Wow. Record heat! To tweak a phrase from the mayor of Chicago, never let a good weather pattern go to waste…and this scorcher was the perfect opportunity to buy a new gadget and recreate one of my childhood favorites. I love orange sherbet push-ups. My grandmother used to buy them from the Schwan’s man, along with Drumsticks and we’d have them while watching Hee-Haw, Carol Burnett, Beverly Hillbillies or Lawrence Welk.
A few years ago, I made a serious effort at building a cardboard tube and plunger for homemade push-ups. The results were predictably disastrous and I gave up. Then a few days ago, I decided to Google again…just in case I wasn’t the only one 2 years ago wanting to do this and some capitalist genius picked up the ball and ran with it. Yeah capitalism! Apparently, since my time of push-up defeat, push-ups have become the new cake pop and plastic push-up containers are both ubiquitous and cheap. I scored a dozen for $15 on Amazon, with lids and all. Happy summer, stay cool!
- 3 cups Silk soy creamer (about 1½ pints)
- 20 regular marshmallows
- ½ cup orange juice concentrate
- 2 T. oil ( I used avocado, canola or soy would be fine)
- Orange food coloring (optional, but live a little)
- Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex bowl that is perfect for this)
- Heat for 1-2 minutes, until soft and puffy.
- Whisk the soft marshmallows with ½ cup soy creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
- Add the remaining 2½ cups of creamer, orange juice concentrate & oil. Add a little orange food coloring if it needs to be jazzed up.
- Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.
- Spoon into push-up containers and freeze. Makes 12.