Oh, this recipe is so delicious – creamy and refreshing at the same time! We created this recipe as a way to elevate a regular summertime popsicle. They’re dairy and egg-free! Using Almond Breeze creates a lighter, fresher feel. Almond Breeze is definitely a household favorite around here. It has such a great taste and wonderful creamy texture. We love it!
Find the traditional popsicles molds here. The old-school popsicle look is by far my favourite look!
Will you believe me if I told you the this meringue wasn’t whipped from egg whites?? Shocking, I know! We used aquafaba, which is chickpea water! As you can see it whipped and fluffed into the most amazing texture, perfect for dipping your bars and tastes just as amazing! (All steps are below in the recipe.)
For the lemon curd:
½ cup cane sugar
½ cup fresh lemon juice
1 ½ Tbsp. lemon zest
Pinch of turmeric
2 Tbsp. water
2 ¼ Tbsp. cornstarch
½ Tbsp. coconut oil
1 tsp. xanthan gum (Optional. It helps make them not as icy. Feel free to leave out as they are still wonderful!)
2 2/3 cup Almond Breeze original almond milk
For the graham crumble:
¾ cup crushed graham crackers
1 Tbsp. melted coconut oil
1 Tbsp. almond butter
1 Tbsp. cane sugar
¼ tsp vanilla
Pinch of sea salt
For the aquafaba meringue:
1/3 cup aquafaba (liquid from chickpea can)
2/3 cup + 1 Tbsp. cane sugar
1/4 cup water
Pinch of cream of tartar
For the lemon curd:
Mix the cornstarch and water together.
In a medium-sized saucepan, mix the sugar, lemon juice, and lemon zest. Add in the cornstarch and water mixture and whisk well. Add a pinch of turmeric. (We include turmeric to make the mixture look more yellow because we omitted egg yolks, which are traditionally in lemon curds.)
While consistently whisking, bring the mixture to a boil. It will get very thick and glossy. Remove from the heat and let it cool. (Feel free to strain the mixture at this point if you don’t want lemon zest in the mix.)
Once the mixture has cooled, pour the Almond Breeze almond milk into a blender. Add the lemon curd and blend on high for 1 minute.
Divide among popsicle molds, filling them ¾ the way full. Let them freeze for about 1 hour before topping them with the graham crumble and inserting the popsicle sticks. Freeze overnight or for a minimum of 12 hours.
For the crumble:
Melt the coconut oil. Add in the almond butter and vanilla.
In a sealable plastic bag, crush up the cookies. Add the melted coconut oil, butter, sugar, and salt. Close bag and mix ingredients. Set it aside until the popsicles have chilled in the freezer for 1 hour.
For the meringue:
It’s best to prepare the meringue on the same day you plan to serve the popsicles.
Put the aquafaba in the bowl of a stand mixer.
In a medium pot, place the sugar and water. Mix together to form a wet sand texture. On medium-high heat, bring this mixture to a boil. Insert a candy thermometer into the pot and, once the syrup gets close to 105°C, start to whip the aquafaba.
When the syrup reaches 121°C, remove the pot from the heat and take out the thermometer. Slowly pour the syrup into the aquafaba as it whips. (Tip: Pour it along the side so the sugar syrup doesn’t hit the whisk.)
Keep whisking on medium-high speed until you have a beautiful thick glossy meringue and the bowl is cool to the touch.
Remove the popsicles from the mold, dip them in the meringue and use a blow torch on the outside of the meringue. Serve immediately and enjoy!
This post was sponsored by Almond Breeze. Recipe created by MH food editor, Erin Girard.