Yummy Homemade Popsicles for Summer

Nothing beats the blistering, Summer-time heat better than a cool, refreshing treat!

Here are some recipes for delicious, home-made popsicles that you and your little ones will love!

Fresh Fruit Popsicles

fruit popsicles


1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3/4 cup strawberries, finely chopped
1/2 cup blueberries
1/2 cup raspberries
1 1/2 to 2 cups of fruit punch or 100 percent white-grape juice


1. Combine fruit in a mixing bowl and arrange the mixture into eight 3-ounce popsicle molds.

2. Pour enough juice into each mold to just cover fruit.

3. Insert popsicle sticks and freeze until solid (about six hours).

Source: Lilsugar.com

Gummy Bear Popsicles

gummy bear pops

courtesy blackrainbowss.tumblr.com


Popsicle mold

Popsicle sticks

Gummy Bears



1. Fill molds about 3/4 of the way full

2. Drop in gummy bears

3. Place popsicle stick into mold

4. Freeze until frozen all the way through

Source: diy-queen.com

Chocolate Pudding Pops

Chocolate Pudding Pops

Courtesy Chow.com


  • 4 ounces bittersweet chocolate, finely chopped
  • 1/3 cup granulated sugar
  • 5 tablespoons unsalted butter, cut into small pieces
  • 1/8 teaspoon fine salt
  • 2 cups cold half-and-half
  • 2 teaspoons unflavored powdered gelatin
  • 1 teaspoon vanilla extract
  • Directions:
  • 1.Place the chocolate, sugar, butter, and salt in a medium saucepan over low heat and stir often until the butter and chocolate have melted and the sugar has dissolved, about 6 minutes.
  • 2. Meanwhile, place the half-and-half in a medium bowl and sprinkle the gelatin evenly over the surface. Let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
  • 3. Slowly whisk the gelatin mixture into the chocolate mixture and whisk continuously until smooth and incorporated. Heat, whisking frequently and checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves and no longer feels grainy, about 10 minutes. (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly.)
  • 4. Transfer the mixture to a blender and add the vanilla. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam from the hot mixture to escape and prevents the blender lid from popping off). Blend until the mixture is smooth and the chocolate is completely incorporated, about 15 to 30 seconds.
  • 5. Divide the mixture among the pop molds and freeze until frozen, about 3 hours. Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours.
  • (To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap and make sure it’s directly touching the pudding.)
  • Source: chow.com