Homemade popsicles are a great snack to beat the heat in summer. They’re delicious easy and fun to make. With a popsicle mold, you can create your own unique flavors all summer long. Here are 10 popsicle flavors to try this Summer.
This homemade popsicle recipe comes from Serious Eats and fills six 3oz popsicle molds. For this recipe you’ll need the following ingredients.
Blueberry Puree:
1 1/3 cups of blueberries
3oz of water
1 1/2oz of granulated sugar
1/4 teaspoon of lemon juice
1/8 teaspoon of Diamond Crystal kosher salt
Yogurt Base:
3/4 cup of Greek yogurt
1/4 cup of granulated sugar
1/4 cup of heavy cream
1/2 teaspoon of lemon juice
1/4 teaspoon of Diamond Crystal kosher salt
To make the blueberry puree you’ll need a 2 quart stainless steel saucepan. Stir in blueberries, water, sugar, lemon juice,and salt. Bring to a boil over medium-high heat, then reduce the heat and let it simmer. Stir occasionally with a heat-resistant spatula for 10 minutes, then let it cool for 30 minutes. Transfer the mixture to a blender and mix until smooth. Strain the mixture through a fine-mesh strainer set over a small bowl to remove all the seeds. Set aside for later use.
For the yogurt base, in a medium sized bowl, whisk together yogurt, sugar, cream, lemon juice, and salt.
Whisk the puree and the yogurt base together, then pour into the popsicle molds. Freeze for at least 4 hours and enjoy.
This homemade popsicle recipe comes from Eating On A Dime. It’s super easy to make, and according to Eating On A Dime, it doesn’t drip. Try this recipe out and see for yourself. You’ll need the following ingredients.
1 package of Jell-O (any flavor)
2 cups of water
1/4 cup of sugar
Bring 1 cup of water to a boil, then stir in the package of Jell-O and sugar until it’s dissolved. Stir in 1 cup of cold water, then pour into the popsicle molds. Let it freeze for at least 4 hours and enjoy.
This homemade popsicle recipe comes from Early Brawd. This vegan treat has cookie dough made with chickpeas and is dipped in dark chocolate. You’ll need the following ingredients.
1/2 cup of chickpeas (drained)
1/4 cup of peanut butter
1/2 cup of coconut milk
2 tablespoons of maple syrup
1 teaspoon of vanilla extract
1 pinch of salt
1/4 cup of chocolate chunks
1/4 cup of chopped pecans
1/2 cup of dark chocolate for coating
First, rinse and drain the chickpeas. Add the chickpeas, peanut butter, coconut milk, maple syrup, vanilla extract, and salt to a blender, and mix until a thick, creamy dough forms.
Transfer the dough to a bowl and add the chocolate chunks and pecans. Mix with a spatula until it’s evenly combined. Pour the batter into the popsicle molds and freeze for at least 4 hours.
Melt the dark chocolate, then dip the frozen cookie dough in it covering them completely. Freeze for an additional 15 minutes to let the chocolate set, and enjoy.
This homemade popsicle recipe comes from A Night Owl Blog. To make the Dole Whip popsicle, you’ll need the following ingredients.
20oz can of crushed pineapple
8oz tub of Cool Whip
Juice from 1 lime
2 tablespoons of sugar
Blend all of the ingredients together until it’s smooth. Pour the mixture into the popsicle molds and freeze for at least 4 hours. Take it out of the freezer when ready and enjoy.
This homemade popsicle recipe comes from Divas Can Cook. To make the Kiwi popsicle, you’ll need the following ingredients.
4 Kiwis
1 1/2 cups of pineapple juice
1/2 teaspoon of sugar
Carefully slice the kiwis in half and spoon out the inside. Put the kiwi, pineapple juice, and sugar in a blender and mix until it is smooth. Pour the mixture into the popsicle molds and freeze for at least 4 hours. Remove from the freezer when ready and enjoy.
This homemade popsicle recipe comes from The Pretty Bee. To make the Pina Colada popsicle, you’ll need the following ingredients.
14oz of coconut milk
1 1/2 cups of pineapple, diced
3 tablespoons of maple syrup
Put all the ingredients in a blender and mix until it’s smooth. Pour the mixture into the popsicle molds and freeze for 6-8 hours. Remove from the freezer when it’s ready and enjoy.
This homemade popsicle recipe comes from Not So Skinny Cook. To make these delicious iced coffee popsicles, you’ll need the following ingredients.
3/4 cup of espresso
1 cup of light coconut milk
2 tablespoons of maple syrup
1 pinch of pink Himalayan salt
2 tablespoons of dark chocolate chips
Add all of the ingredients to a blender and mix until it’s evenly combined. Add some chocolate chips to the bottom of the popsicle molds, then pour in the coffee mixture. Let it freeze for at least 4 hours, then remove it from the freezer and enjoy.
This homemade popsicle recipe comes from Blooming Nolwenn. The make this frozen mango treat, you’ll need the following ingredients.
1 mango
2 tablespoons of maple syrup
A splash of water
Add all the ingredients to a blender and mix until evenly combined. Pour the mixture into the popsicle molds and freeze for at least 4 hours. Remove from the freezer when it’s ready and enjoy.
This homemade popsicle recipe comes from The Happier Homemaker. To make the Chunky Monkey popsicle, you’ll need the following ingredients.
1 cup of milk
1/2 cup of powdered peanut butter
1 banana, sliced
Chocolate Magic Shell
1/4 cup of chopped peanuts and walnuts
Add the milk and powdered peanut butter to a blender and mix until it’s smooth. Add 3-4 banana slices to each popsicle mold, then pour in the peanut butter mixture. Freeze for at least 4 hours, then remove to drizzle the Chocolate Magic Shell on. Immediately sprinkle on the chopped nuts and enjoy.
This homemade popsicle recipe comes from Top With Cinnamon. To make the Mint Chocolate Chip popsicles, you’ll need the following ingredients.
A pinch of salt
1/4 cup of granulated sugar
14oz can of coconut milk
1/2 cup of fresh mint leaves
2 teaspoons of matcha powder
1/3 cup of mini dark chocolate chips
1oz of melted dark chocolate
4 teaspoons of cacao nibs
In a medium pot, heat the coconut milk, salt, and sugar over medium-low heat, stirring occasionally. Once the mixture is steaming, add the mint leaves and set aside for 30 minutes.
Place a strainer over a bowl and pour in the coconut milk mixture to remove all of the mint leaves. Discard the leaves.
Pour a few tablespoons of water into the matcha powder and mix until it’s dissolved. Add this to the coconut milk mixture. Let it cool.
Pour the mixture into the popsicle molds, then add the chocolate chips. Let it freeze for at least 4 hours.
Remove them from the freezer and place them on a lined baking tray. Drizzle the popsicles with the melted dark chocolate and decorate with the cacao nibs. Place back into the freezer and eat when ready.
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