It’s heating up out there, and one of the most delicious ways to cool down is with an ice pop. Bonus points if it’s homemade with “good for you” ingredients! Some are perfect as a snack or dessert and others are packed with so much goodness, they can totally be enjoyed for breakfast.
The ice pop molds in this roundup are both super functional, easy to work with, and of course, adorable! The recipes below are not mold-specific, so feel free to mix and match. Stay cool!
1 and 3/4 cups frozen mango chunks (or strawberry, blueberries or any other frozen fruit of choice)
1 and 3/4 cups frozen strawberries (or a second frozen fruit of your choice, of a contrasting color)
Splash of water or liquid of your choice
Drizzle of honey (optional)
1. Place frozen mango cubes and water in a high-speed blender. Add honey, if using. Blend until smooth.
2. Pour one tablespoon of the mango mixture into silicone molds.
3. Repeat step 1 with the frozen strawberries. Top the popsicles with another tablespoon of the strawberry mixture.
4. Place the molds in the freezer for four to six hours. Gently remove the popsicles from the molds. Enjoy!
2 cups yogurt
1/4 cup honey or maple syrup
3 tablespoons milk of your choice
1/2 teaspoon vanilla extract
1/3 cup sprinkles
1. In a large bowl, combine yogurt, honey, milk, and vanilla extract. Mix until well combined.
2. Fold in sprinkles and add mixture to the popsicle mold.
3. Insert popsicle stick and freeze for at least four hours or until the popsicles are completely frozen. Remove from molds and serve immediately.
1 and 1/4 cups plain low fat or whole milk Greek yogurt
1 cup low fat milk or milk of choice
1/2 cup unsweetened cocoa
1/3 cup maple syrup
1 and 1/2 teaspoons vanilla extract
Pinch of salt
1. Add all ingredients to a blender. Blend on low speed until combined, increasing the speed a little to make a smooth pudding. Stop and scrape down the sides of the blender if needed.
2. Taste the mixture and add a little additional sweetener if needed. Spoon into popsicle molds.
3. Freeze for four to six hours or overnight until firm.
4. Remove from molds and serve immediately.
2 cups orange juice
2 teaspoons lemon juice
2 teaspoons sugar
1 teaspoon vanilla extract
1. Mix all ingredients in a bowl until the sugar has completely dissolved.
1 cup cranberry juice
1 cup frozen pitted cherries or blueberries
1/3 cup Greek-style vanilla yogurt
1 teaspoon fresh lemon juice
1. Combine all popsicle ingredients in blender. Cover.
2. Blend on high speed 15 to 20 seconds or until smooth.
1 cup coconut water
1 cup orange juice
2 cups baby spinach leaves
1 ripe banana
2 cups frozen pineapple chunks
1. Place the ingredients in the order listed in a blender and blend until smooth.
For All the Pops:
1. Pour the popsicle liquid into clean popsicle molds.
2. Cover with the popsicle sticks that came with the molds, and place the popsicles in the freezer.
3. Leave them to set until they are completely frozen, about four hours.
When ready to enjoy, remove the molds from the freezer and let them stand for five minutes before popping out the ices. If you’re still having trouble releasing them, fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 to 30 seconds. I found all these molds super easy to use with no trouble, but these tips should help, just in case!
Once you remove your popsicles from their molds, lay them on a parchment or wax paper-covered baking sheet (or plate if that’s what will fit in your freezer) and refreeze for 15 to 20 minutes until completely re-frozen. Then place in a plastic freezer bag or airtight container.