Description
Have you ever tried a dessert that’s both cool and fiery at the same time? Jalapeño Ice Pops are here to surprise your taste buds! These frosty treats mix the refreshing zing of limeade with a bold jalapeño kick, creating a unique sweet-spicy combo that’s perfect for hot summer days or adventurous snackers. Rated 3.3 out of 5 stars from 4 reviews, this super-easy recipe takes just 5 minutes of active prep and delivers a fun, unexpected twist on traditional ice pops
Ingredients
Jalapeño Ice Pops are all about simplicity, using just two key ingredients to create a refreshing and spicy treat. Here’s what you need, why each ingredient matters, and some substitution ideas to make it your own.
- Limeade (about 2-3 cups, depending on mold size): The sweet and tart base of the pops.
- Why it’s important: Limeade provides a refreshing, citrusy flavor that balances the heat of the jalapeños and freezes perfectly into a smooth ice pop.
- Substitutions: Try lemonade, grapefruit juice, or a mix of water and agave syrup with fresh lime juice for a homemade version. For a lower-sugar option, use unsweetened limeade or dilute with water.
- Jalapeño Peppers (1-2, thinly sliced): Adds the spicy kick.
- Why it’s important: The jalapeños bring a mild-to-moderate heat that contrasts with the sweet limeade, making each pop exciting and unique.
- Substitutions: Use milder peppers like poblano for less heat or spicier ones like serrano for a bigger kick. For no heat, try sliced cucumber or mint leaves for a fresh twist.
Pro Tip: Remove the seeds and membranes from the jalapeños for milder flavor, or leave them in for extra heat. Always wear gloves when handling peppers to avoid skin irritation!
Instructions
- Prepare the Jalapeños:
- Thinly slice 1-2 jalapeños into rounds. Remove seeds and membranes for less heat, or keep them for a spicier pop.
- Tip: Use a sharp knife for even slices, and wear gloves to protect your hands from the spicy oils.
- Fill the Molds (First Layer):
- Pour limeade into your ice pop molds, filling each about halfway.
- Drop 1-2 jalapeño slices into each mold, distributing them evenly.
- Tip: If you want the slices to float throughout the pop, stir gently with a skewer after adding them.
- Freeze the First Layer:
served: – Freeze the molds for about 1.5 hours, or until the first layer is solid.- Tip: Check for firmness by gently pressing the surface. It should be hard to the touch before adding the next layer.
- Add the Second Layer:
- Pour more limeade into the molds to fill them up, leaving a little space at the top for expansion.
- Add 1-2 more jalapeño slices to each mold for extra flavor and visual appeal.
- Tip: Tap the molds gently on the counter to release air bubbles for a smoother texture.
- Insert Sticks and Freeze:
- Place the ice pop sticks into the molds, ensuring they’re centered.
- Freeze for another 1.5 hours, or until completely solid.
- Tip: If your molds don’t have built-in stick holders, cover with foil and poke the sticks through to keep them in place.
Cooking Tip: Freeze in two layers to ensure jalapeño slices are evenly distributed, giving each bite a balanced flavor. If you’re short on time, you can fill the molds in one go, but the slices may sink to one end.