I scream, you scream, we all scream for — popsicles? There’s no better way to cool off on a hot, sticky day than with one of these portable frozen treats loaded with fresh summer fruit. The ice pop recipes here are easy to make, have minimal ingredients and are ideal for kids (with one adults-only optional upgrade). Keep a stash in your freezer and grab one when you’re in need of a quick, sweet cool-down.
1. Raspberry Lemonade Yogurt Ice Pops: Don’t have a food processor or blender? No worries — you don’t need one to make these summery pops. This recipe from the Slow Roasted Italian simply calls for whole raspberries, plain yogurt, sugar and lemon zest and juice to create popsicles that are sweet, tart and creamy all at once.
Frozen berry pie and more cool desserts that don't require an ice cream machine
2. Strawberry Watermelon Popsicles: These three-ingredient dairy-free ice pops from One Lovely Life couldn’t be easier. Just give watermelon, strawberries and a little lime a whirl in the blender, then freeze. In a few hours, you’ll have these vibrantly hued, juicy treats.
3. Roasted Peaches and Cream Popsicles: Roasting the peaches instead of using them raw adds another layer of deep, caramelized flavor to these honey-kissed popsicles. Snixy Kitchen claims they taste just like peach cobbler topped with vanilla ice cream. Don’t believe her? Try them yourself and see!
7 new ice cream flavors from the supermarket you have to try this summer
4. Blueberry Coconut Popsicles: These creamy frozen treats from the Viet Vegan are, as the blog's name would suggest, completely vegan — you’ll use coconut milk to provide that rich, luscious texture. Before the pops are frozen, a butter knife or chopstick is used to swirl the layers of coconut and blueberry together to achieve that beautiful marbled look.
5. Honeydew Mint Ice Pops: Mint syrup lends a cooling note, while a touch of lime juice adds brightness to these ice pops. To turn these popsicles into a strictly grownup treat, Hungry Girl Por Vida suggests adding a little gin or vodka to the mixture before freezing.
Cool off with Jose Andres' sweet cocktail ice pops
Maggie Shi is a writer and editor who lives in New York City. She has written for RealSimple.com, iVillage, FoodNetwork.com and Epicurious. Find her on Twitter and Instagram @maggshi.