Strawberry Popsicles Recipe - 3 ingredient - Vegan in the Freezer (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.

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.

Half a teaspoon of gelatin for each cup of liquid mixture will do the trick. Thanks to the pectin with which they were thickened, jam and jelly produce ice pops with an even softer, smoother texture.

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.

Ingredients in homemade popsicles vary based on the flavor you're making, but generally they can include fruit, yogurt, fruit juice, and optional added sweeteners like honey or maple syrup. What ingredient makes popsicles soft? Greek yogurt or full-fat coconut milk can help homemade popsicles stay soft.

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!

Adding a higher sugar content can make them softer by lowering the freezing point. Experiment with reducing the amount of sugar in your popsicle mixture to achieve a softer consistency. We can make softer popsicles using fresh fruits.. Stawberry, banana, oranges and watermelon.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Popsicle machine freezes ice-pops in few minutes using a tank of super-chilled Propylene Glycol + Water. RXSOL Propylene Glycol is pure and suitable to use in ICE freezing machine.

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.

Can you use plastic cups for popsicles? ›

For homemade, fill paper, plastic or glass cups with popsicle ingredients. Leave a little extra room at the top as the liquid will expand as it freezes. Cover cups with plastic wrap or foil and poke popsicle sticks through the center so they stand straight up.

If you add too much gelatin to a recipe, it will set up very hard and be difficult to eat. Too much liquid will make it soupy. The ideal ratio of gelatin to liquid is 2 tablespoons (1 envelope) of gelatin per cup of liquid.

The gelatin adds protein, gives the popsicle a nice texture, and makes them melt slowly (which is AWESOME when you're giving one to a two-year-old. Mine ate a blueberry popsicle and didn't get a drop of purple on her clothes!) I like this one because you use popsicle sticks instead of a plastic handle.

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).

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

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.

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.