It’s almost 904 degrees right now in NY and besides a teeth chattering icy cold shower, what’s a better way to cool down than eating something freezing cold like…
Popsicles are easy to make and yet, really versatile. You can make them sweet, sour, tart, and even spicy hot!
So when I received this awesome stainless steel popsicle mold set from Onyx, I went to town!
First of all, this Onyx Popsicle Mold is made with heavy duty 18/8 food grade stainless steel. I just washed them thoroughly with dishwashing soap and warm water with a brush before using them – didn’t want any stainless steel residue to get into my popsicles. I placed them in the freezer to make them colder, before filling them. And once the popsicles were done, I ran them under warm water, and the popsicles came right out. The bamboo sticks are not reusable but the company is coming out with reusable ones soon.
To start off, I made these easy delicious popsicles. You can make any popsicles, using all kinds of fresh fruits, creams, juices, and even coffee and tea. Just remember, if you don’t use some kind of cream or dairy, popsicles will be nothing but a block of solid ice (which is fine too as you’ll see below), and not the soft bitable kind.
You ready for a popsicle war? The amount of each ingredients are similar in proportion to Strawberry Popsicle. But you can change it up to your taste.
Strawberries – any amount you need.
Lemon Juice – half of lemon to 1 C. of whole strawberries
Simple Syrup – equal part of sugar and water
Blend or puree all the ingredients, as coarsely as you want. (This was my son’s favorite)
Freshly brewed coffee
Condensed Milk or whipping cream
Simple Sugar if using cream.
Vanilla Extract (optional)
Mix all the ingredients and add vanilla extract last, if using. I didn’t use cream in this popsicle but plain black coffee makes popsicle into a block of ice. So use cream, if you want softer popsicle. To make a vegan coffee popsicle, use almond milk or coconut milk instead of dairy.
I wanted a refreshing tasting hibiscus tea popsicle so I didn’t add cream. But if you want to turn any tea into a softer popsicle, add cream or coconut or almond milk & make a chai popsicle. Or get the real chai recipe and you can make chai popsicle.
But seriously, I used to eat red bean ice cream or popsicle in Korea every summer. I still buy them occasionally. So with this new shiny molds, I couldn’t resist making my own.
Here are the two versions:
Regular Red Bean Popsicle
Canned Red Beans from an Asian grocery store – I bought a canned red beans made in Japan. And since Japan bans using BPA, I felt safe enough to use their canned food. I don’t eat canned foods anyway so buying one can of red beans made in Japan seemed ok for this. The sacrifices I make….Oy.
Sweetened Condensed Milk – did you know you can make your own? I did and it totally rocked! I always knew you can make your own but I don’t use it enough to warrant experimenting with it. Until now! Some recipes call for butter but I didn’t see the need for it and just using dry powder milk, water, and sugar did the trick for the popsicles.
Mix 1/2 C of red bean from the can with 1 Tbsp of condensed milk and 1/2 C cold water. Whisk and blend well and freeze. You can adjust the sweetness by using more or less of the condensed milk.
Vegan Red Bean Popsicle:
1 C Cooked Red Beans
About 1/2 C Coconut Milk or Almond Milk
Simple Sugar to taste
Soak the beans overnight and cook as you normally cook any beans until very soft. Add a pinch of salt to taste. Drain water. A little bit of leftover liquid is ok. Mash the beans against the side of the post with a spoon. Add coconut milk and simple sugar and mix well and freeze. How. simple. was. that???
There are many popsicle recipes on the web these days but check out this Coconut Chai recipe from Glue and Glitter. Chai Tea + Coconut = awesome sauce!