Best Corn Ice Pops Recipes

CANDY CORN PUDDING POPS

Candy Corn Pudding Pops image

Bring on the fall fun with these easy-peasy frozen treats. A few drops of food coloring make each pop look just like candy corn, but feel free to switch up the colors to match your event. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 pops.

Number Of Ingredients 6

Ingredients

2 cups 2% milk
1/2 cup heavy whipping cream
1 package (3.40 ounces) instant cheesecake pudding mix
4 drops orange food coloring
3 drops yellow food coloring
8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks

Steps:

In a bowl, whisk the milk, cream and pudding mix until blended. Let stand for five minutes or until soft-set., Divide pudding into three separate bowls. Add yellow food coloring to one bowl and orange to another. Pipe or pour mixture in layers into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 201mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

"CANDY CORN" FROZEN CITRUS CREAM POPS

Candy corn may be synonymous with Halloween, but come on, how many of us really love the chewy little tooth-shaped candies with a flavor that is indistinguishable beyond sweet? However, if you borrow their iconic shape and colors and transform those into creamy lemon-and-orange frozen pops, we predict everyone will be clamoring for their fair share.

Provided by Gina Marie Miraglia Eriquez

Yield Makes 12 (3-ounce) frozen pops

Number Of Ingredients 9

Ingredients

2 (14-ounce) cans sweetened condensed milk
1 teaspoon grated fresh lemon zest
1/3 cup plus 2 tablespoons fresh lemon juice (from 2 juicy lemons), divided
36 drops yellow food coloring, divided (see Cooks' Notes)
1 teaspoon grated fresh orange zest
1/4 cup fresh orange juice (from two small oranges)
9 drops red food coloring (see Cooks' Notes)
1 cup chilled heavy cream
Special equpment: 12 (3-ounce) frozen pop molds; 12 wooden frozen pop sticks, if using molds that require them

Steps:

Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.
If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.
If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.
In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.