Tuesday, June 7, 2016

Get pop'n this summer with homemade popsicles

"I scream, you scream we all scream for ice cream" is a summertime chant we all grew up with, but the sound of the ice cream truck rounding the corner may not make you salivate the way it did when you were a kid - especially if you're sensitive to lactose or want to avoid artificial ingredients. With summer practically here, we wanted to share some delicious and fun ways to cool off with a host of homemade frozen treats you and your family can indulge in without all the guilt (or tummy troubles for those who are sensitive or down right intolerant to lactose or gluten). Made with products from "Dairy's Dynamic Duo" that are free of preservatives, coloring and stabilizers and use only 100% fresh milk -- Green Valley Organics Lactose Free yogurts and kefirs and Redwood Hill Farm Grade A goat yogurts and kefirs (goat milk naturally has about 25% less lactose making it a bit easier to digest than cow’s milk) these simple recipes provide all natural alternatives to traditional high fat, lactose-loaded ice creams so you can celebrate and indulge during National Dairy Month in June National Ice Cream Month in July and without all the guilt:

Completely lick-able and oh, so, likeable, these cool and creamy frozen pops are made with peach yogurt.  These easy to make yogurt pops are as smooth and creamy as ice cream, but because they're made with real dairy, lactose-free yogurt and packed with tummy soothing probiotics, there's no tummy trouble and these pops have a good "pop" of protein (4g) with only 84 calories per serving.

Peaches and Cream Dream Pops

Makes 10, 3oz pops

3 (6oz) Green Valley Organics Peach Yogurts
2/3 cup Green Valley Organics Plain Kefir
3 Tbsp. Honey or Agave nectar
1 tsp. Vanilla or Almond Extract  
1 1/2 cups chopped fresh or frozen Peaches

1.  Put yogurt, keifer, honey and vanilla in a blender and pulse until smooth.

2.  Pour some of the yogurt mixture into each of the popsicle molds (about 2 inches)

3.  Divide the chopped peaches evenly between the molds, and top off each mold with the rest of the yogurt mixture.

4.  Using a chopstick or wooden skewer, poke the peaches in and around the yogurt mixture, swirling as you move the stick up, down, and around in the mold.

5. Tap molds gently to release any air bubbles.

6. If using a conventional popsicle mold, place the top on the pops and insert sticks.  Freeze until sold, about 3-4 hours.  If using cups, glasses or unconventional molds, freeze until pops just begin to set, then insert sticks, and freeze until solid.

Tips for the perfect Frozen Pop:  Buy a traditional mold (there are lots on the market these days or get creative and come up with some unique options of your own.  Here are a few we like:  juice or shot glasses, tall skinny glasses, paper cups, yogurt cups (this can be a little big, so just fill them 2/3 full.  Stock up on sticks from your local craft store.

Straight Sticks:  To keep frozen pop sticks straight, especially with thinner pop mixtures, soak the sticks in water before inserting and/or straightening the sticks as the pops freeze.  Thicker mixtures like yogurt usually don't need adjustment.

To unmold one or two pops:  Run hot water over the outside of the individual mold for a few seconds.  Pull gently to release the pop.  If you're un-molding the whole batch, carefully dip the molds into a sink filled with warm water.

While it's best to keep the pops in the molds until just before eating or serving, if you need your mold to make more pops, store each pop in it's own unbleached natural was paper bag.  Enjoy the pops within a week. 

Refreshing Strawberry Lemonade is served on a stick with this yogurt pop.  Cool, creamy and satisfying.  This pop is made with real lactose-free dairy, tummy soothing probiotics, no high-fructose corn syrup and less added sugar than purchased pops. 

Strawberry Lemonade Swirl Pops

Makes 10, 3oz pops

1 lemon
1/2 cup water
1/2 cup sugar
3 (6 oz.) Green Valley Organics Strawberry Yogurts
1/2 cup Green Valley Organics Plain Kefir
1 1/2 cups fresh or frozen strawberries
2 Tbs. honey or agave nectar
2 Tbs. warm water
1.Peel the lemon, reserving the whole lemon for later use. Place the peel in a saucepan with water and
sugar. Bring to a boil, turn down to a simmer, and stir occasionally until the sugar dissolves, about 5
minutes. Allow to cool to room temperature. Strain and refrigerate until needed.
2.Put yogurt and kefir in a blender; add chilled sugar syrup and blend until smooth. Pour into a liquid
measuring cup. 

3. Rinse out blender,add strawberries, honey and water. Pulse until smooth. 

4. Pour the yogurt mixture into each of the molds, about two thirds full.

5.Top the molds off with the strawberry puree. 

6.Using a wooden skewer, poke the strawberry puree down into the yogurt mixture, swirling as you
move the stick up, down, and around in the mold.
7. Tap mold gently to release any air bubbles.

8.If using a conventional mold, place the top on the pops and insert sticks. Freeze until solid, about 3 to4 hours. If using cups, glasses or unconventional molds, freeze until pops just begin to set, then insert the sticks, and freeze until solid.

Chocolate Malt Ice Cream (it's like a trip to the old-time soda fountain)

Chocolate Malt Ice Cream

Prep Time: 15 min

Our goat milk kefir gives this ice cream a delicious tang; similar to frozen yogurt. Malt powder can be found near the powdered milk in the supermarket.


  • 1 1/3 cup sugar
  • 1 cup unsweetened cocoa (look for high quality Dutch Cocoa powder)
  • 1 cup boiling water
  • 1 cup malt water
  • 6 cups Redwood Hill Farm Goat Milk Kefir


Combine first three ingredients in a bowl; stir well with a whisk. Add malt powder, stirring until dissolved. Stir in kefir. Cover and chill. Pour mixture into the freezer can of an ice cream maker; freeze according to manufacturer's instructions.

Simple to make, creamy and delicious Gelato!  Enjoy one of our favorite recipes for summer developed with Redwood Hill Farm plain goat yogurt from one of our favorite Sonoma County chef’s, Duske Estes, Zazu Restaurant.

Goat Milk Yogurt Gelato

Yield: 4-6 ServingsPrep Time: 10 minCook: 20 min


  • 1 Qt Redwood Hill Farm Goat Milk Yogurt plain flavor
  • 1/2 cup granulated sugar
  • 2/3 cup water


  1. Drain yogurt through cheesecloth overnight in refrigerator.
  2. In a pot, boil water and sugar until sugar is melted; cool.
  3. Mix cooled sugar with yogurt.
  4. Pour in an ice cream machine and freeze according to manufacturer's instructions. Enjoy!

French Vanilla Ice Cream

Made with goats milk instead of cream - deliciously creamy ice cream with less fat than commercial french vanilla when you use whole goats milk.

Yield:  3 to 4 servings
Prep Time: 36 min
Cook Time: 2 hours


  • 2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 8 cups goat milk
  • 4 egg
  • 2 tbsps vanilla extract


  1. Mix sugar, cornstarch and salt in top of double boiler.
  2. Gradually whisk in 4 cups of milk, cooking over the boiling water, stirring until it thickens, 12 to 15 minutes.
  3. In separate bowl beat the eggs well and add a small amount of the hot milk mix, stirring constantly so that the eggs do not curdle.
  4. Add all the egg mix into the milk mix and continue for another 4 to 5 minutes, stirring constantly.
  5. Chill thoroughly, preferably overnight. This will improve the texture and allow the flavors to blend.
  6. Pour the cold milk and egg (custard) mix, vanilla and the rest of the milk (4 cups) into an ice cream freezer and follow directions for your freezer. Makes about 3 pints

Source:  Green Valley Organics

No comments: