Hidden Veggie Power Popsicle Recipe | My Home Based Life (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!

Storage: Popsicles can be stored in the molds, or unmold and wrap them in non-stick material like parchment paper, plastic wrap, or wax paper and store them in a resealable freezer safe-bag or airtight container. They are best within six weeks, but will last for up to three months.

Pectin, like other common popsicle 'secret ingredients' like gelatin, cornstarch, alcohol, or the various gums/stabilizers used in commercial popsicles, is often used in popsicles to keep the ice crystals small. Like with ice cream, smaller ice crystals means a smoother mouthfeel and a less icy consistency.

“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.

What ingredient makes popsicles soft? Greek yogurt or full-fat coconut milk can help homemade popsicles stay soft.

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.

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.

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.

Physical Changes

If you freeze fruit juice to make a popsicle, this is a change in state. The juice changes from a liquid to a solid. Ice cream melting on a hot day is also a change in state. The ice cream changes from a solid to a liquid.

Popsicles are very easy to make at home, and regulating their hardness is very simple. 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.

What does xanthan gum do to popsicles? ›

****Optional: xanthan gum acts as a stabilizer, ensuring a consistent texture while freezing (but it's also totally optional). I particularly suggest it if you're going to leave your popsicles in the freezer for a while, or if you like your texture extra creamy.

Yogurt: It's important to use a nice thick, strained yogurt for these yogurt popsicles, like Greek yogurt. Regular yogurt has too much water in it, which will make your popsicles icy rather than creamy.

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).

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Tips for making the best frozen yogurt popsicles

Make sure to use full-fat Greek yogurt. The full fat in the yogurt helps reduce the water content, so they become more creamy and less icy.

Using dairy with a low fat content.

This sweet frozen treat is reliant on dairy with a solid fat content, like heavy cream. 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.