The Best Homemade Popsicle Recipes for Your Coolest Summer Yet (2024)

FAQs

How to make homemade popsicles creamy not icy? ›

Fortunately, there's an easy way to prevent this unwanted outcome by using an unexpected ingredient: cornstarch. When you're creating the mixture for your popsicles, you can add a few teaspoons of cornstarch. Blend it with the rest of your ingredients, then pour the liquid into the popsicle molds as usual.

The secret to making no “icy” popsicle is adding cornstarch to the recipe! This will make popsicles less icy and more creamy.

It's the Bomb Pops! With its red, white, and blue colors, the Fourth of July weekend is incomplete without them. But what exactly is a Bomb Pop? This tricolored frozen confection features a rocket-shaped shape.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Using dairy with a low fat content.

It's what gives ice cream its rich flavor and smooth, creamy texture. Substitutes like low-fat or skim milk don't freeze as well, seriously lack in flavor, and leave ice cream with an icy texture. → Follow this tip: When you're making ice cream, it's time to embrace fat content.

The fast melting, “softer” qualities of commercial popsicles come mostly from a high sugar content. Because sugar syrup freezes at a lower temperature than water, a popsicle is basically a sweet cold syrup contained by a mesh of tiny ice crystals.

Greek yogurt or full-fat coconut milk can help homemade popsicles stay soft. It can also help to let them sit at room temperature for 10 minutes before serving so they soften slightly.

If the water content of the pop is too high, they end up extremely hard - like ice cubes. Sugar and alcohol both help keep this from happening. By lowering the freezing point of the solution, they make the pop softer.

According to our regional breakdown, people from the Northeast typically call them freeze pops, while the Midwest and the South prefer simplicity and opt to call them popsicles. The West Coast, on the other hand, calls the sweet treat Otter Pops, which is a well-known brand based in California.

Though paletas may look like ordinary popsicles, this dessert packs a much larger punch. Paletas are a Mexican frozen treat made from fresh natural fruits such as strawberry and mango or made from rich creamy ingredients such as Chocolate and Sicilian pistachio.

What do Mexicans call freeze pops? ›

The word "paleta" translates to little stick or small spade, a fitting name for a popsicle.

Homemade Popsicles can be stored in the molds or unmolded. To store unmolded, wrap them in a non-stick material like parchment paper, plastic wrap, or wax paper and store them in a resealable freezer safe-bag or airtight container.

Store. These homemade popsicles can be stored in the freezer for 2-3 months in an airtight container. Enjoy frozen.

Ice forms on homemade ice cream due to crystallization, and this process is usually triggered when you don't freeze your ice cream fast enough. Your recipe and storage method may contribute to crystallization as well.

It all comes down to the molecular structure of popsicles! Water freezes into ice cubes, which is obvious not an ideal popsicle. But when you start adding things like sugar, fibers from fruit, or fat from coconut milk, the molecules can't freeze as neatly and the result is a creamier, more bitable popsicle.