There are enough popsicles on the internet to last us a lifetime, should we choose to make a different one on every day of every year. But I think that I’ve made some discoveries…or at least have yet come across two ideas that I’m about to share.
1) Peaches + yogurt + tahini
It’s interesting and a little unusual, but my crazy tastebuds love a challenge. I was initially going for a peach-pistachio popsicle, but when it came to buying pistachios for $20/lb, my piggy bank said no thanks. So I went for the tahini instead and was in for a lovely surprise.
2) I think I’ve accidentally discovered the secret to not-so-icy fresh fruit pops and it’s not fat, sugar, or booze. All of those things are great ways to keep your popsicles from turning into ice cubes, but there’s one more! Starting with frozen fruit. When blended up with only enough liquid to make a thick icy smoothie, the fruit mix freezes with smaller ice crystals to give the popsicles a softer and creamier mouth feel. It’s kind of like churn vs. no churn ice cream.
Popsicles aside, freezing fruit at the peak of the season is a great way to preserve it for a year-round supply…and peaches are perfect! Select freestone peaches (the pit is easier to remove) that are ripe, but not too soft. Slice them and flash freeze them on a tray lined with parchment paper. Once they’re frozen solid, store them in a large ziplock bag. Taking the extra step of freezing them on the tray makes the slices freeze faster (forming smaller ice crystals) and prevents them from sticking together.
Frozen Goodies Elsewhere…
– The best fudgesicles I’ve ever made.
– Sweet Corn and Black Raspberry ice cream. I skip the corn syrup and cut down on the sugar just a tad, and it’s still fantastic…especially with foraged black raspberries! Corn in ice cream sounds weird, but it totally works guys! I swear.
– To-try list: Roasted Blueberries and Cream Matcha Pops from With Food + Love, Marbled Watermelon Popsicles from Green Kitchen Stories, PB, Honey and Banana Popsicles DIPPED IN CHOCOLATE!! Whaaat? from Lynsey Loves Food, and Coconut Bliss Kulfi from The Quirky Princess
Special equipment: blender + popsicle molds
- 1 cup of plain yogurt
- 1 Tbsp. tahini (a little goes a long way)
- 1/4 cup of honey
- 3 heaping cups of frozen peach slices (~400g or 14oz)
- Add the yogurt, tahini, and honey to the blender and blend until smooth. The result should be a buttermilk-like consistency. If it's thicker, thin with a little bit of water, as the liquid is needed to blend the frozen peaches.
- Add the peach slices to the blender and blend until smooth. The result should be like a thick and frosty smoothy. It'll vary depending on your blender (I used the ice cream setting on my Blendtec), how long you blend, the properties of your ingredients, and the temperature of the room. Thick and frosty is ideal, but you can still work with what you have and some peach chunks are totally cool. If you're not using a high-speed blender, you can chop the slices into smaller chunks to make them easier to blend.
- Pour mixture into popsicle molds and freeze. This recipe makes 10 standard popsicles and I used these molds, which use about 1/3 cup of the smoothie mix per popsicle. Measure and adjust the recipe, if needed.