I love making popsicles. I had never made them until I became vegan and then they became a form of entertainment....a fanciful addition to any 80 degree day. Last night I splurged on new popsicle molds. They were $3.99 at Bed Bath and Beyond and have already provided double that in joy.
After we returned from the store, Sandy began to make Thai Peanut noodles for dinner. I crave the flavor of peanut butter, curry and lime. It hits all of my senses in the perfect way with its creamy, tart and slightly sweet heat character. As the aroma of our Thai inspired dinner wafted through the balmy evening I thought...that would make an amazing popsicle.
I whirred all the ingredients in the blender, poured them into my new popsicle molds and went to bed to dream of gourmet popsicles.
After a full day at work and a walk with my dog Chloe, I released a popsicle from its twisty mold. It was insanely creamy like a fudgesicle but blond like peanut butter. The heat of the frozen curry was unexpected while remaining familiar to my mouth. It felt scandalous like skinny dipping.
Thai Peanut and Curry Popsicles
1 ripe banana
1 Tbsp Soy Lecithin granules (You will find this at any bulk food or health food store. You may also omit it if you would like. I added it to make popsicles creamy)
2 tsp red curry powder ( or more if you would like)
1 1/2 C vanilla coconut milk
1 tsp agave (more or less to taste)
Juice of 1 juicy lime
1 1/2 C peanut butter
pinch of salt
Make it Happen
Blend all ingredients in blender or food processor for several minutes until creamy. Pour into popsicle molds and freeze for at least four hours or overnight.
They are playful, flavorful and dinner party worthy. I love food that can be both chilly and hot. Inexpensive popsicle molds make anything possible. Creating my own feels more fun than purchasing them from the freezer section. And making up unique flavor combos is just darn fun.
Have a delicious day.
Photo credit: Sherry