Summer has definitely made a sizzling entrance this year with it’s humid days and muggy nights. But the season still brings out everyone's inner child, whether or not we want to admit it. We all reminisce about the “good o’l days” of summer, when the streetlights were our curfew, and our mom’s didn’t call our cell phones, instead they yelled “time to come in.” And what better way to end a summer day than with a favorite summertime treat; a popsicle. Whether it be a firecracker popsicle or the original orange, cherry or grape flavored, there’s nothing more refreshing to end the day with. So why not take it too the next level and perfect your popsicles by making your own.
Sounds crazy right? I know, but this will most likely be the best decision you make all summer. Start with the simple recipes and once you get them down pat, move your way to the elaborate recipes and challenge yourself. It’s a great activity for kids on those hot summer rainy days when they can’t play outside, and it’s also a fun way to get your friends together and see who can make the best tasting popsicle.
They are fruity and sweet and delicious to eat! Thus we’ve rounded up some of our favorite recipes for you to try at home - all you need is a popsicle mold, ingredients and a little bit of patience while you wait for your popsicle to freeze.
Happy freezing, and eat up!
Simple Recipes
It isn’t summertime without some mouthwatering watermelon! So make sure you have one of these watermelon pops for old time sake.
You will need
- 1 cup water
- ½ cup sugar
- 2 cups chopped seedless watermelon
- 1 teaspoon imitation strawberry extract
Directions
1) Bring water and sugar to a boil in a small pan on medium heat, stir until sugar has dissolved. Remove from heat. Cool to room temperature. 2) Pour syrup into blender container. Add watermelon and strawberry extract. Blend on high speed until smooth. Pour into popsicle molds. 3) Freeze for 4 hours or overnight or until it becomes hard.
Two of summer's favorite flavors comes together to make a sweet and savory popsicle. This popular duo will leave you wanting more.
You will need
- 1 cup water
- ½ cup sugar
- 2 cups frozen strawberries
- ½ teaspoon pure lemon extract
Directions
1) Bring water and sugar to boil in small pan on medium heat, stir until sugar has dissolved. Remove from heat. Cool to room temperature. 2) Pour syrup into blender container. Add frozen strawberries and lemon extract. Blend on high speed until smooth. Pour into popsicle molds. 3) Freeze for 4 hours or overnight or until it becomes hard.
Love Mangoes and Pineapple? This popsicle gives you a little bit of both! Making you feel like you’re on a tropical Island.
You will need
- 2 cups diced mango
- 2 cups diced pineapple
- 1/2 cup lime juice (water is fine if you don't have any on hand)
- optional: 1-2 tablespoons honey
Directions
1) Place mango, pineapple, lime juice and honey into a food processor and grind until a smooth. 2) Pour it into the popsicle mold, add wooden sticks and freeze for at least 4 hours.
Feel like monkeying around one summer day? With a tasty banana, and the right amount of coconut, this sure will make you go bananas.
You will need
- 1 can (13.5 oz) unsweetened coconut milk
- 1 banana
- ½ cup sweetened shredded coconut
- 2 tbsp sugar (optional)
Directions
1) Place all ingredients in a deep bowl and process until smooth. 2) Pour into popsicle molds and freeze for at least 6 hours.
This makes 10 pops.
This winter classic has made its way to summer, with the same great taste, except COLD!
You will need
- 1 Box of Chocolate Pudding
- 1 Box of Hershey's White Chocolate Pudding Mix (Note: this is your "marshmallow" component--it tastes just like it, TRUST US. If you can't find this at your grocery store perhaps try marshmallow fluff however not sure how well that will freeze?)
- A few graham crackers, crushed.
- 2-3 Tbsp Milk
- Popsicle mold
Directions
1) Make both of your puddings according to the directions on the package and set aside. 2)Crush your graham crackers ( No mess way-- put them in a Ziploc bag and hit with the back of a serving spoon). 3) Now that you're graham crackers are crushed, add a few tablespoons of milk to them so that they pack together a little, but not so they get soggy. They should be the consistency of slightly wet sand.
Elaborate Recipes
Who doesn’t like dessert? Cheesecake is sure to be a great hit at any summer gathering, especially if you transform it into a cool sweet treat.
You will need
- 1 (8 oz.) package light or regular cream cheese
- ¼ cup light or regular sour cream
- ½ cup powdered sugar
- ⅓ cup milk (any kind – I used skim)
- ½ teaspoon McCormick Raspberry Extract
- ¾ cup fresh or frozen raspberries (or any berries)
- 6 standard-sized graham crackers
- 2 Tablespoons butter, melted
Directions
1) In a food processor, add cream cheese, sour cream, powdered sugar, milk, and raspberry extract. Mix until well combined. Add raspberries and beat to combine. 2) Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks). 3) Add graham crackers in a food processor and process until fine crumbs remain. While food processor is running, add melted butter in a slowly until the mixture resembles wet sand. 3) Divide the crust evenly between the popsicles, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours and up to 3 days.
Feeling bold? Try this unusual flavor pairing - it may surprise you and your taste buds.
You will need
For the colada layer:
- 1/2 cup cream of coconut
- 1 can coconut milk
- 1 cup simple syrup (equal parts water and sugar brought to a boil and cooled)
- 1 cup heavy cream
- 1 1/2 cups fresh pineapple
- 1 cup coconut flesh or flaked coconut (optional)
For the peach layer:
- 6 fresh peaches, peeled and sliced or 2-3 cups frozen peach slices
- 2-3 tablespoons sugar
For the blackberry layer:
- 2 (12 ounce) containers fresh blackberries or frozen
Directions
1) In a blender or food processor, pulse pineapple and coconut (optional) until desired smoothness. 2) Stir in cream of coconut, coconut milk, simple syrup and heavy cream. Set aside. 3) Pulse peaches with 2-3 tablespoons sugar, remove and do the same for the blackberries keeping all the layers separate. 4) If making popsicles with defined layers, add one flavor to the molds and freeze for one hour. ( You can alternate for variety) 5) Gently add the second layer and put the stick in place and freeze for another hour. 6) Add the last and final layer and freeze for 3 hours or overnight. 7) If you're not concerned with defined layers and like the mingled look add one flavor to the bottom and gently spoon the other layers on either side.
For all of you Carrot Cake lovers, this one’s for you! Chill out with your favorite cake cold and in popsicle form.
You will need
- 4 large carrots
- ¾ cup canned coconut milk
- ¼ cup almond butter
- Juice from ¼ a lemon
- Cinnamon, Ginger, Salt
- Sweetener of choice (used 4 drops of liquid stevia, which kept them more on the savory side. You could add a touch of honey, maple syrup, or more stevia if you prefer but they don’t need much).
Directions
1) Peel carrots then cover them with water and bring to a boil over high heat. Allow to boil for 7-10 minutes or until very soft. Drain them and put them into a food processor. 2) Puree the carrots until they are a smooth texture. Then add in almond butter, lemon juice, and coconut milk. If you prefer a thinner consistency, you can add more coconut milk or water. Puree until everything is combined. 3) Add in small amounts of sweetener, cinnamon, ginger, and salt. Mix well then taste. You can adjust the sweetness and seasoning to your liking. 4) Pour into popsicle molds, insert popsicle sticks, and freeze for 3-4 hours or until they’re solid. To remove them run the bottom part of mold under warm water for a few minutes until the popsicles have loosened.
Makes 5 3oz. popsicles.
Chocolate Lovers: this has your name all over it. Dive into some chocolate delight after a hot summer day.
You will need
- ½ cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- 2 ½ cups whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- ¼ cup miniature semisweet chocolate chips
Directions
1) Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, this will take about 2 minutes. Remove from heat; stir in vanilla and butter. 2) Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes. 3) Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until hard, this will take about 4 hours.
For a nice summer refresher, add a little watermelon and mint together to make your taste buds tingle.
You will need
- ½ cup water
- ½ cup white sugar, or to taste
- 4 cups cubed seeded watermelon
- 1 teaspoon chopped fresh mint
- ½ lime, juiced
- ¼ teaspoon salt
- ½ teaspoon grated lime zest
Directions
1) Mix water and sugar in a small saucepan and bring to a boil, stirring to dissolve sugar, for about 5 minutes. Remove from heat and let cool. 2) Blend sugar syrup, watermelon, mint, lime juice, lime zest, and salt in a blender until liquefied, for approximately 1 to 2 minutes. Pour the mixture into 10 ice pop molds. 3) Freeze paletas for 2 hours and insert wooden sticks or handles into the molds; return to freezer and freeze until solid. Takes 12 to 24 hours.
These are just a handful of great popsicle recipes to get you on your way to having a cool and refreshing summer. We don’t have to tell you that the summers are going to be hot, but with these fresh recipes, those hot days won’t be so bad with a cool popsicle stick in your hand.
For other summer refreshers, check out our 2013 Cocktail Guide for delicious drinks and recipes, or our Mocktail Guide for more Family-Friendly Drink Recipes!
