Where was her response? I read the comments on the base recipe herself, and I don’t see anything there.
I didn’t get that impression – where did you find a claim that this was original or novel? In fact, the writer says they completed a university culinary course to up their game. Was Jeni the first to use cream cheese or just the most famous?
I am curious about the context, but I couldn’t find anything online yet. Where is a good place to look?
The comments are on the Instagram post. Comments on this topic aren’t getting published to the nyt cooking site because they aren’t passing moderation (including mine.)
Wow, thanks for the link.
Did Jeni invent the cream cheese version of ice cream base? Or just popularize it?
I thought it was the latter but I’d be interested to learn if it were actually a new creation by her.
There was a situation last year where the founder of Malai ice cream shared (also on NYT) a “new” Indian dessert made from melted ice cream — but a virtually identical dish had been posted on IG by a small UK content creator a year prior. The “explanation” given to outrage in the comments was that different people can come to the same great idea separately. Except in that case it wasn’t just adding an ingredient, it was the entire idea, recipe, and method.
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The partner just picked up a silicon ice pop mold for cheap somewhere. There’s both a lid for sticking through wooden sticks AND reusable plastic sticks as well.
But what’s the ideal for these? I would think filling the molds with churned ice cream (or sorbet) would be exceedingly fiddly and messy. I would think you want something pourable. But wouldn’t pouring in essentially sweetened fruit juice just come out like solid ice blocks? Or is the sugar content enough high enough to keep them from being absolutely rock hard?
Anyone had any experience with these?
I cut the jam in these back to a paltry 2 T., otherwise they come out a bit too jammy for me. But even those 2 T. make a huge difference in the mouthfeel - not at all icey.
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I’ve made these from Smitten Kitchen, fresh Blackberries. Fantastic.
I upgraded to these Stainless Steel molds … so very worth it.
https://www.amazon.com/Onyx-Stainless-Steel-Popsicle-Mold
(I’m having trouble with the Amazon website right now.)
I bought the Fage Yogurt 5% at Whole Foods.
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David L’s lemon verbena ice cream (with double the verbena and double the steep time) with the berry swirl from Jeni’s brambleberry crisp.
Delish.
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I love the way the brambleberry swirl echoes the color of the flowers behind it!
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Trying to get the most out of summer’s flowers!
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I have 2 recipes I’ve made 5 or 6 times over the years – one is homemade Fudgsicles which contain corn syrup and Hershey’s caramel topping --I figure those ingredients keep them from freezing hard like ice. The other is Cheesecake Popsicles with cream cheese and yogurt – these are like
hard ice cream, but not icy like an ice cube. I can’t find either recipe online anymore, but I’ve got them here if you’re interested.
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The fudge pops sound absolutely up my alley. I’d love the recipe. Thank you!
The plan for today is to try the straight up “pour unset instant pudding into the molds and freeze”.
I mean, ‘frozen pudding’ sounds perfectly fine as a concept.
Oh yes, frozen pudding pops –absolutely a good idea!
This fudgesicle recipe allows you to make a fancy marble pop by pouring 2 liquids (chocolate and caramel) at the same time, or pouring one and freezing, then the other to make a two-tone layered pop.
I JUST MIX EVERYTHING TOGETHER and it’s delightful, welcome, sweet, a summer treat, everybody wants one. The one time I tried to pour 2 liquids into a popsicle mold to “marble” them – hahaha – it didn’t work. (The mold is only 2 inches wide–where is room to marble?!) Anyhow, here’s the recipe:
Fudge-
1 cup milk
1/4 cup cocoa powder, sifted
1/3 cup sugar
1 tbsp corn syrup (I used the clear kind, not dark)
1/2 tsp vanilla extract
Caramel-
1 cup +2 tbsp milk
2/3 cup caramel sauce (Hershey’s topping)
For the Fudge flavor – in a large measuring cup, whisk together 1/2 cup milk with the cocoa powder. Microwave for 30 seconds, whisk until smooth. Whisk in the sugar, corn syrup. vanilla. Whisk in remaining 1/2 cup milk. Keep cold, while you mix–
Caramel-
1 cup + 2 tbsp milk
2/3 cup caramel sauce
Stir until thoroughly blended. At this point you can try to keep the two mixtures separate but I don’t, as I said.
This is meant to make 10 “standard” pops, not sure of the actual size.
This recipe came from blog “Baking Bites” years ago. The site still exists but I could not find this exact recipe on it today.
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Thank you so much!! I’ll be printing this out for experiments soon.
Meanwhile, frozen pudding pops are indeed quite viable. They taste like frozen chocolate pudding, obv, but the flavor is a bit muted owing to the lower temp. The texture was surprisingly decent, just a bit icier than your average fudgicle but quite acceptable for next to zero effort.
A ‘small’ size box, mixed w 2 cups milk, gets me 8pops of this size.
Filling the molds was easy after mixing the pudding in a spouted measuring cup.
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I’d like this one, please!
Here ya go –
CHEESECAKE POPSICLES
12 oz blueberries (frozen, thawed work perfectly)
1/4 cup sugar
1 1/2 tsp lemon juice
1 cup cream cheese softened
1/2 cup plain yogurt
5 tbsp sugar
1/2 tsp vanilla extract
1/2 tsp lemon oil
Puree the berries. sugar, and lemon juice until smooth. Set aside.
Beat the cream cheese in medium bowl until smooth. Beat in the yogurt, sugar, vanilla, lemon oil. Pipe or spoon 1 tbsp of the mixtures alternately until full, tap molds on counter to remove are pockets. Swirl with skewer gently to mix the two colors if you like.
This recipe came from Brown Eyed Baker blog, but I don’t see this recipe on the blog now. I copied it long ago.
I use strawberries sometimes, and I don’t bother with separating and swirling. Tastes nice all mixed together, but not as purty…
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Thank you! These will definitely get made. I have a can of cherry pie filling that is begging for some sort of use.
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These strawberry cheesecake popsicles from Damn Delicious look good, but I’d leave off the base of graham cracker crumbs to avoid a crumb trail 
https://damndelicious.net/2013/07/22/strawberry-cheesecake-popsicles/
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Just saw an episode of Americas Test Kitchen where they made Peach Ripple Ice Cream. Thought it looked interesting. You ice cream makers might want to check it out if you are not already aware of it.
