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Blueberry Popsicles

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Blueberry PopsiclesHi there! Long time, no blog.

After last Wednesday’s post, I began writing a Friday Favorites round-up, but then I remembered I was on vacation and so I bailed and went to a watercolor class instead. Blogging is great and all, but I felt the need to Maine* while in Maine, you know?

*Yes, I used “Maine” as a verb.Blueberry PopsiclesThat doesn’t mean I didn’t cook though. Vacationing on a remote island means spending time in the kitchen is a necessity, and for me, a luxurious one. The menu for our trip is meticulously planned every year, but I always make room for playing around. It never amounts to anything anything particularly elaborate (except for pie), but I always add ingredients to the list specifically so I can mess around with them.Blueberry PopsiclesBlueberry PopsiclesThis time around, we already had blueberries (because Maine), maple syrup (because waffles), and vanilla (because I’m a baker) on the list, and I had packed a blender (because salsa), so adding a can of coconut milk, Dixie cups,* and popsicle sticks seemed like logical steps. Because Blueberry Popsicles.

*When at home, I use these popsicle molds.Blueberry PopsiclesThese are the perfect easy summer dessert! They require the bare minimum of effort and ingredients, but deliver big-time on icy texture and creamy blueberry flavor. Oh, and they’re vegan, so your gluten-free vegan co-traveler can enjoy them too.

The batch pictured was made on a Wednesday morning before we went to the beach. They were enjoyed at a dinner party that night, and then at every subsequent meal until we left on Saturday morning. VJ and I both agree that they are good on the first day, but that their blueberry flavor deepens drastically as time goes on.Blueberry PopsiclesThere are four steps to making Blueberry Popsicles:

-blend all ingredients until smooth.
-divide the mixture into cups/molds. It’ll be thick and may seem lumpy, but rest assured that this is normal. Chemistry is weird.
-wait 45-60 minutes before adding sticks.
-freeze until solid.
Blueberry PopsiclesBlueberry PopsiclesAll that’s left to do is unmold and enjoy them on a patio in Maine. Or in your New York City apartment while daydreaming about being on a patio in Maine.

Maine Maine Maine Maine Maine.

Um. Sorry. I’ll try to contain myself.Blueberry Popsicles

Blueberry Popsicles
makes about 8-10 pops

12 ounces (1 dry pint) fresh blueberries
1 13.5-ounce can full-fat coconut milk
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract

Combine all ingredients in a high-powered blender. Blitz until smooth. Mixture may seem thick and lumpy—this is normal and will not negatively affect final texture.

Divide mixture among ice pop molds (I used 3-ounce Dixie Cups). Do not add sticks.

Freeze one hour. Insert sticks. Freeze at least 5 more hours before enjoying.

To release from ice pop molds, place mold in a glass of warm tap water for 30-45 seconds. Popsicles should release easily. If they don’t, place them back in the warm water for 15 seconds before making another attempt.

Store in the freezer.Blueberry PopsiclesBlueberry PopsiclesBlueberry Popsicles

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Key Lime Pie Popsicles

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Key Lime Pie PopsiclesAre y’all as worn out as I am? I spent Memorial Day weekend in Texas with my family, my best friend from college is in town, and I am turning 32 on Monday!

Key Lime Pie PopsiclesThirty two. Thirty. Two. How am I possibly that old? I graduated from college ten years ago. I have been in New York for almost that long. I have a real job and responsibilities and a very busy life, but I sure don’t feel like a 32 year old. I still remember thinking that 23 was old. Oh, how times have changed.

Key Lime Pie PopsiclesKey Lime Pie PopsiclesI don’t know about you, but as a bonafide adult, I don’t always have time to make the desserts that I want. Lately, I have been dreaming about Key Lime Pie. It’s remarkably easy to make, but as we all know, pie takes time. This week, I have no time. In fact, it feels like I have negative time. But after breakfast yesterday, I did find a quick half hour to make a batch of Key Lime Pie Popsicles. When got home from work last night, I coated one in graham cracker crumbs and ate it in bed (because I’m an adult and I can). That’s what living the dream looks like this week–eating dessert in bed.

Please don’t judge me too harshly.

Key Lime Pie PopsiclesKey Lime Pie PopsiclesThese Key Lime Pie Popsicles are just as good as their namesake dessert and half the work! They have just six ingredients: key lime juice and zest, sweetened condensed milk, vanilla, heavy cream, and graham cracker crumbs. The process is similar to making no-churn ice cream–mix together the juice, zest, sweetened condensed milk, and vanilla, whip the cream, and fold everything together. Pour it all into popsicle moulds and freeze. A few hours later, release them from their moulds and coat them in graham cracker crumbs before serving. They really couldn’t be easier…

Key Lime Pie Popsicles…except that you can also layer the mixture into a freezer-safe container, swirl in some graham cracker crumbs, and have No-Churn Key Lime Pie Ice Cream. I love a two-fer.

Key Lime Pie PopsiclesKey Lime Pie Popsicles are a citrus-lover’s dream dessert! They have all the tart, tangy, creamy flavor of the classic pie, but with a frozen twist. Who needs a birthday cake when they have these popsicles? Not me!Key Lime Pie Popsicles

Key Lime Pie Popsicles
makes 10-12 popsicles

3/4-1 cup key lime juice (or regular lime juice), depending how much tartness you prefer
2 teaspoons key lime zest (or regular lime zest)
1 14-ounce can sweetened condensed milk (not fat free)
1 tablespoon pure vanilla extract
1 cup heavy cream
1/2 cup graham cracker crumbs, for coating (about 8 whole graham crackers)

In a large mixing bowl, whisk together key lime juice, key lime zest, sweetened condensed milk, and vanilla. Set aside.

In a separate large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not over-whip.

Use a silicone spatula to fold half the whipped cream into the key lime mixture. Fold in the rest of the whipped cream. Divide mixture among popsicle moulds. Freeze for at least 4 hours.

When ready to eat, pour graham cracker crumbs into a shallow dish. Run popsicles (in their moulds) under warm water for a few seconds before releasing. Coat popsicles in graham crumbs, and enjoy!

Key Lime Pie Popsicles