The 5 Easiest Homemade Ice Pops to Try This Summer

editor@purewow.com (PureWow)

Our summer diet is as follows: ice cream, sorbet, ice pops, repeat. Kidding...kind of. When the temperature creeps above 80 degrees, the last thing we want to do is cook, but just because it’s hot outside doesn't mean you have to resort to store-bought treats that are honestly kind of meh. You can whip up these five impossibly easy homemade ice pops in no time, using ingredients you probably already have at home. (All you need is a blender or food processor and some ice pop molds.)

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1. Berry Coconut Rocket Ice Pops

Makes 8 to 10 ice pops

Ingredients:

½ cup slices strawberries
⅔ cup white grape juice, divided
1 cup coconut milk
1¼ cups blueberries
¼ cup sugar

Directions:

1. In a blender or the bowl of a food processor, puree the strawberries and ⅓ cup grape juice until combined.
2. Pour the mixture into the ice pop molds, filling a third of each one. Freeze until solid, 45 minutes to 1 hour.
3. Bring ¼ cup of the coconut milk and the sugar to a simmer in a small saucepan over medium heat, stirring continuously until the sugar has dissolved.
4. Pour the remaining ¾ cup coconut milk into a large liquid measuring cup, add the warm coconut milk mixture and stir to combine. Pour into the molds so that they’re two-thirds full. Insert sticks and freeze until solid, 45 minutes to 1 hour.
5. In a blender or the bowl of a food processor, puree the blueberries and the remaining ⅓ cup grape juice until combined. Pour into the molds, filling to the top. Freeze until solid, at least 1 hour. Store the ice pops in the freezer for up to two weeks.

2. Watermelon-Kiwi Ice Pops

Makes 12 ice pops

Ingredients:

¾ cup sugar
4 cups cubed watermelon
5 kiwis, peeled and diced

Directions:

1. In a small saucepan over medium heat, bring the sugar and ¾ cup water to a simmer, stirring continuously until the sugar has dissolved. Remove from the heat.
2. In a blender or the bowl of a food processor, puree the watermelon with two-thirds of the simple syrup until smooth.
3. Place 12 small paper cups on a baking sheet. Divide the watermelon mixture among the cups, filling three-quarters of each one. Insert sticks and freeze until solid, at least 2 hours.
4. In a blender or the bowl of a food processor, puree the kiwi with the remaining simple syrup until smooth. Divide the mixture among the cups, filling to just under the edge of each cup. Freeze until solid, at least 1 hour. Store in the freezer for up to two weeks.

3. Cold Brew Ice Pops

Makes 8 to 10 ice pops

Ingredients:

2½ cups cold brew coffee, divided
⅓ cup sugar
½ cup half and half
½ cup coffee beans (optional)

Directions:

1. In a small saucepan over medium heat, bring ½ cup coffee and the sugar to a simmer, stirring continuously until the sugar has dissolved. Remove from heat.
2. Pour the remaining 2 cups coffee into a pitcher (or another container with a spout, like a liquid measuring cup). Add the warm coffee-sugar mixture and the half and half and stir to combine.
3. Pour the mixture into molds, filling each to about ¼ inch from the top. Add 2 to 3 teaspoons coffee beans, if desired, and insert sticks.
4. Freeze until solid, at least 2½ hours. Store in the freezer for up to two weeks.

4. Cookies-and-Cream Ice Pops

Makes 8 to 10 ice pops


Ingredients:

3 cups whole milk
12 chocolate sandwich cookies (such as Oreos)
One 3.3-ounce box instant white chocolate pudding mix

Directions:

1. In a medium bowl, whisk the whole milk with the pudding mix. Let it sit for 5 minutes so the pudding thickens slightly.
2. Meanwhile, place the Oreo cookies in a large resealable plastic bag and break them into big pieces with a rolling pin. Fold the cookies into the pudding.
3. Divide the mixture among the molds, filling each to about ¼ inch from the top. Insert sticks and freeze until solid, at least 3 hours. Store in the freezer for up to two weeks.

5. Raspberry Prosecco Ice Pops

Makes 8 to 10 ice pops

Ingredients:

½ cup sugar
3 pints raspberries
¾ cup prosecco

Directions:

1. In a small saucepan over medium heat, bring the sugar and ¼ cup water to a simmer, stirring continuously until the sugar has dissolved.
2. In a blender or the bowl of a food processor, puree the raspberries, simple syrup and prosecco until smooth. Pour into molds, filling each to about ¼ inch from the top.
3. Insert ice-pop sticks and freeze until solid, at least 2½ hours. Store in the freezer for up to two weeks.

Tips for Making Homemade Ice Pops:

  • When it comes to ice pop molds, the options are endless. We like the Norpro Frozen Ice Pop Maker ($10) for the most traditional shape and appealing price. The Lékué Stackable Mold ($16) is excellent when freezer space is at a premium. The Zoku Quick Pop Maker ($50) can freeze pops in less than ten minutes. But if you don’t want a pop mold cluttering up your pantry, you can go the old-fashioned route and use paper cups and wooden ice pop sticks, which are inexpensive and easy to find.

  • To make layered ice pops, simply pour in one flavor at a time, freezing between additions. You don’t have to freeze each addition until completely solid, but you should give it at least 45 minutes so the layers stay separated. Once all the layers are added to the molds, freeze the pops for at least another hour (or, even better, overnight).

  • To easily remove the pops from the molds, take them out of the freezer about 5 minutes before serving. You can also quickly dip the molds in hot water to loosen the pops, but only for a few seconds or they’ll start to melt. If you’re using paper cups as molds, you can tear the cups away from the pops.

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