It’s hot. Ice cream is cool. So it’s always good to have it nearby or a few popsicles on hand.
Makes 1 popsicle/ 10 small 5 larger popsicles.
2 T/ 1 cup orange juice from concentrate
1 t/ 2 T stevia
4 T/ 2 cups full-flat vanilla yogurt (or try coconut milk for some healthy little medium-chain amino acids)
dash/ 2 t pure vanilla extract
-Pour all ingredients in a bowl and mix well.
-Place in prepared ice cream maker and churn for about 15-20 minutes or until solid cream starts to form.
-Scoop out the cream. At this point, I’ll usually remove all the ice cream I’ve made and put what I’m planning to eat in the freezer for another 20-30 minutes to let it firm up even more. If there are any leftovers, I’ll pour the ice cream into popsicle molds to save for a later date.
No Ice-Cream Maker Option:
-In a small saucepan, combine juice and sugar. Heat on medium-low ’til sugar dissolves.
Sometimes, those sticky sweet treats don’t want to be eaten. When you can’t get them easily out of the pop mold, run the mold under warm water for about 15 seconds. Gently pull out the stick. If the popsicle still isn’t coming out, let it sit for a minute longer at room temperature. Then try wiggling it a bit more. However, be careful not to remove the stick. I recommend buying molds in which the sticks have holes in the middle. This let’s the cream freeze through the holes, making it difficult for the sticks to pop out without leaving the popsicle behind.
If your popsicle stick comes out without the popsicle mold, don’t fret. Simply run the popsicle under warm water a bit more ’til it melts and it will slide out eventually. Or you could do what my impatient self usually does, that is, eat the ice cream right out of the mold with a spoon.