There are so many delicious popsicle recipes that I’ve found, and what better season to share them with you than warm, sunny summer? I always look forward to these tasty frozen delights, and now that I’ve collected a few good recipes, even more enjoyment is on its way. Hooray! Anyway, these delicious popsicle recipes are not only homemade but they’re probably going to be made with love too. Here they are!
1. Strawberry Cherry Lemonade Popsicles
I love that they blended these yummy fruits and lemonade into what will surely become one of my favorite delicious popsicle recipes. Lemonade is such a summer beverage classic, and to pair it with these berries balances it out perfectly. The recipe is so simple too. I love that it uses agave nectar as opposed to sugar. It’s a much healthier alternative!
2 cups strawberries
3-4 Tbsp lemon juice
1 1/4 cups pitted cherries
1/4 cup agave nectar
**Gather the ingredients for the recipe and blend in a high-speed blender.For the strawberry cherry lemonade popsicles, you can blend all the ingredients together at the the same time. Pour the popsicles into 6 BPA-free Tavolo star popsicle holders (or whatever popsicle sleeves you choose) and freeze for at least four hours. Remove the sleeve (you may have to run them under hot water briefly to loosen them) and pass out the popsicles. Enjoy!
2. Mint Melon Pops
Mixing cool mint with juicy melons sounds super refreshing, and the fact that it uses fresh ingredients make me feel less guilty for indulging. Not only is it delightfully delectable but it has vitamins C and D, and, wait for it....it’s under 40 calories too. Woohoo!
1 1/2 cups cantaloupe chunks
1 tablespoon orange juice
1 1/2 cups honeydew chunks
1 tablespoon thawed limeade concentrate
2 mint leaves
**Puree 1 1/2 cups cantaloupe chunks and 1 tablespoon orange juice in a blender. Divide the mixture between pop molds or 3-ounce paper cups. Freeze until the top becomes firm, 30 minutes. Rinse the blender, then puree 1 1/2 cups honeydew chunks, 1 tablespoon thawed limeade concentrate, and 2 mint leaves. Remove the molds from freezer and top with the honeydew mixture. Cover and freeze.
3. Mango Orange Yogurt Popsicles
I always love the creamy taste of yogurt and the tropical taste of mango together. Especially if it’s in popsicle form! This sounds so delish. I can’t wait to try it.
2 mangoes, peeled and diced
Freshly squeezed juice from 1 large orange
3/4 cup + 2 Tbsp Water
3/4 Cup of sugar
*If you’re vegan feel free to substitute with vegan friendly options!
**Fill the bottom of your popsicle mold with the yogurt, then freeze it until the mango puree is ready, but at least 30 minutes.Stir sugar and water in a saucepan over medium-high heat and bring to boil. Reduce heat to medium and simmer for 3 to 4 minutes. Remove from heat and cool. Process mango and orange juice in a food processor until smooth, add mixture and process to combine. Let it cool in for a few minutes in the refrigerator.
Fill popsicle molds and freeze until firm. Insert wooden popsicle sticks and return to freezer until frozen. Dip molds in hot water to unmold before consuming.
4. Chocolate Covered Peanut Butter Popsicles – Low Carb and Gluten-Free
Chocolate is one of my favorite sweets, and when you add peanut butter into the mix, it’s a delicious party on my taste buds! The peanut butter even adds some healthy fiber to it! This rich and creamy pop is not only low carb, gluten free and tasty, but it’ll keep you cool on those hot summer days too!
8 oz cream cheese, softened
1 cup creamy peanut butter
1/2 cup powdered Sweetener or erythritol
1/2 tsp vanilla extract
1/4 tsp stevia extract
3/4 cup heavy cream 4 oz high % cacao chocolate, chopped
**In a large bowl, beat together the cream cheese, peanut butter, sweetener, vanilla extract, stevia extract and heavy cream until well combined and smooth. Spoon into 12 to 15 popsicle molds (depending on size) and tap molds firmly on counter to release as many air bubbles as you can. Place popsicle sticks in the center of each (wooden sticks are preferable as they stay in the popsicles better). Freeze 4 hours until firm. Remove from molds by running under hot water or placing in a bowl of hot water for 30 seconds, then gently twisting the sticks until they release.
Keep in freezer until ready to dip in chocolate. Line a baking sheet with parchment or waxed paper and place in freezer. Set a metal or ceramic bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water). Add chopped chocolate and stir until melted. Remove from heat. Dip a popsicle into chocolate about half way, then let excess drip off back into bowl (you can hold upright and twist to get some interesting chocolate drips down the sides of the popsicle). When chocolate is firm, place finished popsicle on cookie sheet in freezer and repeat with remaining Popsicle.
5. Blood Orange and Coconut Creamsicle
These sounds so refreshing for days when you’re out and about during warm days! It’s literally summer on a stick. I love the combination of tangy and sweet. Plus, it’s also vegan friendly!
2 Cups unsweetened coconut milk, halved
3 Tbsp Maple syrup
1 Cup Blood (or other) Orange juice, freshly squeezed
zest and juice of one lime
**Sweeten one cup of the coconut milk with the 3 Tbsp. maple syrup. Leave the other unsweetened.Pour the sweetened milk into the bottom of the Popsicle mold, about 1/3 of the way. Add slices strawberries, zest or toasted coconut. Place the sticks and lid on top. Freeze. Gently lift the lid while leaving the Popsicle sticks embedded in the creamsicle.
Combine the juice of the lime with the orange juice, and pour into the molds to fill 2/3 of the container. Use a small funnel to get around the Popsicle sticks. Freeze. Repeat step 2 by pouring the unsweetened coconut milk into the top 1/3 remaining space. Freeze.Run under slightly warm water for a few seconds to loosen the pops.
6. Lemon Blueberry Popsicle
Lemon and blueberries go so well together. It has such a great taste and is perfect for summer. It makes me think of lying in a beach chair under the sun in the Caribbean or hanging out with my friends at the boardwalk. It isn’t really unhealthy either! I love that it’s a great tasting alternative to the packaged ice pops!
1/2 cup sugar
1 cup water
2 cups frozen blueberries
1/2 teaspoon pure lemon extract
**In a small saucepan over medium heat, stir the sugar and water together until the sugar is dissolved.
Pour the warm sugar water into your blender, along with the blueberries and lemon extract. Blend until puréed completely.
Pour into Popsicle molds and stick Popsicle sticks in them.
Freeze for at least 4 hours or until completely frozen.
7. Honeydew Cucumber Margarita Popsicle
If you like margaritas and the refreshing taste of honeydew and cucumber, then you’re in luck! This recipe is delicious and has some great ingredients. Nothing like consuming a drink in a fun frozen way! Though you might want to keep these treats away from the kiddies.
1 cup honeydew juice (approximately a whole melon weighing 1lb)
1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.)
½ cup tequila
1 tablespoon triple sec
1 tablespoon fresh lime juice
1 tablespoon mint simple syrup (recipe follows)
3 large mint sprigs
Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Mint Syrup Ingredients:
(You will have more syrup than you need. Save for other cocktail uses.
1/2 cup water
1/2 cups sugar
1 cup mint leaves, loosely packed
**Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain).
8. Samoa Popsicles
This recipe is so creative! I love the layers, the flavors and different textures! It sounds absolutely scrumptious. Though, this one might require extra equipment or prep work, I'm sure it’ll taste wonderful and definitely worth the hassle! Or if you want, it’s easily adaptable if you want to try take a simpler route to make them!
1 cup pre-made coconut pudding (vanilla will work too)
3/4 cup milk
½ teaspoon pure vanilla extract
3 Samoa cookies, finely chopped
Magic Shell ** ( if you’re more of a healthy eater, check this natural, homemade magic shell recipe at creatingnaturally.com)
½ cup toasted coconut
**In a medium bowl, combine pudding, milk, and vanilla until thoroughly combined and smooth. Insert sticks into the Zoku Quick Pop Maker. Pour 1 ounce of pudding base into each cavity and allow to freeze completely.
Pour 2 teaspoons of finely chopped Samoa Cookies directly onto the frozen layer. Use handle of fork to gently pack the cookies into the frozen layer.
Pour another layer of the base to the fill line. Let freeze completely, then remove the pops with the Super Tool.
Repeat with remaining pops.
Working over a bowl, drizzle the Magic Shell over the frozen pops and sprinkle with toasted coconut.
Notes:I have not tested this recipe in a traditional popsicle mold.
If you don’t have Somoa Girl Scout cookies, you can use the Keebler version called Coconut Dreams.
9. Spring Flower Popsicle
So, at first I know you're thinking...flowers in a popsicle? Well don't be scared yet, this recipe just might be one of the most delicious posicles you've had yet. It's decorative, a healthy alternative and delicious!
16 ounces Cold Water
1 ounce Orange Blossom Water
1 teaspoon Lemon Juice
Plain Stevia Drops or your favorite natural sweetener to taste (Honey would be great too)
A handful of Organic Edible Flowers, rinsed and remove petals
**Have pop molds handy and make sure you have room in your freezer. Combine water, orange blossom water and lemon juice. Sweeten to taste. Pour mixture into molds. Freeze without sticks and petals for about 1 hour. Remove from freezer and add flower petals. You can push them into the molds with the help of a long, skinny spoon or pop stick. Make sure the flowers are scattered throughout the pops. Add sticks and freeze for 2-3 hours more until solid.
Before writing this article, I had no idea that there were so many fantastic and delicious popsicles recipes out there. All of them sounds so great as a refreshing treat this season. I can’t wait to try them out. Would you try any of these recipes? Are there any tasty popsicle recipes you want to share?