16 Popsicle Recipes to Help You Beat the Heat

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.

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.

Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.

These pretty pink pops are made with coconut milk, raspberries (either fresh or frozen), lime zest and juice, maple syrup (or brown rice syrup), and finally, lightly toasted, unsweetened shredded coconut.

Refreshing and delicious, these nectarine-buttermilk pops are all you need during hot summer months.

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.

This recipe proves that smoothies have so much potential beyond breakfast. Swedish bloggers David Frenkiel and Luise Vindahl layer two simple smoothies in ice pop molds before swirling and freezing to create an impressive frozen dessert. The recipe is in their book Green Kitchen Smoothies.

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.

These tangy, luxurious paletas from La Newyorkina’s Fany Gerson are completely dairy-free: avocado and coconut milk give them a super velvety texture. The pops are incredible as is or dipped in chocolate and coated with toasted coconut (like we do here).

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.

Gail Simmons makes her grown-up Rocket Pops with strawberry-lime, coconut-banana and ginger, and blueberry-mint layers. 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.

Prickly pears, the fruit that grows on cactus plants, are a common ingredient in Mexican cuisine. The fruit yields a bright pink juice that lends its color to Justin Chapple’s fun, summery ice pops.

These boozy pops have alternating layers, combining Mojito flavors with vodka-spiked watermelon juice.

This recipe yields six pops, and they can be frozen for up to one week.

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.

Oven-roasted grapes develop a concentrated, caramelized flavor; paired with tequila, they give these deeply purple ice pops a grown-up twist. Use seedless grapes to prevent the juice from turning bitter when puréed.