To Make RASPBERRY-JALAPENO ICE POPS: In a small saucepan,
ippled through. Spoon mixture into ice pop molds; insert stick. Freeze
Pour the orange juice or Kool-Aid into the ice tray.
Next, put the plastic over the ice tray and put toothpicks in.
Put in freezer for about 1 1/2 hours.
Take out of freezer and you have Ice Pops.
Place the strawberries and 1 tbsp confectioners' sugar in a blender and puree until smooth. Set aside. Place the mango and the remaining 2 tbsp sugar in a bowl and mash until smooth.
Using a teaspoon, layer the fruit mixtures into six pop molds. Alternatively, use just one fruit flavor for the ice pops. Freeze for 30 mins, then insert a wooden pop stick halfway into each mold. Freeze overnight.
Just before serving, dip each mold briefly into hot water, then remove the ice pop and serve.
nto eight 1/3-cup ice pop molds. Freeze 2 hours
Combine vodka, cordial, lime juice and mineral water in measuring cup. Divide mixture among twenty 1/4-cup ice pop molds. Sprinkle evenly with mint. Freeze 1 hour or until partially frozen. Insert pop sticks. Freeze 4-5 hours or until frozen.
Pour cranberry juice over the vodka mint layer. Freeze 2 hours or until juice is frozen.
Just before serving, rub the outside of the molds with a hot kitchen cloth. Gently remove ice pops from molds.
Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
Run molds under warm water to release and pull out ice pops.
Spoon yogurt and orange juice in alternate layers into 8 paper cups (4 ounce size).
Freeze about 1 hour, until semi firm. Insert popsicle stick in center of each.
Freeze several hours or overnight until firm (see note).
Peel paper from ice pops before serving.
Makes 8 pops.
Pour boiling water over tea bags in a jar or pitcher, and allow to steep for 15 minutes.
Remove tea bags, add sugar, and stir in lime juice. Adjust the sweetness to suit your taste and cool mixture to room temperature.
Drop a lime slice into each ice pop mold. Pour in mixture, leaving about 1/4 inch space at the top. Place the sticks or tops in and freeze until solid, 3 to 4 hours.
Run some warm water over the molds to help loosen the ice pops.
Mix heavy cream and sweetened condensed milk together in a bowl until combined.
Place 2 chocolate chip cookies in each ice pop mold. Fill with cream mixture and insert sticks.
Freeze ice pops until solid, at least 4 hours.
Pour fruit punch into the ice tray, then put plastic wrap over the ice tray.
Stick popsicle sticks through the plastic and freeze.
Freeze for about three to four hours and then serve.
Combine baby carrots, milk, brown sugar, white sugar, cinnamon, ginger, salt, and nutmeg in a blender; blend until smooth. Add ice cream and continue blending until evenly mixed.
Pour carrot mixture into molds and freeze until slushy, about 1 hour.
Remove from freezer and stir in walnuts evenly; insert pop sticks and freeze until solid, 3 to 6 hours.
Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth. Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.
Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well. Pour into ice pop molds, and freeze.
ightly oil two 14-cube ice cube trays. Line a small
Squeeze ice pop into a blender. Add ice cubes, lemon juice, tequila, and triple sec. Process until slushy, or to your desired consistency. Sprinkle salt on top; add a few drops of agave nectar.
Peel the bananas. Then cut them in half.
Put an ice cream stick into the end of the bananas.
Put the pops in the freezer for an hour.
Take out the pops. Spread honey on each pop with a table knife.
Pour some rice cereal on the wooden board.
Roll each pop in the cereal.
Enjoy.
Puree the cantaloupe in a blender and measure: you should have 2 cups.
Return the puree to the blender and process with 3/4 cups water, the sugar, and the lime zest and juice.
Pour equal amounts into 8 ice-pop molds.
Cover each mold with its lid and insert a wooden stick.
Freeze until the pops are solid, at least 4 hours or overnight.
Remove the pops from the molds and serve.
Place pineapple in a blender and process until smooth. Pour evenly into eight 1/3-cup ice pop molds.
Place ice cream in a large bowl. Stir in coconut. Spoon ice cream into the molds over pineapple. Insert sticks.
Freeze for 6 hours, until set. Dip base of molds into hot water to remove.
Combine ice cream, corn flakes, peppermint extract and food coloring. Distribute between 8 freezer-proof molds or paper cups (3 oz). Insert a stick in the center and freeze for 4 hours, or until set.
Un-mold. Just before serving, drizzle each ice cream pop with 1 tbsp chocolate sauce and allow to harden.
Pour cream soda into a bowl and whisk until no longer bubbly; set aside.
Heat water and sugar in a saucepan over medium high heat, stirring until the sugar is dissolved, about 5 minutes.
Stir sugar mixture and vanilla extract into the cream soda.
Pour mixture into small plastic cups or ice pop molds, then insert wooden ice pop sticks. Freeze until firm.