By Popular Demand

Piña Colada Ice Pops

A few months back I took an impromptu and wholly unscientific survey of roughly 80 or so people (mostly my co-workers) asking what their favorite flavor of Ice Pop/Paleta was. Coconut was the winner by an overwhelming margin. Second was Cherry Pineapple which according to my co-workers was a common treat from the ice cream man after school. What surprised me though was that Arroz Con Leche or Horchata was also very popular.

So by popular demand, this week I’ll share my recipe for Coconut, Pina Colada and Arroz Con Leche Ice Pops. To make this weeks recipes you will  need either re-useable ice pop molds or you can get single use zip top ice pop pouches from Amazon. Here is the link to the brand I use.

Coconut

2 15 ounce cans coconut milk

1 can Creme de Coco

½ cup shredded coconut

½ tsp coconut extract

¼ tsp each ground cinnamon, ground nutmeg, ground allspice and ground clove.

Blend all the ingredients in a blender until smooth, pour into molds and freeze for at least 8 hours.

Piña Colada Ice Pops

Pina Colada

1 15 ounce can coconut milk

1 Ripe Pineapple peeled, cored and cut into chunks

1 can Creme de Coco

½ tsp coconut extract

Combine all ingredients in the carafe of a blender, blend on high until smooth. Pour mixture into molds and freeze for at least 8 hours.

Arroz Con Leche Ice Pops

Arroz con Leche/Horchata

2 cups cooked rice*

1 15 ounce can coconut milk

pinch of salt

1 12 ounce can evaporated milk

1 14 ounce can sweetened condensed milk

1 tsp ground cinnamon

1 tsp vanilla paste

½ tsp each ground clove, ground allspice, ground nutmeg

Yep, you guessed it combine all the ingredients into the blender and blend until well combined but not completely smooth. You’ll want to retain some of the grains of rice for texture. Pour into molds and freeze

* I suggest using left over rice, but if you do decide to make a fresh batch of rice for this make sure its at least room temperature but ideally cold.

 

That’s it simple easy kid friendly. Enjoy

It’s National Ice Cream Day….maybe

Homemade coconut milk based Raspberry, French Vanilla and Double Chocolate ice cream. In a triple sunday with blackberry syrup, mango syrup and marshmallow syrup and of course with a cherry on top

Depending on the website you’re looking at, today is National Ice Cream Day. It may also be this coming Sunday. But no matter which calendar you choose to follow, I’ve got you covered with ice cream recipes this week. You can also check out this link to see all my frozen treat recipes.  All of this weeks recipes will be coconut milk based and use sweetened condensed milk as the sweetener. You will need an ice cream maker. I’m aware that there are several recipes out there that don’t require an ice cream maker, I’ve not tried to make these without one so I don’t know how well they’d work without one. If you try it, let me know how it turns out.

So first up is classic French Vanilla

French Vanilla Ice Cream

  • 2 13.5 oz cans coconut milk
  • 1 13.5 oz can sweetened condensed milk
  • 1TBS Vanilla paste

Combine all the ingredients in a large mixing bowl and mix with a whisk or a electric mixer until all the ingredients are well combined. Chill ice cream base in the refrigerator for at least 4 hours. Churn according to you ice cream machines directions. Place churned ice cream into airtight containers and place in the freezer to harden for at least 4 hours but best to make a day ahead. Yield 1 quart of ice cream.

Chocolate Mint Ice Cream

  • 20 mint candies like Andes mints coarsely chopped
  • ½ tsp peppermint oil
  • ½ can of sweetened condensed milk
  • 1 13.5 oz can coconut milk
  • 1 tsp vanilla paste
  • Green Food Coloring (optional)

Combine, coconut milk, sweetened condensed milk, vanilla paste and peppermint oil (and green food coloring if you want that green color) in a large bowl and mix until thoroughly combined. Chill ice cream base in the fridge for at least 4 hours. Churn according to you ice cream machines directions. Once the ice cream has churned, mix in the chopped up mints. Place churned ice cream into airtight containers and place in the freezer to harden for at least 4 hours but best to make a day ahead. Yield 1 pint

Raspberry ice cream all dressed up with mango syrup, blackberry syrup, whipped cream, fruity cereal and a cherry on top

Raspberry Ice Cream

  • ½ cup freeze dried raspberries
  • 1 tsp vanilla paste
  • 1 13.5 oz can coconut milk
  • ½ can sweetened condensed milk

Place all the ingredients in a blender and blend until the raspberries have ben completely broken down. Chill ice cream base in the refrigerator for at least 4 hours. Churn according to you ice cream machines directions. Place churned ice cream into airtight containers and place in the freezer to harden for at least 4 hours but best to make a day ahead. Yield 1 pint

The Ultimate Chocolate Sundae

Double Chocolate Malted Milk Ball, Cookies n Marshmallows

  • 2 13.5 oz cans of coconut milk (divided)
  • 1 13.5 oz can sweetened condensed milk
  • 2 TBS cocoa powder
  • 3 oz extra dark chocolate chopped
  • 1 TBS vanilla paste
  • 1 tsp ground coffee
  • 3 TBS malted milk powder
  • ¼ cup crushed malted milk malls
  • ¼ cup mini marshmallows
  • ¼ cup chocolate wafer cookies chopped
  • 3 oz of chocolate coarsely chopped (which ever kind you prefer)
  • pinch of salt

Pour one can of coconut milk into a microwave safe bowl and heat at 50% until it just starts to bubble. Place 3 oz of the extra dark chocolate into a large mixing bowl and pour the warm coconut milk over the chocolate and whisk until the chocolate is completely melted. Add in the remaining can of coconut milk, sweetened condensed milk, cocoa, vanilla paste, milk powder and coffee. Stir until well combined and then chill in the fridge for a few hours. Churn according to manufacturer’s directions for you ice cream machine. Toward the final 5 minutes of churning add in the the malted milk balls, marshmallows, cookies, salt and the remaining chocolate. Place ice cream base in airtight containers and let chill overnight.

 

 

 

 

 

Sweet ‘n Spicy Way to Beat the Summer Heat

Chamoy, chili and mangoes make for a refreshing way to beat the heat.

I’ve mentioned in the past that our kitchen gets super hot in the summertime so I tend to do a lot of grilling and ice cream making and not a lot of baking. As a result, I’ve been making quite a lot of ice pops lately (and thanks you to my co-workers that have been taste testing these recipes over the past few weeks.). I’m also working on a way to boozify my piña colada and sweet lime ginger mint lemongrass ice pop. Though preliminary spherification tests did not fair well. Anyway…this week ice pop recipe is Chili Mango with Homemade Chamoy. a.k.a. mangonada or chamango. What’s chamoy you may ask? Well its a spicy, sweet and sour condiment that’s frequently served with fruit and is really popular down here in Southern California.

Chamoy

  • 2 dried ancho chilies (seeded, stemmed and cut into strips)
  • 1 dried pasilla peppers (seeded, stemmed, and cut into strips)
  • 2 cups boiled water (divided)
  • juice of 2 limes
  • 1 TBS chili powder
  • 1 TBS Tajin
  • ½ cup orange marmelade
  • ¾ cup apricot jam

Place the dried chilies into a medium sized bowl and cover with 1 cup of boiling water. Let sit until soften (about 30 minutes). Drain the chilies and place the chilies into a blender along with all the other ingredients. Blend all the ingredients until smooth. Run through a find sieve to remove any large pieces and then store in a squeeze bottle and set aside to cool to room temperature. You can adjust the amount and type of chilies to your preference.

 

Ice Pop molds of mangonada paletas waiting to be placed in the freezer to freeze over night.

Mangonada Paletas/Ice Pops

  • 2 large ripe mangoes diced or 3 cups of frozen mango slices (reserve some of the pieces to place in the bottom of the ice pop mold
  • 1 11.5 oz can of mango nectar (such as Jumex or Kerns)
  • Juice of 1 lime
  • ½ tsp Tajin
  • ½ tsp chili powder
  • agave syrup or sugar to taste*

Combine all the ingredients in a blender and blend until smooth.

Assembly

  • soak ice pop sticks in warm water
  • squirt chamoy on sides and bottom of ice pop molds
  • place a few pieces of mango into the bottom of the ice pop molds
  • fill molds with mango purée
  • insert sticks
  • freeze for at least 5 hours or overnight
  • Enjoy!

 

*depending on how ripe and sweet the mangoes are you may not need to add extra sweetener

Just in time….

We’re expecting our first heat wave of the summer this week so it seems like a good time to share one of those iced treat recipes I promised (warned about) a few weeks back. We hosted a bbq last weekend and one of the guests graciously brought us a huge bag of sweet limes from their tree. So I thought It’d be a good time to make some Lime Paletas or Ice Pops/Popsicles but with a Southeast Asian spin using lemongrass, mint and ginger. The easiest way to get all those flavors in there is by making an infused simple syrup.

I peeled and juiced all the limes and I was able to yield about a 1 1/2 cups of sweet lime juice. Simple syrup is pretty easy to make, its just equal parts sugar and water and heated until the sugar is dissolved then cooled down to room temperature or chilled depending on how you’re going to use it.  In this case I added a hefty chunk of smashed ginger and about 2 TBS of crushed lemongrass to give it that Southeast Asian vibe. I let the syrup cool to room temperature then strained it and let it cool further in the fridge. This will help the ice pops to freeze faster.

Once the lemongrass and ginger simple syrup was chilled, I got out the trusty ol’ blender and blended 1 1/2 cups of lime juice with 2 cups of the lemongrass ginger simple syrup, Then I tossed in 1/2 cup of fresh mint and blended until the mint was finely chopped. I poured the mixture into silicone molds then left to freeze for at least 5 hours.

I didn’t have good luck with the silicone molds and found that the ice pops get stuck even after running a little warm water on the outside of the mold. My suggestion is to use the zip top style ice pop bags, I got the ones I used on Amazon. If you don’t have molds or these fancy little bags, just freeze them mixture in ice cube trays. Hmm, if you pour a little rum over them you’d have an amazing little mojito…just sayin’

That’s it, I hope this helps you beat the summer heat…

Ingredients

  • 1 1/2 cups sweet lime juice
  • 1/2 cup fresh mint
  • 3 TBS crushed ginger
  • 2 TBS crushed lemongrass
  • 2 cups water
  • 2 cups granulated sugar