Recipe Round-Up: Stay Cool with 10 Yummy Popsicles

Posted On Thursday, 04 August 2016
Recipe Round-Up: Stay Cool with 10 Yummy Popsicles

The sunny, long days of summer combined with the thought of frozen treats can awaken the child-like excitement inside each one of us. 

Popsicles are magnificent portable summer snacks for all ages. You can buy them, of course, but it’s arguably more fun (and healthier) to make them at home. It involves a little patience while waiting for them to freeze, but that’s what swimming pools or slip and slides are for. 

We scavenged through several food blogs to find the top ten recipes... hopefully you will find a new favorite. 

Not only will these recipes satisfy your summer cravings, but also provide some nutrients and benefits you may not expect. A few are rich in fiber, while others give you a protein boost and are naturally filled with vitamins and minerals. 

The best part of popsicle making is that it takes hardly any skills whatsoever. If you can mix and pour, you are an expert. More importantly, if you can taste and critique it, you’ve just upgraded to a popsicle connoisseur.

Recipe by: Christy Wilson, RD

Mangoes are in season in many parts of the world during hotter months. They embody summer with their sweet, juicy taste and marvelous orange-yellow colors. Freezing them into a popsicle is nothing new, but Christy Wilson took it up a notch with her Mango Chile Limon Paletas. They are as fancy as they sound, combining chile powder, honey and key lime juice... bringing out all the best of mangoes.

3 ripe mango (2 1/2 - 3 cups mango pulp)
6 tablespoons fresh key lime juice
2 tablespoons honey
1 1/2 teaspoon chile powder
1/2 teaspoon Tajin Clásico chile powder or similar salty-chile seasoning mix
1/2-1 cup ice cubes
Optional: 1/8 teaspoon Tajin for added flavor

Add all ingredients into blender and blend to smooth (or slightly chunky) consistency.
Divide pureed mixture into ice-pop molds (about 1/3 cup). Cover and insert sticks. Freeze until solid or at least 5 hours.
Dip molds briefly in hot water to release pops.

Thank you, Holly Grainger, for transforming these childhood treats into something we can bring to our adult summer parties by adding a little booze. That’s right, Holly read our minds when she added vodka to popsicles, allowing you to rewind and refresh all at the same time. Wine popsicles were last year's trend; this year we are anxious to experiment freezing beer and liquor. These Moscow Mule Popsicles is a good place to start.

⅔ cup water
⅔ cup sugar
5 pieces sliced fresh ginger
1 12 oz bottle real ginger beer
¾ cup lime juice
½ cup vanilla vodka

In a medium saucepan, bring water to a boil. Remove from heat and add fresh ginger. Steep for 30 minutes. Bring water back to a boil and stir in sugar. Simmer for 5 minutes or until sugar has dissolved. Strain whole ginger pieces out of the simple syrup.
Mix ginger simple syrup, ginger beer, lime juice and vodka.

Pour Moscow Mule mix into popsicle molds and freeze for at least 8 hours.

Author: Abbey, RD from Abbey’s Kitchen

Abbey’s Kitchen shared her popsicle creation with us, and it’s almost too pretty to eat. The reds and blues from berries combined with the crunchy texture of the granola showing through is topped off with a dark chocolate shell that makes this one a work of art. Who said pretty can’t taste amazing? As a bonus, Abbey adds a fiber rich cereal so you can reach your fiber goals while enjoying dessert.

Ice Pops
1 cup plain 0% Greek yogurt
2 small ripe bananas
¼ cup strawberries, finely chopped
¼ cup Blueberries
¼ cup Raspberries
1 cup Kellogg’s® All-Bran Buds® cereal
1 tsp. honey
2 tbsp. graham crackers, crushed
Pinch sea salt
¾ cup skim milk
Chocolate Shell
½ cup dark chocolate, finely chopped
1 tbsp coconut oil

In a food processor, puree together the yogurt and bananas. Stir in the berries and set aside.
In a small bowl, mix together the Kellogg’s® All-Bran Buds® cereal, honey, graham crackers and a pinch of sea salt. Set aside.
In a small bowl, mix together the Kellogg’s® All-Bran Buds® cereal, honey, graham crackers and a pinch of sea salt. Set aside.
Divide half of the yogurt mixture between 6 ice pop molds. Then add in ¾ of the Kellogg’s® All-Bran Buds® cereal mixture. Pack the ingredients down with a spoon and add in 2 tablespoons of milk to each mold.
Continue with the remaining yogurt, then sprinkle the last small ¼ cup of the Kellogg’s® All-Bran Buds® cereal mixture on the yogurt.
Insert the ice pop sticks and freeze for at least 4 hours, ideally overnight.

Before serving, stir together the chocolate and coconut oil in a microwave safe dish. Microwave on high for 15 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until the mixture is smooth and fully melted.

Run the ice pop molds under hot water to easily remove the Ice Pop, then immediate dip the tops in the dark chocolate shell. Allow the shell to harden instantly and enjoy!

Author: Kaleigh, RD from Lively Table

If you’re watching your calorie intake but still want to enjoy the pleasures of summer, Kaleigh from has the perfect popsicle recipe for you. Tropical Pineapple Coconut Matcha Popsicles are vegan, gluten-free, and less than 60 calories each. And, did we mention they have a powerhouse of antioxidants because they include matcha?

1 cup fresh pineapple, divided
2 cups light coconut milk
2 tsp Lively Matcha
1 tsp honey or agave
Shredded coconut (optional)
Order Ingredients Powered by Chicory

Cut pineapple into small cubes (about 1/4 inch across).
In a blender or food processor, combine 1/2 cup of the pineapple, coconut milk, matcha, and honey. Blend until smooth. Stir in remaining pineapple.
Pour mixture into popsicle molds and add sticks. Freeze 4 hours or until frozen.
When pops are frozen dip into additional coconut milk and then into shredded coconut (optional).

Author: Dixya, RD from Food Pleasure and Health

This next one will have your tickle your taste buds with curiosity. Who would have thought combining balsamic vinegar and strawberries would result in such luxurious and sophisticated flavor? This popsicle could be a dinner party dessert or a fancy appetizer for a summer night gathering. Whatever the occasion, this one is sure to leave you longing for more.


½ lb fresh strawberries, rinsed and stems removed
1 tablespoon balsamic vinegar
¼ cup sugar
½ cup almond milk

Preheat the oven to 350F.
Line a baking sheet with parchment paper.
Transfer strawberries to a baking sheet and drizzlebalsamic vinegar and 2 tablespoon sugar.
Toss well and roast for 25-30 minutes.
Remove from the oven and transfer the strawberry mixture into a blender (or food processor)
Pour almond milk and remaining sugar as needed to the blender and puree everything. Taste and adjust sweetness as needed.
Evenly pour strawberry mixture into a popsicle mold.
Insert popsicle stick and let it freeze overnight.

Here are 5 more to explore and worth looking into:

Carolina Lima Jantac, MS, RD, LD

Carolina Lima Jantac, MS, RD, LD, Nutrition Expert, and Social Media Manager is excited to be a part of an important program for mothers, dads, and kids who need so much guidance. As a Registered Dietitian, she has spent most of her career working in pediatric and adult hospitals as well as long term care centers.

She has learned and applied the power of food and choices we make regarding nutrition as the number one impact on health, longevity and quality of life. Her research at University of Florida on Vitamin B6 was published in the Journal of Nutrition and Metabolism (2007). Carolina brings international flare as she has a dual citizenship (Brazilian and US). She is a brilliant cook.

"I am happily married and have been blessed with two healthy children, Isabela and Daniel. They are great kids and my personal 'experiment' as I introduce them to new foods and educate them on healthy eating, raising them to be good examples of good nutritional choices making a difference for life!"

You May Also Like . . .

Signup to our free newsletter!
Daily Health Tips, important audio, videos, articles, blogs and more - and Prizes, too!
To view current and past newsletters please click here.

More From Topic:

FREE RadioMD Newsletter: