Sweet Tea Peach Popsicles (with or without Peach Bourbon)

I originally shared this recipe in a post that I wrote for Mrs. Happy Homemaker just after she unexpectedly lost the love of her life. The popsicles are made from ingredients that reminded me of the time I had just spent with Crystal two months before...along with her husband Michael.

That being said, these popsicles are a refreshing frozen summer treat - with a Southern twist that anybody can enjoy, but if you have a few moments, I hope you'll drop my original post at Mrs. Happy Homemaker to read about the inspiration behind these Sweet Tea Peach Popsicles!

Cherry Buttermilk Popsicles

Did you know that there is actually an "official" time period for the dog days of summer? I've always considered them to be the hottest, stickiest days of the season and for the most part, I was right. But according to infoplease:

"Dog Days is the name for the most sultry period of summer, from about July 3 to Aug. 11. Named in early times by observers in countries bordering the Mediterranean, the period was reckoned as extending from 20 days before to 20 days after the conjunction of Sirius (the dog star) and the sun."

Kinda cool, right? It also says that the days can vary a bit due to a difference in latitude since the movement of the equinoxes changes gradually over long periods of time. So, give or take. I always feel like they extend well into August in these parts.

Pimm's Cup Ice Pops

Summer is the perfect time to enjoy icy cold cocktails. From frosty blended drinks, to tall sweaty glasses filled with ice cubes that clink and slosh every time you lift them, there's just something about raising a toast under the hot sun. Of course, sitting alone under a shade tree isn't so bad, either.

As much as I enjoy sipping, it's no secret that I enjoy turning my cocktails into boozesicles even more. There were these Tequila Sunrise Ice Pops, and these Cherry Mojito Ice Pops, not to mention these Lemon Lime Margarita Creamsicles—and that's just to name a few. Sure, it's convenient to have a portable frozen cocktail, but it's the whimsy and nostalgia that get me every time.

Coconut Matcha Blueberry Popsicles

Technically, this year should mark year 4 of the Summer of the Popsicle, but once again, time has gotten away from me. I meant to get it going again, but here it is July and I haven't sent out any invites. That doesn't mean that I haven't shared any popsicle recipes this year. On the contrary, I've already shared three (not including this one), and I have another one coming up in the next week or two—so I'm not a total slacker. I just never officially dubbed it "Summer of the Popsicle 4".

However, I am joining in the third edition of Popsicle Week hosted by Wit & Vinegar, so that's just as awesome. Maybe more so, because it took no organizing on my part. Yay me! Maybe I'll take a cue from Billy and do a 1-week SOTP intensive before summer ends...we'll see.

Fruity Popsicles in Moscato

Aaaaah, the lazy days of summer. What are those!? I vaguely recall, but can't remember the last time I had any. Sadly, I think it's a bygone term in the rushed, plugged-in world of today. Since lazy days are rare, I try to recognize and embrace the lazy moments instead; celebrate down-time!

I don't live extremely far from my mom, brother, and two sisters, but I do live far enough that we don't see each other often enough. One or two of the "big" holidays each year, and then once or twice beyond those, if we're lucky. Needless to say, when we do finally get together, we try to make the most of it. We don't meet up at theme parks or campgrounds, we chill out at home, sit around and talk, and maybe hit up the market so we can make and enjoy some food together. If the mood strikes, we may hang out at a nearby beach or park. We're a fairly laid-back bunch when it comes down to it.

Lemon-Lime Margarita Creamsicles

This one's for all the adults out there, doing their best to survive the hot summer sun. Whether you're having a cook-out, relaxing by the pool, or doing some sweaty yard work, you deserve a little frozen glory on a stick that's made just for you.

In case you're wondering what "frozen glory on a stick" is, well...it's an icy cold popsicle that is sweet and creamy and tangy and boozy ALL AT THE SAME TIME! Kids shouldn't be the only ones running around with sticky chins, hands, arms and permagrins without a care in the world. You know, for at least a solid five minutes...because that's about how long it takes before those cares come rushing back full-force. It's a magnificent five minutes, though.

These boozy pops feature the new Sandra Lee Cocktail Time™ Margaritas. What are these margaritas I speak of? Well, after doing her research (aka testing all of the pre-made and ready-to-serve margaritas and cocktails on the market) and finding it hard to name one that consistently tasted great, Sandra Lee decided to develop her own line. Available in key lime and strawberry flavors, they are infused with real fruit, pure cane sugar, premium blue agave silver tequila, triple sec liqueur, and other natural flavors.

Strawberry Atole + Strawberry Atole Paletas | #SheMadeEllaHace

Did you know that May is National Strawberry Month? That only seems natural since this is the month that the sweetest, juiciest strawberries are grown in my neck of the woods. As a nod to this delicious month, my friend Leslie from La Cocina de Leslie and I are sharing strawberry recipes for our May edition of she made, ella hace!

If you know me, you know the first place my mind went was to popsicles, followed very closely by a cocktail. Since Leslie and I usually lean towards a Mexican-inspired twist during our time together in the kitchen, I decided to make an early morning pot of atole de fresa, or strawberry atole.

If you've never tried atole before, it's a warm drink that's thickened lightly with masa. It can be made in pretty much any flavor you can imagine, but it's that earthy corn undertone that makes it so recognizable...and loved.

"Oh Fuuuuudge" Pops + 8 other dishes inspired by A Christmas Story | #FoodnFlix

I know Christmas is over, but I'm guessing I'm not the only one with a tree still twinkling in the corner. And since I had a hard time getting in the spirit this year, it's only been up for about a week now. We'll probably take it down on New Year's eve. In the same spirit, I'm bringing you a bit of an afterthought (though not really, because it was planned) today—what's four days in the grand scheme?

Now, I say it was planned. It's true. You may remember me mentioning earlier this month that I was hosting the current round of Food 'n Flix with my pick, A Christmas Story. I didn't actually make the entries due until yesterday, so I knew I'd be posting food with a bit of holiday inspiration behind it after the fact. And can I just say, I had so much fun coming up with something inspired by the movie!

I actually had a hard time narrowing it down. This is one of those movies that I watch at least once (usually more) every December; the whole family does. And I've been doing it for 30 years. I'll go ahead and call it a tradition. Though it's not a typical "foodie" flick, there is plenty of inspiration throughout. From the most basic inspiration, the holiday itself, to actual movie scenes. I'm not going to lie, the meatloaf and mashed potatoes that make regular appearances at the Parker's dinner table left me hungry for some good comfort food. Even the pot of red cabbage boiling on the stove got me thinking (you'll see a salad featuring red cabbage soon that I almost used for this post).

Tequila Sunrise Ice Pops

Who says popsicles are just for kids? Not me! I dabble in the art of ice pop making year-round, but come summertime, my friends and family tell me I'm a force to be reckoned with. As soon as the air ceases to drop below 70 degrees or so, no liquid is exempt from the freezer.

Over the years, I've built up quite the collection of popsicle molds - a girl needs options. People always ask me where I get my molds. Some I've purchased online from Amazon, some I've received as gifts (friends, you know me so well), but most are ones that I've spotted in supermarkets and dollar stores over the years.

Keep your eyes peeled for seasonal end caps. When summer draws near, you'll find all sorts of fun props and tools, including popsicle molds. If I see a popsicle mold for a dollar or two or three, I'll pick up a couple. Not only is it fun to have a variety of shapes and sizes of molds at home to choose from, it also allows you to make more at once!

Yogurt Banana Berry Ice Pops

Happy International Picnic Day! Yes, it's that time of year again - time to pack up those picnic baskets, ice-filled coolers, and extra-large blankets and head to your favorite picnic spot. Whether you head to the beach, the park, the mountains, or your own backyard, it's hard to go wrong!

Now, you may think me strange for bringing ice pops to a picnic, but it wouldn't be the first time. I've loaded up a midsummer's picnic featuring wine with some luxurious Sauvignon-Peach-Vanilla Ice Pops, and these Apricot Chamomile Popsicles have even made their way into a past picnic day post! What can I say? I love my popsicles.

This year, I decided to go all the way down to Y, which could only mean one thing in ice pop land - yogurt! These simple frozen treats are just fruit, berries, and honey blended with yogurt and frozen. So, not only are they a delicious way to cool down at the end of a warm outdoor picnic, they're also good for you. What more could a person ask for?

Dulce de Leche Paletas

This month for she made, ella hace, Leslie and I are sharing PALETAS aka my absolute favorite way to kick-off summer! It is about this time every year that I announce The Summer of the Popsicle, but this year I'm running behind. I'm still hoping to bring it back this year, but no definite plans yet.

And yet, this is already the second ice pop recipe that I've shared this month (the first being my Strawberry Pink Moscato Ice Pops). The popsicle making itself hasn't slowed down.

Speaking of popsicle making, my good friend and she made, ella hace partner-in-crime, Leslie told me that she and the kids made like FIVE types of paletas over the past weekend. It's really no wonder that I dig this chick so much.

Strawberry Pink Moscato Ice Pops

This month the Sunday Supper Movement is partnering with Gallo Family Vineyards to bring you some tempting recipes that feature one of Gallo's Moscato wines in honor of the upcoming National Moscato Day!

We could either use Moscato in our recipes or pair it with our dish. I knew right away that I wanted to infuse it into my dish. The biggest dilemma (for me) was choosing which of Gallo Family's three varieties of Moscato I wanted to use: white, red, or pink.

I enjoy all three, so my decision-making process really came down to my mood. It's only the beginning of May and spring is just getting underway here in my part of the country, but after such a long and toiling winter, I'm already thinking summer and sunshine!

Rompope Pops {#SummerOfThePopsicle Guest Post: Nibbles & Feasts}

Who's Holding the Stick:  Well my friends, this is it.  Today wraps up an amazing summer (of the popsicle) full of generous friends stopping by and sharing their frozen creations on a stick.  But, we'll talk more about that next week when I bring the whole shebang to a close.  Right now, please join me in giving the lovely Ericka from Nibbles & Feasts a warm welcome as she gently coaxes us from summer to fall with her fun and tasty little Rompope Pops!

The fall season is about to begin.  But that doesn’t mean that my paleta season will be ending any time soon.  Living in California, September tends to be one of the hottest months of the year, which means that I still have 30 more warm days to indulge in my favorite frozen treats.

Since fall is my favorite season of the year, I am torn.  I love paletas but I am really looking forward to the fall colors, wearing sweaters, scarfs and definitely welcoming the beginning of the holidays.

To give it one last goodbye to my summer, I decided to combine the best of both worlds and make rompope paletas.

Strawberry Cheesecake Pops {#SummerOfThePopsicle}

Well, summer is winding down.  Though summer doesn't seem to realize that...it's been mid to upper 90's so far all this week.  And today is not the exception.  So yeah, summer is supposed to be winding down.  But it's not going without a fight.  I prefer to believe that that's because it hasn't seen enough popsicles yet!  I can hardly argue with that.

Yes, today is Wednesday.  And during this Summer of the Popsicle, Wednesday has meant that a guest-popsicler would be stopping by to share a tasty creation with us.  And after 15 amazing weeks of even more amazing guests, I'm jumping in with a pop of my own!  I decided to nestle myself...and these ice pops I've been sitting on all summer long (wouldn't that be a glorious mess)...into this Wednesday slot.

Now, it's funny.  I've been testing out new ice pop, popsicle, and paleta recipes all summer long, but this is one I made way back towards the end of May.  At the beginning of summer.  And since then, I've noticed a trend.  A CHEESECAKE POPS trend!  Must be something in the air this year.  Three of my guest popsicles have shared cheesecake-inspired frozen pops.  Even more people have linked some up to the Summer of the Popsicle.

Turtle Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: Barefeet In The Kitchen}

Who's Holding the Stick: Rah-rah-sis-boom-bah...it's Wednesday!  My favorite day of the week all summer long, because I invite one of my talented blogging friends to take over my space...and they come in full-force.  Bearing popsicles!  So today, please help me welcome Mary from Barefeet In The Kitchen!

When Heather from girlichef invited me to guest post for her Summer of the Popsicle series, I immediately had visions of popsicles running through my head. I couldn't resist the chance to come up with a truly indulgent treat.

I started with creamy cheesecake ice cream, swirled caramel into it and then froze the mixture into popsicles. Once frozen, they are dipped in chocolate and sprinkled with nuts. I loved this combination and the kids have already requested that I make these again.

If you don't happen to have a popsicle mold lying around the house, grab some dixie cups next time you are at the store. A small square of foil over the top will help support your sticks. Of course, if your kids have used every popsicle stick in the house, you'll need to be a bit more creative. Find some plastic spoons and break off the spoon portion. The handles will work just fine on their own.

Turtle Cheesecake Popsicles

by a guest post from Mary Younkin of Barefeet In The Kitchen

Prep Time: 10 minutes (+ time to freeze)

Cook Time: 2-3 minutes (to melt chocolate)

Keywords: dessert snack vegetarian soy-free chocolate cream cheese sour cream frozen popsicles summer

Ingredients (varies)

• 8 ounces cream cheese
• 2/3 cup sour cream
• 2/3 cup heavy cream
• 2/3 cup sugar
• 1/2 teaspoon lemon zest
• 1/8 teaspoon fine sea salt
• 1/2 - 1 cup caramel sauce, cooled (I'm sure store-bought would be fine as well)
• 1 cup semi-sweet or dark chocolate chips
• 3 tablespoons refined coconut oil
• Optional: 1/4 cup finely chopped pecans

Instructions

Combine the cream, sour cream, cream cheese sugar, lemon zest and salt in the blender. Puree until completely smooth. Add the caramel and pulse to combine. Adjust the caramel amount to taste, depending on how rich you would like the popsicles to be.

Pour into your popsicle molds and freeze 6-8 hours until firm. In a small, wide mouth jar or glass bowl, combine the chocolate chips and coconut oil. Warm the chocolate and the coconut oil in a glass bowl in the microwave at 50% power. Start with 1 minute and then add 30 second intervals, stirring to combine. It should take 2-3 minutes for the chocolate to soften. Stir to combine. (Any leftover chocolate can be stored at room temperature.)

Let the chocolate cool and place the chopped pecans in a shallow dish. Line a small tray or baking dish with wax paper or parchment and set next to the chocolate and nuts. Remove the popsicles one or two at a time from the freezer. Carefully peel the cup off of the popsicle. (If you are working with a full mold of popsicles, I'd recommend removing all the popsicles from the tray. Then set them on the prepared lined tray and put them back in the freezer while you dip each one.)

Dip the popsicles into the chocolate as much or as little as you like. I made all of mine different, just because I could. Place each coated popsicle on the lined tray and keep the tray in the freezer as you are dipping the rest of the popsicles. Store in the freezer until ready to serve. Enjoy!

*note:

I prefer refined coconut oil for this recipe, because there is no coconut flavor or aroma at all. However, refined or unrefined will work equally well.

As usual on Wednesdays...my heart feels full, but my hands feel empty!  Yes, much like Garth Brooks, I want "one for each hand"!

So, while I go check my fridge and pantry for the ingredients, why not visit Mary at her blog, Barefeet In The Kitchen.  You can also find her on Facebook, Twitter, Pinterest, and Google+!

Thanks so much for being here today, Mary! 

Triple Berry Ice Pops {#SummerOfThePopsicle Guest Post: Everyday Maven}

Who's Holding the Stick: First of all, I am so relieved to have somebody take over for me today since I'm busy getting the kids off for their first day back to school.  I mean, come on school corporation - it's still summer!  Popsicles are still lining the freezer...  So, hooray for Wednesday!  I'm very excited to welcome my friend Alyssa from Everyday Maven back (she was also here during the 12 Weeks of Winter Squash)!  Take a gander at these beautiful frozen treats on a stick!  

Deciding which popsicle to share with you was extremely difficult. As a mom to a 3.5 year old, we seem to have an endless supply and variety of popsicles in our freezer. As you can imagine, they range from creamy, rich and fruity to icy and refreshing. Then there are the adults only pops spiked with booze and/or coffee.

Throw in the fierce competition that has graced these pages every Wednesday since #SummerOfThePopsicle returned and you have one hard decision!

As I was wrestling with which recipe to share, it became obvious when my son asked me for an ice pop the other day. He asked me for one of the Triple Berry Ice Pops that have been a summer staple regardless of what other concoctions have come and gone, we always have these.

These Ice Pops are refreshing, light and beyond easy to make. All you need is a blender, some berries, a splash of coconut milk, coconut water, a touch of honey (or maple syrup) and a pinch of salt.

I like to make these in Dixie cups as they are the perfect size for little hands and not so big that they ruin my son’s dinner appetite when he wants an afternoon snack.

Enjoy and thanks for having me Heather!

Alyssa, Everyday Maven



P.S. These Ice Pops are Dairy-Free, Nut-Free, Paleo and Vegan Friendly (if you swap Maple Syrup for the Honey).  1 Points Plus Each.

Triple Berry Ice Pops

by guest post by Alyssa Brantley of Everyday Maven

Prep Time: 5 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack vegetarian dairy-free nut-free soy-free frozen popsicles summer

Ingredients (15 (3 ounce) Pops)

• 28 ounces coconut water
• 4 ounces full-fat coconut milk (from a can)
• pinch sea salt
• 2 Tablespoons raw honey
• 10 ounces organic mixed berries
• 15 (3-ounce) Dixie Cups
• wood popsicle sticks

Instructions

Grab a small baking sheet or large flat plate. Line up the Dixie Cups and set aside.

Combine coconut water, coconut milk, sea salt, honey and mixed berries in a blender jar or bowl of a food processor. Process until completely liquefied.

Pour berry mixture into Dixie Cups.

You have two options for when to add in the wooden popsicle sticks. You can wait about 30 to 45 minutes when the popsicles will be slushy and not yet frozen but sturdy enough to hold up the sticks and insert them OR cover each Dixie Cup with a small piece of tinfoil and place the stick through the center prior to placing in the freezer. Personally, I usually do the first method unless I am running out of the house and won't be around 45 minutes later to place the wood sticks.

Allow the pops to set for a couple of hours (4 to 6). When ready to eat, use a scissors to snip the Dixie Cup and then just unpeel it off and discard.

TIPS:

• These Ice Pops are only as good as the fruit you make them with so make sure your fruit is naturally sweet and super ripe. Taste the mixture before pouring into the cups and adjust sweetness at that point as the frozen version will be very close to that.
• I used a combination of blackberries (2 ounces), blueberries (4 ounces) and strawberries (4 ounces). Any berry combo will work but if you use blackberries, strawberries or raspberries and want a smoother popsicle, strain blended mixture through a fine mesh strainer before pouring into the cups.

Thanks for being here today, Alyssa! These look like the perfect treat to have ready for the kiddos when they trudge in after their first day back to school...when it's still 91° outside!  I should have time to mix up a batch and get them frozen...

Blueberry Sweet Tea Pops {#SummerOfThePopsicle Guest Post: Blueberries and Blessings}

Who's Holding the Stick:  Today, I'm so happy to welcome my sweet friend Pam from Blueberries and Blessings.  I've known Pam for quite a few years now, through several of her blog name changes and many mutual events, and I couldn't be more excited that she's sharing a little slice of her Southern charm in popsicle form today!

A big hello from North Florida! I'm Pam from Blueberries and Blessings.

I have known Heather for many years now, meeting in one of the many cooking clubs that have come and gone. I was lucky enough to meet her at long last  at the recent Food And Wine Festival in Orlando - what a thrill! She is every bit as amazing in person if not more so!

So, when she was looking for guests to bring some popsicles to her, I had to jump at the chance. I had just bought my first set of molds and had been having a blast with mixing up frozen treats for my family.

I wanted to create something simple, yet something that would be special and represent me well, for those who don't know me.

Being in the south, we relish our sweet tea. It's a southerner's water, you know. Of course, I had to add some of my very favorite summertime fruit, and with a blog name like Blueberries and Blessings, it doesn't take much imagination to figure out what it is!

These turned out great - very refreshing. My son loved them - he's a tea lover, so I knew he'd be easily won over.

I loved the blueberries throughout the frozen sweet southern nectar. Adding the blueberry juice into the tea gives the pops an extra burst of berry.

These were actually the first non-creamy pops that I had made, and I wasn't sure what I would think,  but I actually think these were my favorite so far.

They are totally customizable - you can make your tea as strong as you'd like, as sweet as you'd like. If you want a nice lil zing, you can use a cranberry blueberry juice instead of a straight blueberry juice. It's the beauty of this recipe. I do hope you'll try it and hope you enjoy the lil south that will be hitting your mouth!

Blueberry Sweet Tea Pops

by: a guest post from Pam of Blueberries and Blessings

Prep Time: 10 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack vegan nut-free soy-free gluten-free dairy-free blueberries tea frozen popsicles Southern summer

Ingredients (8-10 (2 ounce) pops)

• 1 cup strong brewed tea
• 3-6 tablespoons sugar
• 1/2 cup frozen whole blueberries
• 1/2 cup blueberry juice

Instructions

Dissolve sugar (to taste) into brewed tea while tea is still warm. Mix blueberry juice into tea.

Divide the blueberries evenly amongst popsicle molds. Pour tea mixture over the berries to fill molds.

Add sticks/holders to the molds as directed by the manufacturer. Place in freezer and allow to freeze for at least 4 hours, or up to overnight.

I don't know why I never thought of making sweet tea into ice pops!  I've used tea in a creamy pop or two, but never this way.  I know I'll be brewing up an extra strong batch before summer slips away so that I can while away the heat in true Southern form ;).  Thanks for being here, Pam!

You can find Pam and follow along with some of her fabulous events at Blueberries and Blessings, as well as on Facebook, Twitter, and Google+.

Cherry Mojito Ice Pops

Have I become predictable?  Is my life all frozen treats on sticks, stone fruits, and booze?  Hmmmmm.  Perhaps I have.

But I prefer to think of it as my "summer thing".  I mean, we all have our little idiosyncrasies (idiots-n-crazies), do we not?  Apparently summer triggers this pattern of behavior in me.

Hey, there are worse things in life than the enjoyment of cold ice pops of a sweltering summer's day.  Or fresh fruit so juicy that dribbles down your chin when you bite into it.  Or a refreshing adult to help mama relax (okay, that sounded creepy...but you get my drift, right?).

Grapefruit & Mint Boozesicles {#SummerOfThePopsicle Guest Post: Nutmeg Nanny}

Who's Holding the Stick:  Please help me welcome another of my talented blogging friends...a woman after my own heart, who is bringing two of my favorite things about summer together in one glorious post (that would be popsicles and alcohol).  Today we have the pleasure of spending time with the kind and talented Brandy from Nutmeg Nanny!

Hi girlichef readers! I’m Brandy from the blog Nutmeg Nanny and I’m super excited to be bringing you a little summer popsicle boozesicle treat.

Ice pops were a big part of my childhood. My mom used to make them all the time and I would happily eat them all day long. Even as an adult I could eat ice pops all day long instead of actually eating a real meal. I know, as a food blogger I should probably not admit that I’m happy to not eat all day.

Now, these boozesicles are packed full of fresh summer flavor and can easily be made kid friendly by leaving out the vodka. But then they just become an ice pop instead of a boozesicle and lets face it, boozesicle is A LOT more fun to say.

Am I right?

Grapefruit & Mint Boozesicles

by a guest post from Brandy O'Neill of Nutmeg Nanny

Prep Time: 5 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack alcohol mint grapefruit vodka frozen popsicles summer

Ingredients (4 small boozesicles)

• 1 large ruby red grapefruit, peeled
• 1 teaspoon grapefruit zest
• 15 fresh mint leaves
• 1 tablespoon sugar
• 2 tablespoons vodka

Instructions

In a blender add all ingredients until smooth.

Add into popsicle molds or Dixie cups.

If your molds hold the stick add it immediately or add it after a few hours. Another option is covering your cups with foil and putting in the stick right away. The foil will help keep the stick in place. (This is the way I tend to do things.)

Let freeze for at least 6 hours until hard.

Oh yeah, you're definitely right, Brandy!  Speaking of booze, while you've got the vodka out, you may to head over and visit Brandy at her place, Nutmeg Nanny - she's got all sorts of great boozy creations I know you'll want to make.  You can also find her on Facebook, Twitter, Google +, Pinterest, and Instagram.

Join me again next Wednesday for another frozen treat on a stick from another talented friend...

Mocha Almond Fudgsicles {#SummerOfThePopsicle Guest Post: An Edible Mosaic}

Ten weeks.  Ten weeks I've had the honor of welcoming talented bloggers to share my space here at girlichef!  And each and every week I want to reach into my screen and grasp a couple of popsicle sticks to bring back out.  There has not been a single one that I did not want to try!

Who's Holding the Stick: This week, please help me welcome another of my favorite blogging friends, Faith of the blog An Edible Mosaic.  Now, I'm sure exactly how long I've known Faith...a couple of years maybe?  But even before I knew her, I knew of her.  Aside from gorgeous photography and recipes that set my tummy a growling on her blog, she has an amazing cookbook with a prominent space on my bookshelf (and in my kitchen - every recipe I've tried has been delicious).  Plus a couple of fantastic smoothie e-books (along with Alyssa of Everyday Maven).  I could go on and on, but I want to let her speak...please help me welcome Faith!

 First I have to give a huge, heartfelt thank-you to Heather for inviting me to participate in her Summer of the Popsicle event. She is one of the sweetest bloggers I have had the pleasure of getting to know, and on top of that she’s a complete inspiration and incredibly talented. Thank you so much for inviting me, Heather!

So, popsicles!

Growing up, I was all about the frozen treats when summer vacation hit.

 I’d be out riding my bike all day long – with or without one of my friends in tow, it made no difference to me – only returning home briefly to simultaneously re-fuel and cool down with a deliciously frozen goodie. Which, I have to say, was usually a freeze-pop, because they were the most portable frozen treat…and when you’re a kid and riding your bike is your number one priority, portability is high on your list of demands.

Rainbow-colored, “fruit” flavored (haha, who knows how they get the fruit flavor, lol!) twin pops were also a favorite. And push-pops. Oh, and fudgsicles. Mmm, fudgsicles.

 And if a real treat was in order, I used to love going to a local ice cream stand and ordering a soft serve cone of what they called “Swiss Mocha” flavor, which was basically chocolate with a hint of coffee and toasted almond. Although it’s still a favorite of mine, Swiss Mocha seems to be an elusive ice cream flavor these days, which is why I decided to re-make my own version of it into healthy fudgsicles. Because when warm weather hits, I’m still all about the frozen treats.

These healthy beauties are everything I remember about Swiss Mocha: predominantly chocolate, with a hint of coffee and a touch of toasted almond. And the avocado? Other than the super velvety consistency of these fudgsicles you won’t even know it’s there.

Mocha Almond Fudgsicles

by a guest post from Faith Gorsky of An Edible Mosaic

Prep Time: 10 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack vegan almonds avocado frozen popsicles summer

Ingredients (6 fudgsicles)

• 1/2 cup (120 ml) plain, unsweetened almond milk (or any plain, unsweetened milk you like)
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 3/4 teaspoon instant espresso powder, dissolved in 1 1/2 teaspoons hot water
• 1/8 teaspoon sea salt
• 2 medium avocados, pitted and flesh scooped out
• 4 tablespoons toasted, slivered almonds

Instructions

Puree all ingredients except the almonds in a food processor until smooth, scraping down the sides of the bowl as necessary (the mixture will be about the consistency of pudding).

Add the almonds and pulse a couple times to coarsely chop and incorporate them.

Spoon the mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2 1/2 oz/75 ml and I got exactly 6 popsicles.) Gently tap the mold a couple times on a hard surface to help any air bubbles escape.

Freeze for 30 minutes, then insert the sticks (waiting 30 minutes ensures that the sticks won’t sink all the way down).

Return to the freezer and freeze completely, about 2 to 3 hours more, depending on the size of your popsicles and how cold your freezer is.

To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.

Once completely frozen and unmolded, I like to wrap each popsicle individually in plastic wrap so it’s easy to grab one whenever a craving hits!

These look so creamy and rich and like-they-belong-in-my-belly, Faith.  Thank you so much for taking over for me today and sharing these amazing fudgsicles with us!

So, once you're finished contemplating on how many times to multiply this recipe so that you can stock your freezer for the rest of the summer, be sure to drop by and visit Faith at her blog, An Edible Mosaic...or find her on Facebook, Twitter, Instagram, or Pinterest.