We’re still buried under a pile of figs here at the ol’ homestead and I’ll admit I’m a little (a lot) tired of them. That being said, this weeks recipe is super simple and takes maybe 5 minutes to put together and doesn’t require a lot of ingredients. Which is exactly what my tired brain and body need after a super exhausting week at work. So I’ll get right too it.
Fig and Brown Sugar Ice Pops
5-10 ripe figs, cut into 1/4 ” wide sliced
1 tsp vanilla extract
1/2 cup brown sugar
1/2 tsp ground cinnamon
1 can coconut milk
Soak ice pop sticks in water and set aside. Add a couple of slices of fig to each ice pop mold and set mold aside. Place all the remaining ingredients into a blender and and blend for about 30 seconds until all the ingredients are well combined. Pour mixture into ice pop molds insert soaked sticks, seal molds and place in freezer for at least 6 hours to set. Enjoy.
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.
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
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.
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.
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.
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
freeze for at least 5 hours or overnight
*depending on how ripe and sweet the mangoes are you may not need to add extra sweetener
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…