Last month we were all set to make mole sauce for Grandma Club. Then the temps jumped to the 90s and Cinnamon suggested we shouldn't spend a hot day over a hot oven and instead make icy sweets. Donovan and I jumped at this and at the same found out about a Filipino treat called ice candy.
Ice candy is similar to those tube push pops you would get at school/summer camp/the ice cream dude. Unlike those push pops from childhood, ice candy is not mainly ice and flavoring. Recipes for ice candy vary (like this or this), but the base of this cold treat is either coconut milk or fruit(s). The three of us were adventurous and went without any recipes. We looked over a few for ideas, but once in the kitchen, we blended what we had and tasted as we went.
We were also adventurous in this GC meet because we had to come-up with a quick substitute for holding/forming these sweets. Cinnamon had ordered a batch of ice candy bags, which are different from regular Popsicle molds, but they didn't come in time for the meet. (If you order from this company, know that they were backordered for a few weeks when Cinnamon placed her order, so you may want to plan ahead.) None of us had popsicle molds, so Cinnamon brought wee disposable sauce containers, which ended-up working out great. When the ice candy bags did finally get in, she made more ice candy for herself and really likes them in bag form. You can see what ice candy is suppose to look like in the photo above. But, we flew by the seat of a pants, so here is what we did!
Cinnamon made two mixes. The first was a strawberry blend that used 1 pint strawberries, 3 tablespoons chopped fresh basil, and 1/2 can sweetened condensed milk. The second was a mango mix, She blended the "meat" from 3 Indian mangoes, juice from 2 limes, and 1/2 jalapeno (with no seeds). The Indian mango mix didn't make as much as the other blends, so keep that in mind if you choose to make any mango blends.
Donovan also made two flavors. One was a simple melon mix and the other was an avocado mix. The melon one was a whole honeydew with juice from half a lemon and the other was 3 avocados mixed with 1/2 can sweetened condensed milk.
I used some of the cherries I picked that week. I got about 2 cups of pitted sweet cherries and mixed it with half a cup of cream, added sugar to taste, and a dash of sea salt to bump up the flavor.
(If you are interested in have a very specific recipe for frozen sweets, check out Joanna's recipe for Roasted Strawberry Buttermilk Paletas.)
We got these respective fruits and flavors and put them in a blender to get the consistency we wanted. We normally put a bit of water in to help the ingredients mix together. When we used cream/milk, or when using a high-water fruit like the melon, we added no water. In using the sauce containers, we got some nice compact and stackable ice treats. They are a bit difficult to eat, so I look forward to making these again with the proper ice candy bags. Still doesn't beat eating this frozen sweet on a sweltering hot day.
Next Grandma Club: We all learn how to play Bridge!