Homemade Popsicles

While we’re big fans of no churn ice cream recipes around here, sometimes you just want something light, simple, and extra fruity.

I’ve narrowed down our absolute favorite flavors and pulled together all the tips I’ve gathered over the years so you can make the best homemade popsicles in a few easy steps.

There’s classic strawberry, tropical twists, creamy yogurt pops, and even a caffeine-fueled option for a quick energy boost!

And the best part? Most of these recipes are made with 5 ingredients or less… and are simple enough that the kids can help too.

What You’ll Need

• Ice Pop Molds: Any kind will work! The silicone ones make removal easy and are great for beginners.
  
• Food-Safe Popsicle Sticks: Only if your mold doesn’t come with reusable ones!
  
• Aluminum Foil: Keeps the mold covered and helps hold the sticks in place.
  
• Small Tray or Plate: For stability. It’s easier to slide the homemade popsicles in and out of the freezer, plus it keeps things level.
  
• Blender: Easiest way to combine ingredients or break down fruit fibers.

Tips for Making the Best Popsicles at Home

• Don’t overblend. This will add too much air to the mixture and make it frothy. If it happens, let the mixture sit for a few minutes before pouring.
  
• Give it a taste test. You may need to add a little extra sweetener depending on how tart the fruit or yogurt is.
  
• Less is more. Liquid expands a little when frozen, so don’t overfill the molds. Leave a little space at the top so they expand top to bottom instead of bulging outwards.
  
• Wait at least 4 hours… but longer is better. I typically make mine the night before so they’re ready by afternoon or dessert.
  
• Make removal easier by running the molds under warm water for 10-15 seconds. Gently wiggle the frozen popsicles back and forth to release them without yanking out the stick.

Our Best Popsicle Recipes

Sassy and I did a lot of experimenting over the years, and these are the flavors we came back to time and time again.

Most are made with just a few ingredients and only take a few minutes to prep. Truly, the hardest part is waiting for them to freeze!

Blueberry Popsicles (With Yogurt)

Plump, juicy berries meet vanilla Greek yogurt for a tangy and sweet treat that’s packed with protein and vitamins too. Only 3 ingredients!

Lemon Raspberry Popsicle Recipe

Cool and refreshing like a glass of lemonade, but with a creamy twist! Each popsicle is dotted with fresh berries and bursting with fresh-squeezed citrus flavor.

Berry Red White and Blue Popsicles

Hands down the best popsicles for 4th of July, though it doesn’t stop me from making them all summer long! Raspberries and blueberries add color while sweet vanilla-flavored yogurt adds a creamy protein boost.

Tropical Popsicles (Raspberry, Mango, Pineapple & Kiwi!)

Nothing but fresh fruit and a touch of honey here! These are the best popsicles for a sugar-free treat that’s still sweet and summery. And with those eye-catching colors? Guaranteed smiles.

Scrumptious Strawberry Banana Popsicle Recipe

Transform your favorite morning smoothie into an after-dinner snack. Yogurt and banana make these extra creamy without drowning out the bold berry flavor.

Orange and Pineapple Popsicle Recipe

A delicious blend of fresh pineapple and oranges, plus a touch of lime juice to wake it all up and honey for sweetness. Proof that you can make the best homemade popsicles without refined sugar that are still sweet enough to eat!

Sublime Strawberry Popsicles

It doesn’t get much simpler than this… loads of fresh strawberries, a touch of lemon, and sugar for sweetness and a soft texture. The riper the berries, the better the batch!

Green Tickles: Kiwi Pineapple Popsicles

Sassy was positively obsessed with these as a toddler, which is where the name came from. They’re the perfect balance of sweet and tart, made with fresh fruit and a little honey. That’s it!

Strawberry Lime Yogurt Popsicles

Not a fan of lemon? Lime juice is the perfect tart balance to ripe, fresh strawberries without overwhelming the flavor. Add some yogurt, and you’ve got a creamy treat with just the right amount of sweetness.

Rocket Pops (Coffee Fueled Popsicles)

The best afternoon pick-me-up… that’s also cheaper than a Starbucks run. And when it’s blazing outside before you’re even out of bed, you can cool down with one of these coffee and creamer popsicles instead of your usual mug!

Gourmet Strawberry Balsamic Popsicles

Sweet, sun-ripened berries get a boost from tangy balsamic and a tiny hint of black pepper that makes everything taste deeper and richer. Trust me… it works!

Frozen Popsicles FAQ

Donna’s Final Thoughts

There you have it! The sweetest way to make the most of ripe, summer fruits and give yourself a tasty afternoon project to boot.

Homemade popsicles are also a great way to use up the last of what’s in the fridge or on the counter, reducing food waste and encouraging each of us to think outside the box.

Enjoy!

With love, from our simple kitchen to yours. 

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Originally published June 2013, updated and republished May 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 Homemade Popsicles appeared first on The Slow Roasted Italian.

Kiwi Popsicles

Gazing out the window on a hot summer day, I find myself longing for a tropical island paradise surrounded by crystal-clear turquoise waters. Palm trees, tropical fruit, paradise…

Then I look out my window and watch the shadows of yet another heatwave pass by, in this hellacious desert that is Arizona. SIGH.

I developed these tropical-inspired kiwi popsicles as my own mini getaway! Kiwi and pineapple combine in a perfectly sweet and tart ice pop. Even my mom is a huge fan! 

Munchkin is really enamored with them too. She calls them her “Green Tickles,” which completely tickles me.

If you’ve never tried a popsicle with kiwi before, you’re in for a treat. Enjoy them, I know you will!

Need more flavors? I’ve got so many ice pops to choose from! From blueberry Greek yogurt and strawberry lime yogurt to coffee and even banana split, there’s something for everyone!

Ingredient Notes and Substitutions

• Whole Pineapple – You read that right! You need one whole pineapple for your ice pops. You’ll have to peel, core, and chop it first, but all of that fresh flavor is so worth the effort!
  
  I just love the way it tastes with the kiwi!
  
• Clover Honey – One of my preferred, all-natural sweeteners! Clover honey has a mild, almost floral taste that complements the fruit wonderfully.
  
  It also acts as a softening agent to help keep the kiwi pineapple popsicles from becoming too icy.
  
• Kiwi – Make sure they’re ripe! Peel and slice them before getting started, and set aside a few slices for decoration.
  
  Technically optional, but I love adding the full slices for a more impressive presentation.

Tips and Tricks to Make Perfect Kiwi Pineapple Popsicles

• Use super ripe fruit for the best flavor.

Since this kiwi popsicle recipe relies on the natural sweetness of the fresh fruit, it’s important that both are fully ripe.

Ripe pineapples will have a golden yellow skin and the bottom should smell sweet, while ripe kiwis will give slightly when pressed. 

If the fruit isn’t sweet enough, don’t be afraid to add more honey!

• Add a squeeze of lime if the fruit is too sweet.

Now, it’s all about balance. Yes, using ripe fruit is key, but you could end up with too sweet results.

In that case, you need a little acidity to balance it out.

A squeeze of lime or lemon juice will bring out the tartness and refresh the overall taste of your kiwi popsicles, so don’t be afraid to add some!

• Play around with the consistency.

Use a blender to combine the pineapple, kiwi, and honey until smooth, or if you prefer a few fruit chunks, simply pulse until you get the texture you’re after.

There’s no right or wrong way! If you want a creamier popsicle with kiwi, you could even add a bit of coconut milk to the mix too.  

That’s the beauty of making ice pops from scratch!

• Use warm water to easily remove from molds.

When ready to serve, don’t yank the popsicles too hard or they might break.

Instead, run the mold under warm water for 10-15 seconds until the ice pops slide out smoothly.

If they’re still stuck, just be patient! Run them under the water for a few extra seconds before trying again.

Prep Ahead

• Peel and slice kiwi
• Peel, core, and chop pineapple

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Pineapple Corer/Peeler – We eat a lot of fresh pineapple in my house, and I love this little gadget! It makes cutting a pineapple so quick and easy.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Blender – A high-powered blender is a must in every kitchen!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Easy Mix-In Ideas

I kept these kiwi pineapple popsicles relatively simple — which means there’s even more room for you to get creative!

Prepare them as is, incorporate some of that coconut milk I mentioned if you’d like, or add another one of these fun twists:

• Unsweetened coconut flakes would add texture and a more tropical feel to the blended mixture 
• Stir in berries such as blueberries, raspberries, or halved strawberries for a pop of color
• Or add more tropical fruits like mango, peaches, or banana for a different flavor
• Fresh mint leaves would make these taste like mojitos!
• Grated lime or lemon zest would brighten the whole thing up

Storing 

Be sure to remove each popsicle with kiwi from the mold once frozen solid, then wrap in parchment paper before adding to a large freezer bag.

If you keep them in the back of your freezer they’ll keep for up to 3-4 weeks!

I usually try to label them with the date so I can remember. When you make as many batches of homemade ice pops as I do… you need all the help you can get!!

Kiwi Popsicles FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Fruit Popsicle Recipes

Strawberry Ice Pops with Wild Berry Balsamic

Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

Strawberry Kiwi Vitamin C Ice Pops

Berry Red White and Blue Popsicles

🔥 TSRI’s Sizzlin’ Summer Ebook
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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Green Tickles Kiwi Pineapple Popsicles

Kiwi Popsicles with fresh pineapple are a sweet and tart frozen treat that will cool you off all summer long. Easy, 3-ingredient recipe!!

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 10 4 ounce popsicles

Calories 90cal

Author Donna Elick

Equipment

• blender
• ice pop mold

Ingredients

• 1 whole pineapple, peeled, cored, and chopped (about 5 cups)
• 2 tablespoons clover honey
• 6 ripe kiwi, peeled and sliced (reserve 10 slices)

Instructions

• BLEND FRUIT: Add 1 whole pineapple, peeled, cored, and chopped , 2 tablespoons clover honey, and the 6 ripe kiwi, peeled and sliced (except the 10 reserved slices) to a blender. Blend until smooth, or pulse for a slightly chunky texture.
• ADD KIWI SLICES: Place 1 kiwi slice into the bottom of each popsicle mold. Tilt the mold slightly so the slice rests along the side.
• FILL MOLDS: Pour the fruit mixture evenly into the molds, leaving about ¼ inch of space at the top.
• INSERT STICKS: Cover the molds with lids or aluminum foil and insert popsicle sticks.
• FREEZE: Freeze for at least 12 hours, or until fully frozen. For best results, freeze up to 24 hours.
• SERVE: Run warm water over the outside of the molds for about 10 seconds to release the popsicles. 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 for a few seconds to release them easily.

Ingredient Tip: Use a ripe pineapple for the sweetest flavor and smoothest texture.

Nutrition

Serving: 1 | Calories: 90cal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Sugar: 17g | Fiber: 3g | Calcium: 31mg | Iron: 1mg

Originally published July 2012, updated and republished May 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 Green Tickles: Kiwi Popsicles with Fresh Pineapple appeared first on The Slow Roasted Italian.

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.

Don’t miss a thing! Follow us on
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Enjoy!

With love, from our simple kitchen to yours.

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

Other Easy Popsicle Recipes

🔥 TSRI’s Sizzlin’ Summer Ebook
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!

Buy the Ebook Now

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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

🔥 TSRI’s Sizzlin’ Summer Ebook
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!

Buy the Ebook Now

Print

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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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.

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!

For more ways to celebrate fresh fruit, browse our Fruit Salad Recipes collection — perfect for summer entertaining and potlucks.

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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Other Frozen Treat Recipes

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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!

Love fresh tropical flavors? Our Fruit Salad Recipes roundup has even more easy, colorful ideas the whole family will love.

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 Yogurt Popsicles with Lime

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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.

Blueberry Popsicles

These frozen yogurt popsicles are the consummate summer treat — creamy, fruity, and refreshingly cold!

I have been creating plenty of recipes for fruit popsicles to stay cool, and I love how easy they are to make without refined sugar.

From raspberry lemonade to kiwi strawberry and even fresh melon, there’s bound to be a flavor for everyone. We even have coffee-fueled rocket pop popsicles!

But this blueberry popsicle recipe might be the best one yet! It’s so easy to make at home and tastes so much better than anything from the store.

Nothing beats simple, fresh ingredients when it comes to feeding your family.

And if you’re serving these blueberry popsicles to kids, slip a cupcake liner over the stick on the bottom to catch any of the messy drips. You’ll appreciate it when it’s time to clean up!

Ingredient Notes and Substitutions

• Blueberries – Use fresh or frozen, whichever is available. Defrost frozen berries first and drain them before making your blueberry popsicles.
  
• Honey – For a bit of sweetness to mellow out the tartness of the berries. Honey also keeps ice pops creamy instead of icy.
  
• Greek Yogurt – I like to use vanilla yogurt in this blueberry popsicle recipe — plain is a bit too tangy and tart. The thicker texture makes these extra creamy, and I love the extra dose of protein!

Tips and Tricks to Make Blueberry Ice Pops

• Pick through fresh berries when cleaning them.

There are often tiny stems left behind, either still attached or scattered throughout the container. And you don’t want those in your blueberry yogurt popsicles!

Pat the berries dry after rinsing them too. Any extra water can create an icier texture instead of the creamy one we’re after.

• Divide the yogurt before blending.

Some of it goes in the popsicle molds first! I’ll usually do that before blending the berries with the rest of the yogurt just so I don’t forget.

And if you don’t have popsicle molds, use whatever you have on hand.

I used paper Dixie cups and wooden popsicle sticks when I first started making ice pops at home — just peel away the paper to uncover your blueberry popsicle!

• Tap out any air bubbles.

It’s best to do this with the blender before dividing the berry mixture into the molds. Otherwise, you might end up mixing the two layers together!

You can also fill each mold by the spoonful to be safe. Give them a little shake to even everything out before popping them in the freezer.

• Let them freeze completely!

This is absolutely the hardest part about making this blueberry popsicle recipe!

Your fruit and yogurt ice pops need at least 4 hours in the freezer — I usually leave mine in there for 24 hours just to make sure they’re completely solid.

Kitchen Tools You Will Need

• Blender – A high-powered blender is a must in every kitchen! Useful for smoothies, soups, sauces, and more.
• Ice Pop Mold – So your blueberry ice pops look just like the store-bought kind! I find silicone easiest to use and clean, and this one comes with reusable sticks too.

Flavor Ideas

You can purée almost any type of fruit for these fruit and yogurt popsicles. Try another type of fresh berry, or switch things up with mango, pineapple, kiwi, or even peach.

Mix and match to come up with even more flavor combinations!

Puréed bananas make a great choice if you are looking for fruit popsicles with no added sugar. They are sweet enough on their own and add to the creamy texture.

And for a dairy-free blueberry popsicle, use coconut milk yogurt (or any plant-based yogurt) in place of Greek yogurt.

Storing Homemade Popsicles

You can leave your blueberry popsicles in the molds for a few days, but I always transfer mine to a freezer bag once they are solid. They’ll keep for 1-2 months that way!

Wrap each one in a piece of parchment to protect from freezer burn and to keep them from sticking together.

Blueberry Popsicle FAQ

Are fruit popsicles healthy?

Whether or not your homemade popsicles are healthy really depends on what you put in them.

If they contain yogurt and fresh fruit, or if they’re made without a lot of added sugar, chances are they are a healthy frozen treat!

That’s why these blueberry yogurt popsicles are such a favorite of mine. They contain only one tablespoon of honey for sweetness — and it keeps the texture from becoming icy too!

Can I leave the berries whole instead?

Yes, but you’ll want to use a mix of whole blueberries and the blended mixture for the right flavor and consistency.

Drop a few of the whole berries into the popsicle molds first, slicing them in half if they won’t fit.

Or mix a few with the yogurt and spoon that into the molds, then pour the blended mixture on top. You’ll get little pops of color throughout the white layer!

How do you get fruit and yogurt popsicles out of the molds?

Silicone molds are the easiest to use — the ice pops usually slice right out, or you can sort of peel the silicone away from the surface.

If you’re still struggling (or if you used a different material), run the molds under warm water for 10-15 seconds to loosen everything up.

Then, gently wiggle back and forth while holding onto the stick to remove your frozen treat!

Enjoy!

With love, from our simple kitchen to yours.

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Blueberry Popsicles (with Yogurt)

Blueberry Popsicles are a healthy frozen treat made with creamy vanilla Greek yogurt and juicy fresh berries. Kids love 'em and you will too!

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 96cal

Author Donna Elick

Ingredients

• 2 cups blueberries fresh or frozen (defrosted)
• 1 tablespoon honey
• 3 1/2 cups vanilla yogurt divided

Instructions

• In a small bowl, stir honey and blueberries together. Set aside.
• In a blender combine blueberry mixture and 2 cups yogurt, blend until a smooth consistency is achieved.
• Fill ice pop molds with 1½ cups vanilla yogurt. Layer blueberry mixture on top. Freeze 4-24 hours, until ice pops are frozen through. I like to freeze mine for 24 hours.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 96cal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 57mg | Sugar: 17g | Fiber: 1g | Calcium: 149mg | Iron: 1mg

Originally published June 2012, updated and republished May 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 Blueberry Popsicles (with Yogurt) appeared first on The Slow Roasted Italian.

Raspberry Popsicle

If you are looking for a tasty way to beat the summer heat, these raspberry lemonade ice pops are just the perfect treat! 

Chad and I have a deep love and appreciation for all things lemon, whether it’s sweet treats, savory eats, household remedies, or boozy drinks. And we’re fortunate enough to have a tree full a good portion of the year! 

As I was preparing this fabulously flavorful frozen treat, all I could think about was biting into one. 

Savoring the layers of tart lemon juice and lemon zest and contrasting sweet raspberries perfectly combined with smooth and creamy protein-packed yogurt.

I guess I wasn’t the only person daydreaming, because there was only one raspberry popsicle left by the time Chad got to them!

Good news is that I was able to whip up a second batch in minutes — this recipe is that easy! The hardest part is waiting for them to freeze.

Next time, I’ll hide them a little better. Seriously… behind the vegetables or something!

Ingredient Notes and Substitutions

• Fresh Raspberries – Look for plump berries with a deep color, and be sure to clean them and pick out any leaves first.
  
  Frozen raspberries will work too — no need to thaw them first!
  
• Lemons – You’ll need at least 2 to get enough juice and zest for your raspberry lemonade ice pops. This is not the recipe for bottled lemon juice. Trust me, it will make a difference.
  
• Plain Yogurt – For the creamy base. Use Greek yogurt for even more protein, though the mixture will be thicker.
  
  You could also try a flavored yogurt, but reduce the amount of sugar in this case. And know that the color of your pink lemonade ice pops may be different.
  
• Sugar – To sweeten these up a bit and balance the tartness of the lemons and raspberries. It also soaks up the oils from the lemon zest to deliver bold citrus flavor!

Tips and Tricks to Make Perfect Raspberry Lemonade Popsicles

• Mix the sugar with the lemon zest.

Mash them together with a fork or even rub the zest into the sugar with your (clean) fingers.

This releases the oils in the peel, creating the most intense lemon flavor for your raspberry lemonade popsicles.

• Give the yogurt mixture a taste first.

No two lemons are the same, so you may need to add more sugar if the mixture is too tart. Or more lemon zest if it’s not lemony enough!

Pop a raspberry onto your spoon as well so you really get an idea of the flavors together. Once they’re frozen, you won’t be able to make any adjustments.

• Add the raspberries first, then pour in the yogurt mixture.

The berries will get pushed up through the mold but held in place by the yogurt so they are evenly scattered throughout each ice pop.

If you’re still worried, you can press the berries into each mold with a chopstick or straw. It’s just more work that I haven’t found to be necessary!

Prep Ahead

• Clean raspberries
• Zest and juice lemons

Kitchen Tools You Will Need

• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Citrus Juicer – This gets every last drop out, which makes juicing lemons so much easier.
• Citrus Zester – Or, use the small holes on a Box Grater.

Fun Flavor Variations

If you’re not a fan of raspberries, you can easily make these with strawberries instead! Chop them into smaller pieces so they distribute evenly through each ice pop once you pour the yogurt mixture into the molds.

Blueberries would be tasty too — probably similar to my lemon blueberry cheesecake — as would blackberries, though you may be better off with frozen berries to ensure they’re perfectly ripe.

Want to tone down the lemon flavor? Use vanilla-flavored yogurt or skip the zest! For an even bolder choice, try these coffee fueled rocket pops!

Storing Pink Lemonade Ice Pops

Once these are frozen solid, carefully remove them from the molds and wrap each raspberry popsicle in parchment paper.

They could be ready in as little as 4 hours, but I usually just wait until the next day to be sure!

Stack the wrapped raspberry lemonade popsicles in a zip-top freezer bag and enjoy within 1-2 months.

Pink Lemonade Popsicles FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Popsicle Recipes

Strawberry Yogurt Popsicles with Lime

Sublime Strawberry Popsicles

Blueberry Popsicles (with Yogurt)

Green Tickles: Kiwi Popsicles with Fresh Pineapple

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Lemon Raspberry Popsicle Recipe with Yogurt

This Raspberry Popsicle recipe combines fresh berries with tart lemon and creamy yogurt for a sweet and refreshing summer treat!

Course Snack

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 ice pops

Calories 53cal

Author Donna Elick

Equipment

• ice pop mold

Ingredients

• 1/4 cup granulated sugar
• 1 tablespoons lemon zest zest of one lemon
• 1/2 cup fresh lemon juice about 2 lemons juiced
• 1 1/2 cups plain yogurt
• 6 ounces fresh raspberries cleaned (large ones cut in half)

Instructions

• Evenly distribute raspberries between ice pop molds. Set aside.
• In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.
• Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.
• Enjoy!

Nutrition

Serving: 1 | Calories: 53cal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Sugar: 8g | Fiber: 1g | Calcium: 50mg | Iron: 1mg

Originally published July 2012, updated and republished May 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 Lemon Raspberry Popsicle Recipe with Yogurt appeared first on The Slow Roasted Italian.

Red White and Blue Popsicles

These red white and blue popsicles are simply delicious and have only 5 ingredients!

Made with fresh fruit, all-natural yogurt, honey, and your favorite vanilla, they’re a must at our annual Fourth of July cookout.

I actually came up with them because I wanted to be able to give Munchkin a delicious dessert that wasn’t full of artificial ingredients and tons of sugar.

Berry yogurt popsicles are definitely a dessert I am proud to feed my daughter, and I love to watch her dive in!

She always eats the center first — the vanilla honey yogurt layer is her favorite. Go figure. She knows what she wants! You’ll have to let me know which layer is your favorite in the comments below.

We have more amazing popsicles for you to try and even a handy guide to help you make them!

Ingredient Notes and Substitutions

• Plain Yogurt – Needed for the creamy white layer and the blueberry one! I also find the added yogurt balances out some of the sweetness from the fruit and honey.
  
  Greek yogurt would make these protein-packed and give you a slightly thicker consistency! You could even try using coconut yogurt as a plant-based option.
  
• Honey – No refined sugar to be found in these red white and blue popsicles! Honey also helps keep the texture soft and prevents the ice pops from becoming too icy.
  
• Blueberries – The star of the blue layer! When smashed they create a slightly chunky texture too. 
  
  Blackberries are another option if you want a deeper flavor.
  
• Raspberries – Unsurprisingly, raspberries make up the red layer! Strawberries or cherries can be used here instead. 
  
• Vanilla Extract – To enhance the overall flavor of the berry yogurt popsicles while adding a subtle sweetness. It makes the yogurt layer taste like vanilla ice cream!

Tips and Tricks to Make Perfect Berry Popsicles

• Loosen stiff honey.

Stiff or cold honey will be difficult to mix into the yogurt and fruit. 

You can warm it slightly by placing the jar in a bowl of warm water for a few minutes. This will help it blend without clumping.

• Partially freeze layers for true red white and blue popsicles.

When I say “true,” I mean you can clearly see the red, white, and blue layers! 

I find popping each portion in the freezer while I work on the next one is the best way to achieve this. 

The longer you leave each layer to sit, the more distinct the sections will be!

• Use high-quality vanilla extract.

Get the most bang for your buck and use a fabulous vanilla extract! I love Neilsen-Massey Madagascar vanilla in these berry popsicles. 

Or if you have Madagascar vanilla beans, they would also be amazing! Just scrape the beans out of 1 pod and add them to the yogurt.  

The vanilla really carries the creamy yogurt center to a whole new level.

• Blend for a smoother texture.

If you prefer smoother berry popsicles, blend the fruit and yogurt mixtures with your food processor or blender instead of just smashing and stirring. 

You’ll get a more uniform texture without messing with the fruity flavor!

Prep Ahead

• Bring honey to room temp if needed
• Wash and clean berries

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Food Processor or Blender to blend the fruit and yogurt.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Fun Mix-Ins 

Use my berry popsicle recipe as a base and then make it your own! There are quite a few options here — don’t be afraid to get creative.

I’ve added shredded coconut to the white center for some extra texture. It also pairs great with the berries! Added lemon zest also works super well in the yogurt layer.

Incorporating some chia seeds with the fruit would add fiber and more texture too. 

Leave whole berries in your firecracker popsicles for another fun option! They’ll look similar to these kiwi pineapple ice pops or my tasty raspberry lemonade yogurt popsicles — SO good!

Storing Firecracker Popsicles

Once the popsicles are fully frozen (they should be good to go after 12-24 hours), remove them from the molds and wrap them individually in parchment paper. 

Place in a zip-top bag to protect against freezer burn and store for up to 1-2 months for the best taste and texture. 

Berry Popsicle Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Fruit Popsicle Recipes

Strawberry Ice Pops with Wild Berry Balsamic

Blueberry Popsicles (with Yogurt)

Strawberry Kiwi Vitamin C Ice Pops

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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Print

Berry Red White and Blue Popsicles

Red White and Blue Popsicles are the perfect 4th of July treat that kids and adults will love! A simple recipe that's fabulously refreshing.

Course Dessert

Cuisine American

Method Freezer

Prep Time 10 minutes minutes

Freezing Time 12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 10 popsicles

Calories 69cal

Author Donna Elick

Ingredients

• 2 cups plain yogurt divided
• 3 tablespoons honey divided
• 6 ounces blueberries washed
• 6 ounces raspberries cleaned
• 1 teaspoon vanilla extract

Instructions

• Place raspberries in a small bowl. Drizzle 1 tablespoon of honey over top and stir to combine. Set aside.
• Place blueberries in a small bowl. Smash with fork. Drizzle 1 tablespoon of honey over top and stir to combine. Set aside.

  Leave berries to sit for a few minutes while you prepare your popsicle molds.
• Smash raspberries with a fork and mix in 1/2 cup yogurt. Stir until well combined. You can blend these in a mini food processor or blender if you would like a really smooth consistency.
• Pour about 1 1/2 tablespoons of raspberry mixture into each popsicle mold. Place popsicles in freezer to slightly firm while you prepare the remaining ingredients.
• Smash blueberries well and mix in 1/2 cup yogurt. Stir well to combine. You can blend these in a mini food processor or blender if you would like a really smooth consistency.
• In a small bowl combine 1 cup yogurt, 1 tablespoon honey and 1 teaspoon vanilla extract.
• Remove popsicles from freezer and divide yogurt between popsicle molds, filling each to about 2/3 full.
• Divide blueberry mixture between popsicles, filling each almost to the top (popsicles will slightly expand when freezing).
• Cover molds with aluminum foil. Poke holes in each slot and place a popsicle stick about 1/2 way in. Return to freezer for 12-24 hours.

Nutrition

Serving: 1popsicle | Calories: 69cal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 23mg | Sugar: 10g | Fiber: 2g | Calcium: 65mg | Iron: 1mg

Originally published June 2012, updated and republished May 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 Berry Red White and Blue Popsicles appeared first on The Slow Roasted Italian.