Tag Archives: popsicle

Blueberry Hibiscus Popsicle Recipe

Hello summer! It’s time to kick back with iced tea and homemade popsicles. This recipes combines the best of both by freezing blueberry-infused hibiscus tea in popsicle molds. For the best flavor, start with dried hibiscus flowers rather than tea bags. Hibiscus flowers can be found in Latin markets or good tea shops; I get mine from TeaSource.
Hibiscus Paletas
I made these tart and fruity treats as part of popsicle week, a food blogger recipe roundup of the coolest frozen pops. Check out the popsicle week recipe collection over at Wit and Vinegar.

Blueberry Hibiscus Popsicle Recipe
2/3 cup fresh blueberries
2 tablespoons dried hibiscus flowers
2 1/2 cups water, heated to boiling
3 tablespoons sugar
2 tablespoons fresh lime juice
Popsicle molds
Foil squares
Wooden craft sticks

Add 1/3 cup of the blueberries to a heatproof container. Use a muddler or spoon to gently break up blueberries. Add hibiscus flowers and boiling water to container; steep, uncovered, for 20 minutes. Drain mixture; discard solids. Add sugar to tea mixture; stir to dissolve. Stir in lime juice. Refrigerate tea mixture for at least 1 hour.

Divide remaining 1/3 cup blueberries between popsicle molds.

Pour tea mixture into popsicle molds. Cover tops of molds with foil; insert wooden stick through foil. Freeze until solid, about 6 hours.

Makes 6 popsicles

More refreshing popsicle recipes:
Vegan Mango Coconut Milk Popsicles
Vegan Peanut Butter Fudge Pops from Eating Clean Recipes
Ginger Hibiscus Watermelon Popsicles from Half Baked Harvest
Coconut Chai Ice Cream Bars from Wholehearted Eats

Hibiscus Popsicles
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Chocolate Hazelnut Fudge Pops Recipe

Chocolate Hazelnut Fudge Pops
This summer I got really into frozen pops, making everything from icy watermelon pops to indulgent vegan fudge pops. Since I’m always looking for my next chocolate fix, I decided to create another fudge pop recipe. This time I added toasted hazelnuts for a nutty flavor and dipped the pops in a dark chocolate shell. There’s just something about biting into a chocolate shell that immediately shatters and falls on your shoe. Go barefoot when you eat these. Trust me.

Chocolate Hazelnut Fudge Pops Recipe
Fudge Pops:
3/4 cup full fat coconut milk
1 medium banana, frozen and cut into chunks
1/4 cup toasted, peeled hazelnuts
1 tablespoon natural cocoa powder
1 tablespoon pure maple syrup
1/4 teaspoon pure vanilla
Popsicle molds
Foil squares
Wooden craft sticks or lollipop sticks
Chocolate Shell:
2 ounces dark chocolate, chopped (I used 80% cacao)
1 tablespoon coconut oil

Add coconut milk, frozen banana chunks, hazelnuts, cocoa, maple syrup and vanilla to blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick or lollipop stick through foil. Freeze until solid, about 6 hours.

If you’re feeling frisky, dip the pops in homemade hard shell chocolate. To make chocolate shell topping, place chocolate and coconut oil in a 1-cup microwave-safe glass measuring cup. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until smooth. Cool 15 minutes before dipping frozen pops.

Working with 1 pop at a time, remove pop from popsicle mold. Dip top half of pop into cooled chocolate shell topping. Serve immediately, or return dipped pop to freezer once the chocolate shell hardens. Repeat with remaining pops.

Makes 4 fudge pops

Tip: Serve any remaining chocolate shell topping over ice cream, yogurt or fruit.

Cold Press Coffee Pops Recipe

Quick! Grab these cold press coffee pops before summer is gone (and they completely melt).Creamy Coffee PopsI love frozen coffee pops because they taste like sweet and creamy Vietnamese iced coffee. Plus, they are ridiculously easy to make. Start with your favorite cold brewed coffee and stir in sweetened condensed milk and coconut milk. Freeze the mixture in popsicle molds and you’ve got an indulgent coffee treat.

Creamy Cold Press Coffee Pops Recipe
2/3 cup cold press coffee
1/3 cup sweetened condensed milk
1/3 cup full-fat coconut milk
Popsicle molds
Foil squares
Wooden craft sticks or lollipop sticks

Stir together cold press coffee, sweetened condensed milk and coconut milk until well mixed. Pour coffee mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick or lollipop stick through foil. Freeze until solid, about 6 hours.

Makes 4 coffee pops

Tip: Use your favorite cold press coffee from a local coffee shop or make your own.
Creamy Coffee Popsicles

Peach Frozen Yogurt Smoothie Pops Recipe

Peach Frozen Yogurt Smoothie Pops
You don’t need a straw (or glass!) to enjoy these smoothie pops. Simply blend your favorite smoothie ingredients and freeze in popsicle molds. Here I’ve whirled together creamy Greek yogurt with fresh peach chunks, banana and a squeeze of honey.

Peach Frozen Yogurt Smoothie Pops Recipe
1 cup fresh ripe peach chunks (I buy organic and leave the peel)
1 medium banana, cut into chunks
1 cup (8 ounces) plain Greek yogurt (full fat works best)
1 to 2 tablespoons honey or pure maple syrup
1/4 teaspoon pure vanilla
Popsicle molds
Foil squares
Wooden craft sticks

Add peach chunks, banana, Greek yogurt, honey and vanilla to blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick through foil. Freeze until solid, about 6 hours.

Makes 6 smoothie pops

Tip: The amount of honey needed depends on the ripeness of the fruit. Start with 1 tablespoon and taste after blending the mixture to adjust for sweetness.