Place in food processor. Add frozen berries. Puree until smooth. Pour fruit puree into popsicle molds with popsicle sticks that come with the molds, wooden ones or pour into ice cube trays (add large toothpicks to ice cube trays as shown in next photo) if desired. Freeze for at least 6 hours or overnight (until solid).Instructions. Add 1 1/2 cups room temperature water to a 2 cup (1/2 pint) mason jar. Add 2 tea bags and submerge in water so they are well moistened. Cover and allow to stand at room temperature for 1 hour. Add fruit and herbs as you like. Cover and refrigerate 12-24 hours.Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Transfer the sliced strawberries to a lined baking sheet and toss with sugar. Roast for 25-30 minutes. While the strawberries are roasting prepare additional fresh fruits to go in your popsicles.
Can you imagine Valentine’s without a dessert recipe…. Coconut Strawberry Mousse. Mango Cheesecake Ice Cream. Mango cheesecake ice cream is a no-egg ice cream made with cream cheese, mango pulp, and topped with graham cracker crumbles. Cream cheese ice cream is churned and then mango pulp swirls are made in it.
Place all ingredients into a blender. Blend for 1-2 minutes, or until all of the ingredients are completely smooth. Using a funnel, pour the fruit mixture into the ice pop sleeves. Lay flat on a baking sheet and place in the freezer for at least 5 hours, but preferably overnight. Remove from the freezer, open the ice pop sleeve, and serve.
Cover with plastic wrap pressed directly against the surface of the ice cream, then cover again with a sheet of foil. Together, these layers will help minimize exposure to any funky freezer odors. The ice cream's color (and flavor!) will deepen as the freeze-dried fruit powder hydrates over time, reaching its peak by the time the ice cream is
Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes. Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie.
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