Tasty Homemade Popsicle Recipes (2024)

FAQs

How to make homemade popsicles creamy not icy? ›

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.

The pectin makes the pops smoother, less icy, and softer to bite. With just a little bit of sugar plus a lemon juice and citric acid to make the flavors even brighter, you have yourself one perfect summer treat.

“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.

We recommend starting with a liquid like juice, soda, yogurt, fruit puree or pudding as a base. Then, add mix-ins like fruit, chocolate chips or sprinkles. You can also look to your favorite store-bought popsicles or frozen treats from around the world for inspiration.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

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.

Use whole ingredients, fresh fruit, and even vegetable juice to make popsicles healthy. Choose a natural sweetener like honey or Stevia and keep them lower in calories and sugar. How do you make popsicles creamy, not icy? The secret to making no “icy” popsicle is adding cornstarch to the recipe!

The liquid you're making pops with contains alcohol or if it's too high in fat, oil or sugar. The liquid you're making pops with is too soft or has too many solids. For example, if you made a chocolate pop from cocoa and used too high of a cocoa to water ratio, your pop may not freeze.

Avoiding Separation

Watermelon juice is especially prone to separating, so if you want to avoid distinct layers in your popsicles, gently stir the pops every 30 minutes or so as they slowly freeze.

Yogurt: It's important to use a nice thick, strained yogurt for these yogurt popsicles, like Greek yogurt. Regular yogurt has too much water in it, which will make your popsicles icy rather than creamy.

Why do popsicles get gooey? ›

The obvious answer is that these ice pops have a composition which doesn't freeze totally solid at freezer temperatures (because of high sugar content, most likely).

****Optional: xanthan gum acts as a stabilizer, ensuring a consistent texture while freezing (but it's also totally optional). I particularly suggest it if you're going to leave your popsicles in the freezer for a while, or if you like your texture extra creamy.

The trick to creating smooth popsicles with fresh, whole fruits and vegetables is using the Vitamix blender! With it you can blend any variety of fruit or veggies into a silky smooth, delicious icy treat for you and your family!

Popsicles are very easy to make at home, and regulating their hardness is very simple. If the water content of the pop is too high, they end up extremely hard - like ice cubes. Sugar and alcohol both help keep this from happening. By lowering the freezing point of the solution, they make the pop softer.

Tips for making the best frozen yogurt popsicles

Make sure to use full-fat Greek yogurt. The full fat in the yogurt helps reduce the water content, so they become more creamy and less icy.

Although it's usually enough to add ice to the bottom of the cooler and directly over top of the popsicles, there's no such thing as taking extra precautions against melting. To keep frozen treats especially frigid, simply increase the amount of contact area between popsicle and ice.