Pomegranate Strawberry Popsicles Recipe - Vegan in the Freezer (2024)

FAQs

How do you make soft freeze popsicles? ›

For a more creamy-based popsicle add a couple teaspoons of cornstarch. This will help the popsicles from becoming too icy and give them more of a creamy texture. How do you make popsicles freeze soft? The Greek yogurt will help keep the popsicles soft.

Does gelatin make popsicles softer? Jello does make the popsicles a little less icy. The major factor is that they don't melt as much as they thaw and leave a mess. Instead, they are more jello texture.

For best results, consume popsicles that have been stored in the freezer within 6 months. Popsicles stored for a longer period of time in the freezer will develop ice crystals and start to lose their flavor.

Tell Me About these Blueberry Yogurt Swirl Popsicles

Ease: Can't get much easier than 3 ingredients. The only “involved” step is blending the blueberries. Time: 10 minutes of prep, 6-8 hours to freeze.

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.

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.

“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.

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 add too much gelatin to a recipe, it will set up very hard and be difficult to eat. Too much liquid will make it soupy. The ideal ratio of gelatin to liquid is 2 tablespoons (1 envelope) of gelatin per cup of liquid.

Typically, popsicles stored in a freezer will remain safe to eat for several months, although they may become less palatable after that time. If the popsicles have changed color, have an unusual odor, or have an off taste, it is best to discard them. Popsicles are just sugared water, food colouring and a flavour.

Can real fruit popsicles go bad? ›

Popsicles do not technically expire in a freezer, but they may lose their flavor and texture over time. The shelf life of a popsicle depends on several factors, including the ingredients used, the storage conditions, and the presence of any preservatives.

For best results, you can keep homemade popsicles for up to six weeks when stored in an airtight container or freezer bag (if they last that long!).

Yogurt that has been frozen and thawed loses some of its creamy, smooth texture. In addition to textural changes, some yogurt tastes more tart after being frozen. While you can eat it by itself, try freezing a small amount first to see if you like it—you may prefer some brands or flavors to others.

There's nothing worse than wasting a good tub of yoghurt. There's good news for all food waste warriors - yoghurt can be frozen for up to two months. Sometimes freezing can cause yoghurt to appear more liquid or grainy upon thawing - simply stir vigorously for 30 seconds to even out the texture and enjoy.

The next time you prep some sweet frozen treats, try adding a little cornstarch to the mix — you may be surprised at how much creamier your popsicles are when you pull them out of the freezer.

The secret to making no “icy” popsicle is adding cornstarch to the recipe!

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.

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.