Cool for the Summer: Ice Pop Recipes
With the sun shining and the mercury rising, just the thought of baking can seem ludicrous. Whats the lover of sweets to do? The answer: break out those ice pop molds. These sweet treats on a stick have endless flavor potential and are the perfect way to indulge your sweet tooth throughout the summer.
In celebration of , were sharing recipes for toasted-almond and coconut ice pops from In a Nutshell: Cooking and Baking with Nuts and Seeds, by ICE chefs Cara Tannenbaum and Andrea Tutunjian. Theyre so tasty youll gobble them up before they have the chance to melt.
Toasted-Almond Ice Pops
Ingredients
For the ice pops:
- 1 34 cups (14 ounces) almond milk
- 12 cup heavy cream
- 14 cup whole milk
- 1 cup sweetened condensed milk
- 14 teaspoon salt
- 1 teaspoon almond extract
- 2 tablespoons almond butter
For finishing:
- Light corn syrup (optional)
- 1 cup (4 ounces) crushed toasted sliced almonds
Preparation:
- Place all the ingredients for the ice pops in a blender and mix well, 30 to 45 seconds.
- Pour the liquid into ice pop molds and set them in the freezer to freeze overnight.
- Remove the bars from the freezer. Working with a couple of bars at a time, remove bars from the ice pop molds.
- Dip a bar in warm water to melt it slightly, or brush it with light corn syrup. Press the bar into the crushed almonds, covering it on all sides. Place on a parchment-lined pan and return it to the freezer until ready to serve. Repeat with the remaining bars. Store the bars, wrapped well in plastic wrap, for up to one week.
Coconut Ice Pops
Ingredients
For the ice pops:
- 1 3/4 cups (14 ounces) coconut milk
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 cup sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (2 ounces) sweetened shredded coconut
For finishing:
- Light corn syrup (optional)
- 1 cup (4 ounces) sweetened shredded coconut, toasted
Preparation:
- Place all the ingredients for the ice pops except the shredded coconut in a blender and mix well, 30 to 45 seconds.
- Transfer to a bowl and stir in the 1/2 cup shredded coconut.
- Pour the liquid into the ice pop molds and set in the freezer to freeze overnight.
- Remove the bars from the freezer. Working with a couple of bars at a time, remove bars from the ice pop molds.
- Dip a bar in warm water to melt it slightly, or brush with light corn syrup. Press the bar into the toasted coconut, covering it on all sides. Place on a parchment-lined pan and return it to the freezer. Repeat with the remaining bars. Serve immediately or store, wrapped well in plastic wrap, in the freezer for up to one week.
Want to learn how to make tasty desserts with our ICE instructors? Get more information about ICEs Pastry & Baking Arts program.
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