Discover the best homemade popsicle recipes! From fruity to creamy, find your favorite flavors and enjoy a refreshing treat.
Look no further for a healthy, homemade ice pop recipe with tons of vitamins and minerals. Not only delicious, but also dairy-free, paleo, AIP compliant, an
These healthy homemade popsicles are so much better than store-bought! They're easy to make and contain wholesome fresh fruits and veggies - the perfect summer treat for your kids.
Thai Tea Lemonade (Cha Ma Nao) is an iced refreshing lemonade to beat the summer heat! Sweet and tangy, this traditional and easy to make recipe asks for only 3 ingredients and can be ready in less than 5 minutes.
Show your 4th of July colors with these Red White Blueberry Ice Pops made with coconut milk, fresh strawberries and fresh or frozen blueberries. Made with coconut milk makes then a sweet and delicious no dairy ice pop.
Unlike many homemade fudge pops, these fudgesicles are ultra creamy and fudgy but completely vegan, dairy-free, and refined sugar-free. Super healthy avocados are the secret ingredient that you'll never guess is in there!
These easy Creamy Coconut Ice Pops are made with coconut milk and are a cool, refreshing, and super delicious frozen treat for hot summer days!
When life gives you lemons…make lemonade popsicles! Super refreshing, easy to make and bursting with fresh lemon flavor. The perfect popsicle for lemon lovers!
Popsicles are the perfect summer treat. Here is a simple, helpful guide to get you started making your own homemade popsicles.
Cool off this summer by learning how to make your own ice pops. You can customize the flavors any way you want, and they are so easy to make.
So many flavors. So easy to make. So blissfully cold. ❄️
Keeping popsicles frozen can be a bit of a challenge. Thankfully, the solution is really just a matter of rethinking how you pack your cooler.
There's nothing better than fresh garden herbs to add savory flavor to your favorite recipes. One favorite garden herb, by far, is basil. It's easy to grow, and even easier to add to recipes in the summer. But did you know you can freeze it and have "basil bombs" at the ready to use in recipes all winter long? Just read on for the how-to -- and as a bonus, at the end of this post, I share some ideas for how to use your frozen basil! This post contains affiliate links. A purchase of any one of these items helps to support this blog and its creative efforts at no cost to you. To read more, please see my disclosure page. Caveat: I am by no means an expert on how to grow and/or freeze basil, but I'm sharing my experience so that you can maybe learn something from it. Freezing fresh basil couldn't be easier -- other than growing it, of course -- which really isn't too difficult, either. (Although you can just buy a basil plant from the produce section of your local grocery store if you are so inclined! No judgement.) I'll save the "how-to-grow-basil" post for another day. Today's post is all about how to preserve your fresh garden basil for future use. Supplies For Freezing Fresh Garden Basil in Olive Oil 1. ice cube tray(s) 2. fresh basil leaves ripped into small pieces (stems removed) 3. bottle of olive oil 4. garden snips 5. zip-lock sandwich bags (optional) 6. freezer safe plastic containers (optional) How To Freeze Garden Basil In Olive Oil 1. First you need to collect your fresh garden basil leaves. According to Savvy Gardening, you want to cut central stems back to a lower set of leaves where two tiny leaf buds emerge from the leaf axil . . . . . once you decide where you're going to trim, cut the main stem about a quarter inch above the leaf buds. Remove as many stems as you think you need to give you enough leaves to freeze. By snipping off at the main stem, above a set of established leaves, you encourage the plant to produce more leaves as the summer progresses. And more leaves means more yummy recipes! 2. Once you have enough basil leaves, rinse them and pat them dry. 3. Remove stems. Then rip the basil leaves into small pieces suitable for placing in your individual ice cube tray sections. It's preferable to rip them by hand, versus chopping or cutting the leaves, as the latter method results in less flavorful basil as well as brown, discolored basil leaf edges. 3. Stuff the torn basil leaf pieces into the individual ice cube sections almost all the way up to the top. 4. Pour enough olive oil into each compartment to fill to the top. Allow some wait time for settling. If necessary, add more olive oil. 5. Place the ice cube tray onto a metal tray that can withstand being in the freezer. Trust me, you'll be glad you used a tray, especially if you accidentally spill any of the olive oil! Leave in the freezer overnight. 6. Once the basil cubes are fully frozen, pop them out of the tray and place them in either a zip-lock bag or any freezer-safe container. I used a zip-lock bag, hoping to take up less freezer space. TIP: I had to use a clean dinner knife to gently loosen the four sides of each cube before being able to pop them out. NOTE: If you go with these ice cube trays with lids you can just leave the cubes in the tray until you're ready to use them! SOME WAYS TO USE FROZEN BASIL AND OLIVE OIL CUBES (a.k.a."Basil Bombs") For hot foods, it's best to just throw the frozen basil cube right into the hot pot or pan as you're cooking. It can defrost as it cooks along with all the other ingredients! For cold recipes it's recommended that you allow the basil cube to thaw first before adding to the recipe. Some great examples of foods that can benefit from basil cubes: pasta sauce (my favorite way to add a nice kick) soups (especially chicken or vegetable) homemade salad dressing stews scrambled eggs These are just a few suggestions, but the possibilities really are are endless! Last but not least, you can also freeze your fresh garden basil in water, rather than olive oil, if you prefer. If you choose to go that route you can defrost the basil cubes in a bowl, toss out the water and then dry your leaves before using them! (Great to have for caprese salads in the winter!) Well, that's it for today, friends! I hope you've enjoyed reading about How To Make Frozen Basil Bombs and that I've inspired you in some way. Don't Forget To Pin It! Be sure to stay in touch: Click HERE to subscribe. Don't miss another thrifty, DIY home decor post!
This recipe for cold, creamy, and chocolate fudge popsicles calls for just 5 ingredients.
These homemade fudgesicles using Jello chocolate pudding taste so good! They're perfectly fudgey, and they're SO EASY and quick to make!
Huckleberry Ice Cream is a creamy, fruity flavor made with sweet, tart wild huckleberries. If you can't find them, I've got a couple of ideas if it's not huckleberry season or you strike out when going picking that will make it so you can still enjoy homemade huckleberry ice cream any time of the year!
These Mango Popsicles are the perfect healthy summer treat that both kids and adults will love!
This homemade peach ice cream recipe is fruity and creamy: the perfect summer dessert! Whip it up with juicy ripe fruit.
Fruit popsicles made with real, fresh fruit are a yummy and refreshing treat for summer!
This fudgesicles recipe is made with just 4 healthy ingredients, and couldn't be easier. Put the ice cream truck to shame this summer!
Everyone's favorite breakfast pastry can now be yours and freshly baked! These Easy Homemade Pop Tarts with pie crust are simple to toss together and more delicious than store bought!
