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		</div><p>Summer is near, and that means you should expect to catch a sight of neighborhood ice cream truck any day now. Luckily, there is a way to resist the daily packaged ice cream cones and popsicles, and it all starts in your kitchen. Your homemade popsicles can be much healthier than the ones you find on the back of a truck. These popsicles taste like your favorite drink. Here are two homemade popsicle recipes for your summer sweet tooth and to usher in warmer weather.</p>
<blockquote><p>Mango Lassi Popsicle</p>
<p>By Chef Tarun Sibal, Director One Fine Meal</p></blockquote>
<h5><img class="size-full wp-image-133965 aligncenter" src="https://londonglossy.com/wp-content/uploads/2019/06/Mango-Lassi-Popsicle.jpg" alt="Popsicles, Popsicle, Cooking, Desserts" width="533" height="800" data-wp-pid="133965" /></h5>
<h5>Ingredients:</h5>
<ul>
<li>250 ml Mango purée</li>
<li>75 gm sugar</li>
<li>125 ml plain Greek yogurt</li>
<li>20 gm crushed unsalted pistachios</li>
</ul>
<h5>Preparation:</h5>
<ol>
<li>In a bowl, whisk together the purée and sugar until the sugar has dissolved.</li>
<li>Stir in the yogurt.</li>
<li> Sprinkle half of the pistachios into ice-pop moulds and pour the mango mixture overtop,</li>
<li>Leaving 1/2 inch (1 cm) of space at the top of each mould.</li>
<li>Top with the remaining pistachios and insert the ice-pop sticks.</li>
<li>Freeze for 6 hours or until firm.</li>
<li>For easy unmoulding, place under hot running water</li>
</ol>
<blockquote><p>Cookies and Cream</p>
<p>By Chef Tarun Sibal, Director One Fine Meal</p></blockquote>
<p><img class="alignnone size-full wp-image-133963" src="https://londonglossy.com/wp-content/uploads/2019/06/thumbnail_Cookies-Cream-Popsicle.jpg" alt="Popsicles, Popsicle, Cooking, Desserts" width="1280" height="853" data-wp-pid="133963" /></p>
<h5>Ingredients:</h5>
<ul>
<li>300 ml milk</li>
<li>200 ml cream</li>
<li>50 Gm Sugar</li>
<li>15 Oreo cookies</li>
<li>1/2 tsp vanilla extract</li>
</ul>
<h5>Instructions:</h5>
<ol>
<li> Pour the milk, Sugar and cream into a small mixing bowl and add the vanilla.</li>
<li>Take 6-8 cookies and crush them. You can do this by putting them in a small food processor, or into a baggie and then using a rolling pin to roll over it and crush the cookies. They don&#8217;t have to be completely crushed, you can leave as much texture in as you like.</li>
<li>Fold the crushed cookies into the milk, don&#8217;t mix too much, just fold.</li>
<li>Spoon a small amount of the mixture into the bottom of 5 popsicle moulds.</li>
<li>Insert a whole cookie into each of the molds. Carefully insert a popsicle stick into the moulds, the stick will fit right into the filling of the cookie and stand by itself.</li>
<li>Fill the moulds with the rest of the cookies and cream mixture.</li>
<li>Freeze over night and unmould with help of warm water.</li>
</ol>
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