Since the time we were toothless, the first ice cream most of us got a taste of were the orange and lemon-flavoured popsicles, popularly known as "Lolly" in Bangladesh. This frozen summer dessert made its debut even before the 90s kids were born and has been popular ever since.
When it comes to cooling off in the summer heat, there's nothing better than indulging with an ice-cold popsicle. Heaven on a stick, they are easy to make at home, too. All you need are some fruits, chocolates, some more ingredients, wooden sticks, and a bit of patience.
The only difficult part? Figuring out which of the amazing popsicle recipes to make. Let's try a few.
Watermelon Ice Pops: Cool and refreshing, with no artificial colours or flavours.
You will need: Half cup water; 1½ cups watermelon, seeded and diced; 1 tbsp honey; 1 tbsp fresh lemon juice; and 1 tbsp white sugar.
Blend all the ingredients until smooth. Pour mixture into ice pop moulds and freeze until solid, for about six hours.
Run warm water over ice pop moulds for a few seconds to unmould if needed.
Banana Choco Chip: The ripe bananas have a wonderful creamy consistency when frozen, and the rich chocolate coating is delicious.
You will need: Ripe bananas (peeled and halved across); 1 pack of semisweet chocolate chips; butter; and coconut (or any other flakes) as desired.
Insert a stick into the end of each banana and freeze for two to three hours. Melt the chocolate and butter, stirring it well. Dip the frozen bananas into the melted chocolate. Roll in coconut and place the dipped bananas on the wax paper-covered baking sheet, and freeze until the chocolate is firm.
Green Mango Pops: This raw mango popsicle has a lot of benefits and is also a refreshing summer treat.
You will need: Two raw mangoes (chopped); half a cup mint leaves; 1 cup powdered sugar; 1 tsp cumin powder; and 1 tsp rock salt, to taste.
Blend all the ingredients together. Pour the mixture into ice pops moulds with sticks, freeze overnight or for hours. You can also add a pinch of red chilli powder for some heat.
Double Chocolate Frozen Fudge: Make frozen fudge pops without a packaged pudding mix.
You will need: White sugar; corn starch; cocoa powder; milk; vanilla extract; butter; and semisweet chocolate chips. Take the ingredients as needed.
Combine the sugar, corn starch, cocoa powder and milk in a small saucepan over medium heat. Bring to a simmer, add vanilla and butter. Refrigerate until cool. Stir the chocolate chips into the cooled chocolate mixture. Pour into moulds and freeze until firm, for about four to six hours.
Dreamy Creamy Mango Pops: They have a softer "bite-able" texture rather than a hard, icy texture, bursting with fresh mango flavour.
You will need: Mangoes, peeled and chopped; almond milk; a pinch of honey; and naturally sweetened vanilla yogurt.
Blend it all together and pour into the moulds with sticks and freeze overnight.
Blueberry Yogurt Pops: Protein-filled blueberry yogurt pops that are great for summer.
You will need: One container Greek yogurt; fresh blueberries as needed; and honey.
Blend yogurt, blueberries, and honey together in a blender until smooth. Pour into small plastic cups with wooden sticks added at the end. Freeze until pops are solid, for about four to five hours.