17 Colorful 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.
Cucumber-Lime Pops with Gin
Blueberry-Peach Tequila Popsicles
Make these sweet and boozy pops for your next barbecue.
Ruby-Grapefruit-and-Campari Ice Pops
Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.
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 to crave as the weather warms up.
Refreshing and delicious, these nectarine-buttermilk pops are all you need during hot summer months.
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.
Marbled Smoothie Pops
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.
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.
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).
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).
Frozen Strawberries-and-Cream Pops
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.
Whole-Fruit Rocket Pops
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 Pear Paletas
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. To prepare, use a paring knife to scrape off thorns. Then cut off the ends of the fruit and score it lengthwise. Slip your thumb under the skin and peel the fruit, discarding peel and thorns.
Boozy pops are desserts that double as cocktails. This one layers a minty mojito with vodka-spiked watermelon juice.
This recipe yields six pops, and they can be frozen for up to one week.