Delicious Popsicle Recipes That Will Cool You Down This Summer

Sangria Popsicles
Ingredients
  • 1 bottle white wine
  • ½ cup cherry juice
  • ½ cup apple juice
  • sliced mixed fruit (I used strawberries, blueberries, grapes and pomegranate seeds)
Instructions
  1. Combine wine and juices in a large pitcher.
  2. Fill popsicle molds with chopped fruit. Pour wine mixture to fill molds. Freezer for 24hours.

Neapolitan Popsicles

Ingredients

  • 1 cup low-fat plain Greek yogurt

  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 8 oz . fresh strawberries
  • 3 Tbsp unsweetened cocoa powder
  • Milk to thin , as needed

Instructions

  1. In a mixing bowl whisk together Greek yogurt, cream, sugar and vanilla until sugar has dissolved, about 1 minute (mixture will be divided into three portions).
  2. Pulse strawberries in a food processor until well pureed then add in 1/2 cup of the yogurt mixture and pulse to blend. Pour into a liquid measuring cup that has a spout and set aside.
  3. In a mixing bowl whisk a scant 1 cup of the Greek yogurt mixture with 3 Tbsp cocoa powder until well blended. Stir in 1/2 Tbsp milk at a time to thin as needed (you don’t want a thick mixture). Pour into a quart size resealable bag, seal bag and cut a tiny tip from corner then pour mixture into an even layer among popsicle molds (I use these here) filling about 1/3 full, being careful not to run down the sides (you can clean edges with a damp paper towel or q-tip as needed). Freeze 5 – 10 minutes (just to help set the top layer a bit).
  4. Stir in 1/2 Tbsp milk at a time to remaining Greek yogurt mixture to thin as needed (the white vanilla portion. There should be about 1 cup left). Pour into a quart size resealable bag, cut a tiny tip from corner and carefully pour over chocolate layer filling each about another 1/3 full. Freeze 5 – 10 minutes.
  5. Pour strawberry mixture over vanilla layer, filling each mold nearly full. Insert popsicles sticks and cover with lid, freeze until set, about 3 – 5 hours (smaller molds will set faster). Run under warm water for a few seconds to remove from molds. Store in freezer.

Watermelon Popsicles

Servings: 10 popsicles

Ingredients

  • 19 oz cubed seedless watermelon(about 3 1/2 cups)

  • 5 1/2 Tbsp granulated sugar , divided
  • 1 Tbsp fresh lemon juice
  • 1/2 cup canned coconut milk , well shaken
  • 13 oz kiwi (about 6 medium)
  • 1 Tbsp mini chocolate chips

Instructions

Instructions

  1. Add watermelon, 2 Tbsp granulated sugar and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into 10 popsicles molds (I have this mold here if you are looking to buy one) filling each about 2/3 full (try not to splash on sides, I found it worked best to let it run down the outside edge then just wipe off that part later with a damp paper towel or q-tip). Sprinkle the chocolate chips over tops then using a popsicles stick gently push down to immerse chips (push towards sides so you can see them once the freeze). Wipe sides clean as needed. Cover with the lid and insert popsicles sticks. Freeze 3 1/2 hours. During last 30 minutes of popsicles freezing, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is stir in 1 – 2 Tbsp cold water to thin. I recommend chilling it because you just don’t want it warm or it will melt the watermelon layer when pouring in).
  2. Remove popsicles from freezer, remove lid and carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer (again, it works best to pour it down the outside edge then wipe clean). Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes. Meanwhile, cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with 2 Tbsp granulated sugar. Pulse until well pureed. Force mixture through a fine mesh strainer into a bowl using a rubber spatula to remove seeds (at this point I mixed int just a tiny bit of blue gel coloring because mine weren’t the best shade of green, so that’s optional). Chill kiwi mixture 30 minutes.
  3. Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid about 2 – 3 hours.
  4. To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from molds.

Melon Pops

TOTAL TIME: 0:20
PREP: 0:20
LEVEL: EASY
YIELD: 10 ICE POPS

INGREDIENTS

  • 3 lb. honeydew, cantaloupe, or watermelon
  • 2 tbsp. sugar
  • Ice pop molds (we used Cold Molds small)
  • 10 wooden sticks

DIRECTIONS

  1. Using a food processor, purée the melon and sugar until smooth. Divide the mixture among 10 ice pop molds. Insert sticks according to package directions and freeze overnight.
Roasted Strawberries and Cream Popsicles
Prep Time20 MINUTES
Cook Time20 MINUTES
Total Time40 MINUTES
INGREDIENTS
1 lb strawberries, hulled and halved 2-3 tsp good-quality balsamic vinegar (optional)
1/2 cup pure maple syrup (or honey), divided 1-1/2 cups full fat canned coconut milk*
1 tsp pure vanilla extract small pinch fine sea salt
INSTRUCTIONS
1.
Preheat the oven to 375 degrees F. Arrange the strawberries in an even layer on a parchment paper-lined sheet pan. Drizzle lightly with the balsamic vinegar, if using. Roast until the strawberries are soft and fragrant, about 20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room-temperature.
2.
Add the roasted strawberries and 1/4 cup of maple syrup to a food processor or blender, and pulse a few times to combine. The mixture should still be a bit chunky, with small bites of fruit throughout.
3.
In a separate bowl or measuring cup, whisk together the coconut milk (or dairy of choice) and the remaining 1/4 cup maple syrup, adding more or less sweetener as needed, to taste. Remember that the sweetness will mellow once frozen. Stir in the vanilla and salt.
4.
For blended popsicles: Add the cream mixture to the food processor/blender and pulse until just combined. Divide between 10 popsicle molds and freeze until set, about 4 hours. After 30 minutes, place a popsicle stick in each pop, and continue freezing.
5.
For layered/swirled popsicles: Spoon a tablespoon or two of the strawberry mixture into the bottom of each popsicle mold. Top with a bit of the cream, and continue layering until all the molds are evenly filled. Freeze until set, about 4 hours. After 30 minutes, place a popsicle stick in each pop, and continue freezing.
6.
To remove the popsicles: Place the popsicle mold in a large pot of warm water for 10-15 seconds, then pull gently on each popsicle stick until the pops release.
7.
Note from Laura: Using coconut milk keeps these pops vegan, but feel free to use whatever dairy you have on hand. Greek yogurt or heavy cream or buttermilk are all good choices, but look for full-fat/whole milk options, for the creamiest popsicles.

Frozen Yogurt Banana Split

TOTAL TIME: 0:40PREP: 0:40
LEVEL: EASY
YIELD: 10 SERVINGS (COST PER SERVING OF $0.71)
SERVES: 10

INGREDIENTS

  • 1 can Crushed Pineapple
  • 1 c. plain Greek yogurt
  • 5 tbsp. sugar
  • 1½ c. heavy cream
  • ¼ c. Maraschino cherries
  • 1 lb. fresh strawberries
  • 1 tbsp. unsweetened cocoa powder
  • ¼ c. chocolate syrup
  • 3 bananas

DIRECTIONS

  1. Line an 8 1/2- by 4 1/2-inch loaf pan with parchment paper, leaving a 4-inch overhang on the two long sides.
  2. In a food processor, purée the pineapple (with the juices), 1/3 cup yogurt, and 2 tablespoons sugar until smooth. Transfer to a large bowl. Add 1/2 cup heavy cream and, using an electric mixer on high, beat until slightly thickened, 4 minutes. Spread evenly into the prepared pan. Freeze for at least 15 minutes while you prepare the next layer.
  3. Clean the food processor and purée the cherries, 4 ounces strawberries, 1/3 cup yogurt, and 1 tablespoon sugar until smooth. Transfer to a large bowl. Add 1/2 cup heavy cream, and using an electric mixer (with clean beaters), beat until thickened (it should be the consistency of lightly whipped cream). Spread evenly over the pineapple layer. Freeze while making the next layer.
  4. Using an electric mixer (with clean beaters), beat together the cocoa, chocolate syrup, and remaining 1/3 cup yogurt. Add the remaining 1/2 cup heavy cream and beat until thickened (the mixture should be the consistency of sour cream).
  5. Arrange the bananas lengthwise in the loaf pan on top of the strawberry-cherry mixture, cutting to fit as necessary. Gently push them until they are about two-thirds submerged in the mixture. Spread the chocolate mixture evenly over the bananas and freeze until set, at least 4 hours, and then covered for up to 5 days.
  6. Thirty minutes before serving, slice the remaining 12 ounces strawberries. In a medium bowl, toss the strawberries with the remaining 2 tablespoons sugar and let sit, tossing occasionally, for 25 minutes (they should become slightly syrupy).
  7. To serve, let the cake stand at room temperature for 5 minutes. Run a knife between the parchment and the edge of the pan to loosen it. Using the overhangs, lift the cake out of the pan and invert onto a platter so that the pineapple layer is on top. Remove the paper, spoon the strawberries and any juices over the top, then drizzle with additional chocolate syrup, if desired.

Frozen Strawberry-Peach Pops

LEVEL: MODERATE
YIELD: FIVE 4-OUNCE SERVINGS
SERVES: 5

INGREDIENTS

  • ½ c. sugar
  • 6 oz. strawberries
  • 6 oz. peaches
  • 1 tbsp. lemon juice

DIRECTIONS

  1. Bring 1/2 cup of water and the sugar to a boil and let cool. Puree the strawberries, peaches, cooled syrup, lemon juice, and 1/2 cup water in a food processor. Fill five 4-ounce paper cups or popsicle molds with the strawberry-peach mixture.
  2. For paper cups, place on a tray, cover securely with plastic wrap, and pierce a popsicle stick through the plastic into each cup. For popsicle molds, follow manufacturer’s instructions. Freeze until solid.

Fruit ‘n’ Yogurt Swirl Pops

TOTAL TIME: 0:25PREP: 0:25LEVEL: EASY
YIELD: 10 POPS; YIELD VARIES WITH MOLDS (COST PER POP OF $0.54)
SERVES: 10

INGREDIENTS

  • 1 lb. fresh or frozen fruit
  • 2 tbsp. granulated sugar (only if using fresh fruit)
  • 2 c. vanilla yogurt
  • Ice pop molds (see Note)
  • 10 ice pop sticks

DIRECTIONS

  1. Using a food processor, purée the fruit (and sugar, if using fresh fruit) until smooth. Pour into a resealable bag or squeeze bottle.
  2. Spoon the yogurt into a resealable bag or squeeze bottle. If using resealable bags, snip off a corner from each. Alternately squeeze the yogurt and purée into the molds to create swirls. Insert sticks according to directions and freeze overnight.

Frozen Yogurt Pops

TOTAL TIME: 4:00PREP: 0:10LEVEL: MODERATESERVES: 8

INGREDIENTS

  • 2 c. lowfat strawberry yogurt
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. light corn syrup
  • 2 tbsp. sugar
  • 2 c. fresh or frozen unsweetened strawberries

DIRECTIONS

  1. Have ready eight 3- to 4-oz ice-pop molds and wooden ice-pop sticks.
  2. Purée yogurt, lemon juice, corn syrup, sugar and 1 cup strawberries in a blender or food processor until smooth. Add remaining berries; pulse until mixture is puréed but still has tiny specks of strawberry.
  3. Pour into molds, cover with tops and insert ice-pop sticks. Freeze 4 to 6 hours until hard.
  4. To serve: Remove tops from molds. Dip molds briefly in warm, not hot, water. Gently pull pops out of mold.
  5. Different Takes: Substitute lowfat mango yogurt for the strawberry yogurt and fresh mango chunks for the strawberries or substitute lowfat pineapple yogurt for the strawberry yogurt and fresh pineapple chunks for the strawberries.

 

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