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

FAQs

How to make homemade popsicles creamy not icy? ›

These can be blended with fruit or other ingredients like peanut butter, Nutella, cocoa powder, or dark chocolate. If you're not using frozen fruit to make a creamy popsicle, you'll use ice to thicken the base. Always add a tablespoon of cornstarch to cream-based popsicles to make them creamy and not icy!

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'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.

How do I get my popsicles to have a creamier texture? 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.

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.

Keep popsicles cold all day long by putting them in an insulated waterbottle with ice! #lifehack #beachvibes. MOM HACK AT THE BEACH: sand free zone When I've done this hack in the past I used a queen sized fitted sheet and put beach bags/coolers in the corners.

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.

Sugar also affects texture. Unadulterated yogurt will harden into a brick when frozen, but adding sugar will transform it into soft, smooth, and creamy. This happens because sugar is hygroscopic, meaning it attracts water and lowers the freezing point.

Whole milk plain Greek yogurt is great for making homemade popsicles. It has a lower water content than regular yogurt, meaning less water crystals to make your popsicles icy (plus it's high protein!)! Full-fat coconut milk from a can is another great basis for making healthy creamy popsicles.

What are the stabilizers in popsicles? ›

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 ...

Half a teaspoon of gelatin for each cup of liquid mixture will do the trick. Thanks to the pectin with which they were thickened, jam and jelly produce ice pops with an even softer, smoother texture.

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.

The fact they are mushy means your freezer is almost, but not quite cold enough to freeze your popsicles.

The obvious answer is that these ice pops have a composition which doesn't freeze totally solid at freezer temperatures (because of high sugar content, most likely).

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.