It almost feels like summer in SF, so naturally I’ve been craving popsicles. I prefer pretty much everything to be bite-sized, so I made these mini creamsicles using ice cube trays and toothpicks.
They’re the perfect size for a post-lunch treat, plus you can get away with using indulgent ingredients like heavy cream since the portions are small.
- 1 1/2 c fruit, fresh or frozen
- 1 1/2 c heavy whipping cream (or milk, if you want to go lower-cal)
- 4 Tbsp sugar
- Combine fruit and 2 Tbsp sugar over medium-low heat in a small saucepan. (I divided this into two batches: one with 3/4 c frozen raspberries and one with 3/4 c fresh mango and 1 Tbsp lime juice)
- Cook, stirring occasionally, for about 3 minutes or until mushy but not quite liquid (this is a very inexact science, don’t worry too much about getting the consistency “right”)
- Transfer mixture to ice cube trays (silicone works best), filling each about 1/2 full and insert a toothpick in each one
- Freeze for about an hour or until set
- Mix heavy whipping cream or milk with remaining 2 Tbsp sugar in a small saucepan over medium heat until sugar is melted. Pour on top of set fruit mixture in your ice tray
- Freeze for at least 3 hours or until completely frozen and enjoy!
Thanks to my lovely roommate and her adorable pup, Clarabelle, for taste-testing (they both approved) and modeling!