"As most of you guys know, where I live, summer never ends, so here, fall meets summer. I give you Candy Corn Creamsicles; white is vanilla cheesecake, orange is pumpkin cheesecake, yellow is salted caramel vanilla cream. Bienvenido otoño, Caribbean style. "
Candy Corn Creamsicles
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Recipe Intro From nordexsur
LOVE this idea. would be great for a halloween party.
Makes 10 popsicles/paletas.
For the vanilla cheesecake layer:
Whisk together 2-3 tbsps of Philadelphia cream cheese with 6 tbsps of heavy cream until there are no lumps, then add 1 tsp. vanilla extract and granulated sugar to taste (about 3 tbsps). Either spoon or pour mixture from a measuring cup into the bottom of the moulds - fill them a little less than a 1/4 full. Tap the mould on the counter to push the mixture to the very bottom. Then, carefully push down any of the mixture that has adhered to the sides of the moulds so you get a nice clean stripe. Put it in the freezer until the layer is firm to the touch, about 11/2 hours.
For the pumpkin cheesecake layer:
Whisk together a third of a 15oz. can of pumpkin purée with 2 oz. Philadelphia cream cheese, and 1/4 heavy cream. You want the layer to be creamy and bright orange, but not too pulpy, so adjust these amounts as necessary - some purées are denser than others. Add 1/4 cup sugar, 1/2 tsp. cinnamon, 1/4 tsp. ground ginger, 1/4 tsp. freshly grated nutmeg and 1/8 tsp. cloves. You can adjust or omit these spice amounts to taste. Take your moulds out of the freezer and carefully pour your pumpkin layer in up to he 3/4 full mark. Tap it on the counter, and again push down any mixture that has adhered to the sides. Return the moulds to the freezer until firm to the touch, but not frozen solid, about 11/2- 2 hours.
For the salted caramel cream layer:
For this layer, you simply whisk any caramel or dulce de leche sauce of your choice with about 1/2 cup of heavy cream, until it reaches your desired golden colour and smoky sweetness - caramel sauce depending, about 1/4 cup. If you wish to make your own salted caramel sauce, there is a brilliant recipe for one on Broma Bakery's blog: bromabakery.com - search for salted caramel brownies. Repeat the steps for filling the moulds, but this time, insert your Popsicle sticks into the lid and let it freeze solid - usually 8 hours or overnight. Dip the moulds in warm water to release the Creamsicles, and enjoy!
For the vanilla cheesecake layer:
Whisk together 2-3 tbsps of Philadelphia cream cheese with 6 tbsps of heavy cream until there are no lumps, then add 1 tsp. vanilla extract and granulated sugar to taste (about 3 tbsps). Either spoon or pour mixture from a measuring cup into the bottom of the moulds - fill them a little less than a 1/4 full. Tap the mould on the counter to push the mixture to the very bottom. Then, carefully push down any of the mixture that has adhered to the sides of the moulds so you get a nice clean stripe. Put it in the freezer until the layer is firm to the touch, about 11/2 hours.
For the pumpkin cheesecake layer:
Whisk together a third of a 15oz. can of pumpkin purée with 2 oz. Philadelphia cream cheese, and 1/4 heavy cream. You want the layer to be creamy and bright orange, but not too pulpy, so adjust these amounts as necessary - some purées are denser than others. Add 1/4 cup sugar, 1/2 tsp. cinnamon, 1/4 tsp. ground ginger, 1/4 tsp. freshly grated nutmeg and 1/8 tsp. cloves. You can adjust or omit these spice amounts to taste. Take your moulds out of the freezer and carefully pour your pumpkin layer in up to he 3/4 full mark. Tap it on the counter, and again push down any mixture that has adhered to the sides. Return the moulds to the freezer until firm to the touch, but not frozen solid, about 11/2- 2 hours.
For the salted caramel cream layer:
For this layer, you simply whisk any caramel or dulce de leche sauce of your choice with about 1/2 cup of heavy cream, until it reaches your desired golden colour and smoky sweetness - caramel sauce depending, about 1/4 cup. If you wish to make your own salted caramel sauce, there is a brilliant recipe for one on Broma Bakery's blog: bromabakery.com - search for salted caramel brownies. Repeat the steps for filling the moulds, but this time, insert your Popsicle sticks into the lid and let it freeze solid - usually 8 hours or overnight. Dip the moulds in warm water to release the Creamsicles, and enjoy!