Make Your Own Ice Pops

Pineapple Cilantro Paleta

Photos by Michael Kartes | Pineapple Cilantro Paleta

Minted Raspberry Rose Ice Pop

Minted Raspberry Rose Ice Pop

I can remember my mom breaking the ice pops when I was a kid: cherry, orange, grape, banana, and root beer. I always wished for the break to go lopsided, with the big half in my favor! I enjoy all the variations of ice pops here in the states, as well as paletas, which are juice pops from Latin America. When making homemade frozen treats, I use partially diluted frozen juice concentrate as the base, and the sky is the limit as far as flavors or fruit add-ins go. Consider jams, cookie crumbs, fresh fruit, fresh herbs, and, for grown-ups, booze! Wine, tequila, coffee liqueur … it’s all good. Here, we’ve developed one great base and have used it three ways to show you just how versatile it can be.

Minted Raspberry Rose Ice Pop

Makes 4-6 pops, depending on mold size

  • 6 ounces frozen lemonade concentrate
  • 6 ounces water
  • ½ cup rose wine
  • ½ cup fresh raspberries
  • A few sprigs of fresh mint

Pulse all ingredients in a food processor and gently pour into molds. Add in a few whole mint leaves for a prettier pop, if desired. Freeze for four hours or overnight.

Creamy Toasted Coconut Lemonade Popsicle

Creamy Toasted Coconut Lemonade Popsicle

Creamy Toasted Coconut Lemonade Popsicle

Makes 4-6 pops, depending on mold size

  • 6 ounces frozen lemonade concentrate
  • 1 cup coconut cream
  • ½ cup toasted coconut

Pulse all ingredients in a food processor and pour into molds. Freeze for four hours or overnight.
TIP! Make it boozy by adding ¼ cup rum and ¼ cup water.

Pineapple Cilantro Paleta

Makes 4-6 pops, depending on mold size

  • 6 ounces frozen lemonade concentrate
  • 6 ounces water
  • 1 cup chopped fresh pineapple
  • ¼ cup fresh cilantro

Pulse all ingredients in a food processor and pour into molds; freeze overnight. This pop needs a bit more freezing time. Make it boozy with ¼ cup tequila.

Blueberry Cheesecake Yogurt Bomb

Blueberry Cheesecake Yogurt Bomb

Blueberry Cheesecake Yogurt Bomb

Makes 4-6 pops, depending on mold size

  • ½ cup stewed blueberries
  • 2 cups honey-flavored Greek yogurt
  • ½ cup crushed graham crackers

For stewed blueberries, cook 1 cup of blueberries and ¼ cup of sugar over medium heat until blueberries burst. Gently swirl yogurt and stewed blueberries in a bowl, making sure to not completely mix. Fill four molds, leaving 1/8 inch at the top for crushed graham crackers. Freeze for at least four hours or overnight.

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