15 Pretty Popsicle Recipes | Gimme Some Oven (2024)

FAQs

How do you make smooth popsicles? ›

How do I get my popsicles to have a creamier texture? To get a slightly softer texture, add more sweetener or a fatty milk product like heavy cream. Both lower the freezing point of the puree and gives it a less icy final finish.

Gourmet Popsicle also known as “Gourmet Pops” is a Frozen Snack and Dessert brand. Our focus is on All Natural Fruit Ice Popsicles and Gourmet Ice Cream Popsicles. We create a variety of delicious gourmet experiences, including Vegan and Dairy-Free Sorbet and Ice Cream.

Fortunately, there's an easy way to prevent this unwanted outcome by using an unexpected ingredient: cornstarch. When you're creating the mixture for your popsicles, you can add a few teaspoons of cornstarch. Blend it with the rest of your ingredients, then pour the liquid into the popsicle molds as usual.

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.

Though paletas may look like ordinary popsicles, this dessert packs a much larger punch. Paletas are a Mexican frozen treat made from fresh natural fruits such as strawberry and mango or made from rich creamy ingredients such as Chocolate and Sicilian pistachio.

Epperson claimed to have first created an ice pop in 1905, at the age of 11, when he accidentally left a glass of powdered lemonade soda and water with a mixing stick in it on his porch during a cold night, a story still printed on the back of Popsicle treat boxes.

The Twin Pop was invented during the great depression so that two children could split one for a nickel. Cherry is the top ranked twin pop flavor and Banana is second! Budget Saver began packing 6 assorted flavors in one bag in 1989.

“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. “It's our secret ingredient in popsicles.” She also advises leaving about a quarter-inch space at the top of the mold before placing the stick in.

Although stabilisers such as guar gum, alginate, locust bean gum, xanthan, CMC and many others only make up a fraction of the finished product, they have a significant impact on the quality of the ice lolly (or ice pop, ice block or popsicle depending on your part of the world) and, ultimately, on the consumer ...

Look at the ingredients. You may see that the store-bought pops contain gelatine or other additions that affect the texture. Manufacturers of ice creams and ice confections often churn their mixtures as they chill them, so that the mixture contains some air when it is put into the mold to be frozen.