I am so tired of synthetic ingredients in my food. You? It's taxing to try to avoid all the artificial colors, high fructose corn syrup and everything else completely absurd added to our food. I haven't succeeded in cutting it completely out of our diet, but we're getting closer. Is it just a rumor, or is it true that European nations ban the use of artificial color in their food? If so, shouldn't that tell the US something with big flags waving and neon signs blinking? Anyway.I decided to make my baby dills some popsicles and remembered only as we were eating them that they're not huge popsicle fans. Hehe. Except for Olive. She ate hers and the rest of Pearl's. I made up some Watermelon Creamsicles but then had leftover liquid, so the next day we had Watermelon Ice Cream, which was much more quickly and completely consumed.
I had 3 cups of watermelon puree, about 2 cup of cream and sugar to taste. My watermelon wasn't very sweet (which is how I got the idea in the first place). Start with 1/2 cup or so and taste until it's just a bit sweeter than you think necessary. You could also consider using honey for something more natural. Blend together.
I put small watermelon chunks at the bottom (or top, depending on how you look at it) and poured the watermelon mixture in. Please excuse my drippiness. The real trick of this whole thing was finding room in the freezer for these push-up pops. Move over edamame and 20 lbs of blueberries! Although I think I'm runner-up to my mom when it comes to fitting things in the freezer and dishwasher ;)
This one needs to get out more.In case you're counting, Divine was at her Gammy's :) Normally I don't plan ahead very well, but when it comes to sweet treats, I always keep my ice cream bowl frozen because it just takes a few minutes to freeze up some soft serve. Instantly impressive to any guests who happen to drop by.
3 simple ingredients. Why do they make it so complicated?Ryan's sweet tooth hovers on the chocolate end of the spectrum, but mine is usually on the fruit side. He's more about the chocolate sauce than the ice cream. (FYI, a perfect marriage of the two we've discovered: flourless chocolate cake with raspberry puree sauce and a bit of slightly sweetened real whipped cream....) I always love pumpkin ice cream around Halloween, seeing how it's still pretty warm here, and of course avocado ice cream is a treat that Ryan and I save for ourselves when the baby dills are in bed ;) Do you have any great ice cream or sorbet recipes?
ps In case you're wondering, I've had my molds for years, but if you're looking for a source, I found this article which has 5 suggestions for great popsicle molds.
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pps if you're still looking for super cool molds check these out!