Easy 3-Ingredient Key Lime Popsicles Recipe (2024)

FAQs

How do you make homemade popsicles that aren't rock hard? ›

How do you make popsicles creamy, not icy? The secret to making no “icy” popsicle is adding cornstarch to the recipe! This will make popsicles less icy and more creamy.

1. Charcoal Smoothie. This face popsicle uses active charcoal and Greek yogurt, mixed and frozen together, to give the skin a deep clean. Just pop the ingredients into a popsicle or ice cube tray, freeze, and let it sit on the skin for five to 10 minutes.

Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is frozen while at rest, becoming a solid block of ice.

The fast melting, “softer” qualities of commercial popsicles come mostly from a high sugar content. Because sugar syrup freezes at a lower temperature than water, a popsicle is basically a sweet cold syrup contained by a mesh of tiny ice crystals.

Fortunately, there's an easy way to prevent this unwanted outcome by using an unexpected ingredient: cornstarch. When you're creating the mixture for your popsicles, you can add a few teaspoons of cornstarch. Blend it with the rest of your ingredients, then pour the liquid into the popsicle molds as usual.

Though paletas may look like ordinary popsicles, this dessert packs a much larger punch. Paletas are a Mexican frozen treat made from fresh natural fruits such as strawberry and mango or made from rich creamy ingredients such as Chocolate and Sicilian pistachio.

Once patented as “popsicles” there were seven original flavors: Cherry, root beer, lemon, banana, orange, grape, and watermelon. Cherry has been the most popular, and thus, the one deserving of a day, August 26. The double-stick was introduced at the height of the Depression. It was a single pop with two sticks.

They come packaged in four varieties: Original, Light, Tropical, and Sport. The Original variety includes six flavors - Lemon Lime (green), Grape (purple), Tropical Punch (pink), Orange (orange), Berry Punch (blue), and Strawberry (red).

Color and flavor is added before being slush frozen. The slushy syrup is then divided into the three flavors and piped into a rocket mold. The mold sits in a cold, salty brine that freezes the liquid immediately before the next layer is piped on top. Then a machine pushes a popsicle stick into the frozen mixture.

Why are my homemade popsicles so hard? ›

Popsicles are very easy to make at home, and regulating their hardness is very simple. If the water content of the pop is too high, they end up extremely hard - like ice cubes. Sugar and alcohol both help keep this from happening. By lowering the freezing point of the solution, they make the pop softer.

This has to do with the sugar content; sugar alters the freezing point of water, and does cause it to take longer to harden and less time to soften. So it made sense that the pops softened well before the ice melted.

The liquid you're making pops with contains alcohol or if it's too high in fat, oil or sugar. The liquid you're making pops with is too soft or has too many solids. For example, if you made a chocolate pop from cocoa and used too high of a cocoa to water ratio, your pop may not freeze.

the amount and/or type of sugar used in the recipe. From what I've experienced and also understand from others involved in ice cream making, concentrated sugar depresses the freezing point of ice cream, so too little an amount of sugar in the recipe makes it too hard and too much makes it too soft.