Refreshing Gourmet Popsicles: Brain Freeze Ice Cream & Desserts for the Summer

Tired of shelling out cash for your favourite gourmet popsicle? We got you with, some of these simple gourmet popsicles that only need your blender, your choice of milk, fruits and nuts and all of these just need to go into those popsicle moulds, to be forgotten until the next day or the next time of the day, to be removed and relished at your convenience.

1. Mango Kaju Kulfi

(Makes 6 popsicles)

• 75 gm cashews
• 180 ml whole milk
• 15 gm loosely packed fresh mint leaves
• 8 green cardamom pods (smashed, with seeds reserved)
• ⅛ tsp saffron threads (same amount for garnish)
• 180 gm fresh mango pulp
• 60-100 ml condensed milk (sweet)
• 60 ml heavy cream
• ¼ tsp sea salt
• 1 tbsp untoasted pistachios (chopped)

Instructions

1. Soak cashews in water for at least 6 hours or overnight in the fridge. In the morning drain and set them aside. Grab a saucepan, heat milk, sprinkle mint leaves and cardamom seeds on low. Let the milk simmer, stir occasionally, and as it does remove it from heat and let the milk absorb the flavours of mint and cardamon for about 15 minutes.
2. Transfer this milk mixture, add drained cashews to a mixie and blend. Next, take the saffron threads into a big cup, and put a sieve over the cup. Pour the milk-nut liquid through it. Press on the solids to extract as much liquid as possible. If less than 3/4 cup, add condensed milk until it reaches 3/4 cup. Discard any solids.
3. Next take a bowl, add the strained saffron-milk, mango pulp, condensed milk, heavy cream and salt. Whisk well until fully combined.
4. Pour this mango mixture evenly into popsicle moulds, sprinkle with pistachios and insert wooden or plastic ice cream sticks.
5. Then freeze for at least 8 hours or overnight.
6. Demould the next day and if they seem stuck, briefly run moulds under warm water to release popsicles.

https://unsplash.com/photos/a-white-plate-topped-with-blueberries-and-ice-cream-JBlIfGmeaFw

2. Creamy Blueberry Popsicles

(Serves 6)

Ingredients

• 170 gm fresh blueberries
• 240 ml heavy whipping cream
• 30 ml water
• 60 gm + 45 gm sugar

Instructions

1. Take a mixie, then blend, blueberries, water, and 60 gm of the sugar. Blend until completely pureed, scraping down the sides as needed. Take a bowl, to which add the heavy whipping cream and remaining 45 gm sugar, whisk until the sugar dissolves and the mixture thickens a bit.
2. Take your popsicle moulds and begin layering the two mixtures, alternating between spoonfuls of the blueberry puree and the cream. Fill the moulds until about ¾ full. This allows room for the popsicles to expand. Consider adding a few whole frozen blueberries for the pop of the fruit when you bite into a popsicle.
3. Once you exhaust both liquids, tap the filled moulds on the counter. This will remove any trapped air bubbles. You can use the popsicle stick or skewer to swirl the two mixtures together in a marbled pattern.
4. Push the popsicle sticks into the filled moulds. Place the moulds in the freezer and freeze completely for at least 4 hours, till they fully set into their shapes.
5. To remove, run the moulds briefly under warm water to help release the popsicles. Wrap each one in wax paper or plastic wrap and store in a freezer-safe resealable bag for later.

3. Choco Coffee Popsicles

(Serves 6)

Ingredients

• 280 gm heavy whipping cream
• 60 ml brewed black coffee
• 55 gm jaggery (powder)
• 1/4 tsp ground cinnamon
• 10 ml Cadbury cocoa powder
• 30 ml unsweetened almond milk

Instructions

1. Take the heavy cream and brewed coffee, whisk until well combined and keep the bowl aside.
2. Add in the jaggery, cinnamon, and cocoa powder. Whisk vigorously to dissolve the jaggery and incorporate the dry ingredients fully.
3. the mixture will be quite thick at this point. To thin it out for easier pouring, whisk in the 30ml unsweetened almond milk until you reach a pourable but thick consistency.
4. Give the popsicle mixture a final whisk to ensure everything is evenly incorporated. Taste and adjust any ingredients as needed.
5. Carefully spoon the coffee-chocolate mixture into the 6 popsicle moulds, leaving about 1/4 inch of space at the top for expansion.
6. Gently tap the filled moulds to remove any air bubbles. Stick the popsicle sticks straight into the centres.
7. Pop the moulds in the freezer and freeze for at least 4-6 hours, until completely set. For the best results, freeze overnight.
8. To unmold, run the frozen popsicle moulds briefly under warm water to help release the pops.