It’s SUMMER!! Yes, it is officially Summer in Vancouver. I’m kicking off Summer by sharing with you my version of a Mango Creamsicle. Summer is about hot weather and what better way to deal with Summer by having something to cool you off, the likes of ice cream, shake, smoothie, sorbet, popsicle. We are going to have tons of delicious frozen desserts in the few weeks to come, it should I say the entire Summer. I hope you guys will stay with me, join me in my Summer series wherever you are or whenever is your Summer. You can always visit my website for the recipes, so if it is a Winter or raining in where you are, hopefully this will make you look forward to Summer.
This is a fun way to turn basic vanilla ice cream into fun Summer Popsicle treat, meet my Mango Creamsicle. Made only with 2 Ingredients, Vanilla ice cream and fresh Mango Puree. Blend, freeze, ENJOY!
I had been wanting to make Popsicle treat for so long, since last year (that long). In fact, I bought this Popsicle mold last year and never got the chance to use it. With so many things I want to make during Summer, it’s really difficult to fit everything in 3 months time, that’s how long our Summer here in Vancouver. So as soon as the weather starts to get warm and Summer fruits starts showing in the market, I start making my Summer baking list. I like different variety of desserts but every year, I try to have an item where I make different variations. 2 years ago, I focused on making homemade ice cream, last year I did a lot of crisp, cobbler and crumble. This year I thought I’d make variations of Chia Seed Pudding, Smoothie and Popsicles. I’m starting with this Mango Creamsicle. This idea was inspired by my stock of vanilla ice cream on my freezer. I have 2 large container (1/2 gallon) of Vanilla ice cream which I ha me been struggling to finish. I normally would have a problem finishing it but I picked up the wrong brand for the one of the 1/2 gallon. It wasn’t as good compared to the one that I had in mind but I’m already at home when I realized that, I guess I just have to keep it, I was not in the mood to go out and exchange it. So I thought of ways to use it, and a Popsicle came to my mind. My initial plan was to use plain Greek yogurt but I decided to use my vanilla ice cream instead. Guess what? It worked like magic! The Popsicle (or Creamsicle as I call it because it was sooooo creamy and dreamy) came out so good, although I wouldn’t take the full credit to that because the vanilla ice cream was store bought. But nonetheless, I was happy I was able to salvage and use my vanilla ice cream.
Ice Cream vs Mango Proportion
My Popsicle mold can hold about 1/2 cup of liquid. So basically, to fill 6 Popsicle molds required about 3 cups of liquid. I used about 1 1/2 cups of fresh Mango puree and the same for the Vanilla ice cream. It’s basically half/half. You can definitely change the proportion. If you want more ice cream simply increase that portion or if you want more Mango increase the Mango portion. Since the vanilla ice cream is already sweetened, I did not add anymore sweetener. The Mango that I used was so fresh and sweet that there is no need for any sweetener
How to compute how much Mango and Ice Cream needed for the size of your Popsicle mold
Bear in mind that the amount of ice cream and mango needed will depend on the size of the Popsicle mold you are using. To see how much you need, fill a Popsicle mold with water then transfer the water in a measuring cup. Whatever the measurement, multiply it by the number of Popsicle mold you want to fill. Mine was 1/2 cup per Popsicle mold, so for 6 mold that would be 3 cups of liquid.
How to Make Vanilla Ice Cream Popsicle?
This is such a simple recipe with only two ingredients. I like to take out the vanilla ice cream 10 minutes before to soften it. Measure the amount that you need and transfer it in the blender. This gives time for the ice cream to melt which makes it easy to blend. If the ice cream is too hard, the blade of the blender will not move, and you will be tempted to pour some liquid to make the mixture move. I say ‘NO’, we don’t want to add any liquid because we want to retain the creamy texture of the ice cream and also to avoid from making it ‘icy’ when it freeze. This is why it is important to have the ice cream really soft. For the Mango, you can use canned or bottled puree Mango, but then what’s the point of enjoying the fresh Mango if you we are using the bottle or canned? If you can get hold of the fresh Mango, that would be the best. Simply puree it in the blender. Taste the Mango, if it is sweet enough then there’s no need to add any sweetener, otherwise add sweetener of your choice. Once you have the ice cream ready and the Mango, pour and divide it into the Popsicle mold. I like to transfer the mixture into a measuring glass as this make the pouring easier and less messy. I made mine alternate then used a stick to create a swirl. You can also mix both the melted ice cream and mango puree then gently fold to create a swirl but do not over mix as you will not have the vanilla and mango swirl. The hardest part is waiting for it to freeze, leave for about 4 hours minimum or overnight suggested.
How to remove the Popsicle from the mold
Removing the popsicle could be frustrating at times, but if you know how to properly do it, it will not drive you crazy. If you are using a non-silicone mold like what I have, pour a warm water in a large jar then quickly dip in and out the Popsicle mold. Pull the handle to loosen it, continue dipping until it totally loosens. This will allow easy release. Make sure not to have the water too hot, you don’t want to melt the Popsicle even before you get to take it out. Alternatively, you can also run it under a warm water (from the faucet) and keep on rotating to warm both sides of the popsicle. If you can find a silicone mold, that would make your life easier, but in case you cannot then just follow this simple step and you’ll get the popsicle out ready to enjoy.
- 1 1/2 cups softened Vanilla Ice Cream
- 1 1/2 cups Mango Puree
- Thaw and Blend the Ice Cream: Leave the ice cream in the counter for about 10 minutes or until it starts to melt. Having it in a really soft (but NOT fully melted) is important as this make the blending easy. Transfer in the blender and blend until smooth. The consistency should be smooth and thick, but not fully melted. Mango puree is heavier so a slightly thick consistency is needed so that the mango puree will not easily sink in the mixture.
- Puree the Mango: If using fresh Mango, remove the skin and stone and transfer the Mango in the blender. Blend until smooth. Taste the Mango, if not sweet enough, you can add honey or maple syrup, otherwise you can skip adding any sweetener.
- Pour in the Popsicle Mold: Pour the mixture alternately in the popsicle mold. Leave at least 1-inch on top, about the line where the handle ends. For mold like this, avoid filling it to the top as you will have a difficulty eating the portion stuck under the handle. If you are using the mold where you have to put the popsicle stick, then you can fill to the top.
- Freeze: Freeze for a minimum 5 hours, but overnight freezing is recommended.
Makes 6 popsicles
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