Hidden Veggie Power Popsicle Recipe | My Home Based Life (2024)

FAQs

Hidden Veggie Power Popsicle Recipe | My Home Based Life? ›

Always add a tablespoon of cornstarch to cream-based popsicles to make them creamy and not icy! It's the best tip!

Always add a tablespoon of cornstarch to cream-based popsicles to make them creamy and not icy! It's the best tip!

For a more creamy-based popsicle add a couple teaspoons of cornstarch. This will help the popsicles from becoming too icy and give them more of a creamy texture. How do you make popsicles freeze soft? The Greek yogurt will help keep the popsicles soft.

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.

Try This Recipe: Add 1 cup milk, 1/2 cup plain Greek yogurt, 1 cup baby spinach, 2 teaspoons almond or peanut butter, 1/4 teaspoon cinnamon, and 3/4 cup frozen blueberries to a blender container. Blend until smooth.

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.

A: 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.

“If you're making a cream-based popsicle, add in a few teaspoons of cornstarch to keep the popsicle from becoming too icy and to give it a creamy texture,” Passante says. “It's our secret ingredient in popsicles.” She also advises leaving about a quarter-inch space at the top of the mold before placing the stick in.

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.

Due to its extremely low temperature, dry ice will freeze the food it comes into direct contact with. Adding an extra layer between dry ice and food products, like cardboard, newspaper, or a cloth layer, will help keep your food cold, not frozen.

How to make popsicles with juice without mold? ›

Ice cube trays, small disposable cups and muffin tins lined with foil cupcake wrappers can be used in lieu of a popsicle mold. Simply pour the ingredients into your DIY mold, cover with aluminum foil and spear a wooden popsicle stick through the foil into the center of the mold.

You might think that you could simply add cut up fruit to your vanilla ice cream base – and you could. But because fruit has a lot of water, you'll end up with icy chunks of fruit disrupting your otherwise-smooth-and-creamy ice cream experience. So instead, you simply cook the water out of the fruit.

I find the best method is to fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 to 30 seconds.

Tomatoes, raw or roasted, is plain yogurt's best friend. Chopped or grated raw cucumber is great, too, as are shredded or thinly-sliced carrots and radishes. Roasted or sautéed onions or garlic, squash, greens, and mushrooms are also good options.

It takes longer to digest. Whereas fruits require very little time In Your system (one hour or more) to be digested. Modern science says: Yogurt contains plenty of bacteria which will act on the sugar present in fruits. This results in toxins, cold, allergies.

Vegetables that can be easily shredded, such as zucchini, beets, carrots or parsnips, can be added to whole-grain muffins, pancakes, soups, stir-fries, pasta sauce and casseroles. These sneaky vegetables boost flavor, texture and nutrition, often without anyone knowing they're there.

Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.

“If you're making a cream-based popsicle, add in a few teaspoons of cornstarch to keep the popsicle from becoming too icy and to give it a creamy texture,” Passante says. “It's our secret ingredient in popsicles.”

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.

As you churn ice cream, individual water molecules turn into ice-crystal seeds — which is what makes cream freeze. The higher the fat content, the more time you have to churn before these ice crystals congregate, resulting in creamier final texture.