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–+ servings
Ebonie Garnica

Orange Basil Creamsicle Pops for Full GAPS

Full GAPS orange-basil yogurt pops with fresh-squeezed orange juice, homemade 24-hour dairy yogurt and raw honey. Makes just over ten 3-ounce pops. Freeze briefly before adding sticks, then freeze firm. Contains dairy; no egg or nut ingredients.
Print Recipe
Prep Time 5 minutes
Servings: 10 3-ounce pops, plus a little extra
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh-squeezed orange juice From ripe oranges; measure the juice after squeezing. Fresh, not bottled pasteurized juice.
  • 1 cup plain homemade 24-hour dairy yogurt Finished and chilled before measuring; contains milk.
  • 1/2 cup raw honey Measure the full amount; blend until evenly mixed.
  • 10 large fresh basil leaves Washed, drained and torn before blending.

Equipment

  • High-powered blender I use the Ninja BN801 full-size pitcher with its matching blade and lid. Stay below the maximum liquid line; make 2× as two original-size batches.
  • Citrus juicer or hand reamer Measure the juice after squeezing, rather than by orange count.
  • Measuring cups For juice, prepared yogurt and honey.
  • Freezer-safe 3-ounce popsicle molds, matching cover and sticks This recipe makes just over ten pops; have space for a little extra. Follow the actual mold fill/release directions.
  • Scraper Stop the machine and wait for the blades before opening to scrape.
  • Level freezer space and covered freezer-safe storage Allow enough time for the final firm set after sticks are inserted.

Method
 

  1. Start with plain homemade dairy yogurt that has completed at least 24 hours of fermentation and has been chilled. Squeeze ripe oranges and measure the selected amount of juice. Measure the finished yogurt and raw honey, and count and tear the washed basil leaves.
  2. Combine all four ingredients in a high-powered blender. Blend until smooth, with the honey mixed through and basil finely distributed. Stop and wait for the blades before opening to scrape. Remove the scraper and refit the lid before continuing. Use the Ninja BN801 full-size pitcher below its maximum liquid line, or a suitable blender you own.
  3. Pour into freezer-safe popsicle molds, following their fill line and cover directions. Fit the matching cover and freeze level for about 20 minutes, until the mixture has begun to set.
  4. Insert the sticks into the partially set mixture so they stand upright. Keep the lower ends away from the mold bases and leave enough stick above each pop to hold comfortably. If a stick slips sideways immediately, let the mixture set a little longer before inserting it.
  5. Return the molds to the freezer until the pops are firm, then release according to the mold instructions and serve frozen. Keep any saved pops covered and frozen.

Notes

Full GAPS after homemade dairy, fruit and sweet foods are introduced and tolerated. An occasional between-meal treat; not Intro. Contains dairy, with no egg or nut ingredients.
Prepare the yogurt ahead. The linked raw-milk 24-hour yogurt has its own milk preparation. Pasteurized milk requires its own complete heating/cooling method. Finish fermentation and chill, then measure the yogurt for these pops.
Use fresh-squeezed orange juice, raw honey and fresh basil at the selected amounts. This card uses dairy yogurt; coconut or almond yogurt is a different base, not an automatic dairy-free substitution.
Allow about 5 minutes of hands-on preparation once the juice and yogurt are ready. The first freeze is about 20 minutes, followed by additional freezing until firm. The first set is not the entire freezing time, and the recipe does not promise a one-hour finish.
One batch makes just over ten 3-ounce pops. At 2× make twenty 3-ounce pops plus extra using two original-size blender batches. Double all four ingredients, including the leaves; keep the initial setting stage and final firmness check.
Keep the molds level and covered during the first set. Insert sticks without pushing them to the base. Keep finished pops covered and frozen, and use the mold instructions for release. No ice-cream maker or frozen-pint processing is needed.

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