Cool off with frozen treats

Angie is the co-owner of D.I.Y. studio & gifts.   She has created a Pinterest page of  "pops" recipes including the ones she demonstrated on Good Day Wisconsin.

Gin and Tonic

1/2 cup gin
10 oz tonic
16 oz 7-up
juice of 1 lime
garnish of your choice (optional)
 
Directions: Combine all the ingredients. Arrange 15 3oz cups on a tray or cookie sheet. If you're using a garnish or infusion, drop a small amount into each cup before filling with the liquid base. Fill each cup to just shy of the top. Cover each cup with tin foil and insert a wooden stick through the foil. Freeze for 12 hours. Because of the alcohol content, these will take longer than average popsicles to set firmly. Also - do not increase the alcohol in this recipe, or they will not freeze at all.  I infused the base with a chiffonade of fresh basil from our garden, and it complimented the botanical flavors in the gin very well. If you're not a fan of basil, other good options include rosemary, cucumber, pink peppercorns, or lime wedges. If you don't want to fuss with adding an infusion you could just make the base and that would be just fine. I think that herbs add a nice visual interest to the pops though.

Nutella Fudgesicles:

I c cold milk whisked with 1/3 cup nutella= 6 fudgescicles

Mini Orange Yogurt Pops

1 1/2 cups 100% orange juice
1 1/2 cups vanilla Greek Yogurt
1 – 2 teaspoons sugar (to your taste)
1/2 teaspoon pure vanilla extract
Whisk together: orange juice, greek yogurt, sugar and vanilla in a small bowl.
Pour the mixture into your favorite molds. (I used mini party cups I found at the grocery store.) Put in freezer for 10 to 15 minutes to firm up, then insert the sticks (I cut straws in half) and freeze until completely firm.
Run the pops briefly under hot water to unmold. (it also helps if you gently push on the bottom of the cup to break the vacuum seal.)

Raspberry Cheesecake Popsicles
Yield: 6 medium popsicles

8 oz fresh raspberries (or blueberries/blackberries/cherries)
1 tablespoon water
4 oz low fat cream cheese
3 tablespoons fat free milk
1 teaspoon vanilla extract
1/3 cup powdered sugar
directions:
In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes or until they are easily broken up with a wooden spoon.
Transfer mixture to a food processor (or strong blender) and puree till there are no lumps left. Refrigerate raspberry puree until cool, about 30 minutes.
Then in food processor, puree cream cheese, milk, vanilla extract and powdered sugar -until smooth.
In popsicle molds, layer raspberry puree and cream cheese mixture. Insert popsicle sticks and freeze for at least 2 hours. Enjoy!

Root Beer Floats!

1) Soak popsicles sticks in almost boiling water for 30 minutes (this keeps the sticks from bobbing to the top when freezing)
2) Fill a pitcher with chilled rootbeer and cool further in the freezer for 10 minutes
3) Fill molds with rootbeer, a spoonful of vanilla ice-cream, additional rootbeer, and another scoop of ice-cream.
4) Remove excess foam
5) Insert sticks
6) Freeze overnight
7) Place popsicle mold under warm water for 15 seconds to remove popsicles

Cookie Dough Pops!
Makes 10 pops.

2½ c. milk (I used almond)
⅔ c. light brown sugar, packed
couple pinches salt
2 tsp. pure vanilla extract
¼ c. + 1 tsp. mini chocolate chips
Instructions:
Place milk in a microwave-safe bowl and heat for ~1 minute, or until warm to the touch. Stir in brown sugar and salt until dissolved. Stir in vanilla.
Place ½ tablespoon of chocolate chips in the bottom of your popsicle molds. Fill to the top with milk mixture. Insert sticks and freeze until solid.