Homemade Summer Frozen Treat To Help You Cool Off

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Did the ice cream man skip your neighborhood this year? No worries. With the right stable of delicious homemade frozen treat recipes for the summer, you can be prepared for a refreshing, tasty treat to help you cool off no matter the day, and no matter the ice cream man’s schedule.

Forget “red” and “green” flavored: below are some absolutely original, homemade frozen popsicle recipes you’ve almost never certainly tried before. Mix it up, and reach for one of these frozen treats when it comes time to cool off this summer.

Paleta de Durazno con Miel (Peach & Honey Ice Pop), adapted from SF Gate

Ingredients:

  • 2 1/4 teaspoons unflavored gelatin
  • 1/4 cup honey
  • 3 cups peach juice (buy from the store, or, to make: dice 5 peaches, puree in a blender/food processor until smooth, and strain)
  • 1/2 cup cubed peaches

Instructions:

  1. Combine gelatin and honey in a large, glass bowl.
  2. Bring juice to a boil, then mix into gelatin mixture.
  3. Add 1/3 cup cold water to juice and gelatin mixture.
  4. Pour about 1/3 cup of this mixture into each popsicle mold.
  5. Sprinkle cubed peaches evenly into each mold (makes about 5 popsicles)
  6. Freeze completely, at least 2 hours, and serve.
  7. Enjoy!
  8. Coconut and Mango Rice Pudding Pops

It may sound strange, but if you’re a lover of rice pudding, or a lover of interesting textures, these pops are for you.

Ingredients:

  • One 15-ounce can coconut milk, shaken
  • 1 1/4 cups whole milk
  • 1 vanilla bean, halved lengthwise
  • 1 cup short-grain or arborio rice
  • One 14-ounce can sweetened condensed milk
  • 2 cups water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large ripe mangos

To start, whisk the coconut milk and whole milk together in a medium to large saucepan. Scrape the seeds out of the vanilla bean and stir in. Next, stir in the rice, and bring the mixture down to a simmer over medium heat. Once simmering, turn the heat down to low and cook for about 25 minutes, or until the rice is tender.

Find the rest of this recipe on The Kitchn.

Paleta de Pepino con Limon y Chile (Cucumber Ice Pop With Lime & Chile) – Adapted from SF Gate.

  • 2 cucumbers (about 2 pounds), peeled, seeded and chopped
  • 1 tablespoon sugar
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon habanero chile powder (go up to ½ tsp. if you like it spice; go down to ⅛ if you’re sensitive to spice, but still want a little kick)
  • 1/2 teaspoon kosher salt

Instructions:

  1. In a food processor, pulse all but 1/2 cup of the cucumber until smooth.
  2. Strain into a bowl; you should end up with about 2 cups juice.
  3. Add the rest of the ingredients and pour about 1/3 cup of mixture into each mold (makes about 5 pops)
  4. Freeze for at least 2 hours.
  5. Enjoy!

Boozy Campari Pop (for the 21+ Crowd) – Adapted from The Kitchn

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 3 cups grapefruit juice or orange juice (add a squeeze of lemon if using orange)
  • 1/2 cup Campari (try your favorite rum if you don’t care for Campari)

Instructions

  1. Mix the water and sugar together in a small pan over low heat, and bring up to a boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool (makes a little over 1 cup of simple syrup).
  2. Combine the citrus juice and Campari (or rum) and add 1 cup of the cooled syrup. Adjust to taste (for the grapefruit pops, you may want to add a tablespoon or two extra syrup if you prefer them less tart). Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen.
  3. Pour into popsicle molds and freeze at least 8 hours or overnight. To remove, run the molds quickly under hot water, and gently pull out the pops.
  4. Enjoy!

What’s your favorite homemade popsicle (or other frozen treat) to enjoy during the summer?

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