2 cups vanilla ice cream (we used Blue Bunny Homemade Vanilla)
1 can (6 ounces) frozen orange juice concentrate, partially thawed (we used no pulp frozen orange juice concentrate)
12 Popsicle molds or disposable plastic cups (3 ounces each) and Popsicle sticks (we used molds)
Add the milk, ice cream and orange juice concentrate to a blender, putting the lid on the blender afterwards and processing it until it’s blended and smooth.
Pour ¼ cup of the mixture into each Popsicle mold or plastic cup (we poured more than ¼ cup in so that the mold could be fully filled). Once filled, top the molds with their holders or insert Popsicle sticks into the cups. Stick them in the freezer until firm.
Tasting this, it reminded us so much of those delicious orange creamsicles ! The orange juice keeps this from being too sweet but the flavor of the vanilla ice cream still comes through. This is a really nice, sweet and refreshing popsicle to enjoy on a hot day !
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Blue Bunny or Taste of Home.
3 cups sliced fresh or frozen peaches (we used 3 cups of chopped fresh peeled peaches)
1 cup vanilla ice cream (we used Blue Bunny homemade vanilla ice cream)
½ cup peach juice or nectar (we used peach juice)
1 tsp. vanilla extract
Add the peaches, ice cream, peach juice and vanilla extract into a blender, puréeing until smooth. Place a fine-mesh sieve over a bowl and pour the purée into the sieve, pressing on any solids to extract as much purée as possible. Throw away any leftover solids. Pour the purée into either 3-ounce paper cups or popsicle molds, freezing them for 3 hours or until they’re firm.
This is a great summertime treat ! While you definitely get the peach flavor, the ice cream isn’t as obvious. You can taste some creaminess to the popsicle, but for our own preference, the next time we might try to add more ice cream to enhance the creamy aspect. This is a great way to enjoy peaches in the summertime.
Recipe source unknown.
We weren’t paid in any form to promote Blue Bunny.
¾ cup tequila (we used Jose Cuervo silver tequila)
½ cup sugar
Add the lime juice and chopped watermelon to a blender, processing until smooth. Take a fine wire-mesh strainer and place it over a large measuring cups (we used a large bowl instead of a measuring cup). Pour the watermelon mixture through the strainer, discarding any leftover solids. Pour the mixture into 12* (3-oz.) paper cups. Cover each cup with a small piece of aluminum foil. Make a small cut in the center of the foil and insert a pop stick into each cup. Place the cups in the freezer for 8 hours or until firm.
*Depending on how well your blender can process, you may end up with enough mixture to fill more than 12 cups. For us, we had enough for 19 cups.
If you’re someone who wants to be able to actually taste alcohol when you have a drink, you’ll love these pops ! You do taste the alcohol but the watermelon still comes through as well. Don’t know if eating these will get you drunk per se, but they are delicious !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Jose Cuervo or Southern Living.
½ pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
1 ½ cups thawed COOL WHIP Whipped Topping
Take a medium-sized mixing bowl out and mix the lime gelatin mix and 1/3 cup of the sugar together. Pour 1 cup of boiling water into the bowl, constantly stirring for 2 minutes until everything’s dissolved. Measure out ½ cup of the cold water and add enough ice into it to now measure ¾ cup. Add the icy water to the lime gelatin mix, stirring until all of the ice has melted. Place in the fridge for 25 minutes.
Repeat step 1 using strawberry gelatin mix but omitting the fridge step and instead pour mix into 16 (3-oz.) paper cups (we ended up pouring a little bit more than 2 tablespoons of the strawberry mix into each cup). Freeze the cups for 20 minutes*. Put ½ tsp. of the chocolate chips into the strawberry gelatin (it seemed like way too many chips for us so we cut down on the amount of chocolate chips we put in ours).
Take a medium-sized bowl out and using a hand-mixer, beat the cream cheese and remaining sugar together until well blended. Stir in the COOL WHIP** and spread over the strawberry gelatin (for us that equaled out to 4 teaspoons of cream cheese mixture per cup).
Pour the lime gelatin over the cream cheese mixture and insert wooden pop sticks into the center of the cup. Place in the freezer for 3 hours or until the pop is firm. Take the pops out of the cups right before serving.
*They said 20 minutes but when we pulled them out they were almost completely frozen ! It was hard to get the chocolate chips in there. Maybe our freezer was colder than theirs was but next time we make this we’ll check on them after 15 minutes. If the JELL-O mixture had been looser, we probably would’ve seen the chocolate chips toward the outside of the strawberry mixture.
**We were afraid that by the time we got the Cool Whip stirred in that it would break so we used the hand mixer for maybe a few seconds or so to get it blended.
The strawberry and lime work really well together and it’s nice having that cream cheese mixture in the middle. As the pop firms up the chocolate chips disappear which makes it a tasty surprise when you bite into this ! The chocolate chips also add a different texture to the treat. We think everybody (but kids especially) will enjoy this frozen treat !
Recipe source unknown.
We weren’t paid in any form to promote JELL-O, Philadelphia cream cheese or Cool Whip.
Take a small saucepan out and add to it the water, rum, lime juice and sugar. Turn the heat up just high enough for a simmer to occur. Once simmering, add the mint into the saucepan, lightly mashing it afterwards. Let it simmer for 2 minutes then take the saucepan off the heat. Let the mixture cool for 15 to 20 minutes (we went with 15 minutes).
Strain the mixture into a glass measuring cup (we put a strainer over a small mixing bowl). Throw away the mint leaves. Divide the mixture among the 6 cups. Place a small piece of aluminum foil over each cup. Place them in the freezer for 1 hour.
Take each stick and place it through the middle of the foil. Leave in the freezer for 2 hours or until firm.
When you’re ready to eat, take the foil off and peel away the paper cups or with a plastic cup, gently twist it out or if you’re using shot glasses, run the bottom of the glass under cool running water until the pop comes out or run a small thin knife around the inside edge until the pop comes loose (we used paper cups).
This is a really refreshing popsicle to have on a hot day. The mint comes through right away, we loved it. We will say that you’re not going to get drunk from eating this (we couldn’t taste the rum at all) but this was still a treat we enjoyed regardless.
2/3 cup fresh lime juice (They say it’s supposed to only take 2 to 3 limes but those must have been some big limes ! It took us roughly 8 limes to get that much lime juice.)
½ cup tequila (we used silver tequila)
¼ cup sugar
2 tablespoons Triple Sec or orange liqueur (we used triple sec)
8 (2-ounce) plastic or paper cups or shot glasses (we used 3-ounce paper cups)
8 pop sticks
Coarse salt (we used kosher salt)
Take a small saucepan out and mix together in it the water, lime juice, tequila, sugar and Triple sec. Bring he mixture to a boil. Let it boil for 1 minute or until the sugar has dissolved, stirring constantly during that time (our sugar dissolved before it came to a boil). Once the sugar’s dissolved, take the saucepan off the heat and let it cool until it gets down to room temperature.
Pour the mixture into the cups*, covering the top of each cup with a small piece of aluminum foil. Place them in the freezer for 2 hours.
Put the pop sticks into the cups through the center of the foil, putting them back in the freezer for 3 hours or until firm.
Take the foil off the cups, taking the pops out of the cups by gently twisting them until they come out or simply peeling away the paper cups.
Take a small plate out and spread the coarse salt out on it. Roll the pops in the coarse salt. You can either eat them right away or put them back in plastic cups and return them to the freezer until you are ready to eat them.
*We don’t know what we could’ve done differently but we had enough mixture to fill 10 cups.
This is a wonderful treat to enjoy on a hot day. You can really taste the classic flavors of a margarita in this.