5 Cool Things to Do with Ice Pops

I'm not sure if you knew this, but ice pops? Totally not just a summer thing.

In fact, I actually think they're sort of a perfect winter treat. Think about it.

Chilly days usually mean hearty, heavy dishes. Stews. Roasts. Bowls of piping hot mac & cheese. Heavy, filling dishes that are perfect for the season, but which don't often leave a lot of room for a big dessert.

And yet...dessert is important. It's kind of my life philosophy...

Enter ice pops! Light, fresh, and not overwhelmingly sweet. The perfect way to brighten up a cozy winter meal.

Outshine (previously known as Edy's Fruit Bars) recently sent me a couple boxes of their new seasonal winter flavors to try.

I didn't even realize that they did this, but I'm kind of in love with the idea. Each season, Outshine puts out a couple limited-edition flavors inspired by the season.

For winter, it's all about the citrus with their gorgeous Blood Orange and Grapefruit Fruit Bars. Made with real fruit juice and no funky ingredients, they're totally a light dessert that I can get behind.

As delicious as they are on their own, I thought I'd play around and share a few ideas for how you can serve these ice pops to your friends or guests when entertaining this winter.

1. Dip it in Chocolate!

Chocolate and orange is one of my favorite flavor combinations, so as soon as I got these Blood Orange Outshine Fruit Bars, I knew I had to dip them.

To make, combine a cup of chocolate chips (dark, milk, white--choose your favorite!) with 1 rounded teaspoon of coconut oil and melt in the microwave, 30 seconds at a time, until smooth.

Dip the ice pop in the chocolate and place on a plate to set.

It'll harden in just a few seconds, creating a crackling chocolate shell (similar to "magic shell").

These can be prepared a few hours in advance, which is perfect for an easy (and unexpected!) holiday dessert.

2. Add a Little Sparkle

One of my favorite breakfast treats is a half grapefruit sprinkled with raw sugar. I love the way the tart fruit contrasts against the slightly caramel-like flavor of the crunchy sugar crystals.

I used Outshine's other seasonal winter ice pop, Grapefruit, to try to recreate a fun dessert version of this breakfast classic.

To make, I simply dipped the end of the grapefruit popsicle in water and then rolled it around in raw sugar. I popped them back in the freezer for a couple minutes to set, and the results were just like I remembered.

The perfect combination of fresh, tart, citrus fruit with just a hint of caramel. And so sparkly--I think this would be a fun one to serve on New Year's Eve or at a glitter-themed bridal shower.

3. Spice (and spike!) it Up

Margaritas might get all the attention, but my favorite Mexican cocktail is the Paloma (Spanish for "the dove.") It's a tequila-based cocktail made with grapefruit juice or soda, and served with a spicy and salty rim.

I used the Outshine Grapefruit Fruit Bars (which really do taste like fresh grapefruit!) to recreate a grown-up ice pop version of this cocktail.

To make, I dipped the tip of the ice pops in white tequila and then immediately rolled them around in a mix of ground cayenne and salt. (You can also dip in lime juice for a non-alcoholic version, if you prefer.)

If you're not a fan of spice, use chili powder mixed with salt, which adds smokiness without the heat. (Or make some of each!)

Keep these in the freezer until you're ready to serve.

(And this should go without saying, but just in case...these are for grown-ups only, OK?)

4. Add a Little Coconut & Cream

Do you know what's unexpectedly delicious? Fruit ice pops dipped in heavy cream.

I don't know how I discovered this, but I somehow realized that by dipping icy fruit pops into plain heavy cream, it would create an instant creamy shell around the outside.

It's a delicious foil to tart citrus flavors, and works especially well with these blood orange popsicles. I then like to take it even further by dipping it in ground coconut. (Yup!)

It's the most perfect tropical combination of flavors and will make you forget that it's cold and wintery out there.

To make, simply prepare a shallow dish with finely ground coconut (I used the unsweetened kind), and fill a glass with heavy cream.

Dip about two inches of the ice pop into the cream and shake off the excess, letting it set for a few seconds, before pressing it into the coconut.

Place on a wax-lined plate and freeze for 5 minutes, or until set.

5. Bring on the Bubbly!

I love a good champagne cocktail, and this is really as good (and easy!) as it gets.

Arrange ice pops in cocktail or wine glasses, and top off with your favorite champagne or sparkling wine.

I used a mix of the blood orange and grapefruit Outshine bars, since it created a nice mix of colors (and both work beautifully with the bubbly!).

The wine will dissolve the ice pop and you'll end up with a glass of the most delicious, chilly, sweet and tangy beverage ever! Seriously...you'll never want to waste your time with a mimosa again.



This post is sponsored by Outshine. Thank you for supporting great companies like Outshine. that make it possible for me to keep creating fun new content for you to enjoy. All photos, opinions, and recipes are (of course!) my own.  

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

0

My Appearance on Dr. Oz (Beet, Blueberry & Blood Orange Juice Popsicles)

Last week, I was called in for a taping of The Dr. Oz show where I was asked to share a unique beet recipe. As you might know, I love cooking with beets in somewhat unusual ways--featuring them in beet chocolate cake, beet and goat cheese gnocchi, and even beet chocolate chip ice cream!

The episode, which aired yesterday (and will re-air next Tuesday!) was about how a recent study discovered that drinking beet juice on a daily basis can help lower blood pressure by up to 10 points.

The only problem? Plain beet juice--for the most part--tastes like sugary dirt, so it's unlikely that many folks will want to make a habit of it.

To fix this problem, two other beet-loving women and I, were challenged by the Dr. Oz show producers to come up with recipes that help make the juice a bit more palatable...and possibly even delicious!

One of the women shared her beet and pineapple juice recipe, another made a beet smoothie, and I taught Dr. Oz how to make delicious beet, blueberry, and blood orange juice popsicles.

I demonstrated how to make the popsicles in a quick 1 minute segment on camera, and then Dr. Oz called an audience member up to taste and deliver a verdict. It was a hit!

Dr. Oz actually loved my recipe so much that after we broke for commercial, he continued to eat the entire thing (so much so that make-up had to come and clean him up since he stained his mouth and lips red!).

The popsicle recipe is super easy, and the tartness of the blood orange juice, blueberries and fresh lemon help cut the earthiness of the beet, while also packing in lots more antioxidants.

It's a great healthy recipe for summer, and perfect for kids!

Click here to view my Dr. Oz appearance (I come in at around the 2:51 mark, in case you want to fast-forward.)

And below is the recipe so you can recreate these pops yourself!

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  

Beet, Blueberry & Blood Orange Juice Popsicle Recipe (from my Dr. Oz Show appearance)
Yield depends on the size of your pop mold--multiply the recipe for more popsicles!

Ingredients
1 medium beet about the size of a small apple, peeled & juiced (or you can use bottled beet juice)
1 cup fresh blueberries
1 cup fresh blood orange juice (you can also substitute regular fresh orange juice)
1 lemon, juiced

Special equipment: popsicle molds

Directions
Combine the beet juice, blueberries, blood orange juice, and lemon juice in a blender and puree until smooth. Pour into popsicle molds and freeze at least 4 hours or until set. Unmold and enjoy within 3 days.

Note: If you prefer, you can also juice the blueberries so you don't have the little bits of skin, although I like the texture they add!

0

Dark Chocolate Mocha Fudgsicle Pops

There was a period in my life when I ate a LOT of Fudgesicles. It started my senior year of college after I got back from Italy, got my own apartment, and discovered the many joys of online grocery shopping.

It was August, which is a most unpleasant month to be in Washington, so I was often filling up my online shopping cart with treats I could rely on to stay cool. Ice cream, bottles of homemade-style limeade, and all kinds of -sicles, which I started substituting for breakfast on my walks to work or class or wherever I was headed during that sticky, humid summer.

The Fudgsicles were filling and kept me cool, which made up for the the inevitable hoots and hollers (or should I say "hollas") brought upon by the Freudian implications of my chosen breakfast treat.

After a few years, a few moves, and the desire to eliminate Franken-ingredients from my diet, I stopped buying them, opting for homemade ice creams or artisan gelatos to sate my cravings. But a few days ago, as the summer temperatures started to rise, I suddenly got the urge to bite into that unique combination of fudgey, icey, chocolateyness. (All words. Promise.)

So I got to work making my own version of homemade Fudgesicles, using a dark chocolate cornstarch-based pudding as the base, and kicking up the darkness of the chocolate with some freshly brewed espresso. I used a combination of both good unsweetened cocoa powder + semisweet chocolate chips for a rich, not too sweet chocolate flavor.

The espresso blended well with this combo and I deepened the flavor even further by using turbinado sugar, which added just a hint of molasses to the mix. The result is a dark and creamy mocha fudge pudding pop; a grown-up version of the classic treat, just perfect for the sticky days of summer.

I used little baking cups as a mold for most of my pops, but I also got the idea to try making little one-bite pops using the flexible silicone star ice cube tray I bought at the Wilton tent sale last month.  This mold, which I purchased on a whim in the flurry of tent sale shopping, has proven to be one of my favorites. It's great for making star-shaped ice cubes, but I think it's even better for making truffles and candy and tiny fudge pops. These things are adorable and they're fun to keep in the freezer to satisfy quick cravings. I really recommend it!

I admit that since making these, I've gone back to enjoying the occasional fudge pop for breakfast. It's basically just a cup of coffee...right?

****
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!

Dark Chocolate Mocha Fudge Pops

Print this Recipe

Ingredients
2 1/2 cups whole milk
1/2 cup sugar (I used turbinado sugar, aka "Sugar in the Raw"; you can also use regular granulated sugar, but I love the extra touch of molasses in the raw sugar.)
1/2 teaspoon of Kosher salt
1/2 cup unsweetened cocoa powder
2 ounces semisweet chocolate, chopped (you can also use chocolate chips)
1/2 cup freshly brewed and chilled espresso
3 tablespoons cornstarch
1 teaspoon vanilla extract

Directions
Combine milk, sugar, salt, cocoa powder, and chopped chocolate in a saucepan over medium heat, whisking gently until all sugar is dissolved, cocoa is incorporated evenly, and chocolate is melted. Continue to stir just until it hits a simmer and keep stirring until very smooth and even.

In a separate container, whisk together the cornstarch and chilled espresso until smooth to create a slurry. Pour into the chocolate milk mixture and keep whisking until the mixture starts to thicken. Continue to cook on very low heat for 3 minutes, stirring continuously.

Remove from heat and whisk in vanilla extract, let cool at room temperature for 5-10 minutes, then transfer pudding to your pudding molds (Popsicle molds, Dixie cubs, flexible ice cube trays, etc.) and freeze for at least 3 hours before unfolding and serving (for hard molds, dip the bottom of the tray in hot water for 20-30 seconds to release).

Will keep well in the freezer for about 1 week.

0