Stay cool. Eat Fudgesicles!

-C

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Fudgesicles

makes about 6

• 1 can full fat coconut milk

• 1/3 cup cocoa powder

• 2-4 tablespoons maple syrup (greater amount for sweeter fudgsicle)

• 1 teaspoon vanilla extract

• pinch of salt

• 1 tablespoon ground flax seed (optional)

Place all ingredients into a large jar or blender and blend until smooth. Pour mixture into popsicles molds and place in freezer util frozen. If using wooden sticks, pull the fudgsicles out after and hour or so and insert before they completely freeze.

Once froze, remove from mold and eat.

It’s Hot Out. Make some Popsicles.

It is hot out Dumb hot. What do you do to stay cool? Me? Well besides spending my time splayed out on the kitchen floor (it’s the coolest spot in the house), I like to eat frozen food, sometimes in the form of popsicles. And it has been freaking stupid hot way too much already this year and I haven’t made nearly enough popsicles. That ends now. Dealing with the heat sucks and I deserve a freaking popsicles and so do you.

Here are a few of my favorites.

• Roasted Banana Strawberry Popsicles

• Avocado Mango Popsicles

• Carrot Ginger Orange Popsicles

• Toasted Coconut And Corn Popsicles

• Rhubarb Popsicles

• Pineapple Cucumber Spinach Popsicles

Next week I’ll share one of my new favorite, a sweet potato fudgesicle. I was going to share it this week but I ended up eating the frozen sweet potatoes that I had intended to use. Oops.

Stay cool. Eat popsicles!.

-C

Toasted Coconut And Corn Popsicles

Yes you read that right. Corn. In a popsicle.

What?

No it is not weird or gross or anything. I wouldn't do that to you. These popsicles are down right deeee-lightful. Rich and creamy and sweet. Both the creamy coconut and the toasted coconut pair perfectly with the sweet corn flavor. They truly are delicious and I think that if you give them a try, you will think so too. And really, now that it is like almost summer, who doesn't have a little extra corn laying around. So you might as well just make a batch.

And then you will thank me for introducing you to the goodness that is a toasted coconut and corn popsicle. Heck, the mr even ate one and he (still, after I have proven him wrong on a many occasions) says he hates corn. So if a corn hater likes these, imagine what a corn lover will think. HAHA. Corn lover.

To the popsicles!

The stuff. Corn, full fat coconut milk, shredded coconut, and maple syrup.

First, remove corn from cob and place on a baking sheet. Bake in oven for 10-ish minutes until corn is cooked and all nice and sweet.

And don’t forget to toast the coconut. A few minutes in the oven is all it needs.

Now to blend. Corn and coconut milk go in first to blend until nice and smooth. Then add in the maple and coconut and blend until just combined. That will leave a little coconut texture. If you want it smooth, well just blend until completely smooth. Do what feels right to you.

Thick, rich and creamy popsicle mixture.

Now pour it into the molds and stick into the freezer. You could probably stick the sticks in now or wait a little while for the mixture to set a bit, but just don’t forget to get sticks in those popsicles before they completely freeze. That would suck.

Frozen POPSICLES!

Pop those lovelies out of the molds and there you go.

The anticipation is over. Eat a popsicle

-C

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Toasted Coconut And Corn Popsicles

makes 4 average sized popsicles

• 2 ears corn (about a cup of corn kernels)

• 1 cup full fat coconut milk (the canned stuff)

• 1/4 cup shredded unsweetened coconut

• 2- 4 tablespoons maple syrup

Note. If you have left over cooked corn, just use that. You don’t need to recook it so skip the cooking corn step.

Preheat oven to 400

Remove corn kernels from cob and place on a baking sheet pretty evenly. Pop into the oven for 10 minutes of so or until the corn is cooked through and nice and sweet.

Remove corn and dump it into blender and set aside to cool for a few minutes. Place the coconut onto the baking sheet and pop into the oven for 3-4 minutes to just lightly toast. When the coconut is toasted, remove from oven.

Grab the blender with the corn and pot in the coconut milk. Blend until smooth. Add in the maple (start with 2 tablespoons and work your way up to the sweetness you like) and the toasted coconut. Blend quickly just to combine for a slightly more textures popsicle or blend completely smooth if you would rather a smoother popsicle.

Pour mixture into popsicles molds and place into freezer. After the mixture sets up (about an hour) pop sticks into molds. Continue to freeze until completely frozen. Usually 4-6 hours.

And then when it is popsicle time, remove popsicles from molds and eat them.

Pineapple Cucumber Spinach Popsicles

First official week of summer plus #popsicleweek means we all have to make popsicles. It is not a option, it's a must. The question is what kind of popsicles to make.

Well here you go, I got one for you right here. Pineapple, cucumber, spinach popsicles. I highly, highly recommend them because they are amazing and you and everyone will love them. No joke. I had two littles tell me that they are the best popsicles they have ever eaten. Then Koko damn near ate my hand off when I was trying to slow the baby down while he was eating his so he didn't get brain freeze. After he finished off his popsicle, he turned around and went after his brothers popsicle. It was crazy. Screaming, green faced, baby charging after a popsicle. It was like an animal planet episode. 

 And so there you have it, all the littles we into them, the mr was into his, and me, I might eaten one or two and maybe I was licking all of them in between taking pictures. Ha. And big plus, unlike a lot of popsicles, there is no extra shit in these, like no added sugar. And there is veggies in them. They are basically an all around, eat for breakfast, lunch, dinner, snack, or dessert popsicle.  How can you even go wrong with that. 

You can't.

Now it's popsicle time!

The stuff. Fresh pineapple, fresh spinach, a cucumber, and a lime. That's it, nothing else. 

Pineapple and juice from lime into the blender. Blend until smooth.

Add in the cucumber, blend until smooth 

Last but not least, add in spinach, blend until smooth.

Bright green goodness. And that's pretty much it. And really, you could just stick it all into blender at once, I just blended the ingredients one by one for the sake of the pictures.

Pour that goodness into popsicles mold and either stick th sticks in now if they don't sink or wait about an half hour after they have been in the freezer, just don't forget the sticks (I almost did).

Mid freeze stick sticking.

Once they are frozen and when it's feeding time,  you pop them out of the mold and feed the people. Watch your fingers. 

Happy summer, Happy #popsicleweek

-C

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Pineapple Cucumber Spinach Popsicles

Make 8 3.5 onze popsicles 

• 2 1/2 cups fresh pineapple*
• 1 Lebanese  cucumber (or half of an English cucumber)
• 3 large handfuls of spinach 
• Juice of a lime

*Note. You can use frozen pineapple, just thaw it out so it starts to release some of it's juices. That way you don't need to add water to the blender to blend everything up. 

Place all ingredients into a blender and blend until smooth. Pour puree into popsicle molds and stick into freezer. After about 1/2 hour, remove from freezer and stick the popsicle sticks into the molds. Place popsicles back into freezer until completely frozen (about 4-6 hours) 

Enjoy anytime.

Roasted Banana Strawberry Popsicles

These popsicles are bananas!!!!! (pun intended) I forgot how much I freaking love roasted strawberries and don't even get me started on roasted bananas.  Then when they are all mash up and stuck into a popsicle mold... Just amazing. Rich, creamy and full of so much good flavor plus made with only good stuff. I mean you can't get much better. This is now my new favorite go to frozen treats.

So a little confession. I made these popsicles with the intention to give them to the littles for a special popsicle breakfast but when I took the first bite of the first popsicle I changed my mind. These popsicles where too good and I wanted then all to myself. I know that makes me sound like a ass but really, they can't miss something they didn't know they were going to get.  Don't worry,  we ended up at the store that night getting ice cream (for dessert) and a box of Captain Crunch with crunch berries for breakfast the next day instead (which they didn't even eat because the mr made them with chocolate chip pancakes instead). They were happy, I was happy. Win win.

And lesson learned, make two batches for next time so I can share. I will share next time (maybe).

The stuff. 3 ripe bananas, ripe freshly picked strawberries (they don't have to be freshly picked) cashew milk, and salt.

Chop bananas into chunks and strawberries in half ans place onto a greased baking sheet.

Pop into a hot oven to roast.

Roasted and all sorts of good (If you are prone to eating you roasted fruit before using it for popsicles, roast extra).

Scoop all the banana into a blending device (I used a hand blender so they went into a measuring cup) add in a pinch of salt ans the milk. Blend until creamy smooth.

For the strawberries just mash them up with a fork on the baking sheet.

Grab your popsicle mold and fill. Start bu scooping a bit of the banana in first, add in a little strawberry, then banana again. Keep layering until the mold is full. Then top off with a popsicle stick.

Into the freezer for the freeze.

And once frozen there are no rules. Eat a popsicle and be super happy.

Enjoy and stay all sorts of cool.

-C

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Roasted Banana Strawberry Popsicles

Makes four 3.5 oz popsicles

• 3 ripe bananas
• 1 cup strawberries
• 1/4 cup plant milk (I used cashew, but any is good. Cow milk would work too)
• pinch of salt

Preheat oven to 400

Grab a baking sheet and lightly grease it up. Peel bananas and cut into i inch pieces. and place on baking sheet. Remove stems from strawberries and cut in half. Stick those onto baking sheet as well then place the baking sheet into the hot oven.

Roast for about 20 minutes.

Remove from oven and let cool enough to handle. Place the roasted bananas into a blending device, add a pinch of salt and the milk. Blend until smooth. Take a fork and mash up the strawberries, which can be done directly on the backing sheet.

Scoop a bit of banana into each mold, then add a little mashed strawberry.. Continue layering until each mold is filled to the fill line. Add in popsicle stick then pop the filled molds into freezer,

Freeze for at least 4 hours, but 6 to 8 is safer.

Once frozen, pop from molds and eat. You can share but you don't have too.