Red, White & Blue Popsicles
Ice pops
Claudia Amato/TODAY
print recipe
Rating:
3.5 (2 rated)
Cook time:
Prep time:
Yield:
makes 6 popsicles1

Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.

Swap option: Swap out raspberries for strawberries or use frozen fruit.

Ingredients

  • Red layer

    • 1½ cups fresh strawberries
    • 1 Tablespoon cane sugar
  • White layer

    • 1 cup coconut milk
    • 1 teaspoon vanilla extract
    • 1 Tablespoon cane sugar
  • Blue layer

    • 1½ cups fresh blueberries
    • 1 Tablespoon cane sugar

Preparation

Place the empty popsicle molds in the freezer.

For the red layer:

Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

For the white layer:

Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.

For the blue layer:

Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

To assemble:   

1. Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.

2. Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.

3. Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.