Couldn’t end the year without a popsicle post 😅. These peppermint infused Candy Cane Popsicles are the last ones I’ll make in 2020. No snow or ice on the horizon here, so chaneling some wintry vibes with these cool and delicious frozen treats. Things are rather quiet here this holiday season (which suits me fine, to be honest). Thankfully, there’s always good food to see us through. Wishing you all peace, love and good health... Merry Christmas and Happy Holidays! 💕🌟

Recipe

Candy Cane Popsicles

(Makes 6 small popsicles)

Ingredients

For the Base -
1 cup + 2 tbsp single cream (I used Amul Fresh Cream)
5-6 tbsp sweetened condensed milk
1/2 tsp pure peppermint extract (I used Nielsen Massey)

For the Colored Swirl -
2 tbsp cream cheese, softened
1 tbsp sweetened condensed milk
2 tbsp ice cream base
1/4 tsp pure peppermint extract
Red food color as needed

2 tbsp crushed peppermint candy or candy canes

Method

In a bowl, whisk together the cream, condensed milk and peppermint extract together to make the base.

In another bowl, combine the cream cheese, condensed milk, 2 tbsp of the prepared ice cream base and peppermint extract. Add enough food color to get a vibrant red and whisk well together.

Swirl a tsp of the cream cheese mix around each mold. Spoon in 2 tbsp of the base mix alternating with a tsp of the cream cheese and some crushed peppermint candy until full to the top. Use a skewer to mix and marble them into each other.

Place the popsicle molds in the freezer for 40 minutes. Remove and insert a popsicle stick into each mold. Freeze again for 4-6 hours or until set.

To unmold the popsicles, dip the molds in very hot water a few times. Extract the popsicles and serve immediately.