Earl Grey Infused Coconut Ice Cream Bars with Blueberries and Cucumber

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I don’t know what it is about the summer, but there is always memories of childhood fun in the sun.  For me, it’s moments at the beach, maybe a little too sunburnt, but happy.  I can remember my mom making ice pops for us.  She filled these same type of molds with juice and we would enjoy them after a day the beach or fun in the backyard.  They were always the perfect ending of a hot and happy Summer day.  It is with these memories that this recipe was born.

I was walking through my local grocery store a few weeks ago on a super hot day.  New York summers are generally hot, but this day was exceptionally so.  The air conditioning of the store was welcomed relief.  Because of that, I ended up down aisles that I don’t generally go, probably because I didn’t want to end my trip and venture back out in that hot humidity.  I happened down the seasonal aisles with the pool toys, beach towels, and barbecue tools.  As I moseyed along, I saw the plastic red of these ice pop molds in the corner of my eye.  They were just like the ones my mom had when I was a kid.  I was flooded with memories of warm Southern California summers at the beach.  My mom would make these with juice and we would have them after a blissful day, playing in the sand and baking in the sun.  I can remember sitting in the kitchen, having just come home, sand still covering my feet and sandals (my Rainbows for my San Clemente people), sweat pearled up on the back of my neck, about to drip down on my still wet bathing suit and the inescapable smell of Copperton filling the room.  These pops were the perfect ending to those days.  Cool and crisp, instantly giving relief to my warm body.  The best part was, if any melted, you got to slurp up the sweet syrup with the built in straw in the handle.  Such perfect, and simple design.    I just knew I had to have them.  I didn’t know what I was going to do with them yet.  Frozen juice isn’t really my thing anymore, but I knew something would come, and as always…it did.

When I started thinking about ideas for pops, I wasn’t necessarily thinking it would be a blog post.  I mostly just wanted to enjoy a frozen treat and I wanted it to be creamy.  I love all things coconut, not only because it is a great dairy-free option for just about everything, but it has a subtle sweetness that satisfies that sometimes pesky sweet-tooth of mine.  It is also wonderfully creamy, a sensation I very much miss since giving up dairy.

I also wanted it to be an “adult” cream pop, with more complex flavors then just juice.  I have always been a huge fan of Earl Grey tea.  There is something delicate and yet bold about the citrus pairing with lavender.  I always felt like it tasted like purple, if purple had a flavor.  It has always been my go-to choice.  So I tried seeping a cup in coconut milk, and drinking it…sooo good, and the idea was born.  When I started playing around with the pops, I knew the addition of the tea would take them to a whole new level, and it did.  With the addition of blueberry and cucumber with the creamy coconut, this pop is like a summer morning in London.  I have never been there, but that is what I imagine.

You know me; I want everything I eat to have the most nutritional bang for my buck, if you will.  So the addition of sweet blueberry and clean and crisp cucumber not only added the perfect flavors to offset the bold tea but tons of antioxidants and vitamins.  The gelatin actually makes sure the bar stays creamy, and doesn’t turn into ice, but it also gives you some protein and collagen for your joints.  There isn’t a ingredient in this recipe that doesn’t have nutritional benefit.  Even the tea of packed with antioxidants.  Well I guess the stevia drops don’t really have a nutritional benefit, but it makes it sweeter, which makes us happier, which is healthy.  See what I did there?

Once I tasted the pops, I know I had to share them.  They are such fun to eat, bringing great memories and even better flavors.  I have had some version of them in the freezer for most of the last three weeks, as the perfect dessert after a long day, or the ideal snack while sitting on the porch in the hot summer heat.  I can’t wait to hear how you enjoy these tasty pops.

Do you remember enjoying these pops as a kid?  What kind did you have?

Remember to comment with any questions or thoughts.  I love hearing from you.

Happy Feasting!

-Tedi


Earl Grey Infused Coconut Ice Cream Bars with Blueberries and Cucumber
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Creamy and rich, grown up ice cream bars. I bit of nostalgia with a lot of flavor.
Nutrition Facts
Earl Grey Infused Coconut Ice Cream Bars with Blueberries and Cucumber
Amount Per Serving
Calories 140 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 11g 55%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Sodium 99mg 4%
Potassium 29mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g 4%
Vitamin A 0.4%
Vitamin C 4%
Calcium 0.3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 10 minutes
Passive Time 5 hours
Servings
pops
Ingredients
Prep Time 10 minutes
Passive Time 5 hours
Servings
pops
Ingredients
Nutrition Facts
Earl Grey Infused Coconut Ice Cream Bars with Blueberries and Cucumber
Amount Per Serving
Calories 140 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 11g 55%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Sodium 99mg 4%
Potassium 29mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g 4%
Vitamin A 0.4%
Vitamin C 4%
Calcium 0.3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. In a small bowl, add water and sprinkle gelatin over the top. Let bloom for five minutes.
  2. Heat a small sauce to medium high heat. Add the blueberries and coconut milk. Bring to a boil, reduce heat and simmer until the blueberries begin to fall apart and the milk turns purple, about five minutes.
  3. Add tea bags to pot, making sure the coconut milk covers them. Turn off heat, cover pot, and steep for three minutes or whatever the package instructions for the tea. Taste the mixture and, if you want a stronger tea flavor, leave longer. Remove tea bags.
  4. Turn the heat back on and add gelatin, whisking in until incorporated entirely.
  5. In a blender, add in the heated blueberry mixture with the cucumber, salt and Stevia drops (if using) and blend until smooth.
  6. Put mixture into popsicle pop containers, or cups, whatever you have to use and insert handle. Put in freezer and freeze for five hours or over night.
  7. Remove from molds and enjoy on a hot summer day. It is often easier to pull them out by running a little hot water over the container.
Recipe Notes

Nutritional Information:  Please note that I use generic nutritional data to calculate the nutritional label.  Depending on the brands you use, the nutritional info and Net Carbs may adjust. Please reach out if you have any questions.

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