Tag: icepops

Fig Popsicles with Easy Salted Caramel Sauce

Fig Popsicles with Easy Salted Caramel Sauce

fig pops 1.1

Hello, Autumn! And hello, FIGS! If you happen to live in Melbourne, particularly the inner north as I do, you’re be very aware of the fig-tastic-ness that is everywhere. Unfortunately not in my back yard, but luckily we have a work friend who regularly comes to the fig party with a beautiful donation 🙂

Just because I’m still hanging on to summer, I still feel the need for frozen treats in the freezer. And these are highly recommended! Super easy to make, and deliciously refreshing.

I’ve spoken about the nutritional beauty of figs before here (back when I had an overhanging fig tree next door…), but to give you a little recap, you can expect to find calcium, magnesium, zinc, iron and vitamins A, C and E among other things. They are also wonderfully high in fibre, go figs!

So if you manage to get your hand on some, here is one quick and delicious serving suggestion. I’ve listed some others below.

fig pops 2.1

[headline]Fig Popsicles with Easy Salted Caramel Sauce[/headline]

Makes 7-8 popsicles

2 cups coconut cream (full fat)

1 large ripe banana

2 tsp vanilla extract

1/2 – 1 tbsp maple syrup (optional)

5-6 fresh figs, thickly sliced

For the sauce

2 tbsp cashew, macadamia or almond butter

1 tbsp maple syrup

1/2 tsp vanilla extract

Decent pinch sea salt

Place the coconut cream, banana, vanilla and maple syrup if using in a blender, and blend until smooth.

Taste and make sure the sweetness is to your liking.

Pour the mixture into popsicle moulds, poke in a couple of slices of fig to each one and transfer to the freezer for at least 4 hours, or until frozen.

To make the caramel sauce, simply combine all ingredients in a small bowl and mix to combine.

Serve the popsicles once frozen …

Ice Pops and Green Blocks

Ice Pops and Green Blocks

flowericeblocks

Slowly, slowly, we are working towards a Melbourne summer…. A Melbourne summer, for the uninitiated, is a roller coaster of warm days, cooler days, rain, wind, then usually baking hot for any given time. This year, we are still waiting for the baking hot part, which is kind of good in that I was able to berry pick these gorgeous babies on the weekend. So delicious!

berries

So, I have decided to devote the next few posts to ice pops and ice cream, in the hope that the heat will come, just like in that movie ‘Field of Dreams’ with Kevin Costner…or something.

To start with, I made some pretty ice pops with coconut water, fruit and herbs, that are as simple as can be, and super refreshing. You could just use plain filtered water also if you prefer, but coconut water gives you a little extra sweetness, and all the wonderfully replenishing electrolytes.

Edible flowers work particularly well – who wants plain ice blocks when you can have one with flowers?! Or herbs. Or fruit.

icepops1

[headline]Flower pops and blocks[/headline]

To make these beautiful delights, start with choosing your flavours. For the ice-pops, I chose blueberry and lemon balm for one, and classic strawberry and mint for the other. Pour coconut water into icy pole moulds, add friends, and freeze. I like to freeze the coconut water for a while first, until it just starts to frost, so that the additions don’t all just cluster at the bottom. Once it is slightly frozen, add a popsicle stick, and pop back into the freezer until completely frozen.

For the ice blocks, I have used various edible flowers, thyme, pomegranate arils, mint and celery flowers from my celery that has gone to seed. The great thing is that they keep in the freezer …