It’s starting to get warmer outside, which for me usually means it’s time to stare longingly into my freezer in hopes something delicious will magically appear. I could pretty much live on popsicles during the summer, so it’s always nice to change it up from the usual store bought yummies and make some of your own varieties. It’s much healthier and pretty dang simple! Check out some super yummy popsicle recipes I’m dying to try under the cut!
Berry & Mint (pictured above)
From: The Year In Food
- 1 cup raspberries
- 1 cup blackberries
- 1 cup sliced strawberries
- 1/3 cup sugar
- 1/3 cup water
- 2 tablespoons lemon juice
- 2 tablespoons finely minced fresh mint
Combine raspberries, blackberries and sliced strawberries with the lemon juice and mint in a mixing bowl. Mash the berries a bit with the back of a large wooden spoon. Let this mixture sit for about a half hour to macerate.
Meanwhile, combine the sugar and water in a small saucepan and simmer until the sugar is dissolved. Let cool for about five minutes, then combine with the berry mixture.
Using a glass measuring cup with a spout, carefully pour the berry mixture into your popsicle molds.
Freeze for six hours.
Cookies & Cream
From: Just Baked
- 14 chocolate wafer cookies
- 1/4 cup superfine sugar
- 1/4 cup water
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
Working in a small bowl, crumble the cookies to make pieces about the size of peas.
In a bowl, stir together the sugar and 1/4 cup (2fl oz/60mL) water until the sugar dissolves. Stir in the sour cream, milk, cream, and vanilla. Add the crumbled chocolate cookies and stir to mix.
If using conventional pop molds, divide the mixture across the molds. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours.
Pink Grapefruit & Rosemary
From: My Darling Lemon Thyme
- 1 1/2 Cup of fresh grapefruit juice
- 1/2 Cup of raw unrefined sugar
- 1/4 Cup of filtered water
- 2 Tablespoons of roughly chopped rosemary
Pour grapefruit juice into a large jug and set aside. Combine sugar, water and rosemary in a small saucepan. Heat over medium heat, stirring until the sugar dissolves.
Boil for 30 seconds then remove from the heat and set aside to infuse and cool for 30 minutes. Strain rosemary syrup over the juice, squeezing rosemary with your hands to extract as much of it’s flavor as you can, then whisk to combine.
Pour into popsicle/ice block molds, pop on the top and freeze overnight, or if you are using wooden sticks, freeze the popsicles for 1-2 hours until partially frozen before inserting wooden sticks and returning to the freezer overnight.
From: A Spicy Perspective
- 2 cups very strong French roast coffee, hot
- 1 – 14oz. can sweetened condensed milk, divided
- 3/4 cup heavy cream
- 1/2 tsp. vanilla extract
Place 2/3 cup sweetened condensed milk in a bowl or measuring pitcher. Pour the hot coffee over the top and stir until blended. Allow the coffee to cool for a few minutes.
Carefully pour the Vietnamese coffee into 12 popsicle molds, 2/3 – 3/4 full. Place in the freezer and freeze until slushy, about 1- 2 hours.
Mix the heavy cream with 3 Tb. sweetened condensed milk and vanilla. Pull the Popsicle out of the freezer.
Pour 1-2 tablespoons of cream over the top of each pop and add a popsicle stick to the middle.
Return to the freezer and freeze until hard.
Dulce De Leche Lemon
From: Fit Fun Delish
- 2 cups of milk (1% or 2%)
- 1 can of regularLa Lechera condensed milk
- ½ cup fresh lemon juice (or lime juice)
- a little bit of lemon pulp
Add all ingredients in a medium bowl and mix well with a whisk.
Pour into popsicle molds and freeze for at least 4 hours. Preferable overnight
What do you think, Lovelies? Would you make any of these?