Popsicles

Popsicles aren't just for kids—Food & Wine has some very adult-worthy options too. Our summery mojito-watermelon pops layer a minty frozen mojito with vodka-spiked watermelon juice, while these Riesling-pear pops elevate popsicles to elegant. You can also try whipping up a batch the whole family can enjoy by mixing your favorite fruit juices, adding in yogurt or dipping your pops in melted chocolate to make a crunchy shell. Use Food & Wine's guide to find loads of ideas to get you through warm-weather spells.

Mango-Cashew Kulfi Pops

Canned mango pulp works better in these frozen ice pops than fresh mangoes because of its concentrated flavor, which helps cut through the rich cashews and sweetened condensed milk. Use leftover pulp in the Spicy Mango-Mint Chutney.
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Frozen Strawberries-and-Cream Pops

You’re never too grown up to enjoy a good ice pop, and this elevated recipe is the perfect excuse to celebrate your inner kid. The sweet orangey flavor of Grand Marnier accents the fresh, juicy strawberries for a fruity flavor that’s perfectly balanced by tangy crème fraîche. Combining the ingredients in a blender helps them come together for a creamy, cool pop. To unmold them, run them under warm water for a brief moment until just loosened—too long and you’ll need to grab a napkin.
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Whole-Fruit Rocket Pops

Like so many kids, summers at the beach were everything to me: freedom, friends, fresh air, and most of all—frozen treats from the truck that pulled into the beach parking lot each afternoon, which we’d run to meet with crumpled bills clenched tightly in our fists. There was nothing better than those sticky sweets and the satisfaction that came from choosing whatever you wanted from the familiar menu. I usually opted for a strawberry shortcake pop, but once in a while I relished a rocket pop. Who could resist those bright, sugary layers, as well as the bonus of the deep blue your tongue turned? Perfect for showing off to your siblings. Flash forward 30 years and I still get nostalgic for those pops. Of course, they’ve now become a favorite of my 5-year-old daughter, too, on our annual family pilgrimage to beautiful Good Harbor Beach on the North Shore near Boston. But, as a mom, the ingredients don’t thrill me as much as they once did. So I decided to make a version of my own, still bursting with deep hues and summer flavor but with a slightly more adult approach. Mine are layered with strawberry-lime, coconut-banana and ginger, and blueberry-mint. Making the simple base for the layers is easy using a home blender; just be sure to freeze each layer sufficiently before pouring in the next, and use a small funnel to get even layers and keep the sides of your popsicle mold clean. Rest assured, the kids will still come running!
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17 Colorful Popsicle Recipes to Help You Beat the Heat

Whether you were partial to Bomb Pops or Fudgsicles, chances are, you had a favorite popsicle growing up. The summer treat is a staple that can be found in ice cream trucks and the freezer aisle alike—and it can be made easily at home. In this roundup, we celebrate all-things popsicle with some of our favorite recipes, including colorful strawberry-mango paletas from La Newyorkina and raspberry, lime, and toasted coconut pops from Emma Galloway—plus, a few booze-infused recipes, in case you’re looking for Campari in frozen form. Read on for more popsicles we’ll be making this summer.
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Pineapple Paletas with Chiles

In Mexico, sweet fruit and spicy chiles go hand in hand. These beautiful paletas (Mexican ice pops) from La Newyorkina’s Fany Gerson are studded with diced pineapple and sliced chiles as a nod to the traditional Mexican snack of mango dusted with chili powder.  Slideshow: More Frozen Dessert Recipes
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More Popsicles

Creamy Avocado Paletas

These tangy, luxurious paletas (Mexican ice pops) from La Newyorkina’s Fany Gerson are completely dairy-free: avocado and coconut milk give them a supervelvety texture. The pops are incredible as is or dipped in chocolate and coated with toasted coconut (like we do here).  Slideshow: More Frozen Dessert Recipes
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Strawberry-Mango Paletas


When crafting new paletas for her company La Newyorkina, Fany Gerson’s rule of thumb is this: If the colors of her ingredients go together, the flavors will, too. These bright, red-and-orange-hued ice pops are perfect to make in May when juicy strawberries are at their peak. Slideshow: More Mango Recipes
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