Gemma's Bigger Bolder Baking Homemade Popsicle Trio
Hi Bold Bakers!
The summer is not over yet so I have a few more popsicle recipes to share with you because
the first video was such a hit.
These popsicles are creamy, decadent and definitely BIG & BOLD.
So let's get started!
I have three lovely popsicle flavors lined up for you.
And just like in my previous video, I used my popsicle mold to freeze mine and I put
a link in the description box below of where I got these.
If you do not have a Popsicle Mold, do not worry.
You can always use little paper cups, fill it up with your popsicle, put cling film over
the top and then stick in your stick and they freeze really well like this.
I don't do many variety dessert videos on Bigger Bolder Baking without including this
next recipe because it's definitely one of my favorites.
It is Cookies & Cream.
In a large bowl, add in regular or greek yogurt, milk and cream and then mix them all together.
Now I'm using cream because it makes your popsicle that little but richer but if you
don't want to use cream, that is totally fine.
you can replace the cream for milk.
Try to use a whole fat milk so it's just that little bit creamier.
To this mix, we're going to add a little bit of flavor.
So I'm going to add in some sugar and vanilla extract.
And then just mix it all together until you can feel that the sugar has dissolved.
Our next ingredient is the cookie of the hour: the OREO.
Now all you want to do to prepare these is just smash them up, leave some bits big, leave
some bits small, and then gently fold it into your popsicle mix.
Now if you want to make any of these popsicles dairy free then feel free to add coconut milk,
nut milk, dairy free yogurt, whatever you like.
These recipes aren't very sensitive.
Our Cookies & Cream Popsicle mix is ready so I'm going to go ahead and put it straight
into the molds.
I put my mix into a jug and then I pour it into my Popsicle Molds, all the way to the
top.
Put a secure lid on top of your popsicle and push down your popsicle stick.
And there you have it, Homemade Cookies & Cream Popsicles.
They freeze in around 4-5 hours so you'll be enjoying them in no time.
Our Cookies & Cream Popsicle is frozen so I'm going to show you the end result.
There you have it, look at that!
I love when you can see dark chunks of cookie in there.
It's kind of a marbled effect.
It's creamy and there are big chunks of cookie.
I love it.
I absolutely love it.
I'm going to stop eating this because we're going to move on to our next popsicle.
From my previous videos, you probably know that I adore cheesecakes.
I've made microwave cheesecakes, Milkshake cheesecake, Red Velvet Cheesecake so why can't
I make a Cheesecake Popsicle?
This one is really special because it's going to be Raspberry & Lemon.
In a large bowl, add in your regular or greek yogurt, cream cheese, vanilla extract and
sugar.
And mix these all together really well.
You just want to whisk it all together until there are no more lumps and that you know
the sugar has dissolved.
So just a few minutes.
Looking good.
It's nice and thick.
To this I'm going to add in some raspberry puree and some lemon zest to give it some
really good color and flavor.
Now you can use frozen raspberries or fresh raspberries.
I like to puree it up to make sure it gets all the way through the popsicle.
Before we stir this, I'm going to add in my final and most important ingredient, crushed
graham crackers.
If you can't get graham crackers, like I can't get them at home in Ireland, you can always
use digestive biscuits.
Now simply fold the ingredients together until you get a beautiful rippled effect.
I don't want to mix it too much because I don't want to muddy it.
I like to see strong bits of raspberry, lemon, graham crackers.
Look at how great that looks.
What a beautiful color!
Oh that is zesty and delicious.
Ok, this popsicle is ready for the mold.
You'll notice this popsicle mix is quite thick so you might need to bang your mold on the
table to make sure there's no air pockets.
Just like before, on with his hat and then push down your popsicle stick.
Look at the beautiful color of these popsicles.
I'm not supposed to have favorites but these are definitely my favorite.
So these will keep in your freezer for around 2-3 weeks totally fine.
If you want to be extra safe, wrap them in some grease proof paper or some parchment.
Our Cheesecake Popsicles are ready so let's check out how good they look.
And there you have it, look at that.
Beautiful raspberry puree throughout.
You can see big chunks of cookie.
You guys are so great in all of my social media hash tagging #boldbakers and sharing
photos with me.
If you make my popsicles and share your photos with me on Instagram, Facebook, Twitter, I'm
going to post in on www.BiggerBolderBaking.com and show them off to everybody.
Our next popsicle flavor could not be easier because it just requires two ingredients.
It's Nutella Popsicle.
Our two ingredients are banana and Nutella.
Now you want to get this mix really nice and smooth so I'm going to blend it in my little
food processor.
But if you don't have one, don't worry.
You can always just put your bananas in a bowl, take a fork and just mash it up really
well.
Into your food processor, add in your bananas and your Nutella.
Now if you want, it's optional, but I always like to add a tiny bit of salt to this mix
because salt is a seasoning.
It's not just for savory, it's for sweet as well so it will bring out all of the lovely
flavors.
On with your lid and blend it up until it's nice and smooth.
This is a really nice popsicle and if you want to make it Vegan, you can always replace
the Nutella with a nut butter.
You can also add a little bit of cocoa powder in there, that would be really good.
Yummy.
I'm really glad I added the salt because I do think it makes a big difference.
It just enhances all of the lovely flavors.
Now into your mold with your smooth and creamy popsicle then on with our lid and in with
your stick.
Our Nutella Popsicles are ready for the freezer.
Now these ones don't freeze as hard as the other Popsicles so if you want to get them
out of the molds, take them out and leave them at room temperature for 2-3 minutes and
yoink them out.
You don't need to put them in hot water.
And there you have it.
Another good thing about this popsicle is the bananas and chocolate work so well together
so they are really complementing flavors.
On a different note, I have some really exciting news.
Tomorrow I'm releasing a video I did with Ann Reardon from How to Cook That on my channel.
I know you guys are going to love it.
She's fantastic.
I know you know her channel so make sure you come back and check it out.
It never ceases to amaze me that sometimes using the most simple recipes and ingredients
you get such a good result at the end.
As always, a huge THANK YOU for subscribing and watching my videos.
I'll see you back here every Thursday for more Bigger Bolder Baking.