Homemade Raspberry Popsicles Recipe (2024)

FAQs

How do you make popsicles creamy not icy? ›

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.

How do you make popsicles creamy, not icy? The secret to making no “icy” popsicle is adding cornstarch to the recipe! This will make popsicles less icy and more creamy.

Popsicles are very easy to make at home, and regulating their hardness is very simple. If the water content of the pop is too high, they end up extremely hard - like ice cubes. Sugar and alcohol both help keep this from happening. By lowering the freezing point of the solution, they make the pop softer.

What ingredient makes popsicles soft? Greek yogurt or full-fat coconut milk can help homemade popsicles stay soft.

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.

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.

Although stabilisers such as guar gum, alginate, locust bean gum, xanthan, CMC and many others only make up a fraction of the finished product, they have a significant impact on the quality of the ice lolly (or ice pop, ice block or popsicle depending on your part of the world) and, ultimately, on the consumer ...

Gripping the handles, pull gently upward to get nice, clean pops. If it feels like a struggle to unmold, leave the pops in the warm water a little longer. Alternatively, simply let the ice pops sit at room temperature until they can be easily removed from their mold (but still hold their shape).

You might think that you could simply add cut up fruit to your vanilla ice cream base – and you could. But because fruit has a lot of water, you'll end up with icy chunks of fruit disrupting your otherwise-smooth-and-creamy ice cream experience. So instead, you simply cook the water out of the fruit.

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.

Why are my yogurt popsicles icy? ›

Sugar also affects texture. Unadulterated yogurt will harden into a brick when frozen, but adding sugar will transform it into soft, smooth, and creamy. This happens because sugar is hygroscopic, meaning it attracts water and lowers the freezing point.

“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.” She also advises leaving about a quarter-inch space at the top of the mold before placing the stick in.

Small Baking Tins

Those small canelé molds, mini brioche tins, and mini muffin tins you have stashed in the kitchen are good for a lot more than just baking. Any kind of small baking tin can double as a good DIY popsicle mold.

Popsicle machine freezes ice-pops in few minutes using a tank of super-chilled Propylene Glycol + Water. RXSOL Propylene Glycol is pure and suitable to use in ICE freezing machine.

And it's caused by large ice crystals forming in the mixture as it freezes. Large ice crystals are usually the result of either too much water in the mix or excessively long freezing time.

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.

A: It all comes down to the molecular structure of popsicles! Water freezes into ice cubes, which is obvious not an ideal popsicle. But when you start adding things like sugar, fibers from fruit, or fat from coconut milk, the molecules can't freeze as neatly and the result is a creamier, more bitable popsicle.

“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.” She also advises leaving about a quarter-inch space at the top of the mold before placing the stick in.