8 Fun Popsicle Recipes to Make with Kids
Popsicles might be the ultimate kid-friendly recipe: They are almost as fun to make as they are to eat. Recently, as a way to beat the heat and pass the time on a summer's day, my sons and I tried several popsicle recipes. They loved prepping the fruity ingredients, pouring the mixture into molds, and, eventually, working the frozen pops from their silicone molds for the "big reveal." Even the anticipation was delicious! Here are eight popsicle recipes we love—from red, white, and blue popsicles for Fourth of July to cake batter popsicles for an indulgent treat to frozen hot chocolate pops for any season.
Before you begin: To make popsicles, you need popsicle molds. We are big fans of this silicone popsicle mold—it comes with a funnel for mess-free pouring, popsicle sticks, and even clear sleeves to store the popsicles in. However, you can also pour your mix into paper or plastic cups, seal the top with aluminum foil or plastic wrap, and push popsicle sticks through the cover and halfway into the mixture (the foil or wrap holds the sticks in place until they freeze).
Each recipe below makes 8 to 10 popsicles, depending on the size of your molds.
Red, white, and blue popsicles are fun for July 4th, but also Memorial Day or any festive celebration. Photo by Mommy Poppins
1. Red, White, and Blue Popsicles
- 3 cups water
- 1¼ cups sugar
- 1 cup chopped seedless watermelon
- 2 to 4 drops red food coloring
- 1 cup coconut milk, well shaken
- 1 teaspoon raspberry extract
- 5 to 7 drops blue food coloring
Make sugar water: Bring water and sugar to boil, stirring to dissolve sugar, and then cool to room temperature. Set aside. For red watermelon layer: Blend ¾ cup sugar water and watermelon in blender until smooth. Pour watermelon mixture into popsicle molds to fill one-third of the way up. Freeze for 1½ hours or until set. For coconut layer: Mix coconut milk and 1 cup sugar water. Fill the freezer pop mold until it is two-thirds of the way full. Add the popsicle mold cover and stick in the popsicle sticks. Freeze for 2 hours or until set. For blue raspberry layer: Mix 2 cups sugar water with raspberry extract and blue food coloring. Pour into popsicle molds until full. Freeze 4-6 hours or until frozen.
Recipe adapted from The Little Kitchen and McCormick
Alternating dollops of fruit and yogurt in the mold creates pretty swirls. Photo by Mommy Poppins
2. Fruit and Yogurt Swirl Popsicles
- 1 pound frozen fruit
- 2 cups vanilla yogurt
Puree the fruit in a blender or food processor until smooth, adding a scant splash of water or juice if needed to get a smooth texture. Pour into a resealable bag or squeeze bottle. Spoon the yogurt into a resealable bag or squeeze bottle. If using resealable bags, snip off a corner from each. Alternately squeeze the yogurt and pureed fruit into the molds to create swirls. Insert popsicle sticks and freeze 4-6 hours or until frozen.
Recipe adapted from Woman's Day
Rainbow or chocolate sprinkles or jimmies are best for sticking to the ice cream-based popsicle. Photo by Mommy Poppins
3. Cake Batter Popsicles
- 3 cups of vanilla ice cream
- ¾ cup yellow cake mix
- 2 teaspoons vanilla extract
- 1 cup milk
- ½ cup sprinkles
Blend ice cream, cake mix, vanilla extract, and milk in a blender until smooth. Stir in ¼ sprinkles. Pour mixture into popsicle molds, stirring periodically so sprinkles don't settle on the bottom. Spoon mixture into popsicles molds and freeze for 1 hour. Insert popsicles sticks and add remaining sprinkles in thin layer on top of each mold. Freeze for another 4-6 hours or until frozen.
Recipe adapted from Just Add Sprinkles
Yogurt makes these orange cream popsicles healthier than the ones in the freezer aisle. Photo courtesy of Jelly Toast/McCormick
4. Orange Cream Popsicles
- 1 cup plain Greek-style yogurt
- ¼ cup plus 2 tablespoons sugar
- 1 can orange juice concentrate, thawed
- ¼ cup milk
- 2 teaspoons vanilla extract
- ¼ teaspoon orange extract
Mix ½ cup of the yogurt, 2 tablespoons of the sugar and 1 teaspoon of the vanilla in a small bowl. Blend remaining ½ cup yogurt, remaining ¼ cup sugar, orange juice concentrate, milk, remaining 1 teaspoon vanilla and orange extract in blender until smooth. Pour mixture into popsicle molds, leaving a small space at the top for the yogurt layer. Freeze for 1 hour, and then top each popsicle mold with a spoonful of the chilled yogurt mixture. Insert a popsicle stick into each mold. Freeze 4-6 hours or until frozen.
Recipe adapted and photo from Jelly Toast and McCormick
A tangy layer of kiwi at the bottom of the pop is a fruity surprise. Photo by Mommy Poppins
5. Watermelon Popsicles
- 3½ cups cubed seedless watermelon
- 5½ tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ cup canned coconut milk, well shaken
- 5 kiwi
- Blue food coloring (optional)
Blend watermelon, 2 tablespoons granulated sugar, and lemon juice in a blender until smooth. Skim off foam then carefully pour into popsicles molds filling each about two-thirds full. Freeze for 2 hours until firm. Whisk together coconut milk with 1½ tablespoons sugar until sugar has dissolved, and chill. Remove popsicles from freezer, remove cover, and pour about 1 tablespoon coconut mixture into an even layer over watermelon layer. Return to freezer, uncovered, and chill 1-2 hours until firm. Meanwhile, cut kiwi in half and use a spoon to scoop flesh. Blend kiwi with 2 tablespoons granulated sugar in blender until pureed. Force mixture through a fine mesh strainer into a bowl using a rubber spatula to remove seeds. Optional: Add a drop of blue food coloring for a brighter green. Remove popsicles from freezer and carefully pour about 1 tablespoon kiwi mixture over coconut layer. Insert popsicle sticks. Return to freezer and chill about 4-6 hours or until frozen.
Recipe adapted from Cooking Classy
Inspired by the Disney theme-park treat, these Dole Whip popsicles get their creaminess from Cool Whip. Photo by Mommy Poppins
6. Dole Whip Popsicles
- 1 20-ounce can crushed pineapple
- 1 8-ounce tub cool whip
- Juice from one lime
- 2 tablespoons sugar
Blend ingredients together in blender until smooth. Pour mixture into popsicle molds and freeze about 4-6 hours until frozen.
Recipe adapted from A Night Owl
Raspberries give these pink lemonade popsicles a gorgeous, jewel-like color. Photo by Smitten Kitchen
7. Pink Lemonade Popsicles
- ¾ cup granulated sugar
- 1¾ cups water
- 1 cup frozen raspberries
- 1 cup lemon juice
Heat sugar with ¾ cup water until sugar dissolves. Mix with1 cup cold water in bowl and let cool. Puree raspberries in a blender or food processor. Push pureed fruit through fine-mesh sieve to make smooth and remove seeds. Mix raspberry puree, lemon juice, and cold sugar-water mixture. Pour into popsicle molds, cover to insert popsicle sticks, and freeze for 4-6 hours or until frozen.
Recipe adapted and photo from Smitten Kitchen
Studded with mini marshmallows, these frozen hot chocolate pops would be a fun dessert in colder months, too. Photo by Imperial Sugar/Dinners, Dishes, and Desserts
8. Frozen Hot Chocolate Popsicles
- 4 cups milk
- 6 tablespoons sugar
- 2 tablespoons semi-sweet chocolate chips
- ½ cup mini marshmallows
Heat milk, sugar, and chocolate chips in a saucepan until simmering, stirring frequently. Once sugar is dissolved and chocolate is melted, removed from heat and let cool completely. Place a few marshmallows into bottom of popsicle molds. Pour in cooled hot chocolate. Freeze for 4-6 hours or until frozen.
Recipe adapted and photo from Dinners, Dishes, and Desserts and Imperial Sugar