Orange Ice Cream Pops

Ingredients

  • 1 cup cold milk (we used whole milk)
  • 2 cups vanilla ice cream (we used Blue Bunny Homemade Vanilla)
  • 1 can (6 ounces) frozen orange juice concentrate, partially thawed (we used no pulp frozen orange juice concentrate)
  • 12 Popsicle molds or disposable plastic cups (3 ounces each) and Popsicle sticks (we used molds)

Directions

  1. Add the milk, ice cream and orange juice concentrate to a blender, putting the lid on the blender afterwards and processing it until it’s blended and smooth.
  2. Pour ¼ cup of the mixture into each Popsicle mold or plastic cup (we poured more than ¼ cup in so that the mold could be fully filled). Once filled, top the molds with their holders or insert Popsicle sticks into the cups. Stick them in the freezer until firm.

Tasting this, it reminded us so much of those delicious orange creamsicles ! The orange juice keeps this from being too sweet but the flavor of the vanilla ice cream still comes through. This is a really nice, sweet and refreshing popsicle to enjoy on a hot day !

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Blue Bunny or Taste of Home.

Take care everybody !

Grilled Pork Meatball Kebabs

Ingredients

  • 1 large egg, beaten
  • 2 tsp. grated fresh ginger
  • 1 tsp. finely chopped garlic
  • 1 ½ tsp. kosher salt
  • ½ tsp. black pepper (we used freshly ground black pepper)
  • 4 Tbsp. gochujang sauce (such as Bibigo Gochujang Hot & Sweet Sauce), divided (we used Annie Chun’s gochujang sauce)
  • 1 lb. ground pork
  • ½ cup panko (Japanese-style breadcrumbs)
  • 6 scallions, cut into 1 ½-inch pieces
  • 3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 1 ½ Tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 tsp. granulated sugar
  • 8 Little Gem lettuce leaves or romaine lettuce heart leaves (we used romaine lettuce heart leaves)
  • ¼ cup roasted salted peanuts, chopped
  • Chopped fresh cilantro
  • Lime wedges

Directions

  1. Preheat your grill to medium-high (between 400 to 450 degrees) or heat a grill pan over medium-high heat and lightly grease it. In a large mixing bowl, stir the egg, ginger, garlic, salt, pepper and 1 tablespoon of the gochujang sauce together. Add the pork and panko into the bowl and gently mix everything using your hands until just combined. Divide the meat mixture into 24 (1 ¼-inch) meatballs (weighing roughly 1 ounce each). Thread the meatballs, alternating with the green onion pieces, onto 8 (8-inch) skewers (we used wooden skewers that we had soaked for at least 30 minutes).
  2. Place the kebabs on the lightly greased grill grate or grill pan (we used a grill and lightly greased the grate with vegetable oil). Grill uncovered for 12 to 14 minutes or until lightly charred and fully cooked, turning occasionally.
  3. In a small bowl, whisk the soy sauce, vinegar, oil, sugar and remaining gochujang together until combined. Lay one skewer on each of the leaves, spooning 2 teaspoons of the sauce over each kebab, followed by sprinkling on the peanuts and cilantro. Serve with lime wedges and the remaining sauce.

You don’t have to but for ourselves, we slid the meatballs and green onions off the skewer and wrapped them in the lettuce leaves before eating.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Bibigo, Annie Chun’s, or Southern Living.

Take care everybody !

Mexican Chocolate Pops

Ingredients

  • 6 ounces bittersweet chocolate, very finely chopped (we used Ghirardelli Baking Bar bittersweet chocolate)
  • 2 tablespoons brown sugar (we used light brown sugar)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 2 cups half-and-half

Directions

  1. Take a heat-proof bowl and add to it the chocolate, brown sugar, cinnamon and cayenne. Take a small saucepan out and pour the half-and-half in, setting the heat to medium. Once simmering, pour the half-and-half over the chocolate, whisking the mixture until the chocolate’s melted and everything’s combined.
  2. Pour the mixture into popsicle molds and insert the popsicle sticks afterwards. Freeze for 6 hours or up to a week until firm.
  3. To remove the pops from their molds, run hot water over the outsides of the molds for just a few seconds, pulling them gently out afterwards.

The flavor of the chocolate definitely comes through and you can taste the cinnamon as well. The cayenne you don’t get right away but after a few bites (or licks) you start to get the heat. This was a tasty variation on a chocolate popsicle !

We got this from “Perfect Pops” cookbook.

We weren’t paid in any form to promote Ghirardelli or “Perfect Pops” cookbook.

Take care everybody !

Peaches ‘n Creamsicles

Ingredients

  • 3 cups sliced fresh or frozen peaches (we used 3 cups of chopped fresh peeled peaches)
  • 1 cup vanilla ice cream (we used Blue Bunny homemade vanilla ice cream)
  • ½ cup peach juice or nectar (we used peach juice)
  • 1 tsp. vanilla extract

Directions

  1. Add the peaches, ice cream, peach juice and vanilla extract into a blender, puréeing until smooth. Place a fine-mesh sieve over a bowl and pour the purée into the sieve, pressing on any solids to extract as much purée as possible. Throw away any leftover solids. Pour the purée into either 3-ounce paper cups or popsicle molds, freezing them for 3 hours or until they’re firm.

This is a great summertime treat ! While you definitely get the peach flavor, the ice cream isn’t as obvious. You can taste some creaminess to the popsicle, but for our own preference, the next time we might try to add more ice cream to enhance the creamy aspect. This is a great way to enjoy peaches in the summertime.

Recipe source unknown.

We weren’t paid in any form to promote Blue Bunny.

Take care everybody !

Watermelon Margarita Pops

Ingredients

  • 1 tsp. lime zest
  • ½ cup lime juice
  • 4 cups chopped seedless watermelon
  • ¾ cup tequila (we used Jose Cuervo silver tequila)
  • ½ cup sugar

Directions

  1. Add the lime juice and chopped watermelon to a blender, processing until smooth. Take a fine wire-mesh strainer and place it over a large measuring cups (we used a large bowl instead of a measuring cup). Pour the watermelon mixture through the strainer, discarding any leftover solids. Pour the mixture into 12* (3-oz.) paper cups. Cover each cup with a small piece of aluminum foil. Make a small cut in the center of the foil and insert a pop stick into each cup. Place the cups in the freezer for 8 hours or until firm.

*Depending on how well your blender can process, you may end up with enough mixture to fill more than 12 cups. For us, we had enough for 19 cups.

If you’re someone who wants to be able to actually taste alcohol when you have a drink, you’ll love these pops ! You do taste the alcohol but the watermelon still comes through as well. Don’t know if eating these will get you drunk per se, but they are delicious !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Jose Cuervo or Southern Living.

Take care everybody !