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It is time to add another recipe to Mila's Ice Pop Adventure series! This week we created the easiest and most refreshing ice pop ever. I think this may be my all time favorite right now. This specific ice pop is so yummy and satisfies my late night snack cravings. Also, (and this is idea is obviously for adults only) this ice pop recipe would taste pretty dang good with a few shots of tequila and a dash of agave sweetener mixed in too!! ;)
For this ice pop recipe we used one of our most favorite beverages LaCroix, plus added some real fruit juice to brighten things up. Mila loves LaCroix so much and right now she refers to it as "bubbles" which I love. This recipe and blog post are not sponsored by LaCroix, we just adore them so much! I love them mostly because its a refreshing drink that has no bad stuff in it. It is just sparkling water with subtle natural flavors which is why I let Mila have some whenever I drink it. Anyways, for this recipe we use the lemon flavor but you could use pretty much any flavor you'd like.
This ice pop seriously takes seconds to put together and I love getting Mila involved with pouring and squeezing the lemons. As you can tell from the photos below, things can get pretty messy! Though the messes can be cleaned, the memories last a lifetime. We've loved creating ice pop recipes for you all to enjoy with your family. I'm hoping you bookmark your favorites to make when Summer fully arrives. If you've missed the last few recipes you can find them here and here. I've also linked my own popsicle cooking kit down below if you are interested! My own popsicle kit comes with five silicon popsicle molds and a few recipes as well.
Have fun making your frozen treats! Stay Tuned next week for a brand new ice pop recipe!
Photos by Lily Ro Photography
BUBBLY LEMON LIME ICE POPS
Prep time: 5 minutes
Cook time: 6 hours or overnight
Servings: About 6 Ice Pops
1/2 tablespoon lemon zest
1 teaspoon lime zest
1 can of Lemon Flavored LaCroix Water
Ice Pop Mold (an ice tray if you have extra liquid left over after filling your molds)
*This makes about 2 cups of liquid so you'll be able to fill up at least 6 ice pops, thought it depends on your mold and how many it can etc. If you have left over liquid, pour it into an ice tray and use for drinks! *We use LaCroix sparkling water for this, though you can use what ever kind you prefer. I like LaCroix the best because it has just has water and natural flavors in it.
You'll want to start by gathering your ice pop mold and all its parts. This way when it is time to pour your liquid you have everything ready and aren't searching for lids etc.
Next you'll zest your lemon and lime. Use a microplane or the fine side of a cheese grater to rub the zest off the lemon and lime. Be sure to only zest the first layer of the lemon and lime peel. Once you see white stop immediately. The white part of the peel is really bitter.
With either your hands, a handheld juicer or regular juice machine, squeeze the juice from your two lemons and limes. I like to strain the juice through a mesh strainer to get rid of any seeds and pulp. Doing this also makes for a nice smooth ice pop.
In an easy to pour container add your lemon and lime juice and the LaCroix sparkling water. Next stir in the lemon and lime zest.
Pour your lemon lime liquid into your ice pop molds. Be sure to leave at least a 1/4 of an inch of room in the ice pop molds! This is important because the sparkling water will expand when frozen. Also when pouring your liquid into the ice pop molds, do it very slowly so the liquid doesn't bubble up and spill out.
Freeze your Bubbly Lemon Lime Ice Pops in the freezer for up to six hours or over night.
Once fully frozen enjoy! These keep in your freezer for up to two weeks.
Mila’s Ice Pop Adventure was born really because we make homemade ice pops (or popsicles) pretty regularly. I actually first started making them when when son Ryan was a teething baby. I used to make these soothing chamomile ice pops he could suck on to sooth his gums. When my Ryan was older he became obsessed with frozen treats, as most children do, so I took to making them at home in hopes of creating healthier versions. Now with my daughter Mila I do the same thing and it brings me such joy to deliver goodness to both my children. I love how they both enjoy homemade ice pops, plus it is great way for us to get creative in the kitchen together. What I love most about the whole process though is watching Mila get so excited over wholesome ingredients. Homemade ice pops have been a go-to vehicle for me in getting more nutrients into my toddler. I even sneak some veggies into them, which I'll share soon!
I thought it would be a fun idea to share with you all one of our ice pop recipes each week. This way you can choose your favorites and get prepared to make them during the upcoming Summer months. Each week we’ll show you how to put together the most delicious and simple frozen ice pop. The best part really is you can enjoy them as a treat, but the ingredients in every single ice pop are wholesome and healthy enough to enjoy for a quick breakfast or snack. In making our homemade ice pops I only use real fruit, fresh squeezed juices, unsweetened almond milk, etc. (with the exception of yogurt) I never add sugars or sweeteners like agave or maple syrup. The reason being is simple, I wanted to make fruity ice pops that actually taste like real fruit. I want my children to understand how fruits taste and above all else, I wanted to make something fun to eat as healthy as I could. For the most part, when the kids as for a popsicle I can always say sure!
Now with that said, I don’t hold my kids back from enjoying store bought popsicles! I believe everything is healthy in moderation. Though at home we stick to our homemade ice pops and Mila has truly learned to enjoy both. I hope you enjoy Mila’s Ice Pop Adventure and book mark your favorites. Here is the last ice pop recipe we shared - Watermelon Lime. This week we are sharing a family favorite, Blackberry Cream! This ice pop is perfect for a quick breakfast or after school snack. Take a look and enjoy! The recipe is below and on a printable recipe card.
Photos by Lily Ro Photography
Ice Pop Molds by Koji at Target
BLACKBERRY CREAM ICE POPS
Prep time: 10 minutes
Cook time: 6- 12 hours
Servings: 6-8 Pops *Depends on your Ice Pop Mold
1 cup black berries
1/4 cup unsweetened plain almond milk
1/2 cup vanilla yogurt
2-3 tablespoons granola
You'll also need a mesh strainer
This recipe makes about 2 cups of liquid. It depends on your ice pop mold on how many you'll be able to make. If you end up with extra liquid, freeze in an ice tray and use to make smoothies. For this recipe I use Siggi's Vanilla Yogurt because it doesn't have any added sugars (other than agave) and the ingredient list is pretty "clean". For the granola I say use your favorite kind!
First, always prep your ice pop molds and make sure you have all the working parts. That way when the liquid is ready to be poured everything is in place and you aren't searching around for molds, sticks or tops.
Add your blackberries and almond milk to a blender. Blend until smooth. If you need to add a bit more almond milk thats ok!
Place a mesh strainer on top of a medium sized bowl. Pour the blended blackberries into the mesh strainer and use a spatula to push the liquid through the strainer. Doing this will rid all the berry seeds and make for a real smooth ice pop.
Add the yogurt to the blackberry liquid and whisk until incorporated and smooth.
Slowly pour or spoon the blackberry and yogurt mixture into your ice pop molds. Be sure to leave about half an inch of room at the top!
Next gently spoon a little bit of granola on top of each ice pop. Then add the sticks of lids (however your mold works) and freeze for up to six hours or over night.
Enjoy when fully frozen. These keep in your freezer for up to 2 weeks.
One of Mila's favorite snacks is an ice pop or popsicle. I say snack rather than treat because we make them at home with no added sugars or sweeteners. Mila thinks they are treats, but really they have become a great way for me to sneak in a little extra nutrients into her diet. Much like smoothies, homemade ice pops can be stuffed with anything and healthy elements like spinach can be disguised quite deliciously. With Summer fast approaching I though it would be fun to start sharing our most made ice pop recipes. We are starting with a family favorite - Watermelon Lime! We'll share a new ice pop recipe each week so you can be fully prepared to make homemade ice pops for your little ones (and yourself ;) come Summer. Don't forget, all my recipes are featured on a printable card form! So you can print out your favorites for easy access.
Since being back from our family vacation to Costa Rica, the three of us have been craving sunshine and swimming. Almost everyday Mila asks to go swimming or to the beach. If I thought last Summer was the best, I truly can't wait to see what this Summer will bring us. Also, now that Mila is one year older things are just so much fun! I am excited to see her learn more swimming skills and there truly isn't anything more cute than a toddler in a bathing suit! Anyways, I saw gorgeous green watermelons displayed a few weeks ago at the grocery store and had to have one. Once I brought it home I knew I had to bust out our ice pop molds. I love watermelon and lime together. The watermelon is sweet and the lime is tangy in all the right places. The two are so refreshing. I also love adding coconut water to our ice pops for a healthy kick. For this recipe I like to add a tiny bit of coconut water to each ice pop so the end result is a cool color contrast. You can see, in the photos below. Enjoy friends and stay tuned for more of Mila's Ice Pop Adventure recipes!
Photos By Lily Ro Photography
Mila's Dress By Little Minis
Ice Pop Mold By Zoku
WATERMELON LIME ICE POPS
Prep time: 10 minutes
Cook time: 6-8 hours
Servings: About 2 Cups Liquid - Depends On Your Popsicle Mold On How Many You Will Be Able To Make
1/2 a medium sized water melon
1/4 cup pure coconut water (Be sure to check the ingredient list on your coconut water. Make sure there are no added sugars or extracts)
A fine mesh strainer
This makes around 2 cups of liquid. It depends on how large your watermelon is. It also depends on how many popsciles this recipe will make, that will rely on how your popsicle molds are designed. For us we use the Zoku Mini Ice Pop Mold and any extra liquid I have left over I use for Mila's smoothies.
First you will start by zesting a lime. You can do this with a microplane, regular citrus zester or the fine side of a cheese grater. When you zest a lime (or any citrus) be sure to only zest the top layer. Once you see white, STOP! The white part tastes bitter and should never be used.
Next, pour about 1 teaspoon of coconut water into each popsicle mold. Then top each popsicle mold with a tiny bit of lime zest. Then place your mold into the freezer so the coconut water + lime zest begins to freeze. I like to doing this so it gives your popsicles a contrast in color, which makes it fun for your little ones! Plus adding a bit of lime zest to each popsicle this way ensures that each one gets that tangy lime zest flavor that compliments the watermelon so well.
While the coconut and lime zest are freezing in the popsicle molds, slice your watermelon in half. Dice half your watermelon and remove any seeds you come across. If you need ideas on what to do with your other half of watermelon, try; dicing it up and freezing it for smoothies, cut into triangles to freeze for a cold snack, dice it up and store in the fridge for a healthy snack.
Add your diced watermelon into a blender. Slice your zested lime and squeeze the juice into the blender with your watermelon.
Blend the watermelon and lime juice until it becomes a liquid.
Place your fine mesh strainer over a large bowl. Be sure to use a fine mesh strainer! This step is important because it removes any pulp or seeds you may have missed and makes for a smooth juice.
Pour your blended watermelon and lime liquid into your mesh strainer and use a rubber spatula to push the liquid through. You should have a nice smooth juice in the bowl and any left over pulp/seeds will stay in the mesh strainer. Toss the left over pulp/seeds. Pour the watermelon lime juice into something you can pour easily from.
At this point your coconut water and lime zest should be semi-frozen. Gently pour your watermelon lime juice into each popsicle mold, add your sticks and let freeze for at least 6 hours or over night. If you have extra watermelon juice try saving it for smoothies or drinking it over ice with a little carbonated water for a refreshing drink!
Enjoy once they are fully frozen and keep in the freezer for up to 2 weeks.
Since it has literally been scorching here in Los Angeles I've started making frozen pops again. I bought myself these frozen pop molds from Crate & Barrel last year and have fallen in love with creating various frozen treats. I like to get creative, but usually all my frozen pops include bananas because I always buy way to many at one time.
Two weeks ago I made these pops for a play date Ryan and I were hosting and they were a total hit! Anything chocolate and banana is a hit really, but I always feel like a rock star when my son and his friends devour what I make them.
Here is how I made my most recent frozen treat...
What You Need
(makes 3-4 pops)
-6-8 ripe bananas
-1 cup coconut milk
-2 tablespoons cocoa powder
-You can add 1 tablespoon of raw sugar...but the coconut milk adds enough sweetness for us. That is the beauty of making your own sweet treats! You can control the amount of sugar.
What You Do
-peel, cut and freeze bananas (Freeze over night if you can)
-once bananas are frozen, use a blender and blend with cocoa powder until smooth. The texture should look like ice cream.
-Put banana/cocoa "ice cream" mixture in a bowl and slowly mix in coconut milk.
-Start pouring your banana/cocoa coconut milk mixture into the molds.
-I also added layers of sliced bananas to the molds for a little texture.
-It is best to freeze these puppies over night. If you don't freeze over night, the pops might come out of the molds a little wonky.
The best part is that there really is no rhyme or reason to making frozen pops. You can basically freeze any combination and come out delicious.
Also, the boys were painting with chalk paint hence the body paint look. If you are interested in the chalk paint, it is extremely easy and extremely fun. Just mix corn starch, water and a couple drops of food coloring. Mix until it resembles paint. I used muffin tins as a paint pallet.
I'm sure this is not the best way to start off the New Year...but it certainly is the tastiest! Last week Dan and I hosted a family dinner and I wanted something really simple for dessert. I decided to go with homemade ice cream sandwiches so I could make them in advance and serve them up quick. My favorite sweet combination is cinnamon and sugar...So I decided to take that and run with it! Here is what I came up with and they were a hit!
What You Need
Cookies - Vanilla Ice Cream - Cinnamon & Sugar
`3 1/2 cup sifted flour
`1 tbs baking powder
`2 tsp baking soda
`pinch of salt
`1/2 tsp cinnamon
`2 cups sugar
`2 sticks of butter (room temp)
`2 tsp vanilla
`2 eggs (room temp)
`1 tbs corn syrup (keeps the cookies chewy)
What You Do
First bake the cookies.
-Pre-heat oven to 325
-Mix the dry ingredients
-Next cream the butter and sugar until creamy.
-Now add the egg, vanilla and cinnamon.
-Once the wet ingredients are well mixed...slowly add your dry ingredients.
-You should now have a cookie dough. Scrap the sides of the bowl and chill in the fridge until firm.
-After the dough has chilled, roll out cookie dough balls (about 2 tbs in each ball). Roll the cookie dough balls in cinnamon and sugar. (For this mixture; in a bowl mix 1 cup of sugar with about 4 tbs cinnamon)
-On a baking sheet lined with parchment paper, place the cinnamon and sugar coated cookie dough balls.
-Bake the cookies until they are thin and golden brown. Take them out when the edges are light brown and the centers are soft.
-Let the cookies completely cool before assembling the sandwiches.
Assemble the sandwiches.
-Let the ice cream sit out and soften for at least 5-10 minutes.
-Use an ice cream scoop and scoop ice cream onto each cookie.
-Using another cookie, top and press down to make a sandwich.
-Now roll the sandwich edges in cinnamon and sugar.
-Wrap in parchment paper and store in the freezer. I usually like to keep the in the freezer for about an hour after making them, before serving.
-This recipe makes at least 12 ice cream sandwiches.
These babies are pretty rad and taste seriously awesome! If you love cinnamon and sugar. I love the texture between the crunchy, chewy cookie and soft ice cream. I swear rolling the edges in a cinnamon sugar mixture makes the whole thing melt in your mouth! Ok, seriously who doesn't love an ice cream sandwich?!
These are perfect for entertaining because you can make a bunch at once and store them. Just wrap them in parchment paper and tie with string. They keep in the freezer for up to a week.
Honestly, I am not sure how I missed this combo. Seeing as how milkshakes are my favorite food group and marshmallows are my favorite thing ever! So, when I was liking my way through Instagram and came across a photo (not of a milkshake mind you), but with the a caption that said "i have a date with a marshmallow shake"....My.Mind.Was.Blown. (Thank you Natalie)
I literally went to work on how to make one for myself. I justified all my milkshake trials and errors on the sheer fact that it still 90+ degrees outside...and a girl and her toddler need to stay cool during Los Angeles' idea of Autumn. Honestly, can we settle on some cooler weather for Fall?!
4 milk shake tries, and 2 days later I woke up one morning and decided to add vanilla beans and toast the marshmallows instead of using regular ones or fluff. Thus happened the Toasted Marshmallow Milkshake for breakfast! Which might sound awful, but I promise you it was incredible and it was followed by a Jillian Michael's total body work out that kicked my a*&!
Anyways, when I decided to share with you guys my revelation I thought I better Google 'marshamallow shake' first. Which made me crazy jealous because it has been done many times! I was jealous because I'm 27 years old and JUST now tasting it?! Well, better late than never.....
Toasted Marshmallow Milkshakes