Grab a set of ice pop molds and try one (or all) of these yummy recipes out! Looking to create your own signature pop? We have a how-to you can follow at the bottom of this post.
Healthy 5-Ingredients or Less Ice Pops
Peach Strawberry Yogurt Ice Pops
2 cups strawberries, pureed
2 cups peaches, peeled and sliced, pureed
1 1/2 tablespoons honey, divided in half
1/2 cup vanilla (or plain) greek yogurt
Instructions
In a blender, puree strawberries with half the honey, set aside. Clean blender, puree sliced peaches with remaining honey, set aside.
Layer the mixture in the molds; 2 teaspoons strawberry puree, 1 teaspoon yogurt, 2 teaspoons peach puree and repeat. Make a fruit puree your last layer.
Tap the mold on the counter to make sure all of the layers settle. Use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern (optional).
Gently tap the molds on the countertop to remove any air bubbles. Insert the pop sticks, and then freeze for at least 6 hours, or overnight.
Minty Watermelon Ice Pops
2 cups watermelon slices, diced and divided
1/2 tablespoon fresh mint leaves
1 cups coconut water
1.5 tablespoons lime juice
1.2 tablespoon honey
Instructions
In a blender, puree half of the watermelon pieces and mint leaves, coconut water, lime juice, and honey. Cut the remaining watermelon slices into ¼-inch cubes.
Evenly divide the cubed watermelon into the molds, tapping them down to the bottom.
Stir the blended mixture and evenly divide into the pop molds.
Insert the pop mold stick tops. Freeze for at least 6 hours, or overnight.
Orange Mango Coconut Ice Pops
2 1/2 cups mango, divided
1 1/2 cups coconut milk, whisked and divided
2 tablespoons orange juice
2 tablespoons honey
Instructions
Puree half the mango slices and coconut milk, orange juice, and honey.
Cut the remaining mango slices into ¼-inch cubes. Evenly divide them among the pop molds.
Add 3 tablespoons of mango coconut mixture, gently tapping mold on the counter to make sure liquid fills in the diced mango spaces.
Add 1 tablespoon of coconut milk, or until the mold is filled. Insert the pop mold stick tops and freeze for at least 6 hours, or overnight.
In a blender, combine the apple, wine, orange juice, and brandy and blend until smooth.
Place 2 grape halves in each ice pop mold.
Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
Freeze until solid, at least 4 hours, or overnight.
Berry Sangria Cream Poptail
1 cups fresh mixed berries
1/4 cup red wine
1 fl oz simple syrup (I substitute with 1 fl oz liquid honey)
1/4 cup heavy cream (I use dairy-free heavy cream)
Instructions
Puree the berries in a blender or food processor until smooth.
Combine the berry puree with the other ingredients and blend until smooth.
Pour equal amounts into molds and freeze.
Blueberry Basil Martini Ice Pops
1 cup water
1 cup sugar
1 & 1/2 cups loosely packed basil leaves
4 cups fresh blueberries, I actually did not have enough fresh berries so supplemented with some frozen ones and it was fine
2 Tbsp fresh lemon juice
1/4 cup vodka
Instructions
Combine the sugar and water together in a small pot. Bring to a boil over high heat just until the sugar dissolves. Add the basil and stir. Remove from heat, cover and let cool to room temperature.
Strain to remove the basil.
Puree the blueberries, lemon juice and basil syrup in a blender or food processor.
Strain the mixture through a strainer and mash the solids with a spoon to extract as much juice as possible. Discard the solids (I like the solids so did not strain mine...it's all about personal preference).
Whisk in the vodka.
Fill your popsicle molds leaving 1/4" at the top, add the ice pop top, and freeze overnight.
Want to make your own signature ice pop? Here's a 'how to' on creating your very own ice pop recipe.
