Last summer we discovered homemade icepops and haven’t looked back. Keeping a small stockpile in the freezer was a great pick-me-up in the midst of hot summer days. We had fun experimenting with ingredients, ensuring that we didn’t get bored of these by mid-July; although really, who ever gets tired of popsicles?
Lined up like little soldiers, these frozen treats stand ready to cool, refresh, and delight. Make them healthy, make them sweet, make them kid-friendly or adults-only. However you do it, just be sure you do!
These delectable icy goodies provide the perfect alternative to the usual summer fare of overpriced frozen sugar-water-and-dye. Best of all – everyone wins: parents can control the ingredients, kids get a delicious treat, and everyone can beat the summer heat. Furthermore, these homemade pops are much easier on both the budget and the environment than the traditional plastic-encased variety.
There are many fun things you can add to icepops. Suspend fruit or candies, make frosty layers, or hide treats inside opaque ingredients. It doesn’t take long to build up a small variety in your freezer seeing as even mixing a “small” batch will yield about 6-12 pops.
We have one set of reusable silicone molds that we prefer because, unlike the dollar-store plastic molds, we can peel the mold right off, straight out of the freezer (no wasting warm water or waiting required!) A variety of different molds can be found online or at your local kitchen store.
But for making a summer stockpile, or treats for a barbecue or party, disposable 3 oz. cups and wooden sticks are the order of the day. They are both inexpensive and biodegradable and don’t leach scary stuff into the pops. Paper cups also make it extremely easy to make small batches of pops from leftover bits of smoothies, melons, yogurt, juice or fruit. During summer playdates and parties it is delightful to pull a bag of icepops out of the freezer and to offer such variety for everyone to choose from.
Here is the basic process, along with a few tips.
The Process
:: Insert cups into muffin tin (to prevent them from falling over in the freezer. )
:: Mix up whatever ingredients will go into the popsicle, or the first layer.
:: Fill the cups to the desired level if layering (see techniques below.) and freeze.
:: If the cups are at least 3/4 full, after about thirty minutes to one hour, (depending on depth of layered ingredient/type of ingredient/etc) insert the popsicle sticks into the partially-frozen pops.
:: Or if you are layering ingredients, and the first layer was shallow, you can likely add the next layer now. Put them back in the freezer for about thirty minutes and then insert the popsicle stick.
:: Freeze for eight hours or overnight. To serve, cut or rip off the cup and enjoy!
Techniques
There are many easy ways to make popsicles look impressive, and fun to eat.
The above hearts are cookies and pudding that was first frozen in a thrifted silicone icecube tray, then popped out and sunk partway into cups filled with chocolate pudding, before inserting the sticks and freezing overnight. These “pudding pops” were a fairly decadent version!
Layering
When layering, make the first layers you add the smallest, seeing as the last layer(s) will also be the layer the stick goes in and will require a depth of at least 1/3 to 1/2 of the mold.
Try to choose layers of similar-type substance (all pudding/all water-based/all milk-based, etc.) These delicious mocha pops, while looking pretty, consistently fell apart at the whipping cream layer because it didn’t freeze properly to the coffee layer below.
To make angled layers, tilt the tray/molds slightly when you put them in the freezer.
The smaller the layer, the more quickly it will freeze, so make sure you take that into account and don’t forget to put the sticks in at the right time.
Suspending Ingredients
Many fruits and berries will float so should be added as a first ‘layer’ with some of the liquid. After this is frozen, add the rest of the liquid (and more berries or other ingredients) and freeze.
Some ‘suspended’ ingredients can actually be stuck on the stick, such as pitted cherries, a halved-banana, or other ingredients that can freeze without being a choking hazard.
Recipes & Ideas
Although the possibilities are as limitless as your imagination, here are a few simple ideas to get you started.
Rainbow Melon Pops
Overripe fruit works best but any melons will do.
Layer 1
1 cup diced watermelon
1/4 cup plain yogurt
1 tsp warmed (to thin) honey (optional)
Blend all three ingredients in a blender and pour a thin layer into cups. Freeze 1 hour.
Layer 2
1 cup diced cantaloupe
1/4 cup plain yogurt
1 tsp warmed (to thin) honey (optional)
Blend all three ingredients in a blender and pour a thin layer into cups on top of the watermelon layer. Freeze for about 20 minutes to thicken.
Layer 3
1 cup diced honeydew
1/4 cup plain yogurt
1 tsp warmed (to thin) honey (optional)
Blend all three ingredients in a blender and pour into cups on top of cantaloupe layer. Insert sticks, partially into the second cantaloupe layer if possible, and place in freezer for 6 -8 hours or overnight.
Juicy Grape Pops
Grapes
White grape juice
Cut grapes in half so they are not a choking hazard. Place in bottom of cups. Pour in a small amount of white grape juice into each cup to just cover the grapes. Freeze for about thirty minutes to ensure grapes will not “float.” Pour in more juice and add more grapes, freeze for about an hour and then add sticks. Freeze 6-8 hours or overnight.
Iced Cappuccino Pops for Grownups
Cooled extra-strong brewed coffee
Milk or cream to taste
Kahlua, frangelico, Bailey’s or other coffee liqueur (optional)
Sugar to taste
For fun – chocolate covered espresso beans, or chocolate chunks
Save some leftover coffee, or brew some extra-strong coffee and let it cool slightly. Stir, beat or blend in milk, liqueur (if using) and sugar until dissolved. (If adding espresso beans or chocolate chunks, add to the cup and pour in a small amount of the cooled coffee mixture. Freeze for about a half-hour. Remove the dixie cups from the freezer and proceed to the next step).
Pour the coffee mixture into the cups. Freeze for about thirty minutes and insert the sticks. Freeze 6-8 hours or overnight. When storing pops for grownups, be sure to label them well so they are not given to children.
Green/Herbal Tea Pops
Save some leftover or freshly-brewed and cooled herbal or green tea. You can optionally sweeten it with sugar, thinned honey, or another sweetener. For added pizzazz, add a lemon slice or mint leaf to each cup. Pour the tea into the cups and freeze for about an hour until the tea is a thick slush. Insert sticks and freeze 6-8 hours or overnight.
Don’t be afraid to be creative and use whatever you have on hand. We’ve made banana split pops, cheesecake pops, cherry soda pops, strawberry smoothie pops and for adults only – margarita or mojito versions. Enjoy!
For more wonderful icepop recipes, check out ROTH contributor Anni Daulter’s book Ice Pop Joy.
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Melissa Dobernigg lives and plays in the beautiful Okanagan Valley, BC where she enjoys her adventures with her husband and three beautiful daughters – growing apples for a living, keeping chickens for fun, and always trying something new. She writes about all of it at her blog apples for fife.
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