Ice Pops — Fizzy Mango Mint Popsicle, and Creamy Chocolaty Fudgesicle — hydrating summertime treats

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Something about the balmy climate and fragrant flowers make me think of fluttery dresses and languid afternoons by the seaside. Happy thoughts.

Sunshine, sea, and a glass of ice cold drink, or cool dripping treat on a stick. Ooh la la.

Summer is the most glamorous of seasons to be lost in such golden daydreams.

And while there are 101 things I should be doing—most importantly get working on my email situation—all I really want to do is laze away the hours in sweet nostalgia, and fall asleep to dreams of a beautiful world filled with lots of love, laughter and happiness.

Lots. Yes, lots.

So, to kick off this sizzling season, and celebrate my 100^th post (phew, finally!), here are two irresistible homemade treats from the freezer—ice pops or ice lollies.

Remember my popsicles from last summer? As the heat rises, I’m back with more delicious treats to cool off in style. This time I have a fruity flavor, and chocolaty flavor as well.

Fizzy mango mint popsicle, and creamy chocolaty fudgesicle—perfect treats for a hot summer day.

Pops really bring back lovely childhood memories—the joy of roaming around in the countryside, barefoot and messy haired, holding on to a cool, drippy treat, with twinkling eyes and a sweet wide grin. Ahh. I wish I could go back to those carefree days of childhood when there was no yesterday or tomorrow. Only today, or more importantly now existed—such sweet innocence.

Anyways, I’ve grown up slurping fruity plastic tube pops, known as sip-up, available at the local roadside stores back home, regardless of the weather. Even today, I just can’t pass up the appeal of icy pops. Well, there’s almost no other treat that you can lick, sip, drink, or bite—now, is there? Pops are not just plain fun to eat, they are hydrating for the summer weather, and a cool way to boost your energy levels. All you need is some popsicle molds or ice trays, few pop sticks or tongue depressors (check pharmacy), and you are ready to make your own healthy version of this summer staple.

Go mix a batch to serve up summer nostalgia—fruity mango, or creamy chocolate. Your kids will love them. So will you.

Creamy Chocolaty Fudgesicle

A bite of this fudgesicle is like feasting on a slice of frozen hot chocolate. And there’s no better way to satisfy your sweet tooth than with decadent chocolate treat—and that too in popsicle form. Perfect for the weather!

Calorie-wise, it’s more of an indulgence than a healthy treat. I made it low-cal by using low-fat milk, and light double cream. Sugar is important to lower the freezing point, yielding softer pops, so don’t completely skip it.

Without further ado, here’s the recipe for creamy, rich, and refreshing fudgy frozen goodness. Time to indulge!

Creamy Chocolaty Fudgesicle

Ingredients

Makes 4 ice pops, depending on your mould

Prep: 10 minutes, plus freezing

¼ cup low-fat double cream (I used Elmlea double light)

½ cup low fat milk

50g milk chocolate (I used Dairy Milk), broken into chunks

2 teaspoon cocoa powder

4 teaspoon sugar, or to taste

Directions

Place chocolate chunks in a microwave safe bowl, and melt chocolate on high power for 60-90 seconds or until the chocolate is melted and smooth. Stop every 30 seconds, and stir. Take care not to burn chocolate by overcooking.

In a separate bowl, microwave cream, milk, cocoa powder and sugar, on high power for a minute. Remove from oven, and whisk until cocoa is dissolved. Strain mixture through a fine-mesh sieve, into the melted chocolate, pressing with a rubber spatula to blend in any cocoa solids. Whisk again until smooth.

Allow to cool slightly, then pour the mixture into popsicle molds. If you don’t have pop molds use plastic cups or paper cups. Cover with a layer of plastic wrap, and freeze for about 1 hour. Now inserts pop sticks into each mold through small holes in the wrap to make them stand up straight.

Freeze until solid, about 8 hours, or preferably overnight for optimal curing.

Run the mold under warm water for 5 seconds, the pops will slide out easily. Serve immediately, before they start to weep.

Fizzy Mango Mint Popsicle

I’ve frozen some sunshine in a mold, care to taste it?

Mango, mint and sprite. In ice pop form. Can you imagine anything more cooling on a hot summer day?

This mango variation is dairy-free, and really delicious. Perfect for outdoor summer events. And the best part is, they are effortless, and can be made ahead.

Take advantage of the mangoes in season, and make this fizzy, refreshing, sunny colored ice pop. You can thank me later!

Fizzy Mango Mint Popsicle

Ingredients

Makes 4 ice pops

Prep 10 minutes, plus freezing

1 mango (I used Alphonso)

1 can Sprite, 330 ml

sugar, to taste

10 fresh mint leaves

juice of 1 lime

8 redcurrants, for garnish (optional)

Directions

Blend the mango, sprite, sugar and lime juice in a blender or food processor until smooth. Adjust seasoning as needed—remember the mixture should taste slightly sweeter in the liquid form to get the right sweetness when it is frozen.

Place two redcurrants, if using, in each of the four popsicle molds or disposable cups. Fill with the mango mixture, leaving a bit of headroom at the top, as the pops will expand. Freeze for about 40 minutes or until the pops begin to set, then insert pop sticks into each mold. Continue to freeze until firm—about 5 hours, or overnight, or upto 2 weeks.

To remove, run the molds quickly under hot water, and gently pull out the pops.

Eat. Lick. Drink. Sip. Bite. Enjoy!