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Published on 04 Jun 2015 | about 1 year ago

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Learn how to easily make a variety of Homemade Popsicles (Ice Pops) including Fruit Pops, Creamsicles and even Fudgesicles!

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Hi Bold Bakers! I’m excited to bring you a NEW summer dessert--the much-requested Popsicles. You'll find a variety of frozen treats including Fruit Pops, Fudgesicles and Creamsicles made from natural fruit and good quality ingredients. So let's get freezing!

PRINT & SHARE THE RECIPE ON MY WEBSITE
www.biggerbolderbaking.com/popsicles/
Popsicles

Fresh Mango & Strawberry Popsicles

INGREDIENTS
12-15 large fresh Strawberry, Hulled And Halved
2 whole Ripe Mango, Peeled, Pitted And Cut Into Chunks

INSTRUCTIONS
1. Puree mango chunks until smooth, and set aside.
2. Puree the strawberries until smooth, and set aside.
In your mold, fill ⅓ way with your mango puree, then follow with another ⅓ of Strawberry puree and then top it off with the mango.
3. Cover mold, add sticks and freeze for at least 5 hours or overnight.
TIP: Run the molds under warm water to loosen up the popsicles.

Creamsicle
(adapted from www.bakeatmidnite.com/2013/07/orange-creamsicles.html

INGREDIENTS
1 1 /2 cups (12oz/ 360g) greek yogurt
4 tablespoons sugar (honey, agave or stevia)
3/4 cup (6floz/180g) cream
1/4 tsp vanilla
2 Cups (16floz/ 400ml) fresh orange juice

INSTRUCTIONS
1. Mix the first 4 ingredients together in a bowl.
2. Fill your mould ½ way with your yogurt mix
3. Take your orange juice and fill the mould to the top with the (you can also swirl the 2 mixes together, I just liked the look of this way)
4. Cover mold, add sticks and freeze for at least 5 hours or overnight.
TIP: Run the molds under warm water to loosen up the popsicles.

Fudgesicles
(Adapted from www.takeamegabite.com/fudgesicles/)

{Makes 7 Popsicles}
INGREDIENTS
4 oz (120g) chopped semi-sweet chocolate
3/4 cup (6floz/180g) heavy cream
1/2 cup (4floz/115g) milk
1 tablespoon unsweetened cocoa
1 tsp vanilla

INSTRUCTIONS
1. Place chopped chocolate in a heatproof bowl; set aside.
2. Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk until cocoa is dissolved and the mixture comes to a simmer. Remove from heat and pour over chocolate. Let it stand for 2-3 minutes. Whisk until smooth, stirring in vanilla. Pour through a fine-mesh strainer in case the cocoa powder was clumpy. Divide mixture evenly among the molds
3. Cover mold, add sticks and freeze for at least 5 hours or overnight.
TIP: Run the molds under warm water to loosen up the popsicles.

Lemonade Popsicles

Makes 6 Popscicles

INGREDIENTS
1 Kiwi, peeled and thinly sliced
10 raspberries, cut in half
5 strawberries
1 peach
10 Blueberries
2 Cups (16floz/ 400ml) fresh Lemonade (or you can use any fruit juice of your choice)
lime zest (optional)

INSTRUCTIONS
1. To you mold, add your favorite sliced fruit.
2. Zest the lime into your lemonade. This is optional but I think you should try it because it tastes amazing and fresh.
3. Fill your mold to the top with fresh lemonade, add the sticks and place in freezer until popsicles are frozen, around 5 hours
TIP: Run the molds under warm water to loosen up the popsicles.

Rainbow Popsicles

INGREDIENTS
2 kiwis
10 large strawberry halves
1 mango, roughly chopped
30 blueberries, roughly

INSTRUCTIONS
1. Working with one fruit at a time, puree in a small food processor. 2. Rinse the machine out between fruits.
3. Carefully spoon layer by layer of your fruit into each popsicle mold.
4. I didn’t freeze layer by layer because I thought my layers stayed nice but if you want absolute perfect lines then feel free too.
5. Cover mold, add sticks and freeze for at least 5 hours or overnight.
TIP: Run the molds under warm water to loosen up the popsicles.

NOTES
The fruit amounts are approximate, depending on your mold you may need a little more or a little less. You can always add a little water or yogurt to stretch the amount.

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