Four Ice Pops & A Book That Will Change Your Life

Clockwise from top: Peace Pops, Pistachio Tofu Pop, Mexican Spiced Fire Pops, and Watermelon Frozen Yogurt Pops.

I’m not joking when I say that these frozen pops will change your life. Push aside your classic cherry and grape and think outside of the mold with flavors such as “Lavender Flower Power,” and ingredients like quinoa? Yup!

Since investing in a handful of ice pop trays, I’ve made a point to seek out the best possible recipes for my pop molds. You’ll find some great recipes on food blogs, but if you’re über-serious about icy satisfaction this summer, and want to do so with organic, healthy, and fresh ingredients – think about investing in the book Ice Pop Joy. I stumbled upon this bound gem in my extensive search for the perfect ice pop recipes. In this post, you’ll find the key to three of the amazing flavors you’ll find in this book, in addition to a favorite from my online research. Enjoy!

Peace Pop
Makes eight 4-ounce pops. Recipe from Ice Pop Joy.

3 carrots, peeled and cut into chunks
1 cup chopped strawberries
1 whole mango, peeled and chopped
3/4 cup coconut sugar (I used cane sugar)
1 cup purified water

1. In a steamer, boil 4 cups of water. Steam the carrots for 12 minutes. Put the steamed carrots into the blender and puree until smooth.
2. Add strawberries to carrot puree and blend.
3. Add mango, coconut sugar, and water to blended mixture. Blend all ingredients into a smooth texture.
4. Pour mixture into chosen pop molds and put sticks into place. Freeze pops until solid.

Pistachio Tofu Pop
Makes eight 4-ounce pops. Recipe from Ice Pop Joy.

1/3 cup silken tofu
3 cups whole milk
1 cup ground pistachios
1 teaspoon cardamom
4 tablespoons raw agave nectar
1 banana

1. In a pot over medium heat, combine tofu and milk and bring to a boil. Reduce heat, add ground pistachios and cardamom, and simmer for 5 minutes, stirring occasionally to prevent burning. Remove from heat and let cool briefly.
2. Transfer mixture to a blender and add agave nectar and banana. Puree all ingredients until smooth.
3. Pour mixture into pop molds and put sticks in place. Freeze pops until solid.

Mexican Spiced Fire Pops
Makes eight 4-ounce pops. Recipe from Ice Pop Joy.

4 ounces chopped bittersweet chocolate
1/2 cup carob chips
1/2 teaspoon vanilla extract
2 pinches ground cinnamon
2 pinches cayenne pepper
1/2 cup chopped raw kale
1/2 cup heavy cream
2 cups whole milk

1. Combine chopped chocolate and carob chips in a double boiler. If you don’t have a double boiler, you can use a cooking pot and metal bowl to melt the chocolate. Or, if you’re a bit lazy like me (shh!), just throw it in the microwave, but be careful not to burn the chocolate. As the chocolate and carob start to melt together, add the vanilla and cinnamon.
2. When the chocolate is fully melted, remove from heat and pour the warm mixture into a blender. Add the cayenne, kale, heavy cream, and whole milk, and blend all ingredients together into a smooth texture. (Make sure the kale is fully processed into the mixture.)
3. Pour mixture into pop molds, sticks in place, and freeze ’em!

Watermelon Frozen Yogurt Pop
Makes six 4-ounce pops. Recipe from Family Fresh Cooking

1 1/2 cups watermelon (seedless or remove seeds)
3/4 cup fat free plain thick Greek yogurt
Sweetener (Honey, agave, maple, or your fave natural sweetener to taste)

1. Purée watermelon in blender or food processor.
2. Add yogurt and blend well! Optionally, you can add sweetener to taste. I stuck to the watermelon and yogurt, and thought just the two together were divine!
3. Pour the mix into the molds, put sticks in place, and perfecto! That’s a healthy ice pop if I’ve ever seen one.

Do you feel the sudden urge to pick up an ice mold or two? What would be the main ingredient in your perfect frozen treat?

About Julianne

Julie is a modern day Renaissance woman and die-hard bloody mary enthusiast. When she’s not sprinkling magic fairy dust onto ModCloth’s social media channels, you can find her eclectic point of view on food, fashion, music, and DIY documented here!

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  1. Susana Juarez 07/15/2011 at 2:08 pm #

    All of these sound quite delicious. I personally would love to make coconut ice pops. They are my favorite kind. As well as a cherry and pineapple ice pop.

  2. Megan (ModCloth) 07/15/2011 at 3:54 pm #

    I totally just bought ice pop trays and am so excited about trying to sneak more veggies into my daughter’s sticky little ice pop hands!

  3. Kat 07/15/2011 at 6:28 pm #

    These sound pretty good…well, except the tofu pop. That just sounds like a bad combo, haha.

  4. Nicola 07/15/2011 at 10:09 pm #

    These sound craaaaazy! Love it!

  5. Maria 07/16/2011 at 4:57 pm #

    Weird but great! love it!

  6. Caitlin 07/22/2011 at 4:01 pm #

    I’m a huge smoothie fan, and in the summer I’ll freeze any leftover from breakfast. Three staples in my smoothies and popcicles are spinach, blueberries, and Greek yogurt.

  7. Robyn 07/31/2011 at 2:16 pm #

    these all sound so yummy! I would love to get my hands on that book 🙂

  8. Counter Couture 03/28/2012 at 7:05 pm #

    need some dairy free options please!

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