Happy National Ice Cream Day!
My household is currently mourning the temporary loss of Blue Bell ice cream. And we’re not alone. It’s serious, y’all. All along the South, hundreds of peach cobblers are being left untouched. Root beers are just sinking to the bottom of pint glasses everywhere. I scream, you scream, we all just scream.
But we do what we can with what we’ve got, right? And what we’ve got is a brand spankin’ new popsicle mold called the Prepworks Pop Maker, which has now turned me into a popsicle making freak. I’ve been experimenting with pureed fruits and teas and yogurts and my poor husband is going to have a ridiculous brain freeze for the rest of the week.
I’ve included 3 of my favorite recipes below – a Strawberries & Cream Yogurt paleta, a coconut water fruit popsicle, and a green tea with lemon and honey popsicle.They’re all low calorie and with only 3-4 ingredients each, they’re simple enough to make, and are an easy, nutritious summer treat to help us get through these hot southern summer months and forget our Blue Bell woes.
- 2 cups strawberries, hulled and sliced
- 3 tbsp agave nectar
- 1 1/4 cup vanilla Greek yogurt
- Combine strawberries and 2 tbsp nectar. Let sit out 15 minutes, then puree in food processor. If you prefer strawberry chunks, only puree until coarsely chopped.
- In a separate bowl, combine 1 tbsp nectar and Greek yogurt. Spoon about 2 teaspoons of the strawberry puree into a popsicle mold, and then 2 tablespoons of the Greek yogurt. Repeat layering until all molds are filled. Freeze for at least 6 hours before removing paletas from molds.
- 3 cups coconut water
- 1 cup sliced fruit (I used strawberries, blueberries, and peaches)
- 2 tbsp agave nectar
- In a bowl, mix sliced fruit and agave nectar. Let sit for 10-15 minutes, and then pour into each mold and top with coconut water. Freeze for at least 6 hours before removing popsicles from molds.
- 8 green tea teabags
- 6 cups of water
- 1 whole lemon
- honey, to taste
- Steep teabags in boiling water for 4-5 minutes. Pour into small pitcher or bowl and stir in lemon and honey. Pour into molds. Freeze for at least 6 hours before removing popsicles from molds.