It’s heeeeeeeeeeeeeere! Popsicle Week 2015, aka The One Where I Eat Allllllll the Peanut Butter. I hope your party pants are clean.
If you guys have been here for a while, you might recall that Popsicle Week is an annual thing thanks in no small part to Billy over at Wit & Vinegar and his most excellent hosting skills. (Seriously, doing these group post thingies is kind of a tricky bia, so THANK YOU, BILLY. Managing a zillion hyperlinks is fersure a herding cats situation.) You can — and mosdefshould — visit Billy’s official PW page to check out the 65+ bloggers who are participating in this year’s event. You can even scroll a little further down the page to see who all made what in the 2013/2014 Popsicle Week editions. (‘Member when I made these Vegan Mexican Mocha Fudge Pops and these Strawberry Basil Ice Pops? Yep, they’re up there, too!)
True to classic PB+J form, this year’s pops are sticky and messy and sweet and salty and will have you scraping the bowl and licking your fingers and thanking sweet jesus that some ancient boob decided jammy fruit and smooth, blitzed peanuts should pals around together on the regs.
And while I’ll admit that they’re not the prettiest pops on the block — the high fat content of the PB + coconut cream means that they go from frozen solid to kinda smeary rather quickly — flavorwise, they’re pretty dang on point. Thick ribbons of salted, honey-kissed peanut butter entwined with fresh blackberries and brown sugar. Who doesn’t want to get their face around that?! (If you’re reading this and thinking “me!” you can just stop reading right now. Unless you have a peanut allergy. Then you can keep reading and also I’m so sorry sadfacessss.)
I love that, like most pops worth the aaaahgony of that god. awful. freeze time, these guys keep things suuuuper simple on the front end. In fact, you’ll easily have them in the molds (pssst, I used this one) and ready to chill in no more than 15 mins time. Pinky schwear.
Know what else?
DAIRY FREE. 🙂
Know what else else?
If you’re finding yourself feeling super lazy/sans pop mold, you can even ditch the idea of popsicles altogether and enjoy your PB+J concoction as ICE CREAM. No kidding, you guys. Just take a peek at the recipe notes for the how-to. (Spoiler alert: pour into bowl. Freeze. Eat.) Maybe even crumble some graham crackers into your pop molds or over your ice cream for an even more sammichy experience.
Happy Popsicle Week, palsies!
- For the PB:
- 1 (14 oz) can coconut cream
- heaping ½ cup peanut butter
- ¼ cup honey
- ⅛ tsp salt
- For the J:
- 12 oz (two small containers) fresh blackberries
- ¼ cup + 2 T packed brown sugar
- Add berries and brown sugar to a small saucepan. Simmer over med-high heat until sugar is dissolved and about half the berries have burst, about 10 mins, stirring occasionally. Lightly mash remaining berries until there are no large chunks. (I actually like the texture of a few smaller chunks, and seeds are a-ok with me!). Allow to cool slightly.
- Meanwhile, open coconut cream and drain off liquid. (If you're using true coconut cream, there will only be a very small amount at the bottom. Make it easy on yourself by opening the can from the bottom and just pouring out the liquid. Nice!)
- Add coconut cream, peanut butter, honey and salt to a blender and blend until very smooth.
- Pour peanut butter and berry mixtures into popsicle mold of your choice, alternating layers. Using a straw or skewer, lightly stir to marble pops. Insert sticks.
- Freeze at least 8 hours or overnight. To release pops, quickly run popsicle mold under or dip into warm water. (Pops might smear a little upon removal - no worries, they still taste great!) Enjoy!
No-Churn "Ice Cream" Modification: Not feeling popsicles? Simply pour the peanut butter and blackberry mixtures into a freezer safe container, swirling the two together to create a marble effect. Freeze until solid; then allow to sit at room temperature for ~30 mins before serving for a more scoopable treat. Top with crushed graham crackers for bonus points. Yay!
OH! before you go…
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