The ice cream bars and popsicles available at the store on our corner are a little scary. Supernaturally vibrant and made from ingredients that seem completely superfluous, I feel a huge flush of guilt when my daughters talk me into getting them. But when it’s a hot, Brooklyn day, and we’re walking by, it’s hard to resist their joyful pleas for these childhood summertime treats.
When I was young we used to make popsicles in plastic popsicle molds, but they never, ever, satisfied like the real McCoy. They tasted like frozen orange juice concentrate (and with all I know now about plastic I’d like to avoid that component). But if I have been able to convince my kids to love a thick homemade smoothie more than a bowl of ice cream, maybe I can get them to love a homemade all-natural popsicle as much as the terrifying Sponge Bob version from the store.
So here’s the plan: We’ll use paper cups and wooden popsicle sticks, we’ll mix and match our concoctions, freeze, unmold, and enjoy summer on a stick–without the high fructose corn syrup, red dye number 3, and bubble gum eyeballs.
I have collected some smoothie recipes from the Care2 archives that make perfect popsicles. There are just some basic techniques to follow:
Frozen Banana Mango with Cardamom Bar: This is really a cold soup recipe, but is delicious as a frozen bar.
Frozen Raspberry Cappuccino Bar: Use regular yogurt here instead of frozen yogurt.
Frozen Watermelon Mint Bar: It just doesn’t get more refreshing than this.
Frozen Super Berry Bar: Super anti-oxidant, and vegan!
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