Papaya-Tangerine Ice Pops

Tangerine segments add tang to this sunset-hued ice pop. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 4 3-inch strips lime zest (peel with a vegetable peeler and remove any white pith)
• 1 small papaya, peeled, seeded, and cut into chunks
• 1 cup tangerine segments, cut free of their membranes and halved

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the lime zest. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the papaya in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the tangerine segments  among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the tangerine segments. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Spicy Pineapple-Coconut Ice Pops

A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 2 dried chiles (chile de arbol or pequin), crumbled
• 1 medium pineapple, peeled, cored, and cut into chunks
• 3/4 cup unsweetened dried coconut, lightly toasted

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the chiles. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the pineapple in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the coconut among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the coconut. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Lemon-Vodka Cream Pops

A splash of citron vodka gives the classic creamsicle a decidedly adult kick.And, for more grown-ups-only recipes, browse our drinks page, where you'll find recipes for everything from beer and punch to classic cocktails like Sidecars, Hot Toddies, Cosmos, and Mojitos. You can even use the Menu Maker to plan your entire cocktail party menu.

• 3 or 4 medium lemons
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/8 tsp. table salt
• 2 Tbs. citron vodka

Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside.

Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.

Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.

Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups.

Kiwi-Strawberry Ice Pops

The kiwi's black seeds not only make this speckled pop gorgeous, they add a little bit of crunch. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 tsp. coriander seeds, crushed
• 1-1/2 lb. kiwi, peeled
• 1 cup quartered strawberries (or cut into smaller pieces if large)

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the coriander seeds. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the kiwi in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the strawberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Mango-Cranberry Ice Pops

These pops have a slightly craggy texture from the cranberries and an exotic flavor, reminiscent of a mango lassi, thanks to an infusion of crushed cardamom. Create your own customized ice pop recipe with the Recipe Maker. 

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 Tbs. green or white cardamom pods, crushed
• 3 medium mangos, peeled, pitted, and cut into chunks
• 1/2 cup lightly chopped dried cranberries

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cardamom.  Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the mangos in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the dried cranberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the dried cranberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Papaya-Tangerine Ice Pops

Tangerine segments add tang to this sunset-hued ice pop. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 4 3-inch strips lime zest (peel with a vegetable peeler and remove any white pith)
• 1 small papaya, peeled, seeded, and cut into chunks
• 1 cup tangerine segments, cut free of their membranes and halved

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the lime zest. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the papaya in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the tangerine segments  among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the tangerine segments. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Spicy Pineapple-Coconut Ice Pops

A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 2 dried chiles (chile de arbol or pequin), crumbled
• 1 medium pineapple, peeled, cored, and cut into chunks
• 3/4 cup unsweetened dried coconut, lightly toasted

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the chiles. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the pineapple in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the coconut among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the coconut. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Creamy Orange-Vanilla Ice Pops

Think of these pops as the ultimate homemade Creamsicle: creamy Greek yogurt combines with fresh-squeezed orange juice, with flecks of real vanilla bean. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1/2 vanilla bean (about 3 inches), split lengthwise
• 3 oranges, juiced
• 1 cup plain Greek-style yogurt

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the vanilla bean. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Measure out 1 cup of the orange juice (if you have extra, save it for another use). Combine it with the syrup. Stir in the yogurt until well-combined.

Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Strawberry-Pineapple Yogurt Ice Pops

These pops taste a bit like your favorite breakfast smoothie frozen solid: creamy yogurt, sweet strawberries and bits of diced pineapple. In fact, go ahead and have one for breakfast...we won't tell! Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 2-1/2 cups strawberries, hulled
• 1 cup Greek yogurt
• 1 cup small-diced pineapple

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved. Remove from the heat and let the syrup cool completely. Transfer the syrup to a 1-quart liquid measuring cup.

Puree the strawberries in batches in a blender. Measure out 1 cup of puree (save any extra for another use) and combine it with the syrup. Stir in the yogurt until well-combined.

Distribute the pineapple  among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the pineapple. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Strawberry-Cherry Ice Pops

These strawberry pops have a surprising texture, thanks to chewy bits of sweet-tart dried cherries. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 4-inch cinnamon stick
• 5 cups strawberries, hulled
• 1/2 cup lightly chopped dried cherries

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cinnamon stick. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the strawberries  in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the dried cherries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the dried cherries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Lemon-Vodka Cream Pops

A splash of citron vodka gives the classic creamsicle a decidedly adult kick.And, for more grown-ups-only recipes, browse our drinks page, where you'll find recipes for everything from beer and punch to classic cocktails like Sidecars, Hot Toddies, Cosmos, and Mojitos. You can even use the Menu Maker to plan your entire cocktail party menu.

• 3 or 4 medium lemons
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/8 tsp. table salt
• 2 Tbs. citron vodka

Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside.

Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.

Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.

Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups.