Summer is officially here and that can mean only one thing… cool snacks. And what’s cooler than a popsicle? Your favorite childhood treat has come a looong way since you begged your parents for one from the neighborhood ice cream truck. The popsicle recipes below include fun ingredients like Nutella (!), real pineapple chunks, and wine. (Yes, wine). Here are 8 DIY popsicle recipes that will quench your thirst and keep you cool this summer.
To make the first 3 recipes below, all you’ll need are paper cups and popsicle sticks, available at craft stores or better yet, recycled from your store-bought pops. Keep calm and popsicle on.
Rosé Fruit Pops
We could drink #RoseAllDay — especially our 2015 Racine Côtes de Provence Rosé, available in our Joie de Vivre French Wines collection.* It has notes of lychee, peach, and mango, with an essence of rose that’s irresistible in a glass… or a popsicle mold.
- Dixie Cold Cups
- Popsicle Sticks
- Optional: Strawberries
- Pour rosé into Dixie Cold cups.
- Add fresh strawberries to cup, if desired.
- Stick a popsicle stick in there and let them freeze overnight to enjoy the next day. (Pro tip: To make sure the stick freezes straight, you can cover the top of the cup in tinfoil and poke the stick through the center so it freezes in an upright position.)
Everything tastes better with Nutella. That’s why no popsicle recipe roundup would be complete without a method for chilling the coolest spread this side of the Seine into a frozen dessert. Enoy this Nutella popsicle recipe inspired by Delish.
- Combine ¼ cup Nutella with ½ cup milk and ½ cup Cool Whip.
- Pour the mixture into paper cups.
- Insert popsicle sticks into each cup (remember that tinfoil tip!), freeze them overnight and voilà! Nutella popsicles are served.
Pineapple Orange Banana Popsicles
Taste the tropics with this pineapple orange banana popsicle recipe.
Classic Popsicle Recipes
Enjoy the taste of your favorite childhood treats at home with these classic popsicle recipes.
Save some cereal and make these cute-as-pie pops! Recipe by The Little Foodie.
- 3 cups Cornflakes
- 2 cups milk
- 1 cup cream
- 1/4 Cup sweetened condensed milk
- 2 Tbsp brown sugar
- 1/8 tsp salt
- 1 cup Froot Loops
- Turn the oven to 300 degrees. Spread the cornflakes onto a baking sheet and bake in the oven for about 12 minutes. The cereal will be toasted and fragrant. Remove and let cool for a few minutes.
- In a bowl, combine the cornflakes, milk and cream. Stir slightly and let steep for 20 minutes.
- Strain out the cornflakes with a fine sieve. Discard the cornflakes (or eat them, but it’s weird). In a glass measuring cup combine the liquid with sweetened condensed milk, brown sugar, and salt. Heat for 1 minute and stir until sugar is dissolved. Cool in the fridge for at least 1 hour.
- Get out the mold and put about 10 Froot Loops at the bottom of each popsicle mold. Put the popsicle stick in, crushing the fruit loops slightly as you make sure it is firmly in the mold. Pour in some of the cereal milk, add some more fruit loops, and then fill up with more cereal milk. Stuff a couple more fruit loops at the top. The fruit loops will probably get a bit crushed in some spots, but that’s ok.
- Repeat and let freeze for about 5-7 minutes. Remove the popsicles and eat immediately.
Healthy Greek Yogurt Chocolate Fudge Pops
We couldn’t resist these easy (and healthy!) fudge pops from Baker By Nature.
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chocolate almond milk
- 2 teaspoons vanilla extract
- 1 1/2 cups Vanilla or Plain Greek Yogurt
- In a small sauce-pan over medium-low heat melt the chocolate chips, stirring constantly, until completely melted. Add in the milk and increase the heat to medium; bring to a gentle simmer, stirring constantly, then remove from heat. Cool for 5 minutes. Whisk in vanilla and Greek yogurt; mix well until completely smooth. Place a fine-mesh sieve over a large bowl (preferably one with a spout) and pour the chocolate mixture through the sieve. Pour the strained chocolate liquid into the Popsicle molds and place them in the freezer for 1 hour. At this point remove the pops from the freezer and insert the Popsicle sticks in. Freeze for 5 hours, or until hard.
Chocolate Chip Mint Greek Yogurt Popsicles
Chocolate-mint is a Team Boxed favorite, and made with Greek yogurt, they’re even good for you! Recipe inspired by Country Cleaver.
- 1 cup Greek Yogurt
- 1 1/2 cup Milk
- 1 tsp Vanilla Extract
- 3/4 tsp Mint or Peppermint Extract
- 2 Tbsp sugar
- 1/2 cup Mini Chocolate Chips
- 1/4 cup Chocolate Magic Shell, optional
- In a mixing bowl, whisk together the milk, greek yogurt, vanilla, peppermint extract.
- Add in green coloring to your desired shade of green. Whisk it into the mixture until it’s evenly mixed in. Pour the mixture into a popsicle mold. Sprinkle the tops of the pops with the mini chocolate chips, some will settle through while the pops freeze. If you would like additional chips mixed in, mix in a few additional mini chocolate chips using the popsicle sticks. Place sticks in the pops to freeze.
- Place the pops in the freezer for 5 hours or longer to freeze solid. When ready to serve, run the base of the molds under hot water briefly and while grasping the sticks, wiggle the pops out of the mold.
- Dip or drizzle the pops in to the Chocolate Magic Shell. Serve immediately.
Mango Kiwi Pops
These juicy popsicles are the taste of summer. Recipe by Cookie Named Desire.
- Blend the mangoes in a blender or food processor until pureed. Add the lemonade and blend well. I used homemade lemonade (I always have some around during the warmer months). You can use store-bought, but it won’t have that fresh citrus zing to it that I personally love!
- Fill your popsicle molds ⅔ of the way full. It will seem as though we are being skimpy with the liquid, but the kiwi takes up a lot of room.
- Place the sliced kiwi into the molds. I fit two slices per mold. The liquid is thick enough that the kiwi slices will not sink to the bottom. Freeze for about 1 ½ hours before inserting popsicle sticks (this is so we don’t end up just pushing the kiwi down when we insert the sticks. Freeze until solid, about another 3 – 4 hours.
OK, these are just the cutest popsicles of all. Recipe by Cooking Classy.
- 19 oz cubed seedless watermelon (about 3 1/2 cups)
- 5 1/2 Tbsp granulated sugar, divided
- 1 Tbsp lemon juice
- 1/2 cup canned coconut milk, well shaken
- 13 oz kiwis (about 6 medium)
- 1 Tbsp mini chocolate chips
- 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 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).
- 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.
- 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.
- 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.
Do you have a favorite summer popsicle recipe? Feel free to share it in the comments.
*Due to state laws, wine is not available for delivery in AK, AL, HI, KY, MS, RI, SD, UT, GA, IN, KS, MI, OH, OK. You must be at least 21 years of age to purchase alcoholic beverages such as wine. All wines are sold and fulfilled by Drinks Licensing, LLC a licensed vendor.