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5 Creative DIY Popsicles Ideas

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Popsicles are the quintessential treat of the summer. Instead of buying frozen popsicles loaded with artificial ingredients, you can create your own at home that are loaded with healthy and yummy ingredients.  It’s healthier for everyone and a delicious way to have fun! All it takes is a blending of fruits and juices and freezing them into popsicle molds. It couldn't be any easier. Today we have 5 creative DIY popsicle recipes just for you. Take these popsicles to your next party and show off your popsicle-making skills to your guests! 

1. Ginger Hibiscus Watermelon Mint Popsicle

What You’ll Need: 

  • Popsicle Molds
  • Popsicle Sticks
  • Strainer

Ingredients:

  • ¾ cups of water 
  • 2 tablespoons dried hibiscus flowers
  • 1 inch fresh ginger peeled + finely chopped or grated for flavor
  • ¼ cup of honey (add 1-2 tablespoons more for a sweeter pop)
  • ¼ cup fresh mint you can also use basil (if you like that flavor better)
  • 4-5 cups fresh watermelon
  • The juice of 1 lemon 

Instructions: 

  1. Bring the water to a boil in a medium size pot. Remove from the heat and add the hibiscus flowers, ginger, honey and mint leaves. Cover and let steep for 20 minutes. Strain into a blender and discard the used hibiscus flowers, ginger and mint.
  2. To the blender, add the the watermelon and lemon juice. Blend until smooth. Strain the mixture through a fine mesh strainer/sieve or into a bowl lined with cheesecloth. Squeeze out all the juice and discard the watermelon pulp.
  3. Pour the mixture among 8 popsicle molds. Place the molds in the freezer and freeze for 1 hour. Remove and insert popsicle sticks. Return to the freezer and freeze until firm, about 4 hours. To remove the popsicles, run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. 
  4. Store in the freezer.

2. Champagne Popsicles

What you’ll need: 

  • Popsicle Molds
  • Popsicle Sticks
  • Strainer

Ingredients: 

  • ¾ cup Barefoot Bubbly Berry Fusion 
  • ¾ Barefoot Bubbly Extra Dry Champagne
  • 8-10 oz of mixed berries (raspberries and blueberries)

Instructions:

  1. Fill one half of the popsicle wells halfway with Barefoot Bubbly Berry Fusion
  2. Fill the other half of the popsicle wells halfway up with Bubbly Extra Dry Champagne.
  3. Layer each well with the berries.
  4. Cover top of popsicle mold with foil. Create a hole in the center of each well just large enough to insert a popsicle stick; insert popsicle stick.
  5. Transfer to freezer and chill until frozen solid, about 2-4 hours (time may vary according to freezer type and how full it is).
     

3. Raspberry Coconut Popsicle

What You’ll Need: 

  • Popsicle Molds
  • Popsicle Sticks
  • Strainer

Ingredients:

  • 3 tablespoons dark brown sugar
  • 1 can (13.66 ounces) full-fat coconut milk
  • 4 tablespoons of honey  
  • 1 package (12 ounces) frozen raspberries 
  • 1 large ripe banana
  • 1 tablespoon lime zest
  • 5 tablespoons fresh lime juice

Instructions:

  1. Place the brown sugar, ⅔ can of full fat coconut milk, and 2 tablespoons of honey into the blender. Then blend and process for 1-2 minutes or until totally blended. Set aside.
  2. In a blender, combine the rest of the coconut milk mixture, the frozen raspberries, remaining 2 tablespoons honey, remaining 1 tablespoon of dark brown sugar, the large banana, lime zest, and lime juice. Blend until smooth.
  3. Pour the coconut mixture evenly among 7-8 popsicles. Freeze for 10-15 minutes. 
  4. Pour the raspberry mixture evenly on top of the coconut mixture. Freeze for another 15 minutes and then add in the popsicle sticks.
  5. Freeze overnight or until solid.
  6. When ready to enjoy a popsicle, place the mold under warm water for about 15 seconds and the popsicle should come right out.
  7. Enjoy immediately.

 

4. Chocolate Peanut Butter Graham Fudge Pops

*(Vegan & Gluten free)

What You’ll Need: 

  • Popsicle Molds
  • Popsicle Sticks
  • Strainer

Ingredients:

  • 12 ounces milk (about 1 ½ cups, unsweetened vanilla almond milk)
  • ½ cup unsweetened natural cocoa powder
  • ⅓ cup crunchy peanut butter (nutella may be substituted)
  • ⅓  cup granulated sugar to taste 
  • 1 teaspoon vanilla extract
  • 1 heaping cup of Golden Grahams Cereal 

Instructions: 

  1. Add all ingredients except for cereal to the blender. Then blend until smooth. 
  2. Add the cereal and pulse a couple times to incorporate. Keep in mind that some pieces will be whole, some will be crushed.
  3. Pour mixture into a popsicle mold, insert popsicle sticks and freeze until solid. If you don’t have molds, you can pour this into freezer-safe bowls and eat like ice cream. Alternatively, pour into paper cups like Dixie cups, cover each cup with plastic wrap, freeze for about an hour, insert wooden sticks into the semi-frozen mixture, and the plastic wrap will help to hold sticks upright; freeze until solid.
  4. Fudge pops will keep for at least 2 months in the freezer.

 

5. Mango Kiwi Lemonade Popsicle

What You’ll Need: 

  • Popsicle Molds
  • Popsicle Sticks
  • Strainer

Ingredients:

  • 2 mangoes peel and cut up
  • 1 ¼ cups lemonade
  • 1 teaspoon lemon zest
  • 3-4 kiwis, peeled and sliced ¼ thick

Instructions:

  1. Blend the mangoes in a blender or food processor until pureed. 
  2. Add the lemonade and lemon zest and blend well. 
  3. Fill popsicle molds ⅔ of the way full. It will seem as though we are being skimpy with the liquid, but the kiwi takes up a lot of room.
  4. Place the sliced kiwi into the molds. You may be able to fit two slices per mold. The liquid is thick enough that the kiwi slices will not sink to the bottom. Freeze for about 1 ½ hours before inserting popsicle sticks (this is so we don’t end up just pushing the kiwi down when we insert the sticks. Freeze until solid, about another 3 – 4 hours.

 

Love this article? Let us know in the comment section below. These popsicles would be a great addition to any summer party and we would love to see what you do with them at your next event!