The word “popsicle” may still conjure up the neon, syrupy-sweet frozen treat of your childhood, but the pop is poised for reinvention. The key to making popsicles that are not only rich and delicious – but packed with vitamins and nutrients too – is combining a creamy base with fresh vegetables. Green pops will make a buzz-worthy addition to your dessert menu, and a refreshing and energizing snack to help combat the heat of the kitchen. Plus, they’re a smart way to use excess produce, and once you whip up a batch, you can keep it on hand for about a month.
Choose a Base
Go with regular ice cream or frozen yogurt in a versatile flavor like vanilla, or Greek yogurt. (Once you’ve mastered your first batch, experiment with chocolate or berry ice cream, or any other flavor combinations you want to dream up.) Or, make vegan pops with coconut or almond milk ice cream, or non-dairy milk or yogurt.
Select Your Veg
Next, choose vegetables to juice or purée. Think cucumber, avocado, lettuce, kale, spinach, or other greens. And don’t shy away from root vegetables like carrots, beets, sweet potatoes, and parsnips. As the recent savory yogurt trend has proven, they are delicious when combined with creamy ingredients.
Add a Layer of Flavor
Consider adding herbs like parsley, cilantro, basil, mint, tarragon, or lemon verbena. Sprinkle in spices such as cinnamon, ginger, vanilla, cardamom, clove, or even pink peppercorns, turmeric, curry, or cayenne. Don’t be afraid to get creative with your combinations. Just think of it this way: if it will taste good as a smoothie, it will taste good as a popsicle.
Blend & Freeze
Blend together your creamy base, vegetables, and herbs/spices, and taste the mixture for sweetness (add a touch of agave or other sweetener if needed). Pour the mixture into popsicle molds, and freeze. Thaw pops individually under hot running water, or place the entire mold in a hotel pan filled halfway with hot water to thaw a batch.
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