Ice Pops: Recipes for Fresh and Flavorful Frozen Treats - Couverture souple

Includes more than 40 creative recipes for homemade ice pops with instructions for using an instant pop maker (makes pops in 7 minutes) or in conventional frozen pop molds.

Whether you’re looking for a sweet surprise for a summer barbecue, an innovative cocktail party finale, or an afternoon snack for kids, ice pops are an easy treat for all to enjoy. In these pages, you'll find over 40 recipes for frozen delights with tantalizing flavors– summer peach, bright watermelon and lime, rich chocolate swirled with vanilla or layered with raspberries, custard-based cheesecake and caramel, or green tea with pomegranate. Chapters include: fruit pops; chocolate pops; dairy-based pops; and pops with daring, modern flavors. It begins with everything you need to know about ice pops, from choosing ingredients to tips for freezing and unmolding. Next, are recipes for fruity pops like cantaloupe, blueberry–lemon verbena, and pink lemonade to name a few. A chapter on chocolate follows—with delectable offerings like classic fudge, chocolate-vanilla swirl, and milk chocolate with banana. The last chapter is dedicated to new flavor pairings, such as lavender huckleberry, champagne-infused mimosa, and cucumber-lime-mint. Packed with luscious photographs and endless inspiration, this book shows how satisfying it is to make ice pops at home.

Shelly Kaldunski is a Northern California-based food stylist, culinary teacher, and expert in all things sweet. As a pastry chef, Shelly baked in restaurants in San Francisco before becoming a food editor at Martha Stewart Living. She was the food stylist for and contributor to Martha Stewart's Baking Handbook and is the author of Sweet Scoops.

Lauren Burke is a San Francisco–based still life and lifestyle photographer. Her work has appeared in several publications and magazines, including Parenting, Rolling Stone, and Health.