12. July 2017 · Categories: Recipes

ICE Chefs Cara Tannenbaum and Andrea Tutunjian wrote the book on making delicious things with nuts — no, really, they wrote a book called In a Nutshell: Cooking and Baking with Nuts and Seeds. Their recipes for toasted-almond ice pops and coconut ice pops are a simple way to make homemade, creamy frozen treats — no ice cream machine required. With the addition of rich, condensed milk and a satisfying crunch in each bite, these ice pops hit all the right notes.

Recipe reprinted from In A Nutshell: Cooking and Baking with Nuts and Seeds by Cara Tannenbaum and Andrea Tutunjian. Copyright © 2014 by Cara Tannenbaum and Andrea Tutunjian. Photographs copyright © 2014 by Gentl & Hyers. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

Recipe reprinted from In A Nutshell: Cooking and Baking with Nuts and Seeds by Cara Tannenbaum and Andrea Tutunjian.
Copyright © 2014 by Cara Tannenbaum and Andrea Tutunjian. Photographs copyright © 2014 by Gentl & Hyers.
With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

Toasted-Almond Ice Pops

Ingredients

For the ice pops:

1 3⁄4 cups (14 ounces) almond milk
1⁄2 cup heavy cream
1⁄4 cup whole milk
1 cup sweetened condensed milk
1⁄4 teaspoon salt
1 teaspoon almond extract
2 tablespoons almond butter

For finishing:

Light corn syrup (optional)
1 cup (4 ounces) crushed toasted sliced almonds

Preparation

  • Place all the ingredients for the ice pops in a blender and mix well, 30 to 45 seconds.
  • Pour the liquid into ice pop molds and set them in the freezer to freeze overnight.
  • Remove the bars from the freezer. Working with a couple of bars at a time, remove bars from the ice pop molds.
  • Dip a bar in warm water to melt it slightly, or brush it with light corn syrup. Press the bar into the crushed almonds, covering it on all sides. Place on a parchment-lined pan and return it to the freezer until ready to serve. Repeat with the remaining bars. Store the bars, wrapped well in plastic wrap, for up to one week.

 

Coconut Ice Pops

Ingredients

For the ice pops:

1 3/4 cups (14 ounces) coconut milk
1/2 cup heavy cream
1/4 cup whole milk
1 cup sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (2 ounces) sweetened shredded coconut

For finishing:

Light corn syrup (optional)
1 cup (4 ounces) sweetened shredded coconut, toasted

Preparation

  • Place all the ingredients for the ice pops except the shredded coconut in a blender and mix well, 30 to 45 seconds.
  • Transfer to a bowl and stir in the 1/2 cup shredded coconut.
  • Pour the liquid into the ice pop molds and set in the freezer to freeze overnight.
  • Remove the bars from the freezer. Working with a couple of bars at a time, remove bars from the ice pop molds.
  • Dip a bar in warm water to melt it slightly, or brush with light corn syrup. Press the bar into the toasted coconut, covering it on all sides. Place on a parchment-lined pan and return it to the freezer. Repeat with the remaining bars. Serve immediately or store, wrapped well in plastic wrap, in the freezer for up to one week.

Want to learn how to make tasty desserts with our ICE instructors? Get more information about ICE’s career programs.

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