This year, the summer is particularly long in coming. After two at least lukewarm spring days come again and again long rainy days, wind or hail. But I do not care, I start with the ice cream season. The first is a berry coconut popsicle. Lightly sweetened with maple syrup. Vegan and if you’re careful with the yogurt, gluten free too. By layering it gets a beautiful marbling. Each ice cream is therefore individual and the moment when you pull the frozen ice cream from the mold, at least for me, really exciting. Comparable to the moment when you wash as his hair dye mass after 50 minutes from the hair, and look how the color has become 😉
My ice cream mold is from the brand Rosenstein & Sons. It is made of plastic and aluminum (but the ice cream is not in direct contact with the aluminum). It works great and has already done some food styling ‑productions good service. It is of course nicer if you can use molds without silicone or plastic. There are more and more suppliers for this. Her are two examples of stainless steel molds. Super cool but expensive.
If you don’t feel like getting an extra mold for occasional ice cream making, you can use old yogurt pots, small glasses or cups, etc. Popsicle sticks can be self-carved from small branches (! here, of course, watch out for splinters). Or you can get small french fries wooden picks from a snack bar (of course ask nicely beforehand). If you have small metal cake forks or mocha spoons, you can also freeze them as handles.
The second popsicle is made from a verbena tea. I put blackberries and fresh verbena leaves into the ice cream molds. Who would like to have the recipe for this, sign up on on my blog. I send the recipe soon in the newsletter to all subscribers.
Verbena comes from South America. Its lemony scent occasionally gives it the name lemon verbena. Caution!: Pregnant women should avoid this plant, as it can induce labor and menstruation. Verbena is said to have a calming but also stimulating effect. In summer, the plant has fragrant green leaves, which I like to use directly for making tea. But it can also be used to flavor beautiful desserts.
The verbena ice cream I have only slightly sweetened. The best thing is to suck out the ice-cold sweet-lemon and fragrant aromas like a vampire (or just like in the past with coke- popsicles ) and spit out the frozen leaf. A delicious refreshment on hot days! Finally, a little tip: teenagers tend to ice cream variant number 1. The verbena ice cream is probably too lame and less colorful 😉
Berry- Popsicles with Coconut
Equipment
- approx. popsicle molds (à 80 ml) and wooden sticks
Ingredients
- 250 g fresh Strawberries alternatively frozen, already thawed
- 50 g wild blueberries frozen, already thawed
- 3 tbsp maple syrup alternatively birch sugar, Sugar, date syrup etc.
- 200 g vegan coconut yogurt alternatively other yogurts ( !not all are glutenfree), greek yogurt etc.
Instructions
- Clean and wash fresh strawberries. Weigh 150 g of them and puree with 1 tbsp. maple syrup. Puree remaining strawberries (100 g ) with blueberries and 1 tbsp maple syrup. Mix the remaining maple syrup (1 tbsp) with the yogurt (if it is already sweetened, omit the syrup here if necessary).
- Layer the three masses alternately in the ice cream molds. Stick a popsicle/wooden stick in the center of each and freeze the molds for 6- 8 hours. To serve, hold the mold briefly in hot water and pull out the ice cream by the sticks.