Homemade Frozen Fudge Pops

Homemade Frozen Fudge Pops

Who doesn’t love a frozen fudge pop?

Many of my childhood summer memories include sprinklers, bike rides, hide-and-go-seek,  ice cream trucks and Fudgsicles galore!

Mmmm…. Fudgsicles….

My neighbors have been following the 100 Days of Real Food guidelines for over year now. They make their own sandwich bread, mozzarella cheese, granola, and….

Frozen fudge pops.

When I saw their kids happily licking away at the chocolaty goodness frozen on a stick, I had to know where they found a recipe to mimic that childhood favorite. No surprises! It was the 100 Days of Real Food recipe for Homemade Fudge Pops.

Lisa’s recipe from 100 Days of Real Food is ridiculously easy, uses no granulated sugar, and tastes a lot like the real deal. It takes less than 5 minutes to whip the liquid together, pour it into ice pop molds and toss them in the freezer.

When I made my batch, I halved her recipe since I only have one small tray of ice pop molds, and I substituted sour cream for the plain yogurt because it’s what I had in my fridge today. I figured the sour cream would give the needed tartness that the plain yogurt adds.

I’d love to try coffee flavored Greek yogurt as the add-in next time….

Homemade Frozen Fudge Pops

We’ve made these homemade frozen fudge pops twice now, and my kids are fans. And as any parent knows, they’re the best (and most honest) judges of all!

Homemade Frozen Fudge Pops
 
Prep time
Cook time
Total time
 
Homemade frozen fudge pops taste just like the real "Fudgsicle" deal!
Author:
Serves: 6
Ingredients
  • ⅓ cup pure maple syrup
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • ¾ cup whole milk
  • ½ cup sour cream
Instructions
  1. Whisk the syrup, cocoa powder and vanilla together in a medium mixing bowl until it's smooth and glossy, without any lumps.
  2. Pour the milk and the sour cream into the syrup mixture, and whisk until it's combined.
  3. Pour the fudge pop liquid into your popsicle molds, leaving ¼" of space at the top. Freeze the fudge pops for at least 6 hours, or overnight. Makes 6 small fudge pops.
  4. TIP: Pass the frozen fudge pop under warm water for a second or two to make it easier to pull apart before eating.

 

Mini Chocolate Frozen Yogurt Pies with #StonyfieldGreek

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

Mini Chocolate Frozen Yogurt Pies

For Christmas this year I had to be creative with a few gifts, specifically those for my grandparents. My dad’s dad and my mom’s mom are both in their 80s, and at this point in their lives they really don’t need or want any sort of gifts at all. Yet it seems wrong not to find something thoughtful to give them anyway.

They both have a ritualistic evening sweet tooth, and it shows itself in the form of ice cream after every night’s dinner. Every night.

So I thought, what about making them a special treat to keep in their freezers?

Chocolate and Key Lime Pie Frozen Yogurt Tarts

Mini Key Lime Pies

My grandfather loves his ice cream and frozen yogurt – and all desserts, really. He begs me to make Homemade Key Lime Pie Recipe for all of our family gatherings. For him, a mini frozen yogurt pie would be greatly appreciated. But, mini key lime pies…. They would be heaven – especially since they taste great frozen, or he could set them out in the fridge to thaw the night before.

Mini Key Lime Pie

My normal Homemade Key Lime Pie Recipe calls for sour cream as a topping, but instead of using that I substituted Stonyfield Organic® Greek plain yogurt, and its tartness was the perfect accompaniment to the sweet and sour key lime filling.

Mini Chocolate Frozen Yogurt Pies

My grandmother has a vanilla ice cream cone every night. For her, I thought mini chocolate frozen yogurt pies would be a simple twist to her evening ritual (or, at least an addition to). These were made with one small container each of Stonyfield Organic® Greek vanilla and chocolate yogurt, organic cream cheese, a little powdered sugar and a sprinkle of chocolate chips.

Mini Chocolate Frozen Yogurt Pies

It doesn’t take much to make a sweet, delectable treat (and to make the grandparents happy)!

Mini Chocolate Frozen Yogurt Pies
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 package mini graham cracker pie crusts
  • 1 5.3oz container Stonyfield Organic® Greek chocolate yogurt
  • 1 5.3oz container Stonyfield Organic® Greek vanilla yogurt
  • ⅛ cup cream cheese, softened
  • 1 tablespoon powdered sugar
  • ¼ cup chocolate chips
Instructions
  1. Bake the pie crusts for 10 minutes at 375°F, then remove them from the oven and let them cool completely.
  2. Add ½ of the vanilla and all of the chocolate Stonyfield Organic® Greek yogurts, cream cheese and powdered sugar to a large bowl and use a hand-held mixer to whisk everything together until it's smooth and creamy.
  3. Fill each pie crust with the mixture, top with the remaining vanilla Stonyfield Organic® Greek yogurt and sprinkle chocolate chips on top.
  4. Freeze the mini chocolate frozen yogurt pies for an hour, and then cover them in plastic wrap and keep them in the freezer until you're ready to eat them!

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

How to Make Homemade Ice Cream Sandwiches

Nothing replaces the fun and excitement of racing out the front door to buy a frozen treat from the ice cream truck. That is, if you’re under 10 years old.

 

As parents we cringe when we hear the loud, calliope music bellowing from a couple streets away. Please skip our court, please skip our court. It never skips our court. The over-priced $3.00 ice pops are worthy of many parental eye rolls, and don’t get me started on the latest evolution in ice cream trucks: Kona Ice.

 

Some of our friends were smart. They told their kids that the they were either “music trucks,” OR (my personal favorite) that when the ice cream trucks played music, it meant they were out of ice cream. Heh.

 

Do we forbid ice cream truck treats? Nope. But we also don’t say, “YES!” every. single. time.

 

Instead I’ve started making simple homemade popsicles out of juice and fresh fruit (more to come in my next post for (cool) progeny), and last week I made homemade ice cream sandwiches – which turned out to be far easier than I could have imagined!

 

how to make homemade ice cream sandwiches, ice cream sandwiches, ice cream cookie sandwiches

 

Here’s how to make homemade ice cream sandwiches:

 

  1. Bake and cool a batch of soft and chewy chocolate chip cookies. I made mine bigger than normal, which seemed like a good idea at the time, but proved TOO big to eat one sandwich in a sitting. Next time I’ll just make regular sized cookies and construct “mini” ice cream sandwiches. Also? If you’re baking the cookies right before constructing the ice cream sandwiches, you’ll want to cool the cookies in the fridge beforehand. Warm cookies and ice cream just don’t go well together…
  2. Microwave your ice cream for 15-20 seconds before trying to make the homemade ice cream sandwiches. Trust me. If you don’t have sufficiently soft ice cream, you’ll end up with ice cream sandwich crumbles on your hands (or your counter tops).
  3. Wrap the homemade ice cream sandwiches tightly in plastic wrap and then freeze them for at least 2 hours. I know, I know. You Your kids will want to dive right into these yummy ice cream sandwiches right after you’ve finished building them. But, they need to set up a bit before your first bite. They just do.
  4. Refreeze what you can’t eat in one sitting. See the first step. I made our homemade ice cream sandwiches way too big the first time, so we ate what we could and called it quits. THEN we wrapped the leftovers in plastic wrap and threw them back into the freezer to munch on over the next few days. Worked beautifully!

 

how to make homemade ice cream sandwiches, ice cream sandwiches, ice cream cookie sandwiches

 

The hardest part of it all will be deciding which flavors to put together! The chocolate chip cookies I used for the sandwich worked great with both mint chocolate chip and chocolate M&M ice cream we already had on hand. Next time though? Hmmmm…

 

 

September 6 | National Coffee Ice Cream Day

September 6 is National Coffee Ice Cream Day.

When I was a little kid the thought of coffee flavored ice cream made me wretch, and yet my mother always kept a pint in our freezer. They say your taste buds change and mature over time, and if re-tasting coffee ice cream as a grownup is any indication of this transition, then I agree 100%, because it’s now one of my favorites.

 

Caffeine or not, coffee flavored ice cream has a brightness to it that’s refreshing and stimulates the senses. A perfect treat on a warm, sunny day. Or delicious as a nightcap in the evening while you settle in with a favorite book before bed – assuming, of course, that you’re like me and a little caffeine in the evening doesn’t affect your sleeping.

 

I’ve whipped up homemade ice cream before, but never coffee flavored.

 

But The Shoebox Kitchen has. And, boy, does it look gooooood. So, there’s that.

 

Do you like coffee ice cream?

September 6 is National Coffee Ice Cream Day, ice cream recipes, coffee ice cream, dessert

 

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