POPSICLE-PALOOZA! Making Homemade Popsicles for Kids and Adults

I've had a lot of fun making homemade popsicles and ice pops this summer. From summertime favorites like homemade red, white, and blue Bomb Pops to crazy concoctions like Watermelon Cayenne Margarita, these sweet, frosty treats are fresh and delicious fun. You can go hi-tech, low tech, and no tech when it comes to popsicle making... and I've got ideas for all three.

A FEW POPSICLE MAKING TIPS BEFORE YOU START

Make sure you read the directions on your popsicle molds or maker. I made the mistake of NOT reading them and ruined my first batch because I could not get the sticks in!

Use chilled ingredients. That helps the pops set up faster.

Leave a little room at the top of the mold because the liquids will expand when they begin to freeze and spill over unless you allow some room.

Anything with a high fat content like heavy cream or Half and Half tastes great- but won't set up as hard as whole milk will so use it in moderation or you will have a difficult time getting the pops to release from the mold.

I've found that it is difficult to use yogurt in the popsicle makers or popsicle molds because it is hard to get the pops to release in one piece. Either dilute the yogurt with a little milk until it becomes easy to pour or simply use a plastic cup for your mold when you want to use yogurt.

Fruit juice and tea will freeze very hard unless you dilute with a bit of water or add more sugar before freezing.

Fresh fruits freeze well and taste great. Puree the fruit and add a little agave nectar, simple syrup, or honey to sweeten. Artificial sweeteners don't freeze well for some reason. I like to use infused simple syrup- like mint or vanilla to make the fruits really exotic and full of flavor.

If you want to add soda to your pops, it's better to let them go flat first or you'll have lots of bubbles in the texture and they'll propably overflow in the freezing process.

Alcohol does not completely freeze. If you want to make adult versions of your pops, you'll need to dilute the liquor with some fruit juice or water. I recommend making the pops with very light liquor then serving the pops in a pretty glass with a shot of the chilled libation. Wait 'til you try it! Summer love!

POPSICLE MAKING OPTIONS

HI-TECH POPS WITH THE ZOKU

Go hi-tech with this fantastic Zoku Ice Pop Maker... keep it in your freezer and make your pops in as little as 7 minutes. You can swirl colors, make layers, and do it all super fast. I made these Bomb Pops using red, white, and blue Gatorade which is a great idea for after sports or even working in the yard. It's even a great idea for those times when someone is sick and needs hydration. The pops make it easier to get fluid in them. Check out the wonderful colors, flavors, and recipes on the Zoku blog. I have made their Pineapple Coconut recipe- turned out great. I really am in love with this new toy! You can find these and all of the accessories for them online, Williams-Sonoma and independent cook stores for about $50.

LOW-TECH POPS

A tried and true way to make popsicles is to use a mold. We had them when I was a kid...sometimes we'd pour kool-aid into ice trays and freeze them for a cold treat in the Alabama heat. I really like this Nor-Pro mold. You can make ten pops at one time; all the same or mix and match flavors and colors. I really like the fresh fruit juice pops with a bit of the fruit pieces in it. They are so delicious and a healthy, low calorie treat. You can find these in stores where they have cooking and baking supplies. About $16 on Amazon.com

NO-TECH POPS

Now, this is probably the easiest way to throw some ice pops in the fridge. Fill small plastic or paper cups 2/3 full and freeze! You do have to wait about 30 mintues for them to set up a bit before you put the popsicle sticks in them. And it is best to put them on a tray or cake pan to keep them from turning over. To get the pops to release, just run them under warm water for a couple of seconds.   

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Popsicles and summer just go together, don't they? One of my favorite childhood memories is racing to the house for some money the minute I heard the popsicle man's music playing and then racing to be first in line! You'd have such a big decision to make: Dreamsicle? Bomb Pop? Watersicle? Or maybe a fudgesicle? Today, you can make those and many other favorite flavors... even exotic flavors that you can freeze into ice pops! These are some of my favorites that you can make using any device you have for freezing. Even a plastic cup will do the trick! Happy Summer!

Before you get started, read my hi-tech, low tech, and no tech ideas and techniques to make your popsicles better!

WATERMELON LIME POPS

3 cups cubed seeded watermelon
5 tbsp agave nectar
4 tbsp fresh lime juice

Use a blender or immersion blender to puree watermelon. Pass through a strainer to remove any remaining seeds or pulp. Add the agave nectar and the lime juice. Stir together. Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 6 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

Strawberry and Pina Colada PopsBERRY STRAWBERRY POPS

4 cups fresh strawberries, rinsed, hulled, and sliced

1/4 cup agave nectar (or sub 1/3 cup sugar, which you have to stir to dissolve)

1 tbsp lemon juice

Use a blender or immersion blender to puree strawberries until smooth. Strain to remove any pulp or seeds. Add the agave nectar and lemon juice to the purée; stir well to combine. Pour into molds or cups. If you are using cups, allow the puree to set up for 30 minutes and then add the popsicle sticks. Freeze for at least 6 hours or until firm. Run under warm water for a few seconds to release the pop from the cup or mold.

PINA COLADA POPS

1 cup milk

1/2 cup fresh or canned pineapple

1/4 cup agave nectar

1 teaspoon pure vanilla extract

1/2 teaspoon coconut extract

In a blender or using a immersion blender, whir together all the ingredients. Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 6 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

WATERMELON VODKA POPS

4 cups cubed seeded watermelon
5 tbsp. agave nectar
1/4 cup watermelon flavored vodka

Use a blender or immersion blender to puree watermelon. Pass through a strainer to remove any remaining seeds or pulp. Add the agave nectar and the vodka. Stir together. Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 8 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

FROSTY GINGER PEACH

3 medium peaches, peeled and sliced

1/2 cup peach nectar (canned; find in the International aisle of the store)

3 T. plain yogurt

2 t. crystallized ginger, grated

1 1/2 t. agave nectar

1 t. fresh lime juice

Puree everything in a food processor, blender, or immersion blender until smooth.  Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 8 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

BELLINI POPS

Same as above but delete the yogurt, agave, and the ginger. Add 1 1/2 cups Prosecco and increase the peach nectar to 1 1/2 cups.

Bomb Pops made with the Zoku Quick Pop MakerRED, WHITE & BLUE ICE POPS (looks like a Bomb Pop)

Use red, white and blue Kool-Aid or Gatorade to make these. I usually prefer lemonade for the white layer.

Fill the cups or molds 1/3 full with the red layer first. Allow to set for 30 mintues (to instructions if you are using a Zoku Quick Pop Maker) Add the white layer by gently pouring over the top of the red layer. Allow to set another 30 minutes and repeat with the blue layer. Add the popsicle stick and freeze for 6 hours or overnight.

VANILLA BEAN LEMON POPS

2 cups fresh lemon juice

1/2 to 1 cup vanilla bean infused simple syrup* (taste it- sweeten it to your taste!)

3 cups ice

Whir all ingredients together in a blender until smooth. Pour into molds and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 8 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

MINTY MOJITO POPS

2 cups fresh lime juice

1/2 cup mint infused simple syrup

3 cups ice

Fresh mint leaves for garnish (optional)

Whir all ingredients except the mint leaves together in a blender until smooth. Pour into molds, add the mint leaves to the wall of the mold and freeze according to directions. If you are using cups, allow the mixture to set up for 30 minutes, then add the popsicle sticks. Freeze at least 8 hours. Run under warm water for a few seconds to release the pop from the cup or mold.

* To make the infused simple syrup: Bring one cup sugar and one cup water to a boil, stirring to dissolve the sugar. Once it comes to a boil, turn off the heat. Add the mint OR the seeds from one vanilla bean pod (slice down the middle, not cutting all the way through and use the tip of your knife to remove the seeds) along with the pod to the hot liquid. Allow to cool completely then strain the mixture and chill in the refrigerator for at least an hour before using.

MOCHA-LICIOUS POPS

 1 1/3 cups milk (use 2% if you have it)

1/4 cup sugar

1 T. instant coffee or espresso powder

1/3 cup heavy cream

In a medium saucepan, heat the milk over low heat and whisk in the coffee and sugar. Let cool slightly and add the heavy cream. Chill for at least an hour; stir occasionally or cover the top with plastic to keep a skin from forming on the top. When you are ready to make the pops, just pour into plastic cups or popsicle mold and freeze according to package directions. Freeze at least 8 hours. To remove, run the mold or cup under warm water for a moment.

Fidgey Choco Pops- delicious!FUDGEY CHOCO POPS

1 cup water

2.5 ounces bittersweet chocolate, chopped ( you can sub cocoa- just add 1 tablespoon butter if you do)

1/3 cup sugar

pinch salt

1/3 cup milk (use whole or 2%)

1 T. heavy cream (or you can use half and half)

1/2 t. vanilla

1/8 t. instant coffee (or you can use leftover strong coffee)

Put the chopped chocolate, sugar, and salt in a saucepan over low heat. Whisk in the water, a little at a time as the chocolate melts and the sugar dissolves. Once the chocolate has completely melted, remove from heat. Whisk in the coffee, vanilla, milk, and cream. Chill and cool completely.

When you are ready to make the pops, just pour the mixture into plastic cups or popsicle mold and freeze according to package directions. If you are using plastic cups, allow the pops to set up for 30 minutes and then insert the popsicle sticks. To remove, run the mold or cup under warm water for a moment.

S'mores PopsS'MORES POPS

Fudgey-Choco Pops recipe above*

20 mini-marshmallows

1/2 cup graham cracker crumbs

Small plastic or paper cups

Popsicle sticks

In the bottom of a plastic cup, put a small amount of the graham cracker crumbs, about 1 teaspoon for each cup. Add about 1-2 tablespoons of the chocolate mixture and 4 marshmallows, top with another  teaspoon of the chocolate and use a spoon to press the chocolate into the marshmallows. Tap the cup on the counter to make a dense layer. Continue layers as necessary to fill the cup, leaving 1/4" at the top. Allow to set up for at least 30 minutes and add a popsicle stick to each cup. Allow to freeze for at least 4 hours.

STRAWBERRY SHORTCAKE POPS

2 1/2 cups Vanilla Greek Yogurt

1/2 cup cookie, biscuit, or shortcake crumbs (I used Nilla wafers)

1 1/2 cups strawberry puree* from fresh strawberries

Strawberry Shortcake PopsSmall plastic or paper cups

Popsicle sticks

Make crumbs with the Nilla wafers for quick shortcut- just put the cookies or biscuits in a plastic bag and roll a rolling pin over them to make the crumbs.

Wash half the strawberries. Eat one to see how sweet they are. If they are really sweet, you will not need any sweetener. If they are not, add a small amount of sugar or agave nectar to sweeten them slightly. Use a blender, food processor or an immersion blender to whir the strawberries into a thick puree. I like pieces of the fruit in mine so don't blend it too smooth.

Put the yogurt in a bowl and mix in the crumbs.

Create the first layer of the pops by spooning the yogurt mixture into the bottom of the plastic cups. Tap the cup to release any air bubbles. Place on a cookie sheet and put them into the freezer for 30 minutes to set the first layer.

Add the strawberry puree to create the second layer. Put back into the freezer for 30 minutes.

Add another layer of the yogurt to create the final layer. Place a popsicle stick in the center of each cup.

Freeze for at least 5 hours or overnight if you want them really frozen before serving.

Go to MyRecipes.com for more homemade popsicle recipesAND FROM OUR FRIENDS AT MYRECIPES.COM, TRY THESE HOMEMADE POPSICLE RECIPES!

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