LUX Dinner Party: Unique Ice Cream Treats
The perfect ingredients for a hot summer day include a delectable ice cream pop! And when it comes to some unique options you've got to rely on some serious foodies to give up their top-secret ingredients. After you find the golden recipe, you’ve got to locate your trusty popsicle mold and score a fresh supply of sticks. Here's to some amazing ideas from around the web to make your summer day extra fancy!
Image and recipe via theviewfromgreatisland.com
Cookies and Coconut Cream Pops - Refreshing, creamy and dreamy! One of the nice things about coconut milk and cream is that while it freezes hard, it doesn’t get icy like milk, yogurt, or juice based pops do, so if you like your frozen treats creamy, this is one to try. Load a whole cookie at the bottom of each popsicle, blended the coconut milk with crushed cookies... oh yes!
Ingredients:
1 can coconut milk (you can also use coconut cream)
approximately 15 Oreo cookies
1/2 tsp vanilla extract
Directions:
1. Shake the can of coconut milk well. Pour it into a small mixing bowl and add the vanilla.
2. Take 6-8 cookies and crush them. You can do this by putting them in a small food processor, or into a baggie and then using a rolling pin to roll over it and crush the cookies. They don't have to be completely crushed, you can leave as much texture in as you like.
3. Fold the crushed cookies into the coconut milk, don't mix too much, just fold.
4. Spoon a small amount of the mixture into the bottom of 5 popsicle molds.
5. Insert a whole cookie into each of the molds. Carefully insert a popsicle stick into the molds, the stick will fit right into the filling of the cookie and stand by itself.
6. Fill the molds with the rest of the cookies and cream mixture.
7. Freeze until solid. This will take several hours.
8. To remove the popsicles, fill your sink with hot water, and immerse the mold up to, but not over the top lip and hold for 15 seconds. Remove from the water and then gently remove the popsicles.
9. To store for later, wrap each popsicle well with waxed paper, and then put in freezer baggies.
Image and recipe via cookingclassy.com
Watermelon Pops - A total hit with everyone in the fam as you diving board hop and listen to doo wop on a hot summer poolside day!
Ingredients:
19 oz cubed seedless watermelon (about 3 1/2 cups)
5 1/2 Tbsp granulated sugar, divided
1 Tbs of fresh lemon juice
1/2 cup canned coconut milk, well shaken
13 oz kiwi (about 6 medium)
1 Tbsp mini chocolate chips
Directions:
1. Add watermelon, 2 Tbsp granulated sugar and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into 10 popsicles molds (I have this mold here if you are looking to buy one) filling each about 2/3 full (try not to splash on sides, I found it worked best to let it run down the outside edge then just wipe off that part later with a damp paper towel or q-tip). Sprinkle the chocolate chips over tops then using a popsicles stick gently push down to immerse chips (push towards sides so you can see them once the freeze). Wipe sides clean as needed. Cover with the lid and insert popsicles sticks. Freeze 3 1/2 hours. During last 30 minutes of popsicles freezing, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is stir in 1 - 2 Tbsp cold water to thin. I recommend chilling it because you just don't want it warm or it will melt the watermelon layer when pouring in).
2. Remove popsicles from freezer, remove lid and carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer (again, it works best to pour it down the outside edge then wipe clean). Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes. Meanwhile, cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with 2 Tbsp granulated sugar. Pulse until well pureed. Force mixture through a fine mesh strainer into a bowl using a rubber spatula to remove seeds (at this point I mixed int just a tiny bit of blue gel coloring because mine weren't the best shade of green, so that's optional). Chill kiwi mixture 30 minutes.
3. Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid about 2 - 3 hours.
4. To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don't let the water touch the kiwi portion at the top) then slowly pull from molds.
Image and recipe via occasionallyeggs.com
Peanut Butter and Chocolate Pops - This one is dedicated to all the fellow peanut butter junkies out there. It's ok to raise you hand and say you have a problem! This concoction will definitely feed the addition.
Ingredients:
For the popsicles:
3 large overripe bananas
1/2 cup soft medjool dates*
1/2 cup natural peanut butter
1/2 teaspoon salt*
1/4 teaspoon vanilla powder*
For the chocolate coating:
1/2 cup dark chocolate*
1 tablespoon coconut oil
Directions:
1. Place all of the popsicle ingredients into a food processor or blender. Blend until smooth, around a couple of minutes depending on how powerful your blender is.
2. Spoon the mixture into your popsicle moulds, place the sticks in, and freeze for at least 4-6 hours or until solid. Run a little bit of hot water over the moulds to pop them out more easily.
3. Melt the dark chocolate and coconut oil in a water bath. Coat the popsicles by dipping in one side and then turning them and dipping the other. Place the chocolate covered popsicles into parchment paper (the chocolate will freeze quickly) and place them back into the freezer in a sealed container until you're ready to eat them. They will keep well for at least a week in the freezer.
