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      Aperol Creamsicle Ice Pops

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      These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle.

      It’s almost like a switch was flipped that turned on the heat and humidity here in the southeast. Last Sunday I hosted a family get-together outside, and we enjoyed the prettiest blue skies with puffy clouds and a cool breeze. My mom mentioned she should have brought a cardigan. However, today we had 90 degree weather and it felt like a shock. Wilted from a walk across the lawn, I dreamed up these Aperol Creamsicle Ice Pops. They are too easy, just four ingredients, so you can make them on your laziest day.

      Aperol is an Italian liqueur with low alcohol content and a nuanced bittersweet orange flavor. It’s so refreshing! The first thing you’ll do to make these ice pops, is make a sugar syrup. I did this in the microwave, but you can also make it in a pot on the stove top. When the sugar is dissolved, mix in some vanilla beverage syrup such as Amoretti or Torani. This is what brings the creamsicle flavor forward (and I DO love a creamsicle dessert riff). Next, add in the Aperol. Mix it all up, and you’re halfway there!

      Forgo the popsicle stick!
      Use these zip top popsicle pouches for a bit of nostalgia – you’re practically making a highbrow popsicle here (fancy meets fun!). Funnel the mixture into pouches. If you stand the popsicle inside a glass, it will catch dribbles if they happen.

      Easy peasy, almost ready to freezy! Zip the top closed and continue filling the pouches. This recipe makes about 6-7 ice pops.

      I like to squeeze the tubes gently to make sure the zip-tops are well sealed before I pop them in the freezer. This is important if you lay them down on their sides in the freezer. Or you can freeze them upright in a container, like the picture above.

      They are so delicious as-is, but you can also use one as a frosty cocktail starter!

      Top with champagne, prosecco or ginger ale. Instant umbrella drink!

      These are simple to make ahead and the perfect treat to serve on a hot day. They’d be great for a pool party or a fun ending to an intimate dinner party with friends.

      Aperol Creamsicle Ice Pops

      This is no ordinary creamsicle! These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle. See the recipe notes for a non-alcoholic version.

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      Prep Time 10 minsCook Time 2 mins4 hours freeze time 4 hrsTotal Time 12 mins

      Course DessertCuisine American

      Servings 6

      Equipment6 ice pop pouches with zip topsSmall funnel
      Ingredients US CustomaryMetric 1/4 cup granulated sugar1 1/2 cups water1/3 cup vanilla beverage syrup such as Torani or Amoretti1 cup Aperol liqueur
      Instructions Combine the sugar and water In a 4 cup or larger glass heat-proof measure with a pour spout. Stir briefly. Microwave for 2 minutes at 100% power; stir until the sugar dissolves. (Alternatively heat in a saucepan on the stove top). Stir well.Pour in the vanilla syrup and stir well. Allow the mixture to cool 5 minutes. Pour in the Aperol. Mix well to combine.Insert the funnel into an ice pop pouch and fill with the liquid; seal the zip top closure. Divide mixture between the 6 ice pop pouches. Lay filled pouches on a baking tray and freeze until solid, 4 to 6 hours.Serve frozen.
      NotesA non-alcoholic version can by made by simmering the Aperol for 10 minutes. This cooks out the alcohol content.
      Create a frosty beverage by placing the frozen ice pop contents in a cocktail class and top with champagne, prosecco, or ginger ale.

      Keyword Aperol, granulated sugar, vanilla beverage syrup

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Easy No-Bake Mimosa Pies in Glasses

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      Serve up some brunch time fun with these Easy No-Bake Mimosa Pies in pretty glasses. A cup of chilled champagne is stirred right into the zesty orange pie filling.

      I’ve had brunch on my mind with Mother’s Day coming up. My regular menu needs a refresh, so I created a brand new recipe based on an old nostalgic favorite. First, can we all agree that the unofficial cocktail of brunch would have to be the mimosa? I think so.

      This recipe gives me all the Betty Draper vibes. It’s based on a mid-century recipe called Creamy Jell-O Pie. If you’ve ever made it, then you know it’s practically mousse in a pie crust. In fact, you could probably omit the crust in this recipe and just serve it as mousse. But since I love a graham crust, I patted some buttered crumbs into the bottom of each pretty dessert glass.
      The filling starts with a 3 oz. box of orange Jell-O. You probably already know the first step of making Jell-O is dissolving it in hot water. The second step is adding cold water, but instead, we’re adding chilled sparkling wine or champagne. Mix it up well and fold it together with freshly whipped cream.

      Pour the filling over the crust, chill, and garnish. It’s so easy! And there’s no mistaking its inspiration with all that champagne flavor sparkling through.

      Talk about fluffy! For the best, and tastiest results get Jell-O brand gelatin with no artificial sweeteners or high fructose corn syrup. It’s easy to find because it says this right on the box in a big green bubble. I don’t often use convenience foods in my baking, but I honestly appreciate Jell-O’s versatility. There’s a reason it’s been around for so long!
      Served in footed glasses, these easy no-bake mimosa pies look beautiful presented together on a serving tray. If you’d rather enjoy this as pie you can slice, the filling can be poured into a 9-inch graham cracker pie crust.

      Easy No-Bake Mimosa Pies in Glasses

      Heather Baird

      Serve up some brunch time fun with these Easy No-Bake Mimosa Pies in pretty glasses. A cup of chilled champagne is stirred right into the zesty orange pie filling.
      See my variations for an alcohol-free version and an Orange Creamsicle version in the recipe notes.

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      Prep Time 25 minsTotal Time 25 mins

      Course DessertCuisine American

      Servings 6

      Ingredients US CustomaryMetric Pie crust3/4 cup graham cracker crumbs2 tablespoons unsalted butter meltedMimosa filling1 small box orange Jell-O 3 oz.2/3 cup boiling water1 cup chilled champagne or sparkling white wine1 cup heavy whipping cream3 tablespoons granulated sugarGarnishes1/2 cup heavy cream2 tablespoons granulated sugar6 fresh orange wedgesZest of one orange6 mint sprigs
      Instructions Pie crustStir together graham cracker crumbs and melted butter in a medium bowl. Mash together with a rubber spatula until the crumbs are completely coated and resemble wet sand.In the bottom of six footed dessert glasses or cups (about 8 oz. each), divide the crumbs between the glasses (this will be slightly more than 2 tablespoons of buttered crumb per glass). Tamp down gently with a spoon or the bottom of a shot glass. Refrigerate while you work on the pie filling.Mimosa fillingCombine the orange Jell-O and boiling water in a large bowl. Whisk together until the Jell-O is dissolved. Add in the chilled champagne/wine and whisk again until combined and slightly thickened.Place 1 cup heavy cream in the bowl of an electric mixer fitted with the whip attachment. Beat until soft peaks form. Add dissolved Jell-O mixture to the whipped cream and fold together until creamy and consistent with no white streaks remaining. Divide the mixture between dessert cups, filling them within 1-inch of the top of the glasses. Refrigerate until firm, about 3-4 hours.GarnishesBeat the heavy cream in the bowl of an electric mixer while gradually adding the granulated sugar. Beat until stiff peaks form. Dollop or pipe whipped cream on top of the set pie filling. Sprinkle orange zest over cups. Stand an orange wedge upright into the whipped cream and place mint sprigs beside the orange slices.Refrigerate until ready to serve.
      NotesFor an alcohol-free version of this dessert, use white sparkling grape juice in place of the champagne.
      Creamsicle version: Replace the champagne with an equal amount of cream soda. Add 1 teaspoon vanilla extract to the pie filling. Garnish with whipped cream.
      The crust, filling and whipped cream topping can be made and assembled 2 days in advance. Garnish with the zest, mint, and fresh orange slices just before serving.

      Keyword heavy cream, orange Jell-O, pink champange pastry cream

      You may also enjoy: LEGGI TUTTO