Posts Tagged With: Ice Pop

Chill Out: Spicy Pineapple Ice Pops

Its been so hot here lately (90s and HUMID) and I’ve been a bit desperate to cool down seeing as the average daytime temperature in my non-air conditioned cinder-block fortress is 81°.  No big deal, right?  So here’s another experiment with my new ice pop trays.  So far I’ve made Roasted Banana and Avocado, so I figured I might as well keep going down the path of weird flavors with Spicy Pineapple.  Besides, I couldn’t say no to the gorgeous picture of bright yellow pineapple and red chiles in my Paletas cookbook.

I know it sounds weird, but these are pretty delicious.  If you don’t like spicy foods, ignore this post completely and check out one of my other ice pop recipes because these pops have a definite kick.  I really am enjoying the heat mixed with the sweet pineapple, especially since its all frozen together (which is also a weird sensation, usually spicy food is warm, not frozen).

So step out of your comfort zone and give these summer treats a try!  Enjoy!

  • 1 c. water
  • 1/2 c. sugar
  • 1 small Serrano or jalapeno pepper, split lengthwise
  • 1 ripe pineapple, peeled
  • 2 TBS freshly squeezed lime juice
  • 1 to 2 tsp. ground chiles (piquin, guajillo, or arbol)
  • 1/2 tsp. salt
  1. Combine the water and sugar in a small saucepan.  Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.  Add the Serrano, lower the heat, and simmer for 5 minutes.  Let cool to room temperature.  Strain through a fine-mesh sieve.
  2. Finely dice 1 1/2 cups of the pineapple and coarsely chop the rest.  Mix the diced pineapple with the chile and salt and set aside.  Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice, and blend until smooth.
  3. Divide the blended mixture among the molds, leaving enough room for the diced pineapple.  If using conventional molds, don’t snap on the lids yet.  Freeze until the mixture has a slushy consistency, about 30 minutes (this will prevent the diced pineapple from sinking to the bottom when added).
  4. Drop the diced pineapple into the ice pops, dividing it evenly among the molds.  If it floats, push it down with a small spoon or ice pop stick.
  5. If using conventional molds, snap on the lid and freeze until solid, about 5 hours.  If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3-4 hours.  If using an instant ice pop maker, mix the diced pineapple in with the blended mixture, the pour into the molds and follow the manufacturer’s instructions.
Categories: Mexican, Recipes, Snacks | Tags: , , , , | 2 Comments

Roasted Banana Ice Pops

Here’s the Roasted Banana Ice Pops I mentioned the other day.  These are delicious and refreshing on a hot summer day- a good snack while making dinner after a workout.  The whole milk and cream give them great texture, too.

Enjoy!

  • 3 ripe bananas or 2 small plantains
  • 1/4 c. packed dark brown sugar
  • 2 TBS granulated sugar
  • 1 c. whole milk
  • 1/2 c. heavy cream
  • 3/4 tsp. pure vanilla extract
  • 1 tsp. freshly squeezed lemon juice
  • 1 tsp. Mexican cinnamon
  • Pinch of salt
  • 1 TBS dark rum (optional, but recommended)
  1. Preheat the oven to 400°F.  Wrap the bananas (with their skins still on) in foil individually.  Roast until cooked through and soft (use tongs to test), about 30 minutes for bananas and 40 minutes for plantains.
  2. Let sit just until cook enough to handle.  Put the flesh in a bowl, discard the peels, and mash the flesh lightly with a fork.  Add the brown sugar and granulated sugar and stir until the sugars have dissolved.
  3. Put the banana mixture in a blender.  Add the milk, cream, vanilla, lemon juice, cinnamon, salt, and rum and blend until smooth.  Let cool slightly, then refrigerate until completely chilled.
  4. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.  If using glasses or unconventional molds, freeze until the pops are beginning to set (1.5 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.  If using an instant ice pop maker, follow the manufacturer’s instructions.
Categories: Recipes, Snacks | Tags: , , , | 2 Comments

Avocado Ice Pops

I recently purchased a Popsicle tray in an attempt to create some delicious, healthy treats for less than I would spend at the grocery store for juice and sugar Popsicles.  So far, so good…I’ve made Roasted Banana Ice Pops (which I have in the queue for later this week) and today’s Avocado Ice Pops.  I know they sound weird and the color is a bit unappealing to some, but I promise these and really good!  If you like avocados at all, I think you’re going to love these!  They’re sweet, creamy, and surprisingly refreshing on a hot summer day and since there’s no dairy in them, they’re also pretty light (both in flavor and calories).

Looking for an interesting cookbook for making ice pops and other frozen treats this summer?  May I suggest Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice, and Aguas Frescas by Fany Gerson?  This recipe as well as the Roasted Banana Ice Pops I’ll be sharing came from this book (that I bought at the same time as my tray).  My mouth is watering thinking about the other great recipes in here I can’t wait to try, like Spicy Pineapple Ice Pops.

Enjoy!

  • 1 c. water
  • 1/2 c. granulated sugar
  • 2 small ripe Haas avocados
  • Pinch of salt
  • 2 TBS freshly squeezed lime juice
  1. Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.  Let cool to room temperature.
  2. Cut the avocados in half lengthwise.  Remove the pit and scoop the flesh into a blender, along with the cooled syrup and salt.  Blend until smooth, scraping the sides as needed.  Add the lime juice and blend just until combined.
  3. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.  If using glasses or unconventional molds, freeze until the pops are beginning to set (1.5 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.  If using an instant ice pop maker, follow the manufacturer’s instructions.
Categories: Recipes, Snacks | Tags: , , , | 2 Comments

Blog at WordPress.com.