Popsicles and Ice Pops

I think popsicles and ice pops are the same thing but I've seen both names used around the web. This a cool treat that you might normally buy, but it would be more fun to make at home. You could make any flavor you want and not worry about dairy being listed in the ingredients list.

Here are 8 flavors to get you started.

4. Popsicles and Ice Pops


Source: The Kitchn

Serves: 10-15, depending on size

6 cups cubed watermelon, seeds and rind removed (about 4 pounds)
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly grated lime zest

  1. Blend watermelon in a blender, or process through a juicer, until liquefied completely.
  2. Stir in lime juice and zest.
  3. Pour mixture through a sieve into a bowl.
  4. Then spoon juice into popsicle molds with sticks inserted, and freeze.

Orange Pekoe Tea

Source: Spa Index

Serves: 8

Make Orange Pekoe Simple Syrup

1 quart water
4 cups sugar or splenda sugar blend for baking
6 bags orange pekoe tea

  1. Boil water and sugar until dissolved.
  2. Steep 6 bags orange pekoe tea for approximately 5 minutes, taking care not to overboil.
  3. Cool, and set aside.

Make Popsicles

5 cups orange pekoe simple syrup
4 cups orange juice
1 cup water

  1. Mix ingredients and strain.
  2. Pour into popsicle molds, insert wooden sticks, and freeze.

Any-Juice Ice Pops

Source: Every Day Food Magazine, Summer 2011

Serves: 8

1/3 cup sugar
1/3 cup water
2 cups fruit juice, nectar or puree

  1. In a small saucepan, bring sugar and water to a boil over high heat, stirring until sugar dissolves.
  2. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes.
  3. Stir in juice.
  4. Pour mixture into 8 3-ounce ice-pop molds.
  5. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks)

Vanilla-Orange Freezer Pops

Source: Delish , from EatingWell.com (adapted)

Serves: About 10 (3-ounce) freezer pops

1 1/2 cups orange juice
1 1/2 cups low-fat vanilla soy yogurt
1 tablespoon sugar
1/2 teaspoon vanilla extract

  1. Whisk orange juice, yogurt, sugar to taste, and vanilla in a medium bowl.
  2. Divide the mixture among freezer-pop molds.
  3. Insert the sticks and freeze until completely firm, about 6 hours.
  4. Dip the molds briefly in hot water before unmolding.

Chunky Peach Popsicles

Source: Delish, from Eating Well

Serves: 12

1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/4 cup sugar, or to taste
1/4 teaspoon vanilla extract

  1. Coarsely chop peaches in a food processor.
  2. Transfer 1 cup of the chunky peaches to a medium bowl.
  3. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor.
  4. Puree until smooth.
  5. Add to the bowl with the chunky peaches and stir in vanilla.
  6. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups).
  7. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more. (Our Note: This is a good tip!)

Honey Mango Popcicles

Source: Sea Salt with Food (adapted)

2 cups chopped mango
1 cup orange juice
2 tablespoons agave nectar

  1. Combine all of the ingredients and blend until smooth.
  2. Spoon equal amount of the popsicle puree into each mold.
  3. Freeze until solid, about 4 hours or overnight.


Source: Epicurious (adapted)

Serves: 8-10

4 cups 1" cubes peeled honeydew melon
1/3 cup fresh lime juice
1/4 cup agave nectar
1/4 cup sugar

  1. Purée all ingredients and 1/4 cup water in a food processor until smooth.
  2. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée.
  3. Divide among molds.
  4. Cover; insert ice-pop sticks.
  5. Freeze until firm.
  6. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops.
  7. Remove pops from molds and serve.

Peach Mango

Source: Whole Foods

Serves: 6 to 8

1 cup puréed mango (from peeled fruit)
1 cup puréed ripe peaches (from peeled fruit)
1/4 cup water
2 tablespoons sugar
Lime or lemon juice to taste
6 to 8 popsicle sticks

  1. Combine fruit purées in a medium bowl.
  2. Heat water and sugar, stirring until sugar dissolves.
  3. Add to purées with lime or lemon juice to taste.
  4. If you have popsicle molds, fill them, leaving some room at the top to allow for expansion, set the lids in place and insert the sticks through the holes. If you don't have popsicle molds, fill small cups or empty yogurt tubs about 3/4 full, stretch plastic or foil across the top and make a small slit to insert sticks.
  5. Freeze until firmly set, 3 to 4 hours.
  6. To remove the pops, first remove the lids or wrap, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. If necessary, rinse the outside of the molds under hot water first.