The Popsicle Recipe

Book
Fun and Easy Homemade
Treats

By Michael Holtby

© 2013 Wynwood Publishing

All rights reserved. No part of this

publication may be reproduced,
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We hope you enjoy these delicious,
frugal recipes. If you have, we’d love
some feedback and reviews on our
Amazon page!

Please check out more of our

cookbooks:
The Survivalist Cookbook - Recipes
for Preppers
Infused Drinks: 53 Recipes for Infused
Fun
Ethiopian Cuisine: A Cookbook
Recipes for Kids: 51 Fun and Creative
Dishes
Cuban Cooking: 80+ Recipes
Frugal Cooking for Simple Living (90+
Recipes)
Desi Sweets: 46 Indian Dessert
Recipes
Thai Cooking: Quick and Easy
Recipes
Table of Contents
Classic Popsicles
Cookies and Cream Popsicles
Maple Coconut Ice Pops
Almond Butter and Carrot Cake Pops
Thai Coffee Popsicles
Apricot Rice-Pudding Popsicles
Nutella Fudge Ice Pops
Strawberry Cheesecake Popsicles
Chilled Avocado Pops
Greek-Yogurt Berry Popsicles
Chocolaty-Fudge Pops
Berry and Mint Popsicles
Creamy Vanilla Bean Popsicles
Mexican Horchata Pops
Mango Lassi Ice Pops
Vanilla Cherry Yogurt Pops
Orange and Coconut Creamsicles
Peach Greek Yogurt Popsicles
Indian Iced Coffee Pops
Toasted Coco Ice Pops
Rosemary Grapefruit Popsicles
Lemon Dulce de Leche Pops
Swirled Berry Yogurt Pops
Peach and Ginger Ice Pops
Classic Orange Creamsicles
Creamy Strawberry Popsicles
Green Tea Mousse Pops
Honey Blackberry Yogurt Ice Pops
Peach Chunk Popsicles
Simple Strawberry Pops
Raspberry Melon Ice Pops
Snickers Ice Cream Popsicles
Frozen Jalapeño Watermelon Pops
Chocolate Almond Biscotti Pops
Lime and Berry Tea Pops
Mixed Berry Popsicles
Strawberry Lemonade Iced Pops
Indian Kulfi Pops
Basil Blackberry Iced Pops
Key Lime Pie Popsicles
Fruit Smoothie Popsicles
Ginger Orange Popsicles
Tutti Fruiti Choco-Coco Pops
Pineapple-Coco Ice Pops
Fig & Vanilla Popsicles
Rhubarb Ice Pops
Mocha Frappuchino Ice Pops
Banana Choco Pops
Hot Chocolate Popsicles
Choco-Mint Fudgsicles
Green Tea Avocado Popsicles
Maple Walnut Ice Pops
Iced Pumpkin Pie Pops
Adult Popsicles
Campari Citrus Ice Pops
Mint-Watermelon Tequila Ice Pops
Red Wine-Blackberry Popsicles
White Sangria Ice Pops
Pale Ale Ice Pops
Berry Prosecco Ice Pops
Tangerine Screwdriver Popsicles
Margarita Ice Pops
Ice Cold Cosmo Pops
Tequila Berry Popsicles
Tropical Mojito Popsicles
Cabernet Cheesecake Frozen Pops
Fancy Margarita Popsicles
Frozen Mojito Pops
Frozen Mimosa Pops
Lemon Vodka Popsicles
Chocolate Bourbon Ice Pops
Chocolate-Strawberry Daiquiri
Popsicles
Chocolate Kahlua Pops
Frozen Lime Rickey Pops
Corona Limesicles
Iced Mai Tai Pops
Cherry Wheat Ale Pops
Boozy Pink Lemonade Pops
Popsicle. The word itself evokes
memories of childhood, of the intense
summer heat, and of the sticky, sweet
drops of flavor that would always end
up all over your hands. With popsicles
not only enjoyed by the young, but
equally favored by the young at heart,
it’s no wonder each year billions of
popsicles are enjoyed and consumed by
people all over the world. The popsicle
has not only become a cultural icon that
spans generations, but has also built a
multi-billion dollar industry. So, how
did the frozen, flavored, yummy ice end
up as one of the world’s most beloved
summer treats? It was all started over
100 years ago by none other than a child.
Believe it or not, popsicles were not
only invented by an 11-year-old boy, but
were also created completely by
accident. In 1905, 11-year-old Frank
Epperson of San Francisco left a mixture
of powdered soda, water, and a stirring
stick in a cup outside one night, and as
the night grew cold, the mixture froze
solid. When Frank awoke the next
morning, he found the frozen ice and,
like any 11-year-old would do, he ate it.
The original name for his invention was
the “Eppsicle”, but after he got older and
started to make them for his own
children, they began calling them “Pop’s
‘sicle”. So, in 1923 he changed the name
of his frozen treat and applied for a
patent, which he later sold to the Joe
Lowe Company in New York, and after
that the Popsicle gained popularity very
quickly, and sold at only a nickel each.

Since the popularity of popsicles

skyrocketed, it eventually became a
household name all across the country.
While Popsicle is technically a brand
name for ice pops sold in the US and
Canada particularly, it has become a
generic trademark. This means that the
brand name has become so popular that
it is synonymous with the actual product
being sold. In fact, the popularity of
popsicles was so big that it influenced
the first ice cream man. In Nebraska, a
man began selling popsicles from a
horse-drawn cart to children, which
inspired others to do the same around the
country. The Popsicle began to represent
American culture so much so that the
Eighth Air Force Unit during World War
II chose Popsicles as a symbol of
American life.

While the Popsicle originally came in

seven flavors, there are now countless
different flavor combinations sold in
stores. Popsicles have evolved through
the years from their original flavors of
root beer, cherry, lemon, orange, banana,
grape, and watermelon, to a huge variety
of frozen treats that now include sugar
free Popsicles, multi-colored Popsicles
and milk based Popsicles such as the
Fudgsicle and the Creamsicle. They
have also come alive with many
celebrated faces such as Snoopy,
Spiderman, and The Incredible Hulk to
create unique treats that children adore.
However, thinking beyond the Popsicles
sold in stores or in trucks, the potential
of flavors is now infinite, with so many
possibilities especially when you can
easily make your own popsicles at
home. Popsicles are one of the easiest at
home summer treats to make. The
process is not only fun for every age, but
only takes around 2-3 hours depending
on your freezer.
Rather than spending money on each
Popsicle box in the freezer aisle of your
store, or every time you hear the tune of
the ice cream truck, Popsicles can be
made easily for less than pennies a day
with things that are already lying around
your house. At any home goods store, or
dollar store for that matter, you can
purchase plastic Popsicle molds that
already include a stick, and come in all
shapes, colors and sizes.

If you know you will be making a lot of

Popsicles during the summer months,
investing in a mold may save you some
effort and will pay for itself in no time.
However, buying molds is definitely not
necessary for Popsicle making. Almost
any cup will suffice for molding a
Popsicle. These options include plastic
drinking cups, paper cups, empty yogurt
containers, muffin trays, ice cube trays
etc. Popsicles can be made using
anything solid that has shape and is safe
to put in the freezer. You can even pour
your Popsicle mixes into a loaf pan and
use a knife to slice up each pop!
Of course another essential object used
to make Popsicles is Popsicle sticks.
These wooden sticks can be found at any
local craft store, and are the perfect size
and shape. Popsicle sticks usually come
in bulk, so one purchase can last a very
long time. However, if you don’t have
any Popsicle sticks, straws and spoons
will work as well. If you want to make
mini Popsicles in ice cube trays, you
could also use tooth picks, which will
work perfectly.

After you gather everything you need to

make your own delicious Popsicles, you
may want to grab some extra things that
you might need just in case. When the
Popsicle mix is still a liquid, if you
aren’t using a mold it may be hard to get
the Popsicle stick to stand straight up in
the middle of the cup. This is easily
fixed using Aluminum foil or plastic
wrap. Simply wrap the foil or wrap
around the cup when you are finished,
and cut only a small hole in the middle
for the stick to stand upright. This will
stop the Popsicle stick from moving
during the freezing process.
Last but not least, you of course need a
freezer and some space to allow your
Popsicles to set without them being
moved or disturbed while they are
freezing. Once you have all the
ingredients and supplies you need,
you’re one step closer to making a
delicious homemade Popsicle; the
perfect, refreshing treat for a hot summer
night.

So browse the recipes in this book, and

start making your own homemade
popsicles today!
Cookies and Cream Popsicles
Ingredients:
14 chocolate wafer cookies, about 4 oz
total weight
1/4 cup fine sugar
1/4 cup water
1/2 cup sour cream
1/4 cup whole milk
1 cup heavy cream
1 tsp vanilla extract

Directions:
In a small bowl, crumble the cookies to
make pieces about the size of peas.
In a different bowl, stir together the
sugar and 1/4 cup water until the sugar
dissolves completely.
Stir in the sour cream, milk, cream, and
vanilla.
Add the crumbled chocolate cookies and
stir to mix.
If using conventional popsicle 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.

Maple Coconut Ice Pops

Ingredients:
1 can coconut milk, stirred well
1/3 cup maple syrup
Heaping 1/2 cup toasted coconut flakes
Tiny pinch of cinnamon, to taste
Tiny pinch of salt, to taste

Directions:
In a large bowl, stir together all
ingredients to combine well.
Divide mixture among Popsicle molds
or small Dixie cups and freeze for 30
minutes.
Insert sticks and continue to freeze for at
least 6 additional hours or until solid.

Almond Butter and Carrot Cake Pops

Ingredients:
4 large carrots
3/4 cup canned coconut milk
1/4 cup almond butter
Juice from 1/4 of a lemon
Cinnamon, Ginger, Salt – all to taste
Sweetener of choice (honey, maple
syrup, sugar, etc)

Directions:
Peel the carrots, and then cover them
with water and bring to a rolling boil
over high heat.
Allow to boil for 7-10 minutes or until
carrots are very soft.
Drain the carrots and put them into a
food processor.
Puree the carrots until they are a smooth
texture.
Add in almond butter, lemon juice, and
coconut milk.
Blend well until everything is combined.
Add in small amounts of sweetener,
cinnamon, ginger, and salt.
Mix well, then taste and adjust the
sweetness and seasoning to your liking.
Pour into popsicle molds, insert
popsicle sticks, and freeze for 3-4 hours
or until they’re solid.
To remove them, run the bottom part of
mold under warm water for a few
minutes until the popsicles have
loosened.
Sprinkle with crushed almond or
shredded coconut for garnish, just before
serving.

Thai Coffee Popsicles

Ingredients:
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
Directions:
Place about 2/3 cup sweetened
condensed milk in a bowl or measuring
pitcher.
Pour the brewed, warm coffee over the
top and stir until blended well.
Allow the coffee to cool for a few
minutes.
Carefully pour the coffee into popsicle
molds or Dixie cups, 2/3 - 3/4 full.
Place in the freezer and freeze until just
slushy, about 1- 2 hours.
Mix the heavy cream with 3 Tbsp
sweetened condensed milk and vanilla.
Pull the Popsicles 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
completely hard.
To remove from the molds:
Fill the sink with warm water and dip
the bottoms of the molds in the warm
water for 30 seconds.
Pull the sticks straight up, don't turn or
twist them.
Eat immediately, or place in freezer bags
and return to the freezer.
Apricot Rice-Pudding Popsicles
Ingredients:
1 cup whole milk
3/4 cup plus 2 Tbsp canned coconut milk
1/4 cup heavy cream
1 lemongrass stalk, thinly sliced
1 tablespoon minced peeled ginger
1/2 vanilla bean, split lengthwise
3 tablespoons short-grain rice
1/4 cup of dried apricot pieces
1/4 cup sugar

Directions:
Combine the milk, coconut milk, cream,
lemongrass, ginger, and 1/2 cup water in
a medium saucepan. Scrape away seeds
from vanilla bean, then add bean to
mixture.
Bring to a full boil.
Remove from heat, cover, and let steep
for 15 minutes.
Meanwhile, place rice and 1/2 cup
water in a small bowl and let stand for
10 minutes.
Drain this well.
Strain coconut-milk mixture through a
fine-mesh sieve into a medium saucepan.
Add rice and bring to a boil.
Reduce heat to low, cover, and simmer
until rice is very tender, 30-35 minutes.
Let cool slightly.
Stir in apricots and sugar.
Divide mixture among ice-pop molds.
Freeze until just beginning to set, 30-45
minutes.
Insert a stick into each pop.
Freeze until firm, about 1 hour longer.

Nutella Fudge Ice Pops

Ingredients:
3 frozen bananas
1 tablespoon cocoa powder
1/2cup Nutella
1/2 tsp pure vanilla extract
Salt, pinch, to taste

Directions:
Thaw bananas beforehand for easier use.
Blend all ingredients together until very
smooth.
Pour mixture into popsicle molds (or
paper cups).
Freeze until mostly hard.
Enjoy cold!
Strawberry Cheesecake Popsicles
Ingredients:
8 ounces cream cheese
1/4 cup sour cream
3/4 cup powdered sugar
1/3 cup whole milk
6 large fresh strawberries, chopped or
3/4 cup frozen strawberries
6 standard sized graham crackers
1 Tbsp melted butter

Directions:
In a food processor or blender, add the
cream cheese, sour cream, powdered
sugar and milk, process until well
combined.
Add the strawberries, then blend to
combine.
Pour mixture into popsicle molds,
leaving about 1 inch of the top empty for
the crust.
In a food processor or blender, add the
graham crackers, process until only
crumbs remain.
While food processor or blender is
running, add the melted butter in a slow
stream until the mixture resembles wet
sand.
Divide the crust evenly between the
popsicles, press down gently to
compact.
Insert popsicle sticks, freeze for at least
6 hours and up to 3 days.

Chilled Avocado Pops

Ingredients:
1 cup water
1/2 cup sugar
2 small, ripe avocados
Pinch of salt, to taste
2 tablespoons freshly squeezed lime
juice

Directions:
In a small saucepan, combine the water
and sugar and cook over medium-high
heat.
Stir frequently, until the mixture comes
to a boil and the sugar has dissolved
completely.
Let cool to room temperature.
Cut the avocados in half lengthwise.
Remove the pit and scoop the flesh into
a bowl.
Add the cooled syrup and salt.
Mash and stir until smooth.
Add the lime juice and stir just until
combined.
Divide the mixture among your popsicle
molds, snap on the lid and freeze until
solid, about 5 hours.

Greek-Yogurt Berry Popsicles

Ingredients:
1 lemon peel
1/2 cup water
1/2 cup sugar
1 and 1/2 cups plain unsweetened
Greek-style yogurt
2 tablespoons honey
2 cups fresh blackberries, or the berry of
your choice

Directions:
Rinse the lemon thoroughly, and then
peel it.
In a small saucepan, combine the water
and sugar and cook over medium-high
heat.
Stir frequently, until the mixture comes
to a boil and the sugar has dissolved.
Add the lemon peel, lower the heat, and
simmer for 5 minutes.
Let the mixture cool to room
temperature.
Strain the syrup through a fine-mesh
sieve, then refrigerate until chilled.
Put the yogurt and honey in a bowl, add
the chilled syrup and stir well.
Pour a bit of the yogurt mixture into each
of the popsicle molds, to a height of
about 3/4 inch.
Freeze until the mixture begins to set,
about 40 minutes.
Next divide the blackberries among the
popsicle molds, then pour in the
remaining yogurt mixture, dividing it
evenly among the molds.
Snap on the lid of the molds and freeze
until solid, 3 to 4 hours.

Chocolaty-Fudge Pops
Ingredients:
2 tablespoons semisweet chocolate
chips or chopped semisweet chocolate
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons of unsweetened cocoa
powder
1 1/4 cups whole milk
Pinch of salt, to taste
1/2 teaspoon vanilla extract
1/2 tablespoon unsalted butter

Directions:
In the bottom of a medium saucepan over
very low heat, gently melt the chocolate
chips, stirring constantly until smooth
and fully melted.
Stir in sugar, cornstarch, cocoa powder,
milk and salt and raise heat to medium.
Cook this mixture, stirring frequently
until it thickens, anywhere between 5 to
10 minutes.
Remove from heat, add vanilla and
butter and stir until combined.
Set aside to cool slightly then pour into
popsicle molds.
Freeze 30 minutes, then insert popsicle
sticks.
Freeze the rest of the way before
serving.

Berry and Mint Popsicles

Ingredients:
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

Directions:
In a large mixing bowl, combine
raspberries, blackberries and sliced
strawberries with the lemon juice and
mint.
Mash the berries with the back of a large
wooden spoon or spatula.
Let this mixture sit for about a half hour
to fully 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.
If your popsicles stick to the molds, hold
them under warm running water to
loosen.

Creamy Vanilla Bean Popsicles

Ingredients:
2 cups whole milk, divided
1 1/2 Tbsp cornstarch
1 large egg plus 3 large egg yolks
3/4 cup sugar
Pinch of salt, to taste
1/2 vanilla bean, split in half lengthwise

Directions:
In a heavy saucepan, combine 1 1/2 cups
milk and the cornstarch.
Bring to a boil over med-high heat and
cook, stirring occasionally, until the
mixture has thickened, approximately 7
to 10 minutes.
Meanwhile, in a medium bowl, whisk
together the last 1/2 cup of milk, the
whole egg and the yolks, sugar and salt.
Using a knife, scrape the seeds from the
vanilla bean halves into the bowl and
then add the halves as well.
Stirring constantly, add the egg mixture
to the thickened milk mixture.
Cook, whisking constantly, over med-
high heat until the mixture returns to a
boil.
Remove from heat.
Pour the custard through a fine mesh
sieve into a bowl, then cool over an ice
bath.
If using conventional ice pop molds,
divide the mixture among the molds.
Cover and freeze until solid, at least 6
hours and up to 3 days.
If using sticks, insert them into the molds
when they are part frozen, about 1 hour.
Then continue to freeze until solid, about
5 more hours.

Mexican Horchata Pops

Ingredients:
2 cups long grain white rice
2 cups plus 3 tablespoons water, divided
1/4 cup sugar
1/4 cup Greek yogurt
1/2 teaspoon ground cinnamon
Cheesecloth or mesh filter
Ice pop molds

Directions:
In a large bowl, combine the rice and
two cups water.
Let the mixture sit overnight. (It’s not
necessary to refrigerate.)
The next day, blend the rice and water
thoroughly in a blender until smooth.
Strain the rice water through cheesecloth
placed inside a fine colander or sieve.
Use a spoon to coax the liquid through
the mesh.
While the liquid is draining, make a
quick simple syrup.
Combine the sugar with the remaining
three tablespoons of water.
You can warm it quickly in the
microwave or simmer until just
dissolved in a small saucepan.
Once the rice water has drained,
combine it with the simple syrup, ground
cinnamon and Greek yogurt. You’ll want
to blend this thoroughly, so that
everything emulsifies nicely and the
cinnamon and yogurt don’t separate
while freezing.
Pour the horchata mixture into your ice
pop molds.
Freeze for about six hours, before
enjoying cold.
Mango Lassi Ice Pops
Ingredients:
2 cups ripe mango, chopped
1 1/2 cups Greek yogurt
1/2 cup milk
2 Tbsp sugar
Pinch of ground cardamom, to taste
Pinch of salt, to taste

Directions:
Combine all of the ingredients in a food
processor or blender and blend until
smooth and creamy.
Pour the blended mango mixture into the
popsicle molds or Dixie cups and freeze
until solid - preferably overnight.
To unmold, run hot water around the
outside of the molds for a brief time until
you can easily pull the popsicles out.

Vanilla Cherry Yogurt Pops

Ingredients:
2 cups plain Greek yogurt
3/4 cups vanilla sugar, divided
8 ounces frozen sour cherries, defrosted,
plus more cherries (20-30) for garnish

Directions:
In a large mixing bowl, combine yogurt
with 1/2 cup of the vanilla sugar.
Stir to dissolve the sugar completely.
Divide the mixture in half between two
bowls, set aside.
Puree the cherries with 1/4 cup of the
sugar and any collected juices from
defrosting.
Press the cherry puree through a fine
mesh sieve, pressing hard to extract as
much as possible - discard solids left
behind.
Stir the cherry puree into one of the
bowl of yogurt–leaving the other plain.
Fill the pop molds 1/3 full with the
cherry-yogurt mixture.
Freeze for 30-60 minutes or until the
layer begins to set, before adding the
vanilla layer.
In the vanilla layer, drop in 2-3 whole
cherries reserved for garnish.
Freeze the vanilla layer 30 minutes.
Fill the pop molds with the final cherry-
yogurt layer, add sticks, and freeze until
solid–8 or more hours.
Orange and Coconut Creamsicles
Ingredients:
2 Cups unsweetened coconut milk,
halved
3 Tbsp maple syrup
1 Cup Orange juice, freshly squeezed if
possible
Sliced strawberries, toasted coconut,
zest and juice of one lime

Directions:
Sweeten one cup of the coconut milk
with the 3 Tbsp maple syrup, and mix
thoroughly.
Leave the other unsweetened.
Pour the sweetened milk into the bottom
of the popsicle mold, about 1/3 of the
way.
Add sliced strawberries, zest or toasted
coconut.
Place the sticks in and lid on top.
Freeze until solid.
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 remaining 2/3 of the container.
Freeze again.
Repeat step 2 by pouring the
unsweetened coconut milk into the top
1/3 remaining space.
Freeze a third time.
When frozen through, run under slightly
warm water for a few seconds to loosen
the pops.

Peach Greek Yogurt Popsicles

Ingredients:
12 ounces Chobani peach non-fat Greek
yogurt
4 peaches, peeled

Directions:
Fill the popsicle mold or Dixie cups up
almost half-full with the Greek yogurt.
Freeze for at least 3 hours.
Purée the peaches and pour into the mold
on top of the yogurt.
Add the popsicle sticks.
Freeze for another 3 hours or until solid.
Indian Iced Coffee Pops
Ingredients:
4-5 cups freshly brewed coffee (French
press coffee works very well)
5-6 cardamom pods, seeds removed and
lightly toasted
2 cups cream or milk
2-3 tablespoons honey
1/8 cup semi-sweet chocolate, finely
crushed

Directions:
Toast the cardamom seeds in a dry sauté
pan until fragrant, just a few minutes.
Add these directly to the coffee grounds
and brew coffee normally.
Combine the cardamom-infused coffee,
cream and honey.
Pour mixture into popsicle molds or 2
ounce glass cups and place in freezer for
at least 1 1/2 hours.
Remove from freezer.
Once somewhat set, insert wooden
popsicle sticks and dust the top of each
popsicle with chocolate powder,
pressing the chocolate gently to set.
Place back in freezer for 3-4 hours, or
overnight, until completely frozen and
set.
Remove from molds and serve
immediately.

Toasted Coco Ice Pops

Ingredients:
1 cup sweetened shredded coconut
1 can coconut milk
3/4 cup half and half
1 can (13.5oz) sweetened condensed
milk
1/4 teaspoon salt, to taste
1/4 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees.
Spread the shredded coconut in a thin
layer on a cookie sheet.
Toast for about 10-15 minutes, stirring
often to ensure even browning and no
burning.
Remove these from oven and let cool to
room temperature.
In a blender, combine coconut milk, half
& half, sweetened condensed milk, salt,
and vanilla extract. Blend until very
smooth, with no chunks.
Stir in the toasted coconut by hand.
Pour into molds or Dixie cups, and
freeze for 4-5 hours, or until firm.

Rosemary Grapefruit Popsicles

Ingredients:
1 1/2 cups freshly squeezed grapefruit
juice (about 2 large grapefruits)
1/2 cup sugar
1/4 cup filtered water
2 teaspoons roughly chopped fresh
rosemary leaves
Directions:
Pour the grapefruit juice into a large
container and set aside.
Combine the sugar, water and rosemary
in a small saucepan.
Heat this over medium heat, stirring
often until the sugar dissolves.
Boil this mixture 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 its flavor as possible.
Whisk to combine.
Pour into popsicle molds, pop on the top
and freeze overnight.
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.

Lemon Dulce de Leche Pops

Ingredients:
2 cups of milk
1 can of regular condensed milk
1/2 cup fresh lemon juice (or lime juice)
a little bit of lemon pulp, to taste

Directions:
Add all of the ingredients in a medium
bowl and mix very well with a whisk.
Pour the mixture into popsicle molds and
freeze for at least 4 hours - Preferable
overnight.
Enjoy!

Swirled Berry Yogurt Pops

Ingredients:
1/2 pound strawberries, hulled and
quartered (about 1 1/2 cups)
1/4 cup sugar
1/2 pound blueberries (about 1 1/2 cups)
1 1/4 cups low-fat plain yogurt

Directions:
In a food processor or blender, puree the
strawberries with 1 tablespoon sugar.
Transfer this to a small bowl.
In processor or blender, puree
blueberries with 1 tablespoon sugar.
In another small bowl, whisk together
the yogurt and 2 tablespoons sugar.
Pour the 3 mixtures, alternating, into ten
3-ounce ice-pop molds, making 3 to 5
layers in each.
With a skewer or thin-bladed knife,
swirl mixtures together in an up-and-
down motion.
Insert ice-pop sticks and freeze until
solid, 2 1/2 to 3 hours (or up to 1 week).

Peach and Ginger Ice Pops

Ingredients:
2 oz fresh ginger root, peeled and sliced
into thick coins
1/2 cup water
1/3 cup sugar
2 ripe peaches, pitted and cut into
chunks

Directions:
Combine the ginger, water, and sugar in
small saucepan over medium heat.
Bring mixture to a simmer and then
reduce heat to low.
Allow this syrup to simmer for 10
minutes, stirring occasionally.
Remove from heat and cool.
Strain syrup through sieve into blender;
discard ginger.
Add peaches to blender and blend until
smooth.
Pour mixture into popsicle molds and
freeze until solid

Classic Orange Creamsicles

Ingredients:
1 cup orange juice
1 cup heavy cream or full fat coconut
milk
3 tablespoons honey
1/4 teaspoon orange extract
1/2 teaspoon vanilla extract
Directions:
In a medium bowl, whisk all ingredients
together, blending until very smooth.
Pour mixture into popsicle molds.
Let this set for 30-60 minutes in the
freezer, then add popsicle sticks.
Freeze for another 4-6 hours or until
frozen.
When you’re ready to serve, run some
warm water along your popsicle mold to
loosen the popsicles and serve
immediately.
Creamy Strawberry Popsicles
Ingredients:
2 cups Greek yogurt
1/2 cup heavy cream
1/2 cup light cream, half and half or
whole milk
1/3 cup sugar
1 and 1/2 cup canned strawberries,
drained
1-2 small mint leaves chopped

Directions:
In a small bowl, mix the Greek yogurt
and heavy cream with a stick blender.
Mix well.
Add the light cream and stir until mixture
is the consistency of thick pancake
batter.
Add the sugar and continue mixing,
stirring everything very well.
In a separate bowl, blend the
strawberries until pureed.
Add the mint and stir lightly.
Into each popsicle mold, add about 2
Tbsp of the yogurt mixture.
Then add about 1-2 tsp of the strawberry
puree.
Repeat, ending with a yogurt layer.
Add sticks (if your pop maker requires
them) and freeze for at least 6 hrs,
preferably overnight.

Green Tea Mousse Pops

Ingredients:
8oz heavy whipping cream
1 cup plain unsweetened yogurt
1/4 cup white sugar
4 Tbsp powdered matcha green tea

Directions:
In a mixer with a whisk attachment, beat
the cream and sugar until stiff peaks
form.
Gently fold in yogurt with a spatula and
sift over matcha powder.
Beat again to incorporate and re-fluff the
mixture to stiff peaks.
Spoon mixture into popsicle molds up to
about a centimeter from the top and cap
with the provided handles.
Freeze pops for at least 3 hours.
When ready to eat, run the mold under
warm water until the popsicle slides out
of the mold.
Honey Blackberry Yogurt Ice Pops
Ingredients:
2/3 cup water
2/3 cup sugar
3 6-ounce containers fresh blackberries
(about 3 1/2 to 3 3/4 cups)
1 cup plain nonfat yogurt
5 teaspoons honey
1 tablespoon fresh lemon juice

Directions:
Bring 2/3 cup water and sugar to a boil
in small saucepan over medium-high
heat, stirring often until sugar dissolves.
Transfer this simple syrup to small bowl
and chill until cold, about 1 hour.
Place the blackberries in processor and
puree until smooth.
Pour the blackberry puree into strainer
set over medium bowl.
Using a rubber spatula, press on solids
to extract as much puree as possible.
Discard the seeds in strainer.
Measure 2 cups blackberry puree and
place in another medium bowl for pops.
Add chilled simple syrup, yogurt, honey,
and lemon juice to puree; whisk to
blend.
Divide this mixture among 10 molds.
Top with mold cover, if available, and
insert stick into each.
Freeze pops until firm, at least 8 hours
or overnight.
Dip bottom of mold into hot water 10 to
15 seconds to loosen pops.
Remove pops from molds and serve.

Peach Chunk Popsicles

Ingredients:
1 and 1/4 pounds ripe peaches, (about 3-
4 medium-sized peaches), 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

Directions:
Coarsely chop peaches in a food
processor or by hand.
Transfer 1 cup of the chunky peaches to
a medium bowl.
Add the lemon juice, orange juice and
sugar to the food processor or blender.
Puree until smooth and creamy.
Add to the bowl with the chunky peaches
and stir in vanilla.
Divide the mixture among freezer-pop
molds (or small paper cups).
Freeze until beginning to set, about 1
hour.
Insert frozen-treat sticks and freeze until
completely firm, about 1 hour more.

Simple Strawberry Pops

Ingredients:
2 pints fresh strawberries (about 1 1/2
pounds), hulled and sliced
3 Tbsp granulated sugar
2 Tbsp fresh lemon juice
zest from half lemon

Directions:
In a large bowl, combine sliced
strawberries and sugar.
Let this sit for 10-15 minutes to allow
strawberries to expel juice.
In a food processor or blender, combine
strawberry-sugar mixture, lemon juice
and lemon zest.
Blend until smooth and creamy.
Pour strawberry puree into molds with
wooden sticks and place in freezer.
Freeze for at least 3 hours until popsicle
is solid.
To remove popsicles from mold,
submerge mold into room temperature or
slightly warm water for a couple of
minutes.
Remove from water and pull popsicles
out.

Raspberry Melon Ice Pops

Ingredients:
1/2 honeydew melon, peeled, seeded
and chopped (about 2 cups)
2/3 cup sugar, divided
1/2 cup natural Greek yogurt
1 cup raspberries

Directions:
Place the honeydew and 1/3 cup sugar in
a blender.
Blend until smooth and creamy.
Pour through a fine-mesh sieve to
remove solids (if needed).
Stir 6 tablespoons yogurt into honeydew
puree.
Pour into popsicle molds.
Freeze for 1 hour or just until firm
enough to hold next layer.
Add the raspberries and 1/3 cup sugar to
blender and blend until smooth.
Strain this through a fine-mesh sieve to
remove seeds.
Stir 2 tablespoons yogurt into raspberry
puree.
Pour over honeydew layer.
Freeze for an additional 2 hours, or until
firm.
Snickers Ice Cream Popsicles
Ingredients:
1.5quart container of good vanilla ice
cream
4-6 full sized Snickers bars, finely
chopped
1 jar caramel ice cream topping
6 Dixie cups or popsicle molds
6 popsicle sticks

Directions:
In a large bowl, mix the vanilla ice
cream and chopped Snickers bars
together until combined well.
Lightly stir in half the jar of caramel ice
cream topping - not stirring in
completely, just swirling.
Pour a splash of the caramel into the
bottom of each Dixie cup or popsicle
mold.
Divide the ice cream topping evenly
between the cups or mold.
Pack in tight with the back of a small
spoon.
Place a popsicle stick into each cup, and
freeze until firm, preferably overnight.
Frozen Jalapeño Watermelon Pops
Ingredients:
3 cups fresh red or yellow watermelon
cubes, chilled
1/2 cup sugar
1/4 cup fresh lime juice
1 tablespoon light-colored corn syrup
1 tablespoon liquid pectin
1 large jalapeño pepper, halved and
seeded
2 teaspoons grated lime rind

Directions:
Combine the first six ingredients in a
blender.
Blend until finely mixed and smooth.
Stir in lime rind by hand.
Pour into ice pop molds.
Freeze 6 hours or until firm, preferably
overnight.

Chocolate Almond Biscotti Pops

Ingredients:
3 cups unsweetened almond milk
2 1/2 tablespoons unsweetened cocoa
powder
1/2 teaspoon pure vanilla extract
1 teaspoon pure almond extract
Agave nectar or other unrefined
sweetener to taste
Dixie cups and sticks or popsicle molds

Directions:
Using a large glass measuring cup or
bowl, add all the ingredients and whisk
together.
You may need to place the cup/bowl in
the microwave for a few seconds to
warm the mixture slightly, if you find the
cocoa powder is not dissolving enough.
Once blended, pour into Dixie cups
about half full, or into your popsicle
molds.
Cover the cups with a sheet of plastic
wrap.
With a sharp paring knife, cut a little slip
in the plastic over each cup that you will
use to insert and hold in place your
popsicle stick.
Place popsicle stick in cup and place in
freezer to set up overnight.
Enjoy!
Lime and Berry Tea Pops
Ingredients:
8 3-ounce Dixie cups or popsicle molds
Sliced strawberries
Blueberries
12 ounces Iced Tea

Directions:
Fill each cup or mold halfway full with
fresh fruit.
Add about 1.5 ounces of Iced Tea to fill
each cup.
Do not overfill.
Cover each cup with a small piece of
foil and insert a popsicle stick into the
center of each cup.
Freeze for at least 4 hours, preferably
overnight.

Mixed Berry Popsicles

Ingredients:
16 oz non-fat plain Greek Yogurt
3 Tablespoons honey
1 Teaspoon vanilla extract
4 oz Blueberries
4 oz Raspberries
Directions:
In a large bowl, mix the Greek yogurt,
honey & vanilla extract until well
blended and creamy.
Add half of the mixture to the ice pop
molds.
Add a few of the whole berries in each
mold and push to the bottom of the mold
with a toothpick.
Freeze the pops for about 15 minutes,
just enough to harden them up a bit.
Meanwhile, in a blender puree the
remaining Greek yogurt and the berries.
Add the mix to the ice pop molds and
freeze for at least 3 – 4 hours.
Enjoy!

Strawberry Lemonade Iced Pops

Ingredients:
12 oz fresh or frozen strawberries
zest of 1 extra large Lemon
juice of 1 extra large Lemon
1/3 cup Organic Cane Sugar
6 oz Cream Cheese
6 ounces Vanilla Greek Yogurt
1 teaspoon Vanilla Extract
Directions:
In a medium or large saucepan, combine
the strawberries, lemon juice, lemon zest
and organic cane sugar.
Cook this over medium heat, stirring
periodically, for about 5 - 10 minutes.
Pour the strawberry mixture into a
blender and puree until very smooth.
Add the cream cheese, vanilla Greek
yogurt, and vanilla extract.
Blend until smooth.
Pour the mixture into the popsicle molds.
Place popsicle sticks in the center and
freeze, 4 - 6 hours, or until the mixture is
frozen solid.

Indian Kulfi Pops

Ingredients:
4 cups whole milk or 2%
1/4 cup sugar
1 tsp rose essence
1/4 tsp cardamom powder
1 tbsp cornstarch
Few strands saffron
Pistachio, crushed

Directions:
Make a paste with 2 tablespoon water
and cornstarch.
Let the saffron threads steep in a few
drops of hot water.
Bring the milk, cornstarch, and sugar to a
boil in a heavy-set large sauce pan.
Cook this over medium heat until the
mixture is creamy.
Let cool completely.
Add cardamom powder, rose essence,
and saffron water to the milk and mix
well.
Pour into popsicle molds or individual
sized glass cups.
Let freeze overnight to chill and harden.
Serve with crushed pistachios on top for
a garnish.

Basil Blackberry Iced Pops

Ingredients:
1 and 1/2 cups fresh blackberries, rinsed
One large handful of fresh basil, rinsed
1/4 cup honey
Juice of one lemon

Directions:
Add the berries, basil, honey and lemon
to food processor or blender and puree
the ingredients until well combined.
(Optional: strain out the seeds, if you’d
like.)
Add the mixture to popsicle molds or 3
oz. Dixie cups.
If you are using cups, allow the
popsicles to freeze for about 30 minutes
before putting the popsicle sticks in, so
they stay put.
Freeze for about 8 hours or overnight.
Enjoy!
Key Lime Pie Popsicles
Ingredients:
One 14-ounce can sweetened condensed
milk
1 cup half-and-half
3/4 cup fresh lime juice
2 teaspoons finely grated lime zest (from
about 1 or 2 medium limes)
Pinch of salt
3 cups coarsely crushed graham crackers

Directions:
In a large bowl, whisk together the
sweetened condensed milk, half-and-
half, lime juice, lime zest and salt until
well combined.
If you're using a popsicle mold, divide
the mixture among the compartments,
snap on the lid and freeze until solid,
about 5 hours.
If you are using Dixie cups, divide the
mixture evenly among the cups, freeze
until the pops are beginning to set (1.5 to
2 hours), then insert sticks in them and
freeze until solid, about 4 to 5 hours.
Spread the graham-cracker pieces on a
large plate, unmold the iced pops and
press each side into the graham crackers
to coat completely.
Serve immediately.

Fruit Smoothie Popsicles

Ingredients:
2 cups frozen fruit
1 banana (frozen)
1 cup of milk or juice
Small paper drinking cups or popsicle
molds

Directions:
Blend one banana, frozen berries and
milk (or juice) in a blender until smooth
and creamy.
Pour into small paper drinking cups or
popsicle molds.
Insert popsicle sticks.
Freeze until set, preferably overnight.
When ready, remove cup by running
under warm water or simply peeling it
off.

Ginger Orange Popsicles

Ingredients:
6-8 small oranges
1/4 cup water
1/4 cup ginger syrup

Directions:
Juice 6 oranges and strain out pulp (if
desired).
Mix with water and ginger syrup and
pour mixture into popsicle molds or
small (2-ounce) paper cups.
Freeze until beginning to set, about 1
hour.
Insert popsicle sticks and freeze until
completely firm, preferably overnight.
When ready, dip the molds briefly in hot
water to make un-molding easier.

Tutti Fruiti Choco-Coco Pops

Ingredients:
1 large Banana
4 ounces coconut milk
Sugar, to taste
1 and 1/2 - 2 ounces Raspberries
1 and 1/2 - 2 ounces Dark Chocolate,
broken into small pieces

Directions:
In a blender, combine banana and
coconut milk until smooth and creamy.
Fill popsicle molds with that mixture,
leaving some room at the top for berries
and chocolate.
Freeze the popsicles without the sticks
for about 1 hour.
Take pops out of freezer and crush ice
that has formed with a small fork.
Gently add the raspberries and chocolate
pieces.
Distribute them throughout the pop
molds.
Top the popsicles with extra chocolate
and berries.
Add sticks and cover with foil to keep
them in place.
Freeze another hour or so until frozen
through – the longer, the better.

Pineapple-Coco Ice Pops

Ingredients:
1can coconut milk
1 can pineapple chunks, with juice
1 large banana
1 tsp vanilla extract

Directions:
Blend all ingredients together in a
blender, until very smooth and creamy.
Pour into popsicle molds, and freeze,
preferably overnight.
Serve cold and enjoy!

Fig & Vanilla Popsicles

Ingredients:
1 and 1/2 cup milk
1/2 cup granulated sugar
1 vanilla bean
1 and 1/2 cup sour cream
5 figs thickly sliced
Directions:
Slice the figs so they are fairly thick.
Seed the vanilla bean by pressing it flat
against a cutting board or hard surface
and then slicing it in half.
Using a butter knife, slide it across the
inside of each half, scraping out the
seeds.
Add the milk and sugar to a medium
sauce pan and warm the mixture over a
low heat, just until the sugar is fully
dissolved.
Add the vanilla bean and then the sour
cream.
Whisk this mixture until it completely
smooth and creamy.
Transfer the mixture to a large measuring
cup and let it cool in the refrigerator for
about an hour.
Fill each popsicle mold with about an
inch of the sour cream mixture and insert
the popsicle sticks.
Let set in the freezer for about an hour.
Divide the sliced figs amongst the molds
and fill with the remaining mixture.
Place popsicles in the freezer until solid,
couple of hours or overnight.
Rhubarb Ice Pops
Ingredients:
6 ounces rhubarb, chopped
1/4 cup sugar
juice of 1/2 of a lime
2 tablespoons water
1/2 cup full fat yogurt
1 tablespoon maple syrup

Directions:
Combine the ingredients, except yogurt
and maple syrup, in a saucepan over
medium heat until the rhubarb is falling
apart and sugar is completely dissolved,
about 10-15 minutes.
Cool the mixture completely.
Combine the rhubarb mixture and the
yogurt and maple syrup in a food
processor and blend until smooth and
creamy.
Pour mixture into ice tray and cover with
saran wrap.
Push a toothpick into the center of each
one and freeze.
Dip in warm water to remove from
molds easily.
Mocha Frappuchino Ice Pops
Ingredients:
3 cups milk
1 tsp vanilla extract
1 tbsp + 1 tsp instant coffee
3-4 tbsp sugar
1 heaping tbsp powdered milk (optional)
1 tbsp + 2 tsp cocoa powder

Directions:
Mix all of the ingredients together in a
medium-sized bowl with a whisk until
coffee and cocoa powder dissolve
completely.
Pour this mixture through a strainer into
a shallow container or ice cube tray and
freeze.
Once frozen, break (or cut with a hot
knife) this frozen mixture into small
pieces that your blender can handle (it
may need to defrost a little) and blend
until smooth and creamy.
Pour into popsicle molds and refreeze
until hard.
Banana Choco Pops
Ingredients:
3 large over-ripe bananas
1 cup coconut milk
4 tbsp cocoa powder
1 tsp vanilla
a pinch of salt
Dixie cups (fewer than 10 for this
recipe) or popsicle mold
popsicle sticks

Direcions:
With a blender or processer, add all
ingredients together in the blender and
process until smooth and creamy.
If you don’t have a blender, follow
below:
Mash the bananas with a potato masher
or a fork until relatively smooth.
Add the cocoa powder and salt and mix
in.
Add the coconut milk and vanilla and
mix until incorporated.
Pour into Dixie cups or popsicle mold
and stick a popsicle stick in the middle.
Freeze for about 4-6 hours.
Hot Chocolate Popsicles
Ingredients:
1 3/4 cups (415 ml) whole or 2% milk
3 tablespoons cocoa powder
3 tablespoons granulated sugar
Pinch of salt
1 teaspoon vanilla extract
Mini semi-sweet chocolate chips
Mini marshmallows

Directions:
In a large saucepan, whisk together the
milk, cocoa powder, sugar, and salt.
Bring to a simmer over medium heat and
remove as soon as the cocoa becomes
smooth and creamy.
Stir in the vanilla extract and allow
mixture to cool to room temperature.
Sprinkle 5-10 mini chocolate chips into
the bottom of the popsicle molds.
Fill molds half full with the cooled hot
cocoa and place in 5-8 mini
marshmallows, making sure that each
marshmallow touches the hot cocoa.
Place in the sticks and freeze for at least
1 hour.
Remove from freezer and add another
layer of mini chocolate chips, hot cocoa,
and mini marshmallows. Freeze for 4-6
hours, or until completely frozen.

Choco-Mint Fudgsicles
Ingredients:
1 cup whole milk
1 cup heavy cream
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 and 1/2 teaspoons arrowroot starch
Pinch salt
1 and 1/2 teaspoons peppermint extract
Directions:
In a medium saucepan over medium-high
heat, whisk together the milk, cream,
sugar, cocoa powder, starch and salt.
Bring to a boil and cook for about one
minute, stirring continuously.
Remove from heat and stir in peppermint
extract, mixing well.
Let mixture cool at least 10 minutes and
then pour into popsicle molds.
Freeze 1 hour, then push wooden sticks
partway into popsicles and return to the
freezer.
Freeze until solid, about 5 more hours.
To remove from molds, run under hot
running water for 30 seconds or so

Green Tea Avocado Popsicles

Ingredients:
3 avocados
1 can coconut milk
1 tsp. pure vanilla extract
2 tbsp. matcha powder
2 tbsp. agave nectar

Directions:
In a food processor or blender, mix the
avocados and coconut milk until smooth
and creamy.
Add vanilla extract, matcha powder, and
agave and blend until combined very
well.
Divide mixture between popsicle
moulds and place in the freezer until
frozen, 4-6 hours to overnight.
Serve frozen.

Maple Walnut Ice Pops

Ingredients:
2 large bananas, peeled, frozen and
roughly chopped
3/4 C milk
1-2 tbsp maple syrup
3 large soft dates, pitted and roughly
chopped
1/2 tsp vanilla
1/4 C walnuts

Directions:
In a blender or food processor, blend
together the bananas, milk, syrup, vanilla
and dates until the bananas are
completely blended and smooth and
creamy (although small pieces of dates
may remain).
Add the walnuts and just blend until they
are incorporated well.
Taste and add more maple syrup as
desired.
Pour or spoon the mixture into popsicle
moulds, dixie cups or one large
container with a lid for freezing or serve
immediately.

Iced Pumpkin Pie Pops

Ingredients:
8 ounces of Greek Yogurt, or Coconut
Milk
3 ounces unsweetened Pumpkin Purée
Honey or Maple Syrup, to taste
1/4 teaspoon Pumpkin Pie Spice
Pinch of fine Sea Salt

Directions:
In a large bowl, mix together all
ingredients well until smooth and
creamy.
Add sweetener to taste.
Pour into popsicle molds or dixie cups
with about 1/4 inch room at the top.
Lay a sheet of foil on top of the pop mild
and poke sticks through.
Freeze for about 2 hours or until frozen
solid.
Gently remove pops from molds.
Campari Citrus Ice Pops
Ingredients:
1 cup sugar
1 cup water
3 cups orange juice
1/2 lemon, juiced
1/2 cup Campari

Directions:
Mix the water and sugar together in a
small pan over a low heat, and bring up
to boil until the sugar dissolves
completely.
Allow the simple syrup to boil for 4
minutes, remove from heat and let cool.
Combine the citrus juice and Campari
and add 1 cup of the cooled syrup.
Adjust to taste.
Pour into popsicle molds and freeze at
least 8 hours or overnight.
To remove, run the molds quickly under
hot water, and gently pull out the pops.

Mint-Watermelon Tequila Ice Pops

Ingredients:
1/4 cup water
1/4 cup sugar
1/3 cup fresh mint, torn coarsely
4 cups watermelon, cubed
juice of 2 limes
1/3 cup tequila

Directions:
In a small saucepan, combine the water,
sugar, and mint.
Bring to a boil, to dissolve sugar
completely, and boil for about 60
seconds.
Remove from heat and let steep 30
minutes.
Strain through a fine mesh sieve and set
syrup aside.
With a regular blender or food
processor, puree the watermelon with
the lime juice.
Strain through a fine mesh sieve to
remove any seeds and bits.
Stir in tequila and mint syrup.
Divide the mixture between popsicle
molds, freeze for 30 minutes before
adding sticks.
Continue to freeze until solid 12-24
hours.
Red Wine-Blackberry Popsicles
Ingredients:
4 ounces dark organic cane sugar
1 1/2 pounds blackberries (about 5
cups)
6-8 ounces red wine

Directions:
Combine the sugar and 4 fluid ounces
water in a saucepan over medium heat.
Gently heat while stirring until sugar
dissolves completely.
Remove from heat and allow mixture to
cool completely.
Rinse blackberries and dry with paper
towel.
Lightly puree in a blender.
Add 6 ounces of cooled liquid sugar and
the red wine, to desired taste.
Pour into molds, add sticks and freeze
until solid (about 4 to 6 hours).
Unmold and serve either at once or
place in plastic bags for storage.

White Sangria Ice Pops

Ingredients:
1 bottle dry white wine
1/2 cup simple syrup
1/2 cup orange liqueur
2 lemons
2 cups chopped fruit (recommended:
strawberries, green apples, peaches and
blackberries)

Directions:
Combine the wine, syrup, and orange
liqueur into mixing bowl.
Juice 1 lemon into mixture.
Slice other lemon thinly and halve the
slices.
Add in remaining fruit.
Pour into 3-ounce paper cups or
popsicle molds and freeze for about 2
hours.
Insert popsicle sticks and freeze until
solid.

Pale Ale Ice Pops

Ingredients:
1/3 cup fresh squeezed lemon juice
(about 4 large lemons)
1/4 cup sugar
1 cup pale ale

Directions:
In a large bowl, mix together all
ingredients very well.
Stir the mixture until sugar has dissolved
completely.
Pour into popsicle molds and freeze for
at least 6 hours.

Berry Prosecco Ice Pops

Ingredients:
1/3 cup blackberries
4 oz crème de cassis
Splash of fresh lime juice
2 pinches lime zest
20 oz Prosecco

Directions:
Pour the crème de cassis on blackberries
and crush well.
Add the lime juice and zest.
Put 1 tsp of mixture into each popsicle
form and pour Prosecco on top.
Freeze for 2 hours.
Insert popsicle sticks and freeze
overnight.
Tangerine Screwdriver Popsicles
Ingredients:
3 cups freshly squeezed orange juice
2 oz tangerine flavored vodka
1/4 orange, segmented and diced into
small pieces

Directions:
In mixing bowl, combine the juice and
vodka.
Place 1 piece of orange chunk in the
bottom of each popsicle mold.
Fill the molds 3/4 of the way full. Freeze
at least 3 hours, or until frozen.

Margarita Ice Pops

Ingredients:
1/2 cup sugar
1 cup water
1 cup fresh-squeezed lime juice
1/4 cup silver tequila
1/4 cup orange liqueur
12 3 oz. disposable paper cups +
popsicle sticks or popsicle mold set
Directions:
Heat water and sugar in small saucepan
until sugar is dissolved completely.
Remove from heat and let cool
completely.
Pour the mixture into a pitcher with lime
juice, tequila, and orange liqueur.
Pour 5 Tbsp of margarita into each cup.
Freeze for 2 hours, then insert popsicle
sticks.
Freeze overnight.

Ice Cold Cosmo Pops

Ingredients:
3 cups cranberry juice
1/2 oz triple sec
1 oz cranberry flavored vodka
1 oz freshly squeezed lime juice
6 fresh cranberries

Directions:
Combine the cranberry juice, triple sec,
vodka and lime juice in a large mixing
bowl.
Place one cranberry in the bottom of
each mold or Dixie cup.
Pour in the juice mixture until molds or
cups are about 3/4 full.
Place lids on molds and freeze at least 3
hours, or until frozen.

Tequila Berry Popsicles

Ingredients:
12 oz rhubarb pulp (2 lbs of stewed
rhubarb, drained for juice)
1 cup orange juice
1/2 cup + 2 Tbsp fine-grain sugar
2 Tbsp tequila
1 Tbsp lime juice
1 cup cranberries (frozen)
Directions:
Blend the rhubarb pulp, orange juice,
sugar, tequila, and lime, very well.
Add the cranberries and process until
mixture turns pink with bits of cranberry
visible.
Pour the mixture into molds or Dixie
cups.
Allow to freeze partially (about 1 hour)
before adding popsicle sticks.

Tropical Mojito Popsicles

Ingredients:
1 and 1/2 cups chopped mango (2 big
mangoes)
1 oz rum
1 lime, juiced
2 Tbsp sugar
2 tsp chopped mint
1/2 cup water

Directions:
Blend the mangoes, rum, lime juice, and
sugar in food processor or blender until
smooth and creamy.
Add the mint and water.
Blend all until water is just blended into
mixture and you can still see flecks of
mint.
Pour into molds and place popsicle
sticks in the middle.
Freeze overnight.

Cabernet Cheesecake Frozen Pops

Ingredients:
1 pint blueberries
1/2 cup cabernet
1/4 cup simple syrup
1/4 cup heavy cream
1/4 cup cream cheese
4 Tbsp sugar
1/4 cup graham cracker crumbs

Directions:
Puree the blueberries, wine, and simple
syrup.
Beat the heavy cream and sugar in a cold
bowl until soft peaks form.
Fold in the beaten cream cheese.
Portion out about 1/4 cup of cream
cheese mixture into a separate bowl and
combine with graham cracker crumbs.
Place the mixtures into 3 separate plastic
bags and cut off a corner to create a
small opening.
Pour 2 tablespoons of blueberry and
wine mixture into each well.
Squeeze a tablespoon of cheesecake
mixture on top of blueberry layer.
Squeeze a small dollop of graham
cracker mixture on top of cheesecake
mixture.
Continue layering until top of each well
is reached.
Cover top of popsicle form with foil and
place popsicle stick in the center.
Freeze overnight.
Fancy Margarita Popsicles
Ingredients:
3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur
Kosher salt, for garnish

Directions:
Combine the sugar, lime juice, water,
lemon juice and orange juice in a small
saucepan over medium heat.
Cook, stirring frequently, until sugar
dissolves completely.
Remove mixture from heat and allow to
cool.
Once cool, transfer mixture to a blender
and add tequila, orange liqueur, and lime
wedge and process until smooth.
Pour into the cups or popsicle molds and
cover the top of each cup with foil.
Place the popsicle stick in center of cup
(down through foil, which will hold it in
place).
Freeze until hard, preferably overnight.
Remove from freezer and run cup under
warm water to loosen popsicle.
Garnish with salt and serve.

Frozen Mojito Pops

Ingredients:
1 packed cup mint leaves
1 cup water
1 cup fresh lime juice
1 cup superfine sugar
1/3 cup white rum
Directions:
Purée all of the ingredients in a blender
until smooth and creamy.
Skim off any foam, then pour the mixture
into molds or Dixie cups.
Freeze for an hour, then insert the
popsicle sticks (if the popsicles aren’t
firm enough, wait a little bit longer).
Freeze until the popsicles are firm,
overnight or up to 24 hours.

Frozen Mimosa Pops

Ingredients:
2 oz champagne
8 oz orange juice
1/2 cup strawberries
3 Tbsp orange juice

Directions:
Mix together the champagne and 8 oz. of
orange juice – stir thoroughly.
Use half of this mixture to fill the
popsicle molds about 1/3 of the way
full.
Allow the layer to almost freeze
completely then insert popsicle sticks.
Next, mix together the strawberries and
3 Tbsp orange juice.
Pour this into molds on top of previous
layer.
Freeze almost completely.
Add the rest of the champagne and
orange juice mixture.
Freeze overnight.

Lemon Vodka Popsicles

Ingredients:
3 or 4 medium lemons
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/8 tsp. table salt
2 Tbsp citron vodka

Directions:
Using a vegetable peeler or similar tool,
remove all of the zest from 3 of the
lemons in 3- to 4-inch-long strips.
Set the rest of the lemons aside.
Combine the lemon zest, cream, milk,
sugar, and salt in a large saucepan.
Bring to a simmer over medium heat,
stirring occasionally to dissolve the
sugar completely, about 5 minutes.
Remove from the heat.
Let steep at room temperature, stirring
occasionally, for about 20 minutes.
Squeeze 2/3 cup juice from the reserved
lemons.
Stirring constantly, pour the lemon juice
into the cream mixture in a slow stream.
Stir in the vodka, continuing to mix
thoroughly.
Strain the mixture through a fine sieve
into a container with a spout for easy
pouring, pressing on the solids to extract
as much liquid as possible.
Divide the mixture among eight 3-oz.
pop molds or wax-lined paper cups.
Freeze until just barely set, 5 to 6 hours.
Insert sticks and freeze until completely
set, about 2 hours more.
When ready to serve, unmold or peel off
the paper cups.

Chocolate Bourbon Ice Pops

Ingredients:
1/2 cup granulated sugar
3-1/2 oz. bittersweet chocolate, chopped
2 Tbs. cocoa powder
1/8 tsp. salt
2 Tbsp high-quality bourbon

Directions:
Put the sugar, chocolate, cocoa powder,
salt, and 2 cups water into a large
saucepan.
Bring mixture to a boil over medium
heat, whisking constantly.
Transfer mixture to a container with a
spout for easy pouring.
Let cool at room temperature for 30
minutes.
Stir in the bourbon and divide the
mixture among eight 3-oz. pop molds or
wax-lined paper cups.
Freeze until just set, about 3 hours.
Insert sticks and freeze until completely
set, about 4 hours more.
When ready to serve, unmold or peel off
the paper cups.

Chocolate-Strawberry Daiquiri
Popsicles
Ingredients:
4 cups strawberries
1/4 cup white rum
1/4 cup granulated sugar
3 tablespoons fresh lime juice
1/2 cup water
1 cup melted semisweet chocolate

Directions:
Combine the strawberries, rum, sugar,
lime juice, and water in a blender.
Blend until very well combined and
creamy.
Pour the mixture into popsicles molds
and freeze overnight.
When the popsicles are completely
frozen, remove them from the molds and
quickly coat the outsides with the melted
chocolate using a spatula.
Lay the popsicles on a wax paper
covered baking sheet and freeze again,
until chocolate is firm, a few hours.
Serve cold and enjoy!

Chocolate Kahlua Pops

Ingredients:
1 4-ounce package chocolate pudding
mix
1/4 cup granulated sugar
3 1/2 cups low-fat milk
1/4 cup Kahlua

Directions:
Combine the pudding mix with sugar and
milk and a saucepan and heat over
medium heat until mixture comes to a
rolling boil.
Remove the mixture from heat and let
cool for a few seconds.
Pour in the Kahlua and stir all very well
until blended thoroughly.
Pour the mixture into popsicle molds and
freeze overnight or until firm.
Frozen Lime Rickey Pops
Ingredients:
3 cups freshly squeezed lime juice
2 ounces bitters
2 ounces simple syrup

Directions:
Combine the lime juice, bitters and
simple syrup in a bowl with a spout for
easy pouring.
Pour the juice mixture into molds or
Dixie cups, filling them three-fourths of
the way.
Place lids on molds and freeze at least 3
hours or until frozen, preferably
overnight.

Corona Limesicles
Ingredients:
Corona, bottles (1 bottle makes 3
popsicles)
1 lime, sliced

Directions:
Open a bottle of Corona and pour it into
a popsicle mold or small Dixie cup.
Add a lime slice directly to the mold,
and squeeze another slice on top.
Freeze for 2-4 hours or until it becomes
solid – overnight is best.
Enjoy cold with chips and guac!

Iced Mai Tai Pops

Ingredients:
2 tablespoons light rum
2 tablespoons dark rum
3 tablespoons orange curaçao
2 1/2 cups fresh orange juice
1 1/4 cups sour mix (lemon & lime
juices with simple syrup)
1/4 cup orgeat syrup or almond syrup
2 limes, unpeeled, cut into thin rounds
1/4 cup sliced almonds
12 fresh mint leaves

Directions:
In a pitcher, combine the rums and
curaçao, orange juice, sour mix, lime
juice, and orgeat syrup.
Reserve 1 lime slice for each pop.
Peel the remaining slices and set aside.
Spread the almonds, peeled lime slices,
and mint leaves evenly among the pop
molds.
Pour the juice mixture into the molds
carefully.
Freeze for at least 12 hours and up to a
day.
Remove from the freezer.
Let stand at room temperature for 5
minutes before removing the pops from
the molds.

Cherry Wheat Ale Pops

Ingredients:
1 1/2 bottles Cherry Wheat Beer (Sam
Adam's or similar)
1/2 cup cherries, pitted
1 Tbsp honey
6-8 ice cubes

Directions:
Slice the pitted cherries and place them
in a food processor or blender.
Add the beer and ice cubes.
Blend until ice breaks down completely.
Add the honey and blend until fully
incorporated and creamy.
Allow foam to settle and pour into
glasses.
Freeze for 4 hours or overnight.

Boozy Pink Lemonade Pops

Ingredients:
1 cup thawed lemonade concentrate
1/3 cup sugar
2 cups plain yogurt
1 teaspoon vanilla extract
4 tablespoons Vodka
Small 3 ounce paper cups (Dixie) or
Popsicle molds
Popsicle craft sticks
Aluminum foil
Directions:
Place the lemonade concentrate and
sugar in a medium saucepan over
medium heat.
Stir constantly until sugar is dissolved
completely, about 2-3 minutes.
Remove from heat and let cool.
Add the yogurt, vanilla extract & vodka.
Whisk until yogurt is smooth and mixture
is blended well.
Transfer the mixture into a pitcher for
easy pouring.
Pour into cups, about 3/4 full.
Place aluminum foil over the tops each
cup.
Pierce aluminum foil with popsicle
sticks.
Freeze for at least 6 hours.
Peel cup away from popsicle when
ready to eat.
We hope you enjoy these delicious,
frugal recipes. If you have, we’d love
some feedback and reviews on our
Amazon page!

Please check out more of our

cookbooks:
The Survivalist Cookbook - Recipes
for Preppers
Infused Drinks: 53 Recipes for Infused
Fun
Ethiopian Cuisine: A Cookbook
Recipes for Kids: 51 Fun and Creative
Dishes
Cuban Cooking: 80+ Recipes
Frugal Cooking for Simple Living (90+
Recipes)
Desi Sweets: 46 Indian Dessert
Recipes
Thai Cooking: Quick and Easy
Recipes