Hidden Veggie Power Popsicle Recipe | My Home Based Life (2024)

FAQs

How to make homemade popsicles not so hard? ›

For Non-Icy Popsicles, use Pectin! I've discovered that the trick to keep fresh fruit popsicles from getting overly icy and hard is an ingredient I use quite regularly in canning and jam recipes, but had yet to explore in freezer situations: pectin.

These homemade popsicles can be stored in the freezer for 2-3 months in an airtight container. Enjoy frozen. Honey. honey is my favorite sweetener to use in this recipe because it's natural, imparts a subtle but delicious flavor, and is not too expensive!

We've rounded up some of the best household items you can use to make ice lollies without a mould: Plastic cups or even plastic wine glasses – Pour in the mixture and add a stick (any ice lolly or craft ice lolly stick as long as they are not coated, plastic cutlery, BBQ kebab sticks, anything to hold on to).

Small Baking Tins. Those small canelé molds, mini brioche tins, and mini muffin tins you have stashed in the kitchen are good for a lot more than just baking. Any kind of small baking tin can double as a good DIY popsicle mold.

What ingredient makes popsicles soft? Greek yogurt or full-fat coconut milk can help homemade popsicles stay soft.

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 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.

Re-Seal the Top: The trick to sealing without squirting popsicle mixture all over your vacuum sealer is to pull the corners of your string of popsicle tubes and bending the top over 90 degrees. By pulling the corers taut, it will push the mixture back down inside without you having to worry about keeping it inside.

The fast melting, “softer” qualities of commercial popsicles come mostly from a high sugar content. Because sugar syrup freezes at a lower temperature than water, a popsicle is basically a sweet cold syrup contained by a mesh of tiny ice crystals.

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.

How to get popsicles soft? ›

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.

The fast melting, “softer” qualities of commercial popsicles come mostly from a high sugar content. Because sugar syrup freezes at a lower temperature than water, a popsicle is basically a sweet cold syrup contained by a mesh of tiny ice crystals.

I find the best method is to fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 to 30 seconds.