The Top 100 Popsicle Recipes Of All Time (2024)

FAQs

How to make homemade popsicles softer? ›

To get a slightly softer texture, add more sweetener or a fatty milk product like heavy cream. Both lower the freezing point of the puree and gives it a less icy final finish.

For Non-Icy Popsicles, use Pectin! I've discovered that the trick to keep fresh fruit popsicles from getting overly icy and hard is an ingredient I use quite regularly in canning and jam recipes, but had yet to explore in freezer situations: pectin.

If you are health-conscious but still want to enjoy ice cream, choosing popsicles in that case is a great choice. Popsicles are made of fresh fruits. If they are of a good brand, there will be no additional sugar or preservatives.

Sugar, dairy, cornstarch, gelatin, pectin, and alcohol all help keep ice crystal formation small, which makes for a softer texture.

I like to puree naturally sweetened fruit with lemon or lime for some acidity to reduce the overly icy texture. Fruit juice such as orange, lemon, guava, grape, or apple makes the most reliable pops that tend to melt slower. A combination of puree and juice mixed also works to infuse different flavors.

Popsicle machine freezes ice-pops in few minutes using a tank of super-chilled Propylene Glycol + Water. RXSOL Propylene Glycol is pure and suitable to use in ICE freezing machine.

Although stabilisers such as guar gum, alginate, locust bean gum, xanthan, CMC and many others only make up a fraction of the finished product, they have a significant impact on the quality of the ice lolly (or ice pop, ice block or popsicle depending on your part of the world) and, ultimately, on the consumer ...

The liquid you're making pops with contains alcohol or if it's too high in fat, oil or sugar. The liquid you're making pops with is too soft or has too many solids. For example, if you made a chocolate pop from cocoa and used too high of a cocoa to water ratio, your pop may not freeze.

For store-bought molds, follow the included directions. For homemade, fill paper, plastic or glass cups with popsicle ingredients. Leave a little extra room at the top as the liquid will expand as it freezes.

Wrap pops in resealable plastic bags or store them in airtight plastic containers (use wax paper or plastic wrap to layer) and freeze for at least 30 minutes. This second freezing helps ice pops hold their shape a bit better so they won't melt quite so quickly while you're eating them.

How long are homemade popsicles good for? ›

Popsicles that are wrapped up properly can keep in the freezer for three to four weeks. After that, they start to lose their flavor. Try this summer favorite orange popsicle recipe. Oranges are the citrus fruit that have the highest amount of vitamin C.

An ice pop is also referred to as a popsicle in Canada and the United States, a paleta in Mexico, the Southwestern United States and parts of Latin America, an ice lolly or lolly ice in the United Kingdom and Ireland, an ice block in New Zealand and Australia, an ice drop in the Philippines, an ice gola in India, ice ...

Vanilla, the most popular ice cream flavor in the world, is often considered as America's favorite flavor due to its simplicity and compatibility with a wide range of desserts and toppings.

Popsicles, Jello and ice cream

They can help reduce body temperature as well as provide much-needed hydration. The ingredients also coat and soothe irritated tissue in the mouth and throat as well.

The next time you prep some sweet frozen treats, try adding a little cornstarch to the mix — you may be surprised at how much creamier your popsicles are when you pull them out of the freezer.

The secret to making no “icy” popsicle is adding cornstarch to the recipe! This will make popsicles less icy and more creamy. Cornstarch acts as a stabilizer and keeps the liquid ingredients in the popsicle from moving and forming just chunks of ice.

Run a plastic popsicle mold under warm water for 15-30 seconds to help release the popsicle as needed. Let yogurt-based popsicles sit at room temperature for 10 minutes so they soften and are a little creamy before serving.