Monday, August 6, 2012

Gluten and Dairy Free Pops

Feelin' the summer heat and lusting after everyone else's ice-cream cones? Well if you've got the time and ambition, here are 2 make-at-home recipes (thanks for passing them along, Mrs. L!). Keep in mind that losing the gluten and lactose doesn't necessary make it lighter on calories, carbs and fat.... Rats.

Gluten-Free, Dairy-Free Fudge Pops


Celebrate summer with this revamped version of classic fudgsicles. They're easy to make and fun to eat. If you don’t have plastic popsicle molds, use small paper cups and wooden sticks (sold in craft stores and online).
3 cups unsweetened lite coconut milk
½ cup honey* or agavĂ© nectar, extra to taste
¼ cup + 2 tablespoons arrowroot
    starch/powder or cornstarch
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 ounces unsweetened baker’s chocolate,
    chopped into ½-inch pieces
2 tablespoons coconut butter or nut butter or 1 tablespoon coconut oil
1½ teaspoons pure vanilla extract
1. Combine coconut milk, honey or agave nectar, arrowroot, cocoa powder and salt in a 4-quart saucepan. Bring to a boil over medium heat, whisking frequently. Continue to cook and whisk as mixture bubbles and thickens, about 6 minutes.
2. Remove from heat. Add chocolate, coconut butter or nut butter and vanilla and stir until completely melted and smooth. Taste and add additional honey or agave nectar, as desired.
3. Pour into 8 popsicle molds or small paper cups. Allow to cool slightly and insert popsicle lids. Or freeze briefly and insert wooden sticks. If using paper cups, cover with foil, poking the stick through the foil.
4. Freeze until solid. To unmold, hold the stick and warm the outside of the cup with warm water until pop loosens. Serve immediately.
Each serving contains 310 calories, 24g total fat, 20g saturated fat, 0g trans fat, 0mg cholesterol, 51mg sodium, 29g carbohydrate, 2g fiber, 3g protein.
*TIP For lower sugar content, reduce honey to ¼ cup + 2 tablespoons and add 1 teaspoon clear stevia liquid.
For Mocha Fudge Pops, replace 1 cup milk with 1 cup strong brewed coffee.
Recipe by Rachel Albert-Matesz, author of  The Ice Dream Cookbook (Planetary Press). 

Gluten-Free, Dairy-Free Orange Sherbert Pops


It's easy and delicious to stay cool with this allergy-friendly, sugar-free dessert. Remember sherbert push-ups? Now you can make them at home without artificial colors, flavors and fillers. For easy preparation, pour the creamy orange mixture into popsicle molds and freeze. For a fluffier texture, churn the mixture in an ice cream maker, as instructed.
⅓ cup freshly squeezed orange juice
2 teaspoons unflavored gelatin or ¾ teaspoon
     agar agar powder (not flakes)
¼ cup + 2 tablespoons honey* or agavĂ© nectar,
    more to taste
⅛ teaspoon salt
¾ cup frozen orange juice concentrate, thawed
3 cups unsweetened coconut milk (not lite)
Zest of 1 medium orange, finely grated
1 teaspoon natural orange flavoring or orange extract, optional
2 teaspoons pure vanilla extract
2 tablespoons orange liqueur, optional
1. Place ⅓ cup juice in a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until gelatin softens and dry spots disappear. Warm over medium-low heat without stirring until dissolved. Scrape the mixture into a food processor and blend until smooth.
2. Add honey or agave and salt. Blend. Add orange juice concentrate and coconut milk. Blend until smooth, stopping to scrape sides with a spatula. Add orange zest and orange flavoring, if desired. For a sweeter taste, add additional honey, 1 tablespoon at a time, to taste.
3. Pour mixture into wide-mouth jars. Cover and chill for at least 6 hours before churning or cool more quickly using an ice bath.
4. Scrape the chilled custard into the canister of an ice cream maker. Add optional orange liqueur. Churn according to manufacturer’s instructions. Serve immediately or spoon into several freezer-safe containers. Cover and freeze for 3 hours or more. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
Each serving contains 140 calories, 18g total fat, 16g saturated fat, 0g trans fat, 0mg cholesterol, 49mg sodium, 27g carbohydrate, 0g fiber, 3g protein.
*TIP For lower sugar content, use ¼ cup honey or agave nectar with ¼ to ½ teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia liquid.
Recipe adapted with permission from The Ice Dream Cookbook (Planetary Press), by Rachel Albert-Matesz.


  1. This is indeed awsome! I tried baking this with my kids and we had fun and of course they loved it! They even asked for more Congo Bars!. I sure will recommend this recipe as well as your blog to my friends. Thanks a lot and I'll be looking forward to your future posts. You may also check this one out if you’ve got a milk allergy or sensitivity, our lactose free bread might just be the healthy solution for you. Many store-brand bread-makers are still using milk in their products to give it that wonderful texture. But we’ve got a recipe that makes a delicious loaf of bread with that same texture without using milk. lactose free bread

  2. Thanks for the comment and link to your bread, Rosie! I'm so glad your kids loved the pops. Thanks for reading!


Additions, corrections and feedback welcome and appreciated!