6 Homemade Popsicle Recipes for Your Spring Sweet Tooth

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source: https://www.flickr.com/photos/aida_mollenkamp/

Spring is here and summer is near, and that means you should expect to hear the sweet sirens of the neighborhood ice cream truck any day now. There’s certainly nothing better than hearing its jingle for the first time come spring, but by mid-summer, its friendly melody can cause both your waistline and your wallet to cringe, understanding subconsciously that you don’t have the willpower to say no. Luckily, there is a way to resist the daily packaged ice cream cones and popsicles, and it all starts in your kitchen. Stocking up your own homemade frozen treats can guarantee that you don’t hand over the dollars in change for the good stuff from the ice cream man, and even better, more times than not, your homemade delicacies can be much healthier than the ones you find on the back of a truck.

Here are six homemade popsicle recipes for your spring sweet tooth. Get ready for a brain freeze.

1. S’mores Pudding Pops

‘Tis the season for s’mores and the recipe developer behind Take a Megabite is helping us celebrate. Make Megan’s S’mores Pudding Pops and be ready for a summer-flavored taste explosion in your mouth. These s’mores don’t require any campfires, but they do require your patience while they set in the freezer, but after that, it’s every s’more for himself.

Ingredients:

  • 3.5 oz. milk chocolate
  • 1/2 batch marshmallows, toasted*
  • 1/4 cup plus 2 tablespoon granulated sugar
  • 1/4 cup plus 2 tablespoon cornstarch
  • 3/4 t salt
  • 3 3/4 cups whole milk
  • 6 large egg yolks
  • 2 t vanilla extract
  • graham cracker crumbs for pops and serving

*Toast marshmallows using an oven torch or pop them under the broiler in an oven-safe dish until toasty and melted.

Directions:

Melt the milk chocolate and toasted marshmallows in separate medium bowls in the microwave for 20 second intervals. Set aside.

Whisk together the sugar, cornstarch, and salt in a medium sauce pan. Whisk in the milk a few tablespoons at a time, making sure to dissolve all of the cornstarch, and doing your best to smooth out lumps. Whisk in the egg yolks. Whisking constantly, cook over medium-high heat until the mixture thickens and bubbles start to form and sputter; about 6 minutes. It’ll thicken just when you think it should’ve already. Once it’s thick and luxurious, reduce heat to low and continue to cook, whisking constantly for 1 minute.

Remove from heat and whisk in the vanilla. Divide the pudding, evenly between the bowls of melted milk chocolate and toasty marshmallows. Whisk quickly to incorporate the goodness. Spoon the milk chocolate pudding and toasted marshmallow pudding alternately into your popsicle mold. Sprinkle the ends with graham crackers and insert sticks. Freeze for 6 hours or until super firm. Remove from pop molds by running them under warm water. Dunk in graham cracker crumbs and serve!

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