Recipes in this article:
Green Kiwi ⋅ Pineapple Kombucha ⋅ Berry Chia Pudding ⋅ Horchata ⋅ Coconut-Milk Fudge ⋅ Mango Chili ⋅ Cucumber Mint Spa ⋅ Rainbow Bomb
There’s nothing quite so satisfying on a hot summer day as a frozen treat on a stick — except that most ice pops at the grocery store are little more than sugar, water, and fake flavors and colors. But you can easily make your own with whole fruit, real flavor, and some of your favorite healthful additions, like kombucha, fresh herbs, and even vegetables.
Molds are available in seemingly endless materials, including silicone and stainless steel, and they typically include sticks. If you don’t have molds, you can try these recipes using wooden skewers and paper cups, or make mini pops with toothpicks and an ice cube tray.
Individual frozen treats are a joy for kids and adults alike: They’re easy to serve to a crowd, require minimal cleanup, and can add a pop of (naturally) colorful sweetness to your afternoon or the end of your meal. Sure, they might be a little messy to eat — but that’s part of the fun.
Green Kiwi Pops
Makes 8 servings • Prep time 10 minutes • Freeze time 6 hours
- 2 large kiwis, peeled
- 4 cups baby spinach
- ¼ cup honey
- 2 medium bananas
- Set up molds for eight pops.
- Place all the ingredients in a blender. Secure the lid and blend on high until smooth, scraping down the sides as needed.
- Pour ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.
Pineapple Kombucha Pops
Makes 12 servings • Prep time 10 minutes • Freeze time 6 hours
- 1 cup kombucha, plain or ginger
- 3 cups fresh pineapple chunks
- 1 tsp. grated fresh ginger
- Set up molds for 12 pops.
- Place all the ingredients in a blender. Secure the lid, then blend on high until smooth.
- Measure ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.
Berry Chia Pudding Pops
Makes 10 servings • Prep time 10 minutes • Freeze time 6 hours
- 10 oz. raspberries, thawed if frozen
- 1 cup full-fat, plain Greek yogurt or any non-dairy yogurt of your choosing
- ¼ cup honey
- 2 tbs. chia seeds
- Set up molds for 10 pops.
- Place the berries, yogurt, and honey in a blender. Secure the lid and blend on high until smooth, scraping down the sides as needed. Add the chia seeds and blend to incorporate.
- Pour ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.
Horchata Pops
Horchata is a traditional Mexican beverage made from rice, cinnamon, and sugar.
Makes 10 servings • Prep time 10 hours (50 minutes active) • Freeze time 6 hours
- ¼ cup slivered raw almonds
- 2 ½ cups water, for cooking the rice
- ⅓ cup brown rice, rinsed
- 2 tbs. honey
- 1 tsp. cinnamon
- ⅛ tsp. sea salt
- Set up molds for 10 pops.
- Place the almonds in a bowl and add just enough water to cover. Soak overnight, then drain.
- Make the horchata: In a 1-quart pot, bring the 2 ½ cups of water to a boil, then add the brown rice. Return to a boil, then reduce the heat to low and cover. Cook for about 40 minutes, until the rice is very tender. There will be some water left in the pot. Place the cooked rice and remaining water, drained almonds, honey, cinnamon, and salt in a blender. Secure the lid and blend on high until completely smooth, about one minute.
- Transfer the horchata to a bowl. Cover and place in the refrigerator to cool completely, about one hour.
- Pour ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.
Coconut-Milk Fudge Pops
Makes 8 ervings • Prep time 10 minutes • Freeze time 6 hours
- 1 15-oz. can coconut milk
- ¼ cup unsweetened cocoa powder
- 1 large banana
- 1 tbs. pure maple syrup
- 2 tsp. vanilla extract
- Set up molds for eight pops.
- Place all the ingredients in a blender. Secure the lid and blend until smooth.
- Measure ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.
Cold-Press Coffee Pops
Makes 12 servings • Prep time 5 minutes • Freeze time 6 hours
- 2 cups oat milk (or oat milk creamer for a creamier version)
- 1 cup cold-press coffee
- Set up molds for 12 pops.
- Pour the ingredients into a large bowl and whisk until combined.
- Pour ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.
Mango Chili Pops
Makes 10 servings • Prep time 10 minutes • Freeze time 6 hours
- 10 oz. mango cubes, thawed if frozen
- ½ tsp. red-pepper flakes
- Set up molds for 10 pops.
- Place all the ingredients in a blender. Secure the lid and blend until smooth, scraping down the sides as needed.
- Measure ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.
Cucumber Mint Spa Pops
Makes 12 servings • Prep time 15 minutes • Freeze time 6 hours
- 2 cups coconut water
- 1 medium cucumber, peeled and chopped
- ¼ cup fresh mint, packed
- 2 tsp. lemon juice
- Set up molds for 12 pops.
- Place all the ingredients in a blender. Secure the lid and blend on high until smooth.
- Pour ¼-cup portions into the pop molds. Freeze for 45 minutes, then insert sticks and freeze until solid, about another five hours.
Rainbow Bomb Pop
Makes 10 servings • Prep time 6 minutes • Freeze time 6 hours
Red
- 2 cups hulled strawberries, thawed if frozen
- ¼ cup apple juice
- 2 tbs. honey
Orange
- 2 cups mango cubes, thawed if frozen
- ¼ cup coconut milk
Purple
- 2 cups blackberries, thawed if frozen
- ¼ cup apple juice
- 2 tbs. honey
- Set up popsicle molds for 10 pops.
- Place the strawberries, apple juice, and honey in a blender and secure the lid. Blend on high until very smooth, scraping down the sides as needed.
- Measure about 1 ½ tablespoons of the strawberry purée into each mold; freeze until a layer of ice has formed on top, about 20 minutes.
- Place the mango cubes and coconut milk in the blender and blend on high until very smooth.
- Take the pops out of the freezer and measure 1 ½ tablespoons of mango purée into each. Return to the freezer for about 20 minutes.
- Repeat with blackberry purée. Insert popsicle sticks into the pops and freeze until solid, about another five hours.
This article originally appeared as “Pop Up!” in the June 2023 issue of Experience Life.
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