Ice Pops Recipes
FRUIT ICE POPS
Steps:
- Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.
ICE POPS
These are a real kid pleaser!
Provided by Bea Gassman
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h15m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve gelatin, soft drink mix and sugar in boiling water. Stir in cold water and pour into popsicle molds or small plastic drinking cups. Add popsicle sticks when firm but not frozen completely; freeze until hard.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 34.6 g, Protein 0.8 g, Sodium 38 mg, Sugar 25 g
CREAMY LEMONADE ICE POPS
These creamy ice pops are quick to make. I like them on the tart side so I don't use too much sugar but feel free to adjust the sweetness level to your liking.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h10m
Yield 4
Number Of Ingredients 4
Steps:
- Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 10.8 g, Cholesterol 62.7 mg, Fat 17 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 10.6 g, Sodium 23.4 mg, Sugar 7.7 g
ICE POPS BASE FORMULA
Cool off with this easy formula for healthier ice pops. Just use 3 cups of any fruit you prefer, 1/4 to 1/3 cup water, 2 to 3 tablespoons honey, and 1 tablespoon of any citrus juice you like. Each is about 50 calories, with 8 grams (or less) added sugar.
Provided by Strawberry Shortcake
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 8h15m
Yield 8
Number Of Ingredients 4
Steps:
- Blend blueberries, water, honey, and lemon juice in a blender until nearly smooth, adding more water if necessary. Press through a fine-mesh sieve to remove skins and seeds.
- Pour mixture into eight 3-ounce ice pop molds or paper cups. Insert sticks into molds. Freeze, 8 hours to overnight.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 1 mg, Sugar 9.8 g
COCONUT FIG CREAM ICE POPS RECIPE BY TASTY
These creamy coconut fig pops are perfect for taking in the last few weeks of summer and easing into fall. You can substitute the figs for any other seasonal fruit, like cherries, apricots, mango, or blackberries.
Provided by Ivanna Lopez Guajardo
Categories Desserts
Time 4h5m
Yield 6 ice pops
Number Of Ingredients 5
Steps:
- In a liquid measuring cup or medium bowl, whisk together the coconut cream, vanilla paste, sweetened condensed milk, and almond milk until smooth. Divide evenly between 6 ice pop molds, filling each about two-thirds of the way.
- Add 2-3 slices of fig to each ice pop mold, then insert a wooden stick into the center of each mold. Freeze the pops for 4-6 hours, or until completely solid.
- When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep in an airtight container in the freezer for up to 6 weeks.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 13 grams, Fat 24 grams, Fiber 0 grams, Protein 3 grams, Sugar 41 grams
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