Summer Popsicles


“Oh how I love summer, it’s sun & swings

The chime of the truck, when ice-cream vendors’ sing

A lick of flavor, as it drips down my elbow

That treat I get, for every finished chore

Red, yellow, green, a flavor for every color I know

But mummy says, she can make many many more..

So this fall, I’ll keep the warmth in my heart

With a freezer full of popsicles, sweet, spicy and tart!”

Popsicles - a chef's way of preserving summer.

Fall is on it's way. And before you know it, all the colors around us will fade into brown. A beautiful brown. But nevertheless, brown. So this year I have decided to keep my warm fuzzy memories of summer in frozen treats!

There are a million ways to make popsicles. And most too-easy-to-need-a-recipe. Take a drink you like, and freeze it. Seriously. But then you can get fancy, without making it too complicated, and here are some of the lickingly-delish combinations I tried this season.

A classic combination, with a little twist. One of my favorites!

Banana, Coconut & Burnt Sugar

2 bananas, cut into pieces

½ cup whole milk

2 teaspoons burnt sugar, palm sugar or thick caramel

2 tablespoons coconut flakes

 Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.


For those who like a kick, even in their iced treats!

Mango Paprika & Lime

1 large mango (more ripe the better)

1 teaspoon lemon juice

¼ teaspoon smoked paprika

1 teaspoon sugar (or to taste) – only if the mango isn’t sweet enough.

 Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.


The tartness of red cherries with cream is a match made in heaven. Oh, and it creates such a beautiful color!

Red Cherry & Cream

1 cup fresh cherries, pitted

½ cup whipping cream

¼ cup whole milk

2 tablespoons maple syrup

2 tablespoons brown sugar (more if the cherries are sour)

Blend the cherries, maple syrup & sugar till smooth. Add a few teaspoons of water if required. Add the milk and give it a few more pulses.

Whip the cream till soft peaks form. Fold the cream into the cherry mixture till smooth. Don’t over mix or the cherries might curdle the cream. Put into moulds and freeze for 6-8 hours or overnight.



Too hot to drink your chai? Well you can lick on it instead.

Masala Chai

½ cup whole milk

½ cup heavy whipping cream

2 green cardamom pods

3 cloves

½ teaspoon fennel seeds

1 teaspoon fresh ginger, grated

2 teaspoons black tea leaves

¼ cup water

2 teaspoons sugar (or more – depends how sweet you like your tea!)

Crush the cardamom, cloves & fennel coarsely in a grinder (you can also do with a mortar & pestle). Mix the cream, milk & water and bring to a simmer – do not let it boil or the cream might curdle. Add the tea leaves, crushed spices and sugar and simmer for a few minutes till you get a golden brown color. Remove from heat and cool the mixture a little. Stir in the ginger and bring to a second simmer. Adjust sweetness and strain into moulds. Freeze for 6-8 hours or overnight.