Posts by tag: ice cream

  • Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Posted on June 26, 2017
Category:

I hope you’re currently experiencing a heat wave, there is ample space in your freezer and you’ve got your favorite popsicle molds at the ready (since everyone always asks me, this is mine). Because it’s officially Popsicle Week! The (unofficial) best week of the Summer!

This is the fifth installment of Popsicle Week, an event organized by Billy from Wit & Vinegar. Last year, bloggers contributed over 100 creative and unique popsicle recipes. And from the sound of things, this year is shaping up to be just as big and delicious as years past.

You can find links to ALL the popsicles from this year and the previous four years HERE!

Seriously. I wasn’t kidding when I said you need to make space in your freezer.

Two years ago, I made these Spicy Tequila Sunrise Popsicles and these Green Smoothie Breakfast Popsicles. And last year, I made these Prosecco Raspberry Popsicles. I figured for this year, it was time to go a little more indulgent.

Please silence your phones and take notice of the emergency exits. Because today’s screening of Movie Theater Candy Cheesecake Popsicles is about to start.

Movie Theater Candy Cheesecake Popsicles | www.floatingkitchen.net

At my core, I’m a huge candy lover. But I don’t allow myself to buy it at the grocery store. Because if it’s in my house, I’ll devour the entire bag/box/bar/whatever at an alarming rate. Instead, I treat myself to all the classic candies that I love when I go out to the movies. It’s my time to indulge.

I decided to gather up a few of my favorite movie theater candies and freeze them into smooth, creamy cheesecake popsicles for the ultimate Summer treat. I choose Kit Kats, Reese’s Peanut Butter Cups, Butterfingers and York Peppermint Patties, but you could use whatever candy is your favorite (although, I might stay away from candies with a hard outer shell, for fear of cracking a tooth). Just chop them up small and drop them into the cheesecake popsicle base. Easy peasy.

Movie Theater Candy Cheesecake Popsicles | www.floatingkitchen.net

I also used only one type of candy per popsicles, but you could definitely mix and match your candies to take these popsicles even more over the top. Why not, right?

Remember to keep tabs on Billy’s Popsicle Week webpage for all the popsicle recipes. You can also follow along on social media with the hashtag #popsicleweek. And most importantly, stay cool!

Cheers,

Liz

Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Yield: Makes 8-10 popsicles, depending on your mold

Movie Theater Candy Cheesecake Popsicles {Popsicle Week}

Ingredients

  • 8 ounces cream cheese, softened at room temperature
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup whole milk
  • Your favorite movie theater candy

Instructions

  1. Beat the cream cheese in a large bowl with your hand mixer until smooth. Add the powdered sugar and vanilla extract and beat until well combined. Then beat in the milk, adding in about one-third at a time, until the mixture is completely smooth. Pour the cheesecake mixture into your popsicle molds, filling them about two-thirds full. Transfer the popsicle molds to your freezer to chill for about 30 minutes. You want the cheesecake base to firm up slightly, so the candy doesn’t immediately all sink to the bottom of the molds when you add it.
  2. Chop the candy into pieces. You’ll need about 2 tablespoons per popsicle.
  3. Remove the popsicle molds from your freezer. Spoon some of the candy into the tops of each mold, then use a wooden popsicle stick to push the candy down into the molds. Insert one wooden popsicle stick into each mold, then return the molds to your freezer to freeze until completely solid, about 6-8 hours.
  4. Once the popsicles are completely frozen, run a little warm water over the molds to help loosen them from their molds. Remove and enjoy immediately.
http://www.floatingkitchen.net/movie-theater-candy-cheesecake-popsicles/

Movie Theater Candy Cheesecake Popsicles | www.floatingkitchen.net

  • Creamy Coconut Mango Margarita Popsicles with Basil

Creamy Coconut Mango Margarita Popsicles with Basil

Posted on May 1, 2017
Category:

I feel like I know a lot of people with a “tequila story”. You know the types of stories I mean, right? They usually start out innocently enough. But typically end in some kind of twisted tequila-induced misery, with the storyteller swearing off tequila for life. Sound familiar?

Fortunately, I don’t have one of these stories. Tequila has always been good to me. And to this day, it’s still one of my favorite spirits. Tequila has a firm place in my kitchen and in my heart. And I love being able to enjoy it in everything from cocktails to fruity salsas.

Creamy Coconut Mango Margarita Popsicles with Basil | www.floatingkitchen.net

So needless to say, Margarita Week is a week that I get REALLY excited for. The brainchild of Kate from Hola Jalapeño, #margaritaweek is the celebration of all things margarita. Last year, I crafted some perfectly pink Rhubarb-Raspberry Margaritas for the occasion. And this year, I’m bringing these Creamy Coconut Mango Margarita Popsicles with Basil to the party.

Creamy Coconut Mango Margarita Popsicles with Basil | www.floatingkitchen.net

These boozy popsicles are all grown up. And I’m not just saying that because of the alcohol content. The flavor profile is rather sophisticated, too, thanks to that herby basil swirl (a flavor combination inspired by Heather Christo). And these popsicles aren’t overly sweet. Which is exactly how a good margarita should be. Those insanely sugary margaritas sold in chain restaurants are for amateurs. But that’s just my humble opinion.

Champagne mangoes (also sometimes called honey mangoes) are my favorite variety of mango. And they are currently in season, so buy and use fresh ones if you can. Although I may beat you to the grocery store and buy them ALL before you have a chance to get there. Seriously. I’m obsessed with champagne mangoes. So in that case, use frozen mangoes for this recipe. It works well either way.

For more margarita inspiration, be sure to check out Kate’s Margarita Week webpage, which will be updated throughout the week with all the other bloggers recipes. Hooray!

Cheers,

Liz

Creamy Coconut Mango Margarita Popsicles with Basil

Yield: Makes 10-12 popsicles, depending on molds

Creamy Coconut Mango Margarita Popsicles with Basil

Ingredients

  • For the Coconut Mango Base
  • 2 cups chopped mango
  • 1 (14 ounce) can full-fat coconut milk
  • 1/3 cup tequila
  • 2 tablespoons orange liqueur
  • 2 tablespoons lime juice
  • 1 tablespoon agave nectar

  • For the Basil Swirl
  • 1 cup packed fresh basil leaves
  • 2 tablespoons lime juice
  • 1 tablespoon agave nectar

Instructions

  1. Add all of the ingredients for the coconut mango base to your blender. Blend on high until smooth. Remove and reserve about 2-3 tablespoons of the base mixture in a small clean bowl. Pour the remaining base mixture into your popsicles molds, filling them about three-quarters full. Transfer the popsicle molds to your freezer to chill for about 30 minutes.
  2. Meanwhile, make the basil swirl. Add the basil, lime juice, agave nectar and about 1 tablespoon of the reserved coconut mango base to the bowl of a small/miniature food processor. Processor until the basil is finely chopped, stopping to scrap down the sides of the bowl and to add more of the reserved base mixture to help the blade attachment move more easily, if necessary.
  3. Remove the popsicle molds from your freezer. Spoon a small amount of the basil mixture (about 1/2 to 1 teaspoon) onto the top of each mold, then use a wooden popsicle stick to push it down into the mold, swirling it together slightly with the coconut mango base. You might not use all of the basil mixture.
  4. Insert one wooden popsicle stick into each mold, then return the molds to your freezer to freeze until completely solid, about 6-8 hours.
  5. Once the popsicles are completely frozen, run a little warm water over the molds to help loosen them from their molds. Remove and enjoy immediately.
http://www.floatingkitchen.net/creamy-coconut-mango-margarita-popsicles-with-basil/

Send this to friend