Strawberry Popsicles

The last thing I want to do in the summer is spend time at my oven or stove. I need to cool off, not stand in a hot kitchen.

That’s why I wanted to teach you all how to make strawberry popsicles that are no frills, no fuss, but so delicious — and with only berries, sugar, and lemon juice!

So summer is all about no-bake desserts, which very often turns into a popsicle palooza. They’re just so easy and so scrumptious when you can use ripe, seasonal fruit! 

Raspberries, kiwis, cantaloupe, pineapples and oranges… they’re all fair game for ice pops in my house. To be honest, so is coffee!

But you just can’t beat the classics, and nothing screams summer treat to me like simple strawberry popsicles.

Ingredient Notes and Substitutions

• Strawberries – Ripe, dark red berries are ideal for these ice pops. They have tons of juice, are easy to blend, and create the most gorgeous color!
  
  That’s not to say you can’t use frozen strawberries. You totally can! You’ll just want to let them thaw for a bit before blending so you don’t burn out your blender’s motor.
  
  Frozen fruit also tends to make homemade popsicles more watery, so overall, I recommend using fresh fruit whenever possible.
  
• Sugar – Just two tablespoons of white granulated sugar should be all you need for 10 homemade strawberry popsicles!
  
  Letting those berries macerate in the sugar really helps to bring out their natural sweet-and-tart flavor and aroma.
  
  You can start macerating the berries up to 24 hours in advance.
  
• Lemon Juice – Why lemon juice? Well, that little bit of acidity goes a long way!
  
  It balances out the sugar, matches the natural tartness of the strawberries, and just adds an overall bright taste that makes these pops taste amazingly refreshing!
  
  You could also use lime or even orange juice.

Tips and Tricks to Make Homemade Strawberry Popsicles

• Make them a little sweeter than you like.

Did you know that food tastes less sweet when it’s cold? It’s a thing!

Our taste buds are less receptive to cold food. So even if something tastes perfectly sweet when you’re mixing it up, you’re likely to find it not sweet enough once it’s frozen.

That’s why I recommend tasting your blended berries for sweetness before freezing. If it’s not sweet enough for you, it’ll definitely taste too bland once it’s frozen.

Add just a touch more sugar than you think you need, and your strawberry fruit popsicles will end up perfect!

• Best practices for using popsicle molds.

It’s easy to automatically fill all of the molds to the brim with your yummy berry concoction, but remember that liquid expands while it freezes!

So leave about ¼-inch of space in each mold to make sure they don’t spill over.

And there’s nothing more annoying than a lopsided popsicle stick! Keep those sticks in place with a little aluminum foil layered between the mold’s top and bottom.

This extra step will also make sure the tops don’t freeze to the popsicle, which is always a huge pain to thaw and peel off!

• Want a more intense flavor?

Because the ingredients are simple and natural, homemade strawberry popsicles are a lot more subtle than some of those store-bought ice pops!

Get a more concentrated flavor by adding strawberry jam or syrup to the blender — or swirled right into the molds!

Prep Ahead

• Chop the strawberries

Kitchen Tools You Will Need

• Ice Pop Mold – Silicone molds are great! This one comes with reusable sticks too.
• Blender – A high-powered blender is a must in every kitchen!

Bonus Flavor Ideas

Sweet and tangy strawberries taste so, so good with so many other fruits! Add bananas, raspberries, blueberries, blackberries, kiwi… literally anything fruit to these pops, and they’ll be a hit.

Either blend them up along with the berries or chop them into chunks and mix them in for texture.

Not into pairings? You can adapt this recipe to feature any of the above fruits and get amazing results.

And speaking of texture, I’ve also seen some really interesting fruit popsicles that use brown sugar instead of white to get a little extra variety in there!

So if you love the deep, caramel-like sweetness of brown sugar, that’s worth a try too.

Storing Strawberry Fruit Popsicles

Once frozen, wrap your strawberry popsicles in parchment paper or place them into separate baggies. Then, add all of those to a larger gallon-sized bag for maximum freshness. 

You can store them for months this way. And, it frees up your popsicle mold for a new batch!

Strawberry Popsicle Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Banana Split Popsicles

Coffee Popsicles (Rocket Pops!)

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Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

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Sublime Strawberry Popsicles

These Strawberry Popsicles are a simple blend of fresh strawberries, a squeeze of lemon, and just enough sugar for a soft, scrumptious bite!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 39cal

Author Donna Elick

Ingredients

• 2 pounds fresh strawberries, washed, hulled, and halved (about 5 cups)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice

Instructions

• MACERATE STRAWBERRIES: Place 2 pounds fresh strawberries, washed, hulled, and halved in a medium bowl. Sprinkle with 2 tablespoons granulated sugar and toss to coat. Let the strawberries sit for about 30 minutes until they release their juices.
• BLEND FRUIT: Transfer the strawberries and their juices to a blender or food processor. Add 2 tablespoons fresh lemon juice and blend until the mixture is smooth and fully pureed.
• FILL MOLDS: Pour the strawberry mixture evenly into popsicle molds, leaving about ¼ inch of space at the top of each mold.
• INSERT STICKS: Cover the molds with their lids or aluminum foil and insert popsicle sticks.
• FREEZE: Place the molds in the freezer and freeze for at least 4 hours, or until completely frozen. For the firmest popsicles, freeze for up to 24 hours.
• SERVE: To release the popsicles, run warm water over the outside of the molds for about 10 seconds and gently pull the popsicles out.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for a few seconds to release them easily.

Ingredient Tip: Ripe, bright red strawberries will give these popsicles the sweetest flavor and best color.

Nutrition

Serving: 1 | Calories: 39cal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 7g | Fiber: 2g | Calcium: 15mg | Iron: 1mg

Originally published June 2012, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Coffee Popsicles

Have you ever taken a trip that’s totally shifted your perspective on food?

For me, it was a summer trip to New Orleans with my family years ago! Ever since, I’ve just been hooked on coffee in every way, shape, and form — especially iced.

Because there’s nothing more miserable than drinking a hot cup in hot, muggy weather. But I just needed my coffee fix! So that’s where my love of frozen coffee popsicles came from.

I played around with the popsicles I had in NOLA to get the creamy, dreamy recipe I’m sharing with you here. And they turned out perfect!

Loving your refreshing coffee ice pop? You’ll want to brew an extra large batch of joe to make even more cool, yummy treats like my frozen caramel coffee… or maybe a creamy iced coffee cocktail — for when you need that cup to be extra relaxing!

Ingredient Notes and Substitutions

• Coffee – Make this recipe with any coffee you’d like — just make sure it’s strong-brewed! Cold brew is great for this recipe too.
  
  Don’t use a coffee-making method that leaves lots of grounds (a French press, percolator, etc.) because those grounds will sink to the bottom of the mold and be super bitter in your ice pops.
  
  You can also just strain your brew before pouring it into the molds to make sure there are none of those pesky grounds left behind!
  
• Heavy Cream – All of your favorite non-dairy alternatives work here. Coconut milk and cream are great too.
  
  The only thing I will caution when you substitute dairy here is that you want to use something thick and not too watery.
  
  If it’s too watery, then they’ll be extra icy and melt really quickly.
  
• Granulated Sugar – I tentatively listed 2 tablespoons of sugar for 10 frozen coffee popsicles, but it’s really to taste.
  
  Even if you like your coffee black, you’ll want at least a little sugar — things always taste a little less sweet when frozen!
  
  You can also substitute with powdered sugar or another alternative sweetener. For that Starbucks taste, use liquid cane sugar. You can even use your favorite coffee syrup!

Tips and Tricks to Make Perfect Coffee Ice Pops

• Let the coffee cool completely before using. 

There are a few reasons why you want to let your fresh brew cool down before you freeze it. 

First, you don’t want it to mess with the heavy cream and alter the texture. 

And speaking of texture, trapping steam in a closed container (in this case, our molds) will introduce more water to the mixture, making it icier than we want it. 

It’ll cap your popsicles with flavorless ice, which we don’t want!

• Make the most of your molds!

Leave a little room (half an inch or so) at the top of your molds. The liquid will expand as it freezes, taking up more space in the mold. You don’t want things spilling out, so plan for this!

I also like to use a little tin foil on my molds, even though the ones I use come with tops.

Putting a layer of foil between the tops and the liquid prevents the tops from freezing to the pops when they’re done (which is a huge bummer!). It also keeps those popsicle sticks in place!

• Brew your coffee for the best cold flavor.

When you’re brewing for freezing, you want to make the blend extra strong by using a higher coffee-to-water ratio. Ee really want a prominent coffee flavor! 

Dark roast is great to use — it’s also less acidic — and it tastes best with cream and sugar (in my opinion).

An overnight steep is also awesome! This is best done with coarse grounds. Just strain them out before mixing and pouring! 

Prep Ahead

• Brew coffee

Kitchen Tools You Will Need

• Mixing Bowls – I use the medium-sized bowl from this set.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.

Flavor Variations 

Dress up your coffee ice pops the same way you would any other cup of joe! Your go-to syrups and creamers can be mixed right in, along with or instead of the heavy cream. I like to add caramel sauce!

Sweetened condensed milk or coconut cream are sweet, thick, and creamy options to consider too.

Add warm spices like cinnamon, cardamom, nutmeg, cloves, or ginger to the hot coffee for a warm, pleasant aroma and flavor. Don’t forget that pumpkin spice in the fall!

Finally, you can make these closer to ice cream bars by adding vanilla or coffee-flavored ice cream to your iced coffee popsicles.

Storing Frozen Coffee Popsicles

I store homemade popsicles individually in plastic baggies or wrapped in parchment so they don’t stick together. Then, I put all of those in a gallon-sized bag.

You do want to eat coffee popsicles fairly quickly. The coffee taste starts to weaken, and the texture breaks down faster than other homemade ice pops. Aim to eat them within a week!

Coffee Ice Pop FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Popsicle Recipes

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👉 Snag your copy today and bring the heat to your summer table!

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Coffee Popsicles (Rocket Pops!)

Coffee Popsicles are the coolest caffeine-fueled treats on the menu this summer! My recipe takes just 5 minutes and 3 ingredients to make!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 125cal

Author Donna Elick

Ingredients

• 12 ounces strong brewed coffee cooled to room temperature
• 12 ounces heavy cream
• 2 tablespoons granulated sugar

Instructions

• MAKE COFFEE MIXTURE: In a medium mixing bowl combine 12 ounces strong brewed coffee, 12 ounces heavy cream, and 2 tablespoons granulated sugar. Whisk until the sugar dissolves and the mixture is smooth.
• FILL MOLDS: Pour the coffee mixture evenly into 10 popsicle molds, leaving about ¼ inch of space at the top of each mold for expansion.
• INSERT STICKS: Cover the molds with their lids or a piece of aluminum foil and insert popsicle sticks into the center of each mold.
• FREEZE: Place the molds in the freezer and freeze for at least 4 hours, or until completely frozen.
• SERVE: To remove the popsicles, run warm water over the outside of the molds for about 10 seconds. Gently pull the popsicles out and serve immediately.

Notes

Make-Ahead: These popsicles can be made several days ahead and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for a few seconds to release them easily.

Sweetness Tip: Taste the mixture before freezing. Add an extra tablespoon of sugar if you prefer a sweeter coffee flavor.

Nutrition

Serving: 1 | Calories: 125cal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 10mg | Sugar: 3g | Calcium: 23mg | Iron: 1mg

Originally published August 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Coffee Popsicles (Rocket Pops!) appeared first on The Slow Roasted Italian.

Banana Berry Popsicles

After enjoying such fantastic frozen treats in New Orleans, we knew we wanted to share Munchkin’s new favorite ice pop with you!

She’s crazy about anything banana — and especially if sweet, fresh berries are involved.

I’ve been making my fair share of smoothies and ice cream lately, but nothing beats banana berry popsicles on a hot summer day!

It’s a super helpful way to use up ripe bananas when it’s too hot to turn on the oven for muffins or bread, and I love how healthy they are too.

Rich, creamy yogurt mixed with mashed bananas and swirled with sweet berries… you can easily say “yes” to ice cream for breakfast!

We can’t get enough of this banana berry ice pop recipe, and I know you’ll love it too.

Ingredient Notes and Substitutions

• Bananas – The riper they are, the sweeter your banana berry ice pops will be! The peels should be completely yellow and covered in brown freckles but still pretty firm.
  
  Avoid overly ripe bananas — when the peels are covered in large spots or completely brown and mushy. If there’s still some green on the peel, they need more time to ripen.
  
• Plain Yogurt – A creamy base that really lets the natural fruit flavor shine. Greek yogurt would work too, though it will be a bit thicker.
  
• Honey – For a touch of sweetness and to help keep the banana berry popsicles soft and creamy instead of icy and hard to eat.
  
• Blueberries – Remove any lingering stems from the berries before rinsing and drying. Pick out any shriveled or overly mushy berries before mashing.
  
• Raspberries – Look for plump berries with a deep color. They shouldn’t be shriveled or have any pale/yellowed bumps.
  
  Pick through the berries and remove any leaves, then give them a quick rinse and air dry on a paper towel.
  
• Strawberries – These should be plump and colorful as well. The deeper the color, the sweeter they will be. Avoid any that are very pale or have lots of white/yellow at the top.
  
  Pluck or slice off the leafy tops, then cut them into flat slices so they freeze evenly.

Tips and Tricks to Make Perfect Banana Yogurt Popsicles

• Mash the blueberries separately.

All you really need to do is press on each one until it bursts open so they are easier to bite into once frozen. No need to overly mash or purée them.

Do this in a separate bowl from the bananas and yogurt — you want to swirl them through the creamy mixture, not blend it all together.

• Add the berries to the popsicle molds first.

If you add them last, they’ll end up at the bottom of your banana yogurt popsicles once you turn them upright.

Spoon the yogurt mixture on top, then tap the molds on the counter so the yogurt fills in any gaps.

• Layer the ingredients for a more consistent texture.

Add a little yogurt mixture to each mold, then a handful of berries, and then more yogurt. Finish with a few more berries before tapping on the counter.

This will help the fruit sink into the yogurt layers and spread out a bit so you don’t end up with only yogurt at the base of your banana berry popsicles.

Prep Ahead

• Smash blueberries
• Slice strawberries

What You’ll Need for This Recipe

• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Different Flavors to Try

Make your banana berry yogurt pops even sweeter with flavored yogurt! Vanilla would be perfect and wouldn’t change the overall color, while coconut milk yogurt is a fantastic dairy-free option.

But you can really amp up the berry flavor with strawberry, blueberry, or mixed berry yogurt.

I know kids can sometimes be picky, so feel free to stick with one berry at a time if you’d like. And if textures are a problem, blend everything together for all of the flavor in a smoother consistency.

Personally, I like a little zing with my berries, so sometimes I’ll sneak in some lemon zest or use a lemon yogurt instead. Lime would be yummy too!

Storing Banana Berry Yogurt Pops

Once they are frozen solid, remove homemade banana yogurt popsicles from the molds and wrap each in a piece of parchment paper.

Stack them in a freezer-safe storage bag or airtight container, then store them in the coldest part of your freezer for 1-2 months.

Banana Berry Ice Pops FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Ice Pop Recipes

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👉 Snag your copy today and bring the heat to your summer table!

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Banana Berry Popsicles

Make Banana Berry Popsicles with yogurt and mashed banana swirled with your favorite berries. A naturally sweet and healthy dessert!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 (4 ounce molds)

Calories 62cal

Author Donna Elick

Ingredients

• 2 1/2 large ripe bananas
• 1 1/2 cups plain yogurt
• 1 tablespoon honey
• 1/4 cup blueberries, smashed
• 1/4 cup raspberries
• 8 strawberries, sliced

Instructions

• MASH BANANAS: In a large mixing bowl, mash 2 1/2 large ripe bananas with a fork until mostly smooth.
• MIX BASE: Add 1 1/2 cups plain yogurt and 1 tablespoon honey to the mashed bananas. Stir until well combined and creamy.
• ADD BLUEBERRIES: Stir in 1/4 cup blueberries, smashed and gently swirl them through the banana yogurt mixture.
• FILL MOLDS: Evenly distribute 1/4 cup raspberries and 8 strawberries, sliced into 10 popsicle molds.
• POUR MIXTURE: Pour the banana yogurt mixture into the molds, filling each one nearly to the top. Tap the molds gently on the counter to release air bubbles and help the mixture settle.
• FREEZE: Insert popsicle sticks, cover, and freeze for at least 4 hours or until fully frozen.
• SERVE: Remove popsicles from molds and serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for 10 to 15 seconds to release them easily.

Ingredient Tip: Very ripe bananas provide the best natural sweetness and help create a creamy texture without needing extra sugar.

Nutrition

Serving: 1 | Calories: 62cal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Sugar: 8g | Fiber: 1g | Calcium: 49mg | Iron: 1mg

Originally published July 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same, and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Banana Berry Popsicles appeared first on The Slow Roasted Italian.

Chocolate Covered Bananas

Toddlers and sprinkles seem to go hand-in-hand. I mean, any food must taste a million times better when it’s covered in a rainbow!!

Once I discovered chocolate covered frozen bananas, I knew I could make Munchkin’s sprinkle dreams come true.

In fact, they made an appearance at her Elmo Birthday Party — and they were a huge hit!

I ended up cutting them into smaller bites because when you have an entire food TENT, guests will want to try a little bit of everything.

The secret to success is my homemade Magic Shell. The coating is crispy but not too thick, and so much easier to bite into than straight melted chocolate.

Once they’re dipped, you can coat chocolate covered bananas in just about anything you’d like! Munchkin always helps me, and we have such a blast together.

Try ice cream bread or my eggless funfetti cookie dough dip next for even more sprinkle fun!!

Ingredient Notes and Substitutions

• Bananas – Be very careful when choosing fruit for this chocolate covered frozen bananas recipe. Look for completely yellow peels (absolutely no green) with at most a few brown freckles.
  
  It’s important that the bananas are firm so they don’t fall apart when adding the popsicle stick, but you also want them to be fully ripe so they are sweet.
  
• Milk Chocolate Chips – Yes, bananas are sweet, but they tend to become less sweet when frozen. So you want to give them a little extra help!
  
  We’ve had great success with milk and white chocolate chips, though semi-sweet should work in a pinch. Dark chocolate is often too bitter for littles, so only use it if you know they’ll like it.
  
• Coconut Oil – Keeps the melted chocolate smooth and silky and helps it to harden faster. Use refined coconut oil for a neutral taste or unrefined for added coconut flavor.
  
  It’s fine if the oil is in its solid state — it will melt along with the chocolate chips!
  
• Sprinkles – Jimmies (the long skinny kind) are easiest to bite into when frozen without hurting your teeth, though nonpareils (the tiny round ones) are a close second.
  
  There are also tons of options throughout the year for flat designs, usually for different holidays — see what fun shapes you can find!

How to Make Frozen Chocolate Covered Bananas

• Prep the bananas.

Remove the peels and any stringy bits, then place all of the bananas on a cutting board. Slice them in half to make two evenly-sized segments — meaning banana halves, not long, skinny pieces.

Carefully push a popsicle stick through the cut side about halfway into the banana.

Try not to poke through the sides! If you do, that’s okay. Just pull back on the stick a little and try again.

Lay each banana popsicle on a baking sheet and freeze for at least 15 minutes up to a few hours.

• Dip in melted chocolate.

While the fruit is in the freezer, melt the chocolate chips and coconut oil together in the microwave.

Heat for 30 seconds at a time, stirring after each, until the chips are almost melted. Then, give it all a really good stir until the mixture is silky and smooth.

Pour the melted chocolate into a tall mason jar. A drinking glass or vase would work too — anything that’s a bit taller than the bananas.

There does need to be some room at the top, or the chocolate will spill over the sides when dipping.

Then, lower the banana pops one at a time into the chocolate!

• Coat them in your favorite toppings.

Spread the toppings onto a large plate, platter, or wide bowl. This makes it so much easier to coat the chocolate covered bananas quickly and evenly.

I usually roll with one hand, holding onto the stick, while using the other hand to push the toppings over the fruit. You can also slowly twirl the stick while sprinkling the toppings over the top.

As soon as they’re coated, place them back on the baking sheet and freeze until set.

Prep Ahead

• Freeze bananas with popsicle sticks
• Add toppings to plates or bowls

What You’ll Need for This Recipe

• Baking Sheets – If you’re making a big batch of frozen chocolate covered bananas (and have room in your freezer!), try using full-size jelly roll pans.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Popsicle Sticks – Look for ones labeled “food-grade” or “food-safe” — they’re treated differently than the kind you use for crafts.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

Topping Ideas

Sky’s the limit when it comes to toppings, and each can add a new texture or flavor to your chocolate covered frozen bananas!

• Chopped Nuts: Try peanuts, macadamia nuts, almonds, pistachios, or hazelnuts
• Shredded Coconut: For a tropical flair! Use sweetened or unsweetened.
• Freeze-Dried Fruit: Crush dried raspberries or strawberries for a pop of color and tart flavor.
• Candy Bits: Chop up toffee, M&Ms, or candy canes.
• Mini Chocolate Chips: Double chocolate deliciousness!
• Crushed Cookies: Store-bought will be best. Try Oreos, Chips Ahoy, Sandies, Circus Animals…
• Breakfast Cereal: Crush up Fruity Pebbles, Trix, Cap’n Crunch, and more!
• Flakey Sea Salt: Adds an elegant touch and a salty contrast.
• Granola: I love my homemade recipe, but any will do! Chop any dried fruit into tiny pieces.

Storing Chocolate Covered Frozen Bananas

Once everything is set, transfer your treats to an airtight container. Add a piece of parchment or wax paper between layers so nothing sticks together.

Keep frozen chocolate covered bananas towards the back of the freezer and enjoy within 3 months.

Chocolate Covered Bananas FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Frozen Treat Recipes

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👉 Snag your copy today and bring the heat to your summer table!

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Frozen Chocolate Covered Bananas

Chocolate Covered Bananas are a fun and easy treat to make for parties or an afternoon snack! Make them at home with 3 simple ingredients.

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Freeze 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 188cal

Author Donna Elick

Equipment

• mixing bowls

Ingredients

• 6 bananas
• 2 cups milk chocolate chips about 12 ounces
• 1/4 cup refined coconut oil
• Toppings of choice: sprinkles chopped nuts, shredded coconut, mini M&M’s, mini chocolate chips, or crushed candies

Instructions

• PREP BANANAS: Peel 6 bananas and cut each banana in half crosswise to create 12 pieces. Insert a popsicle stick halfway into the cut end of each banana half, being careful not to push through the side.
• FREEZE BANANAS: Place the banana halves on a parchment-lined baking sheet. Freeze for 15 minutes so the bananas firm up before dipping.
• MELT CHOCOLATE: In a microwave-safe bowl, combine 2 cups milk chocolate chips and 1/4 cup refined coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is almost fully melted. Stir until smooth.
• PREP TOPPINGS: Pour your chosen toppings into shallow bowls or plates so they are ready for dipping.
• DIP BANANAS: Holding the popsicle stick, dip each frozen banana into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
• ADD TOPPINGS: Immediately roll or sprinkle the chocolate-coated banana in your prepared toppings.
• FREEZE TO SET: Return the coated bananas to the baking sheet and freeze for about 30 minutes, or until the chocolate is firm.
• SERVE: Enjoy immediately or keep frozen until ready to serve.

Notes

Make-Ahead: These can be made up to 2 days in advance and stored in the freezer until ready to serve.

Storage: Store frozen bananas in an airtight container or freezer bag for up to 2 weeks.

Reheating: Not applicable. Serve frozen.

Freezing: Keep the bananas frozen until serving so the chocolate stays firm and the bananas hold their shape.

Ingredient Tip: Refined coconut oil melts smoothly and does not add coconut flavor. Use unrefined coconut oil if you prefer a light coconut taste.

Nutrition

Serving: 1 | Calories: 188cal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 8mg | Sugar: 18g | Fiber: 2g | Calcium: 3mg | Iron: 1mg

Originally published August 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Frozen Chocolate Covered Bananas appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS DOLE WHIP RECIPE

• Only 5 ingredients and 10 minutes
  
• Creamy, dairy-optional tropical dessert
  
• No ice cream maker needed
  
• Bright, refreshing summer treat
  
• Disney magic without leaving home

Dole Whip

If you’ve ever stood in line at Disney on a blazing afternoon, you already know the moment.

You finally get your hands on that tall swirl of pineapple Dole Whip, cold and creamy, just starting to soften around the edges.

One bite and suddenly the heat disappears. It’s sweet, tangy, icy, and smooth all at once.

That’s exactly what we’re recreating with this homemade Dole Whip recipe.

Our secret is frozen pineapple. It blends into that signature soft-serve texture without needing an ice cream machine, and when you add just a splash of milk and a little citrus, it wakes everything up.

It’s bright. It’s tropical. And it’s dangerously easy to make at home. And even better than the original!

INGREDIENT NOTES

• Frozen Pineapple: This is the key to achieving that signature creamy texture. Frozen chunks blend into a soft-serve consistency.
  
• Coconut Milk: Adds subtle tropical flavor. Whole milk works if you want a more neutral taste.
  
• Lemon + Lime Juice: Brightens the pineapple and balances sweetness.
  
• Granulated Sugar:  Just enough to round out the tartness of the pineapple.
  
• Kosher Salt:  A tiny pinch enhances the fruit flavor.

VARIATIONS

Mango Dole Whip: Replace half of the pineapple with frozen mango.

Pineapple Coconut Float: Fill a glass halfway with pineapple juice or coconut soda before spooning in Dole Whip ice cream.

Raspberry Swirl: Blend in a handful of raspberries (fresh or frozen).

Vanilla Dole Whip: Add ½ teaspoon vanilla extract.

Extra Thick: Replace the milk with pineapple juice and add a big scoop of vanilla ice cream. You may also want to reduce the sugar a bit.

SERVING SUGGESTIONS

• Add fresh pineapple slices for garnish.
  
• Serve in a tall glass for the classic theme-park feel.
  
• Top with toasted coconut flakes.
  
• Pair with grilled pineapple for a tropical dessert plate.
  
• Serve in waffle bowls for extra indulgence.
  
• Enjoy with Disney churro bites for a ful park-at-home experience.

PINEAPPLE DOLE WHIP FAQ

The magic of Dole Whip comes from temperature and fruit structure. Frozen pineapple contains just enough fiber and natural sugars to blend into a smooth, stable texture without turning icy.

A small amount of milk helps the blades move freely while keeping the mixture thick enough to hold a swirl. Citrus juice sharpens the flavor so the pineapple tastes brighter rather than overly sweet.

Blend long enough to fully smooth out the fruit. That’s what gives you the soft-serve consistency.

TOOLS NEEDED

• Food Processor or High-Powdered Blender: For easy, extra-smooth blending.
  
• Rubber Spatula: To scrape down the sides.
  
• Serving Bowls or Glasses: You’ll need a spoon to eat this.
  
• Piping Bag (Optional): With an open star tip to get that classic swirl.

Enjoy!

With love, from our simple kitchen to yours.

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Dole Whip

Recreate the iconic Dole Whip from Disney right at home. Use real ingredients and a blender to make a sweet, creamy frozen pineapple dessert!

Course Dessert

Cuisine American

Method Food Processor

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 227cal

Author Donna Elick

Ingredients

• 2 cups frozen pineapple chunks about 12 ounces
• 1/3 cup coconut milk or whole milk
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1 pinch kosher salt
• Pineapple slices for garnish (optional)

Instructions

• ADD INGREDIENTS: Add 2 cups frozen pineapple chunks, 1/3 cup coconut milk or whole milk, 3 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, 1 teaspoon fresh lime juice, and 1 pinch kosher salt to a food processor.
• BLEND: Blend for 3 to 5 minutes, stopping to scrape down the sides if needed, until the mixture is smooth and creamy with no large pineapple pieces remaining.
• SERVE: Spoon the Dole Whip into bowls or glasses. Garnish with Pineapple slices if desired and serve immediately.
• OPTIONAL FIRMING: For a firmer texture similar to soft-serve, transfer the mixture to the freezer for about 30 minutes before serving.

Video

Notes

Pineapple Tip: Frozen pineapple is essential for the thick, creamy texture. Fresh pineapple will not produce the same consistency.

Milk Options: Coconut milk gives a tropical flavor, but any milk works including whole milk, almond milk, or oat milk.

Sweetness Adjustment: If your pineapple is very sweet, reduce the sugar slightly.

Make-Ahead: Blend the mixture and freeze for up to 1 hour before serving. Stir or re-blend briefly if it becomes too firm.

Storage: Store leftovers in an airtight container in the freezer for up to 1 week. Allow to soften slightly before serving.

Nutrition

Serving: 1 | Calories: 227cal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 26mg | Sugar: 34g | Fiber: 2g | Calcium: 29mg | Iron: 2mg

Originally published August 2018, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Dole Whip + Video appeared first on The Slow Roasted Italian.

Banana Split Popsicles

We all know the classic banana split: nuts, syrup, cherries, and three whopping scoops of ice cream all layered on top of a banana. It’s the stuff of dreams, but boy, is it messy — and a whole lot to eat!

Well, what if I told you I have a recipe that has all of that creamy, dreamy sundae goodness all contained in one dessert that’s easy to make, serve, and eat… my banana split popsicles!

It’s a fun and kid-friendly way to enjoy banana split flavor, though you should definitely try my cheesecake salad and martini recipes when you have a chance.

Fresh bananas, strawberries, and vanilla ice cream come together to create the base for this ice pop wonderland — complete with a cherry inside!

Coated in homemade magic shell, it has a perfectly crisp chocolate and peanut coating to make this my new favorite ice cream popsicle. I am sure you are going to love it too!

Ingredient Notes and Substitutions

• Bananas – The secret to these banana split popsicles is to mix ripe bananas in with the ice cream and then scatter chopped, unripe bananas throughout.
  
  That way, you get solid bites of fruity goodness in addition to a super creamy, super smooth texture!
  
• Vanilla Ice Cream – Plain ol’ classic vanilla ice cream is the creamy base for our banana split pops.
  
  For a healthier alternative, you can use yogurt instead! The pops will still be plenty creamy, though they’ll definitely turn out more dense.
  
• Strawberries – Those bites of tangy strawberries are to die for!! Feel free to use more if you’re in a real berry mood.
  
• Maraschino Cherries – Your banana split ice pop comes with a cherry on top! I love sweet maraschinos for ice cream, but there’s no reason why you can’t use fresh cherries instead.
  
• Magic Shell – Did you know you can make your own homemade chocolate shell with just two ingredients?? You can always just buy it too!
  
  Don’t like magic shell? Raspberry syrup, caramel, regular ol’ chocolate syrup, and peanut butter sauce are all awesome options, too!
  
• Salted Roasted Peanuts – I really recommend salted peanuts for this one to get that mouthwatering combo of salty and sweet

Tips and Tricks to Make Perfect Banana Split Pops

• Keep things smooth and creamy with puréed fruit.

Not into fruity chunks in your ice pops? No problem — just purée the bananas and strawberries before mixing them with the ice cream!

And if you do this, then you really have a fun opportunity to layer them in the molds for a really cool presentation and yummy division of fruity flavors.

• Add some flair to your pops with different dippers.

No need to limit yourself to the banana split classics here!

Sprinkles, toasted coconut, miniature chocolate chips, and crushed cookies are all other great ingredients that you can dip your popsicles into after coating them in the chocolate shell.

Your only limit is to make sure you don’t use anything too heavy or too slippery (like fresh fruit bits) that will have a hard time sticking to the shell.

• Wait a few hours before adding the popsicle sticks.

There’s nothing wrong with adding the popsicle sticks earlier and letting them freeze as-is, but I can really be a perfectionist with my homemade sweets — especially when I want to take pictures!

I learned that if you wait just two hours or so for the banana split popsicles to freeze just a little bit, you can slide the popsicle sticks into the molds dead center easily and cleanly.

Prep Ahead

• Chop the strawberries and peanuts
• Soften the ice cream

Kitchen Tools You Will Need

• Large Bowl – This one is my go-to!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks.
• Mason Jar – I absolutely love these and use them for tons of purposes. In this case, this is what I pour the magic shell into for dipping.
• Sheet Pan – To hold the dipped popsicles while the coating hardens.

Serving Suggestions 

Don’t let your banana split pops sit out for too long! The magic shell starts to weep fairly quickly, and they’ll be very messy after 30 minutes or so.

If you’re taking them to a picnic or other outing, I’ve had good luck keeping them in a cooler with ice for a few hours.

It’s always nice to have a variety of desserts, too — blueberry and strawberry should round things out perfectly!

Storing Banana Split Ice Pop

I store these in sandwich baggies in my freezer to keep them fresh until it’s time to eat. Once they’re frozen, they won’t stick together in the bag.

They’ll keep in the freezer for up to 3 months… although I guarantee they won’t last that long!

Banana Split Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Banana Split Popsicles

Banana Split Popsicles are just like the classic sundae! This fresh, creamy treat is full of fruity bites all wrapped in chocolate and nuts.

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 12 – 14 Popsicles

Calories 157cal

Author Donna Elick

Ingredients

• 2 ripe medium bananas mashed
• 1 medium banana diced
• 2 cups vanilla ice cream softened
• 14 medium strawberries chopped (about 1 cup)
• 12 to 14 maraschino cherries
• 1 cup salted roasted peanuts chopped
• 1 recipe homemade magic shell

Instructions

• MASH BANANAS: In a large mixing bowl, mash 2 ripe medium bananas with a fork until mostly smooth.
• ADD ICE CREAM: Stir 2 cups vanilla ice cream into the mashed bananas until combined.
• ADD FRUIT: Fold in the diced banana and 14 medium strawberries ,chopped until evenly distributed.
• FILL MOLDS: Place 1 of the 12 to 14 maraschino cherries in the bottom of each popsicle mold.
• ADD MIXTURE: Spoon the banana ice cream mixture into each mold, filling to the top.
• INSERT STICKS: Place the lid and sticks on the molds.
• FREEZE: Freeze for at least 12 hours, or until fully solid.
• PREP COATING: Spread 1 cup salted roasted peanuts onto a shallow plate. Pour 1 recipe homemade magic shell into a tall glass or jar for dipping.
• DIP: Remove popsicles from molds and dip each into the magic shell. Immediately roll or sprinkle with chopped peanuts.
• SET: Place coated popsicles on a parchment-lined baking sheet and freeze for a few minutes to allow the shell to harden.
• SERVE: Serve immediately or store in the freezer.

Notes

Storage: Store finished popsicles in sandwich bags or an airtight container in the freezer for up to 2 weeks.

Fruit Tip: Use ripe bananas for the best flavor and natural sweetness.

Chocolate Coating Tip: Work quickly when dipping because magic shell hardens almost immediately when it touches the frozen popsicle.

Variation: Add crushed pineapple or drizzle with caramel for a full banana split experience

Nutrition

Serving: 1 | Calories: 157cal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 71mg | Sugar: 11g | Fiber: 2g | Calcium: 47mg | Iron: 1mg

Originally published July 2013, updated and republished April 2026

Disclosure:  We are working in partnership with John Boos to review and give away a cutting board. We were not compensated for this post.  We did receive a cutting board to review.  All thoughts/opinions are of course our own. 

The post Banana Split Popsicles appeared first on The Slow Roasted Italian.

Tropical Popsicles

Ice pops or popsicles — whatever you call them — are such an easy and healthy treat. Smoothie pops are a particular favorite of Munchkin’s, and they don’t even require any extra effort.

Virtually every morning, Chad and Munchkin enjoy a Banana Orange Smoothie. I’ll pour whatever is left over into a mold and pop it in the freezer so she can have tiny pops to snack on throughout the day.

It inspired me to come up with as many homemade popsicle recipes as I could!

Chad and I are totally hooked on Raspberry Lemonade Yogurt Ice Pops, and I can’t get enough of the strawberry balsamic flavor. For a twist make these coffee popsicles, you’ll thank me!

But believe me when I say, these layered tropical ice pops might be our new favorites. The best part is that they’re made entirely with fresh fruit — no sugar, no yogurt, and no blending. Easy peasy!

Ingredient Notes and Substitutions

• Pineapple – Ripe pineapple means the difference between bland or sour fruit and an extra juicy, extra sweet flavor.
  
  The rind should be golden yellow in color (not green) and firm, with a sweet smell at the base.
  
  To be sure, gently tug on some of the center leaves — they should come out easily when the fruit is ripe!
  
• Raspberries – Look for vibrant berries and pick through the bunch to remove any stems or leaves. Give them a quick rinse in cool water, then drain and pat dry with paper towels before mashing.
  
  Frozen will work in a pinch, but you’ll need to thaw and drain them really well beforehand.
  
• Mango – There may be a few different varieties to choose from — some mangoes are completely yellow, while others are green and red. You can use either for this tropical popsicle recipe.
  
  Ripe mangoes will be firm with some give when gently squeezed, much like a tomato or avocado. Avoid any that are overly soft or bruised.
  
• Kiwi – Fuzzy on the outside but tart and sweet on the inside! These will feel similar to mangoes when ripe — some give when squeezed, between rock hard and squishy.
  
• Honey – Add up to 1 tablespoon per mashed fruit mixture if it needs a little extra sweetness. Honey will also ensure your fruiti pops are soft and biteable!

Tips and Tricks to Make Perfect Tropical Ice Pops

• Measure the volume of your molds first.

Fill each mold with water, then pour that into a measuring cup so you can see what you’re working with. Some of mine hold 4 tablespoons, but a lot of molds available for purchase only hold 3 tablespoons.

Since there are 4 different fruits, that means larger molds can hold 1 tablespoon of each flavor. But you’ll have to get a little more creative with smaller molds.

Here’s a little math to help: If you can make 6 ice pops and each mold holds 3 tablespoons, then you’ll need 18 tablespoons of fruit total.

Divide that by 4 flavors, and you get 4.5 tablespoons of each fruit between all 6 molds.

In that case, measure out that amount of each mashed fruit and divide it evenly between the molds by sight. Or, simply stick with your 3 favorite fruits to make it easier LOL.

• Blend pineapple and mango for the best texture.

These fruits have a lot of stringy fibers, so you’ll get the smoothest consistency if they are blended instead of mashed by hand.

Blending will also prevent any tiny pockets of air that can trap ice crystals or affect the structure of your tropical fruit pop.

• Keep the sides clean as you add each layer.

Any fruit residue left behind will mess with those clean, distinct tropical popsicle layers!

I didn’t have any trouble spooning the mashed fruit directly into the center of the ice pop molds, but you’ll get more precise results with plastic baggies.

Spoon each mashed fruit into a different baggie (as close to the bottom corner as possible), then snip off the corner and squeeze it right in. It’s like a homemade piping bag!

Prep Ahead

• Peel and chop fruit

What You’ll Need for This Recipe

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• If needed, use a Food Processor or high-powered Blender to purée the fruit.
• Sieve – Use this to strain the raspberries so there are no seeds in your tropical popsicles.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

More Tasty Flavor Ideas

You may notice a common theme with the fruits used in this recipe — they’re all naturally tart! A little honey will sweeten them right up, but you can also swap out any layer with something sweeter.

Double down on tropical flavor by mixing shredded coconut into a few of the layers.

Or, use this recipe as a guide for something new entirely! Layer strawberries, blueberries, raspberries, and blackberries for a Very Berry ice pop.

You can even enjoy fruity popsicles well into the fall thanks to stone fruits. Peaches, plums, apricots, and cherries would all be just as delicious in frozen form.

Storing Frozen Fruiti Pops

Because these tropical popsicles are made entirely with fresh fruit, they are at a higher risk of becoming icy or getting freezer burn.

As soon as they are frozen solid, transfer them to a freezer-safe storage bag. They can stay inside individual molds, but if you have to kind where all the molds are connected, you’ll need to carefully remove them first.

Wrap each tropical fruit pop in parchment paper or smaller zippered baggies before stacking in the larger storage bag.

Enjoy within 1 month for the best texture and flavor!

Tropical Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Sublime Strawberry Popsicles

Strawberry Lime Yogurt Popsicles

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Tropical Popsicles (Raspberry, Mango, Pineapple & Kiwi)

These Tropical Popsicles are full of summer flavors, made with layers of fresh raspberry, mango, pineapple, and kiwi. No added sugar!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 15 – 18 Ice Pops

Calories 84cal

Author Donna Elick

Ingredients

• 6 ounces fresh raspberries pureed and strained to remove seeds
• 1 whole pineapple peeled and chopped (about 4 cups)
• 3 ripe mangoes peeled and chopped (about 3 cups)
• 6 kiwis peeled and chopped (about 2 cups)
• 4 tablespoons honey divided (or to taste)

Instructions

• PREP FRUIT: Puree 6 ounces fresh raspberries in a blender until smooth. Press through a fine-mesh sieve to remove seeds. Set aside.
• PUREE REMAINING FRUIT: Separately puree the chopped 1 whole pineapple, 3 ripe mangoes, and 6 kiwis until smooth. Keep each fruit mixture separate.
• ADJUST SWEETNESS: Taste each fruit puree. If needed, stir in up to 1 tablespoon honey per fruit mixture 4 tablespoons honey, depending on ripeness.
• LAYER: Spoon about 1 tablespoon of kiwi puree into each popsicle mold. Follow with pineapple, then mango, and finish with raspberry puree. Fill molds according to their size.
• FREEZE: Insert sticks and freeze for at least 4 hours, or until completely solid.
• SERVE: Run molds briefly under warm water to release and enjoy immediately.

Notes

Ripeness Matters: The sweeter the fruit, the less honey you’ll need.

Mold Size Tip: Larger ¼-cup molds will fit all four layers. Smaller molds may only fit three layers.

Storage: Store frozen pops in a freezer-safe bag or container for up to 2 months.

Variation: Add a splash of coconut milk for a creamier tropical twist.

Nutrition

Serving: 1 | Calories: 84cal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 17g | Fiber: 3g | Calcium: 24mg | Iron: 1mg

Originally published July 2012, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tropical Popsicles (Raspberry, Mango, Pineapple, & Kiwi!) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS ORANGE CREAMSICLE DRINK

• Tastes exactly like a classic orange creamsicle
  
• No ice cream needed (yes, really)
  
• Thick, milkshake-style texture in minutes
  
• Perfect balance of tangy and sweet
  
• Kid-approved, adult-loved, nostalgia-loaded

Orange Creamsicle Milkshake Recipe

Talk about sunshine in a glass!! Imagine your favorite childhood treat transformed into a creamy, dreamy orange cream shake.

And these always disappear in my house. Disappear. I’ll make them “for the kids” and somehow end up with an empty glass and whipped cream on my nose. Every time.

They’re cold. They’re creamy. They taste like riding bikes until the streetlights came on.

And I love that they don’t require ice cream or a million ingredients. Just a blender, frozen juice cubes, and boom. Summer magic.

If you hear the blender and don’t move fast, you will miss out. Ask me how I know…

If you love this orange creamsicle drink, try my mandarin cheesecake salad next. All that Creamsicle magic in a fluffy dessert!

And I’ve also got a delicious rice pudding recipe that’s a great way to use up the leftover creamer from this one.

Having a party? Check out these scrumptious boozy Creamsicle Jello shots, or a sweet cocktail that puts a raspberry-orange twist on your childhood push pops.

INGREDIENT NOTES

• Frozen Orange Juice Cubes: These replace ice and flavor… key for thick texture without watering it down.
  
  Stick with store-bought for this orange creamsicle milkshake recipe. You’ll get a more consistent flavor, and you’re guaranteed to have the right amount!
  
• Vanilla Coffee Creamer: Adds fat, sweetness, and vanilla all in one pour.
  
  I use International Delight French Vanilla creamer (the liquid kind from the refrigerated section), but any brand will work… even dairy-free ones!
  
• Whipped Cream: Optional, but also… not optional. It adds richness and visual fun. A spray can or a tub of Cool Whip will work, or whip up a quick batch from scratch.
  
• Orange Slices: Totally decorative, but they make it feel fancy and intentional.

VARIATIONS

Fruit Swap: Switch the OJ with pineapple or mango juice. A tropical blend would be yummy too!

Berries & Cream: Use frozen strawberries instead of orange juice ice cubes.

Creamer Flavor: Try a Sweet & Creamy version or seasonal options like Sugar Cookie.

Bright Color Boost: Add 2 or 3 drops of orange food coloring before blending.

Float Style: Pour over a splash of lemon-lime soda for a creamsicle float vibe.

Make It Boozy: Add 1 ounce of vanilla or whipped cream-flavored vodka to the blender.

Dairy-Free: Use dairy-free vanilla creamer and coconut whipped topping.

Creamsicle Orange Popsicles: Pour the blended mixture into ice pop molds (skip the whipped cream) and freeze until solid.

SERVING SUGGESTIONS

• Top each orange milkshake with fresh fruit slices and extra whipped cream.
  
• Add some sparkle with sanding sugar or celebrate a birthday with colorful sprinkles.
  
• Serve with a maraschino cherry and paper straws for a true diner experience.
  
• Pair creamsicle orange shakes with fudgy orange brownies or crisp pizzelle cookies.

CREAMSICLE ORANGE FAQ

This orange creamsicle milkshake recipe works because it respects frozen science. Those frozen orange juice cubes aren’t just cold… they’re loaded with sugar and citrus solids.

Sugar lowers the freezing point, which means when they blend, they don’t shatter into sharp ice crystals. Instead, they break down into a smooth, creamy micro-slush that feels like ice cream.

The creamer brings fat and emulsifiers into the mix, which coat those tiny ice particles and keep them from clumping back together. That’s why the shake stays thick and velvety instead of icy and crunchy.

Blend hard, serve fast, and enjoy that perfect window where everything is cold, stable, and ridiculously smooth.

TOOLS NEEDED

• Ice Cube Tray: For freezing the orange juice.
  
• High-Powered Blender: You need serious blending to break down frozen cubes smoothly.
  
• Tamper or Spatula: Helps move stubborn frozen bits toward the blades.
  
• Measuring Cup: Keeps the balance right between creamy and icy.
  
• 8-Ounce Glasses: Perfect size for a thick orange milkshake.
  
• Spoon: For swirling layers and sneaking tastes.

Enjoy!

With love, from our simple kitchen to yours.

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Orange Creamsicle Milkshake Recipe + Video

This Orange Creamsicle Milkshake Recipe tastes like a creamsicle in a cup! A refreshing, nostalgic treat made with just 3 ingredients.

Course Drink

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 -4 milkshakes (8 ounces each)

Calories 127cal

Author Donna Elick

Ingredients

• 1 cup International Delight French Vanilla Creamer liquid
• 2 cups frozen orange juice cubes made from store bought orange juice
• Whipped cream homemade or store bought
• Fresh orange slices optional

Instructions

• BLEND: Add 1 cup International Delight French Vanilla Creamer and 2 cups frozen orange juice cubes to a high-powered blender. Blend on high, using the tamper or stopping to scrape down the sides, until smooth, thick, and milkshake-like. If needed, add 2 to 4 tablespoons additional creamer or milk to thin slightly.
• LAYER: Pour about 3 ounces of the milkshake into the bottom of an 8-ounce glass. Add a dollop of Whipped cream. Pour in another 3 ounces of milkshake, add another dollop of whipped cream, then gently swirl with a spoon.
• FINISH: Top with the remaining milkshake, another dollop of whipped cream, and Fresh orange slices if using. Repeat with remaining glasses.
• SERVE: Serve immediately while cold and creamy.

Video

Notes

Make-Ahead: This milkshake is best served right after blending. For quick prep, freeze the orange juice cubes up to 1 month ahead.

Storage: Not recommended. The texture changes as it melts.

Freezing: You can freeze leftovers in popsicle molds for a creamy orange popsicle treat.

Color Tip: For a brighter orange color, add 2 to 3 drops orange food coloring before blending.

Ingredient Swap: If you do not have French Vanilla Creamer, use 1 cup half and half, ¼ cup powdered sugar, and 1 tablespoon pure vanilla extract. Blend until fully smooth.

Nutrition

Serving: 1 | Calories: 127cal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Sodium: 2mg | Sugar: 19g | Fiber: 0.3g | Calcium: 18mg | Iron: 0.3mg

Originally published March 2015, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Orange Creamsicle Milkshake Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE A WHITE MOCHA FRAPPUCCINO

• Just like the Starbucks original, for a fraction of the price.
  
• Quick, foolproof, and blender-friendly.
  
• Sweet, creamy, and customizable.
  
• Uses simple pantry ingredients.
  
• A 5-star pick-me-up you can make in 15 minutes!

White Chocolate Mocha Frappuccino

You know those mornings when you just need a little joy in a cup? That’s exactly how this recipe was born.

I was craving my holiday favorite but couldn’t justify the line (or the cost!). So I pulled out my blender and said, “Alright, let’s make the best daggum frappuccino this kitchen’s ever seen.”

Munchkin declared it better than Starbucks.

Between the creamy swirl, the toasty caramel flavor, and the whipped cream crown… Let’s just say this white mocha frappuccino is a “lick-the-spoon-good” situation you’ll thank me for later.

Craving something a little less sweet and frosty? Try my peppermint mocha copycat or a cozy maple latte!

Or, try another copycat chocolate favorite with my creamy Costco mocha freeze!

INGREDIENT NOTES

• White Chocolate Chips: Use high-quality chips like Ghirardelli or Guittard. They melt silky smooth and never seize.
  
• Heavy Whipping Cream: Gives the syrup its rich, velvety texture and helps balance the sweetness. Your best substitute is full-fat canned coconut milk.
  
• Dulce de Leche: Adds a toasted caramel flavor that sets this recipe apart from regular white mocha blends. You should be able to find it ready-to-use in the Mexican foods section of your grocery store.
  
• Espresso: Freshly brewed espresso delivers bold coffee flavor. Let it cool before blending to avoid melting the ice.
  
• Whole Milk: The full-fat version gives this drink its signature creamy finish. You can make a Starbucks white chocolate mocha frap with oat or almond milk for a lighter taste.

VARIATIONS

Caramel Dream: Add 1 tablespoon caramel syrup to the blender for an ultra-sweet twist.

Peppermint Bliss: Stir in ¼ teaspoon peppermint extract for a festive spin.

Extra Sweet: Add a pump of vanilla coffee syrup or swap the milk for coffee creamer.

Mocha Fusion: Mix 1 tablespoon cocoa powder into the syrup for a darker chocolate edge.

Protein Power: Blend in vanilla protein powder for a morning boost.

Sugar-Free Swap: Use sugar-free white chocolate chips and syrup for a lighter version.

Frozen Dessert: Pour leftovers into popsicle molds and freeze. You’ll have white mocha frappuccino pops!

SERVING SUGGESTIONS

Learning how to make a Starbucks white chocolate mocha frap is just the beginning… the bakery case is next!

Pair your drink with a slice of copycat cinnamon swirl coffee cake, a blueberry muffin, or fluffy egg bites.

It also makes the perfect afternoon pick-me-up with a handful of spiced nuts or a cozy blanket and your favorite playlist.

Want a seasonal twist? Add crushed peppermint or a caramel drizzle just before serving for that holiday sparkle.

WHITE CHOCOLATE MOCHA STARBUCKS RECIPE FAQ

After years of perfecting coffeehouse copycats, I’ve learned that balance is everything.

White chocolate alone can be cloying, but a spoonful of dulce de leche deepens the flavor and brings that toasted-caramel note you can’t get from syrup alone.

This white chocolate mocha Starbucks recipe is all about texture: smooth, thick, and creamy enough to sip with a straw but rich enough to feel indulgent.

Once you nail that, every homemade frappuccino tastes like café heaven!!

TOOLS NEEDED

• Double Boiler: Keeps chocolate smooth and prevents scorching.
  
• High-Powered Blender: The secret to that signature Starbucks texture.
  
• Measuring Cups & Spoons: For accuracy. Sweetness depends on the perfect ratio.
  
• Glass Jars: Ideal for storing syrup.
  
• Tall Glasses & Straws: Because presentation matters. And so does that first sip!

Enjoy!

With love, from our simple kitchen to yours.

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White Chocolate Mocha Frappuccino

A White Chocolate Mocha Frappuccino is a creamy, blended coffee drink. My copycat Starbucks Frappuccino recipe lets you make it at home!

Course Drink

Cuisine American

Method Blender, Stovetop

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 (Grande size)

Calories 518cal

Author Donna Elick

Equipment

• double boiler
• blender
• whisk

Ingredients

Toasted White Chocolate Syrup

• 1/2 cup white chocolate chips about 3 ounces
• 1/2 cup heavy whipping cream 4 ounces
• 1/3 cup dulce de leche about 3 ounces

Frappuccino

• 1/2 cup toasted white chocolate syrup
• 1 cup whole milk 8 ounces
• 2 shots espresso cooled (about 2 ounces total)
• 3 cups ice

Garnish

• Whipped cream
• Red sanding sugar crystals

Instructions

• Melt Chocolate: In the top bowl of a double boiler over simmering water, add 1/2 cup white chocolate chips and 1/2 cup heavy whipping cream. Whisk as the chocolate melts until the mixture is smooth.
• Add Dulce de Leche: Stir in 1/3 cup dulce de leche. Continue whisking until smooth and fully combined. Remove from heat and let cool to room temperature.
• Blend Frappuccino: In a high-powered blender, add 1/2 cup toasted white chocolate syrup, 1 cup whole milk, 2 shots espresso, and 3 cups ice. Blend until thick and smooth.
• Serve: Pour into 2 large glasses. Top each with Whipped cream and a sprinkle of Red sanding sugar crystals. Serve immediately.

Notes

Make-Ahead Tips: The toasted white chocolate syrup can be made up to 3 days in advance. Store in a covered jar in the refrigerator and rewarm gently before using.

Storage: Frappuccinos are best enjoyed fresh, but leftover syrup keeps well chilled.

Shortcut: Use a store-bought white chocolate syrup and add 1 tablespoon dulce de leche directly to the blender for that toasted flavor.

Optional Sweetness Boost: Add 1 pump (about 1 tablespoon) vanilla syrup for a classic Starbucks touch.

Hot Version: Add ¼ cup toasted white chocolate syrup to each mug. Pour in espresso, top with steamed milk, and finish with whipped cream and sanding sugar.

Nutrition

Serving: 1 | Calories: 518cal | Carbohydrates: 34g | Protein: 8g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 91mg | Sodium: 121mg | Sugar: 34g | Fiber: 0.1g | Calcium: 290mg | Iron: 0.2mg

Originally published September 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post White Chocolate Mocha Frappuccino appeared first on The Slow Roasted Italian.

My whole family loves this Copycat Wendy’s frosty recipe and craves this sweet treat. I’m a big fan of dipping french fries into it – don’t knock it til you’ve tried it! 

The chocolate flavor just pairs so perfectly with the end of a fry – it’s a delicious frosty time! It just might be my favorite menu item from Wendy’s, so I love that I can make this signature dessert at home! 

New recipes like this prove that you can easily make this frozen dairy treat right at home! Frosty lovers rejoice!

And the good news is that you’ll get all the details for this top secret recipe below! No frosty machine needed! 

It has the perfect creamy texture and the proper consistency that will have you loving this homemade chocolate frosty. 

It’s perfect for a hot summer day, and this original recipe is just what you need the next time you’re having a craving! 

Wendy’s Chocolate Frosty

Homemade versions of popular restaurant dishes allow you to make adjustments as needed and know exactly which ingredients are used.

Plus, you can enjoy them as often as you would like for a fraction of the cost!

Satisfy your cravings with more Wendy’s copycat recipes, like this easy chili or tangy honey mustard dipping sauce.

In fact, you can spoon either over grilled burgers or hot dogs and serve them with a glass of this thick chocolate shake. Don’t forget some crispy fries for dipping!

Wendy’s Shake Ingredients

• Vanilla ice cream – If you are able, I highly recommend using a premium variety instead of whatever is cheapest. 
  
  The consistency will be much creamier, and your Wendy’s chocolate frosty will taste better too!
  
  You can also use an ice cream maker and make your own homemade ice cream, too! (my only complaint with that is that it would take a lot longer – but it would yummy!)
  
• Milk – I usually prefer whole, but feel free to use whatever is in your refrigerator. Keep in mind that a higher fat content will result in a creamier shake.
  
• Nesquik – This is the secret ingredient that makes it taste exactly like the one you get from the restaurant. 

How To Make a Wendy’s Chocolate Frosty

It honestly couldn’t be any simpler, and it’s certainly less time than it takes to go through the drive-thru!

1. Add all the Frosty ingredients to a blender. I find that adding the liquid first seems to work best.
   
2. Blend until smooth. You may need to scrape down the sides halfway to get everything incorporated.

That’s it. That’s the secret to making a classic chocolate frosty. No stress, And you’ll get the perfect texture every time. 

Wendy’s Frosty Recipe Tips and Tricks

• Soften the ice cream. Not only will it blend easier, but you will avoid any lumps as well. 
  
  Leave the container on the counter for 5 to 10 minutes or let the ice cream sit in the blender before adding the other ingredients. 
  
  Wendy’s uses soft-serve ice cream out of their ice cream machine, but we don’t have that option for homemade, so I set it out a bit to soften the texture. 
  
• Want a thicker shake? Start with a little less milk, then add an extra splash at a time until it reaches the desired consistency.
  
• Make it fancy. Run a vegetable peeler over a bar of your favorite chocolate to create tiny curls — they are perfect as a garnish for your homemade Wendy’s frosty! 
  
  Or, add a simple swirl of whipped cream on top.

Wendy’s Frosty Recipe FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Wendy’s Chocolate Frosty Copycat Recipe + Video

This Wendy's chocolate frosty recipe is made with just 3 simple ingredients. Make it right at home for a chocolate shake that tastes just like the real thing!

Course Dessert

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 327cal

Author Donna Elick

Ingredients

• 4 cups vanilla ice cream softened slightly
• 1 cup milk I usually use whole
• 3 tablespoons Nesquik powder

Instructions

• Add all ingredients to blender, cover, and blend until smooth and creamy (you may have to scrape the sides of the blender once, then blend again).
• Pour into serving glasses and serve with a straw or spoon.

Video

Nutrition

Serving: 1 | Calories: 327cal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 137mg | Sugar: 34g | Fiber: 1g | Calcium: 246mg | Iron: 1mg

Originally published March 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Wendy’s Chocolate Frosty Copycat Recipe + Video appeared first on The Slow Roasted Italian.