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

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