Remember last week when I told you about my undying love of ice cream? Well, you can pretty much apply that love to any and all frozen desserts….popsicles, fudgesicles, pudding pops, frozen yogurt and one of my favorite guilty pleasures, Skinny Cows….I could keep on going, but I have a feeling you get my drift. This love goes beyond ice cream.
Whether it’s 10 degrees or 100 degrees, you’re likely to find a carton of ice cream (ok, let’s be honest, it’s more like two or three), a tray of popsicles, and maybe some frozen yogurt in my freezer. Lucky for me, it’s closer to 70 degrees than 10 degrees (or whatever horrid weather mid-March usually brings) here in New York, making frozen treats even more enjoyable.
I started making my own popsicles last summer. I got off to a rocky start, I’m not gonna lie. My first couple attempts resulted in nearly-flavorless bricks of ice on a stick with unevenly distributed specs of fruit. Not pretty. And not tasty either….most of those first few batches went in the trash. I started to work out the kinks and each batch got a little better. Then I hit the nail on the head with this pineapple-mango-chili concoction, and from then on there was an endless array of flavorful, delicious homemade popsicles circulating through my freezer.
These pops are creamy, slightly flaky, not too sweet, and packed with delicious fresh berry and banana flavor. It’s kinda like a smoothie on a stick. I have yet to cave, but the past couple of mornings I was a little tempted to have one for breakfast.
Makes 6 popsicles
Combine all ingredients in a blender or food processor and puree until smooth. Pass the mixture through a fine mesh strainer to remove seeds and any remaining chunks of fruit. Fill popsicle molds and place the tray in the freezer until frozen. Enjoy!
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