I have a popsicle mold and in this heat it gets a lot of use, mainly because depending on the ingredients used, it has almost no calories.
The fact is that I made it by blending fruit juice, milk or yogurt and after freezing it had the flavor concentrated in half of the popsicle, the other half was pure ice. But finally the perfect recipe came to save me!
People look just like they bought! Because the neutral alloy binds the ingredients together! Delicious in this infernal heat!
For fruit popsicles:
500 ml of very cold water
1/2 tablespoon of neutral alloy
1/2 package of powdered juice (can be light) of your choice or fruit juice concentrated with sugar and sweetener.
If you want, put pieces of fruit in the popsicle maker and top up with the blended liquid, in this case, replacing the water with coconut water is also delicious.
For milk-based popsicles:
1/2 liter of well-chilled whole or semi-skimmed milk
1/3 cup powdered sweetener or sugar
1/2 cup whole or skimmed milk powder (for light version)
1/2 cup heavy cream (use light cream if you want)
1/2 tablespoon of neutral alloy
Flavor can be added with juice powder, ice cream flavorings or frozen fruit pulp.
Blend everything in a blender and place in the freezer or freezer in a popsicle maker.
If you don’t have molds, you can make them using disposable plastic cups. In this case, when it is almost frozen, insert a toothpick. The ice cream needs to stay in the freezer or freezer for 12 hours.
I made them all with a milk base. In the coconut one, I used less milk and added coconut milk and coconut flakes. For the grape and tangerine I used frozen fruit pulp.
There’s a good recipe for ice cream but I’m still testing it! Soon news!
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