30 Simple Ice Pop Recipes That Are Perfect for Summer (2024)

FAQs

How to make soft popsicle? ›

How do I get my popsicles to have a creamier texture? To get a slightly softer texture, add more sweetener or a fatty milk product like heavy cream. Both lower the freezing point of the puree and gives it a less icy final finish.

Fortunately, there's an easy way to prevent this unwanted outcome by using an unexpected ingredient: cornstarch. When you're creating the mixture for your popsicles, you can add a few teaspoons of cornstarch. Blend it with the rest of your ingredients, then pour the liquid into the popsicle molds as usual.

“If you're making a cream-based popsicle, add in a few teaspoons of cornstarch to keep the popsicle from becoming too icy and to give it a creamy texture,” Passante says. “It's our secret ingredient in popsicles.”

Traditional ice pop

These are the most common and the easiest to produce. Consisting of syrup, water and gelatin they are poured into stainless steel molds.

The pectin makes the pops smoother, less icy, and softer to bite. With just a little bit of sugar plus a lemon juice and citric acid to make the flavors even brighter, you have yourself one perfect summer treat.

A great choice for that is adding alcohol, as long as everybody eating them can also imbibe. Since pure alcohol resists freezing until it's as cold as -114°C (-173.2°F), it doesn't take a whole lot of alcohol to inhibit popsicles from freezing hard.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

The liquid you're making pops with contains alcohol or if it's too high in fat, oil or sugar. The liquid you're making pops with is too soft or has too many solids. For example, if you made a chocolate pop from cocoa and used too high of a cocoa to water ratio, your pop may not freeze.

Cornstarch is flavorless and odorless, and is used mostly to alter the texture of foods. It's almost pure starch. Corn flour is a fine, ground powder made from dried whole corn kernels. It has an earthy, sweet taste.

I find the best method is to fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 to 30 seconds. Remove the mold from the water and place it on a sturdy surface.

How do popsicles stay soft? ›

This has to do with the sugar content; sugar alters the freezing point of water, and does cause it to take longer to harden and less time to soften. So it made sense that the pops softened well before the ice melted.

Adding a higher sugar content can make them softer by lowering the freezing point. Experiment with reducing the amount of sugar in your popsicle mixture to achieve a softer consistency. We can make softer popsicles using fresh fruits.. Stawberry, banana, oranges and watermelon.

The fast melting, “softer” qualities of commercial popsicles come mostly from a high sugar content. Because sugar syrup freezes at a lower temperature than water, a popsicle is basically a sweet cold syrup contained by a mesh of tiny ice crystals.

It could be your ingredients if…

The liquid you're making pops with contains alcohol or if it's too high in fat, oil or sugar. The liquid you're making pops with is too soft or has too many solids. For example, if you made a chocolate pop from cocoa and used too high of a cocoa to water ratio, your pop may not freeze.