I’ve always had a soft spot for ice pops in the summertime. Every year, I make a variety of different kinds and experiment with flavour combos as the weather gets warmer, making sure to always have a few in my freezer to turn to when my sweet tooth strikes. I like to alternate between creamy ones like the ones I’m sharing with you today (made with yogurt) and pure fruity ones made with quick homemade fruit purées. It’s so easy to turn to ice cream when you’re in the mood for something summer-worthy, but this option tends to hit the spot just the same, without too much indulgence.
This recipe is the second one I’m creating in partnership with Loblaws’ PC Black Label range for their #PlaywithYourFood campaign. This month, I got to pick between two products: their PC Black Label Toasted Sesame Caramel Dessert Sauce or PC Black Label Mango Condiment. I opted for the sesame & caramel sauce. Sesame is one of my cherished ingredients in both sweet and savoury applications in the kitchen and I was immediately sold by this new take on caramel sauce. The sauce is sweet but not overly so, a perfect compliment to a fruity yogurt base.
This month, to celebrate the #PlaywithYourFood campaign, I’ll also be giving away a $50 gift card to Loblaws along with two PC Black Label products. Head on over to my Instagram page to get all the details about how you can enter. Good luck!
Coconut, Mango & Sesame Caramel Ice Pops
How it’s done:
• 1-3/4 cup frozen mango chunks
• 2-1/4 cups coconut yogurt (2%)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 5 tbsp PC Black Label Toasted Sesame Caramel Sauce (+ a little more for garnish)
• 1/4 cup coconut chips
In blender, purée mango chunks until they start to break down into smaller chunks. Add in 1/4 cup of the yogurt and purée until smooth. Scrape into bowl and set aside. In separate bowl, combine together remaining 2 cups of coconut yogurt, maple syrup and vanilla.
Reserving a 1/4 cup, divide the yogurt-only mixture among 10 ice-pop moulds. Gently tap moulds onto countertop to level. Spoon mango mixture on top of yogurt layer. Gently tap on countertop to level. Top with about 1-1/2 tsp of toasted sesame and caramel sauce. Layer with remaining yogurt mixture. Insert ice pop stick into the centre of each mould; leave to set in the freezer until completely frozen, about 4 hours. Unmould the ice pops; drizzle with a little extra caramel sauce and sprinkle with coconut chips. Dig in immediately!