Homemade Healthy Creamsicles!

By
Mr. Rain loves his ice cream and though we do splurge on some from time to time, I mostly try to offer a more healthy alternative.  Though I have made ice cream off and on for several years, I find the homemade creamsicles to be so much easier and just as satisfying.  
 
 *fudgesicle and blueberry-lemon creamsicle

When I decided to start making them, I did not have any recipe to follow but instead came up with my own method using whatever fruits and such that I had on hand.  Sometimes it is with home canned fruits such as peaches or plums.  Sometimes it is with berries from our garden I had frozen in pint size packs such as raspberries, strawberries, or blueberries or the wild picked blackberries.  I have even used my purreed garden pumpkin with spices such as cinnamon and cloves. Other times I use things like organic cacao powder, organic peanut butter powder, coconut, or a few healthy seeds like hemp or chia.  

 *Strawberry creamsicles

The basic recipe is very simple and though I really do not measure, I can give you a pretty good idea of the ratios.

Starting with my fruit based recipe, I use 2-3 cups of fruit and put this in the blender.  The fruit can be fresh, canned, or frozen. 


 Here, I am using home canned red plums from a couple of years ago. For these, I drained out the liquid. I took the liquid and added one of my fermentation starters to and will let it sit for a few days for a yummy fermented drink.

I then add 1 cup organic heavy whipping cream and 1 cup organic milk or raw goat milk.
 If needing a bit of sweetness, I will add either 1/4 cup of organic coconut sugar, organic cane sugar, raw honey, or a few organic Medjool dates.


Process on high until very smooth
Then pour into popsicle molds of your choice.  I really like these Zoku molds as they each have their own separate sleeve. So easy to use. 

One can also simply pour into half pint jars, allow to freeze partially or fully, and eat with a spoon.  This is often what I do with any excess after filling all the molds.
  
Other suggestions are pineapple-coconut (which I will have a video coming out soon on my youtube channel), peanut butter-chocolate, banana-chocolate, blueberry-lemon, pumpkin spice, strawberry vanilla, raspberry-vanilla, and whatever you can dream up with what you have!

 Here is a video on how I make my fudgesicles:


I hope you enjoyed this post and thank you for stopping by! ~Heidi



 Other posts you may enjoy:

How to Make a Fermentation Starter
How to Make a Vitamin Mineral Extract
Garden Reflections and Lessons Learned 



Also check out
Our Amazon Store

Comments

  1. UnknownJune 28, 2018 at 8:16 AM

    Hello Heidi thank you for the wonderful recipes that you share everyday. I am very interested in the fermentation process so I'm really going to try to try these recipes. Thank you again

    ReplyDelete
  2. MATINAJuly 1, 2021 at 2:53 AM

    I was diagnosed as HEPATITIS B carrier in 2013 with fibrosis of the
    liver already present. I started on antiviral medications which
    reduced the viral load initially. After a couple of years the virus
    became resistant. I started on HEPATITIS B Herbal treatment from
    ULTIMATE LIFE CLINIC (www.ultimatelifeclinic.com) in March, 2020. Their
    treatment totally reversed the virus. I did another blood test after
    the 6 months long treatment and tested negative to the virus. Amazing
    treatment! This treatment is a breakthrough for all HBV carriers.

    ReplyDelete

Post a Comment

Popular posts from this blog

Wonderful Uses and Benefits of Wooly Lamb's Ear

By
Image
Wooly Lamb's Ear (Stachys Byzantina) is another one of the many multi purpose herbs that the more self reliant types should consider growing if they are not already. If you are already growing this lovely, velvety plant, maybe you can learn something new from this article.   One of my Lamb's Ear plants in my West herb garden The soft leaves make a great bandage because they are absorbent, antibacterial, and antiseptic. They also have anti-fungal properties which is what gives them the ability to help cure candida overgrowth. It can be used to treat cuts, scrapes, burns, bug bites and stings. I have used it on several occasions with a bit of chewed up yarrow or plantain in the middle of the leaf and held onto the wound with a a bit of gauze, loosely wrapped ace bandage, or even a small rubber band. The bruised or dried leaves can be brewed into a tea and taken internally to help treat many things such as internal bleeding, soothing sore throats, candida
Read more

Marshmallow: Root Harvest and More

By
Image
We ended up having to dig up one of my marshmallow plants to make room for a post in the garden and this is the first time I have been able see just how big those precious, medicinal roots have become. I have been using the leaves for the past few years as a green in my salads, in teas, soaps, infused oil for my skin cream, and more all while allowing the roots to really develop. Now I can start using those too in my teas and even for making the confectionery treat by the same name. I got all of it dried up on my wood stove and managed to fill well over a quart jar once it was all finished. I found the easiest way was to chop them up, then dry them completely (I use stoneware baking sheets elevated with racks on my wood stove) then process the dried pieces in the blender.    This should last me quite awhile but I have to say, I am tempted on digging up another plant but will probably wait until early fall before the rains come as that is when the roots are most benefici
Read more

Grape Leaves Health Benefits and Uses

By
Image
In the late spring my grape vines around my deck go crazy and end up covering my solar lights within a matter of a few days and then start to shade too much of the plants on my deck so I need to get busy and start pruning them back so my lights and plants can get some sun.  A few of years ago, I had decided to look into grape leaves to find out what uses they might have and was pleased to find they are not only edible, but loaded with nutrients and benefits to health. So now when I prune, I do not just throw out those precious greens, I dehydrate them for future uses! In the summer when I am making lots of vinegar, I like to use the larger grape leaves to cover my fruit and herbs in order to keep them under the water while brewing. A batch of rose petal vinegar just being started They also are great for adding to cucumbers when pickling to help keep them crisp. A batch of my lacto fermented pickles I have added the young, more tender leaves to salad
Read more