It just turned winter here in Sydney. Fellow Sydney residents will think I’m crazy for posting about popsicles when it’s so chilly outside, but my friends in the US have just seen the first of summer and will, I’m sure, welcome some recipes for popsicles!
When I first saw the Zoku Quick Pop Maker, I thought it was pretty neat. I contemplated on purchasing one, but eventually I talked myself out of it. My reasoning was that it wasn’t much different than the traditional way of making popsicles… in that, you still have to freeze the Zoku base for 24 hours, but you only have to freeze popsicles 8-12 hours or so. Plus, after waiting the 24 hours to freeze the base, you still have to wait another 7-9 minutes to freeze the actual popsicles. I could just place my traditional plastic popsicle molds in the freezer overnight and have my popsicles sooner.
I could still see some flaws in my reasoning, but I couldn’t really afford the Zoku anyway, so I let the idea slip away for a while.
Until my mom gave me a $50 gift certificate to shop at Kitchenware Direct. I contemplated for a couple of weeks on what to buy, placing things in my online shopping cart to see the total price, then emptying the cart and starting again with another collection of goodies. Then I found that Kitchenware Direct stocked the Zoku Quick Pop Maker. Hm.
A few days later, I was opening my package from Kitchenware Direct and placing my new Zoku Quick Pop Maker in the freezer.
We made a strawberry and raspberry yoghurt-based popsicle after the Zoku’s initial 24-hour freeze. It was just a simple concoction of frozen strawberries, raspberry yoghurt, milk and honey. We poured the “smoothie” into the three popsicle molds, waited for 7 minutes and checked them. Not frozen solid. I left them in about 3 minutes longer and they were frozen enough to pull out. We screwed the orange knobby thing into the popsicle handles and they lifted out easily.
They had a great texture and I was really pleased with them. I couldn’t wait to make something more fun. I went searching online for fudgesicle recipes and came across a mocha one. It looked really tasty and was based on a recipe from David Lebovitz (so I knew it had to be good).
Before I begin with the recipes, I want you to know that you don’t need to have a Zoku to make these. You can just as well use the traditional popsicle molds!
This is basically a Vietnamese iced coffee popsicle with some cocoa powder mixed in. It is super easy to make and you should already have all the ingredients (coffee, sweetened condensed milk and cocoa powder) in your pantry.
It took over 7 minutes for these popsicles to freeze as well. I figured out that it could be that the Zoku base was not completely frozen, as when I gently tilted it back and forth I could hear a slight sloshing sound inside, which indicates that it’s not entirely frozen and that it may take longer to freeze popsicles.
These popsicles were just beautiful and tasted simply amazing. This is one recipe I’ll be using over and over again. They have a super strong hit of coffee, but it’s a lovely mocha taste.
The next recipe I wanted to try comes from Zoku’s own blog and is a super tropical treat. I’m sure this particular popsicle would cool off anyone on a hot day with the refreshing tastes of pineapple and coconut.
These were super delicious as well and I’ll definitely be making this recipe again and again! I suppose the only thing I didn’t like was the fact that the stringy fibers of the pineapple gave these popsicles a slightly odd texture and with some bites, made the popsicle look like it had hair sticking out of it! Other than that though, the taste of these popsicles deserve a 10 out of 10!
Yes, we were very cold when we were done enjoying our popsicles (it is winter here, after all), but it’s worth it.
But is the Zoku worth it? I suppose it is, after all, especially if you enjoy popsicles. Just keep the Zoku base in your freezer at all times, and yes, you really can have popsicles in under 10 minutes (if you don’t count the time it takes you to make whatever is you’re making to pour in the molds). The drawback is, you can only make 6 before you have to refreeze the base. But unless you’re trying to make popsicles for a crowd, 6 should be plenty (or at least it is for our family of 5!).
Do you have a Zoku? What is your favorite popsicle recipe?
- 1 cup extra strong coffee or espresso, chilled or at room temp
- ⅓ cup sweetened condensed milk
- 2¼ teaspoons unsweetened Dutch-processed cocoa powder
- Pour the sweetened condensed milk into the coffee and stir until thoroughly combined. Sift cocoa powder over the top and stir until combined. I found this part a bit tricky because the cocoa powder kept clumping up! Taste the mixture and add more milk or cocoa, depending on your taste. I didn’t need to add any extra.
- Pour into molds, as per the instructions for the Zoku, and wait up to 10 minutes to freeze (or just simply pour into plain old popsicle molds and freeze overnight).
- 4 ounces fresh pineapple (I used canned pineapple in natural juice)
- ¼ cup pineapple juice (I used the juice from the can)
- 2 tablespoons unsweetened coconut milk
- 2 tablespoons milk
- 1 tablespoon sugar
- 2 tablespoons sweetened shredded coconut
- Combine all ingredients in a blender and blend until smooth. Pour into molds, as per the instructions for the Zoku, and wait up to 10 minutes to freeze (or just simply pour into plain old popsicle molds and freeze overnight).