Coconut-Lime Ice Pops
Chef Rick Bayless combines coconut milk, lime juice and sugar to create a simple and luscious Mexican ice pop, or paleta. This recipe comes from his book More Mexican Everyday.
Raspberry, Lime and Toasted Coconut Pops
Using just a handful of ingredients, these pops are something I often crave as the weather warms up. When you shop for coconut milk, make sure to choose a brand that lists only coconut and water in its ingredients. There's really no need for added preservatives, fillers and thickeners. The toasted coconut adds a lovely chew and looks pretty when sprinkled on the ends.
Creamy Mocha Ice Pops
Actress Debi Mazar and her chef husband, Gabriele Corcos, give these mocha ice pops a silky, ice cream–like texture by folding whipped cream into the coffee-infused chocolate before molding and freezing.
Ruby-Grapefruit-and-Campari Ice Pops
Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.
Minted Watermelon Popsicles
These popsicles are a great fat-free snack, made with lots of naturally sweet watermelon and only a little sugar. They can be frozen in special popsicle molds or in standard ice cube trays (three cubes equals one serving). Joy Manning has them whenever she feels the temptation to visit the new gelato shop around the corner from her apartment.
Boozy pops are desserts that double as cocktails. This one layers a minty mojito with vodka-spiked watermelon juice.
Cucumber-Lime Pops with Gin
Tim Love freezes all kinds of cocktails on sticks for backyard parties, but his cucumber-mint version is especially good on a blazing-hot day. To prevent the pops from melting too quickly, he adds gelatin to the mixture.