Is it possible to think about popsicles without immediately being transported to the summers of your childhood? Whether it was the syrupy freeze-pops you managed to suck all the juice out of or the rocket-shaped red, white, and blue ice pops you grabbed from the neighborhood ice cream truck, you probably had your fair share of popsicles back in the day. And while there’s no shame in indulging in these treats as an adult, there’s plenty of fun involved in making your own at home. It’s easy to conjure up whatever flavor your heart desires (especially the yogurt variety, thanks to our handy guide), but this list is a great place to start. We’ve put together an array of fruity popsicles, along with DIY Fudgsicles, pudding pops, and a special boozy treat. So grab your popsicle molds and get ready to rejoice in the flavors of your childhood.
A trio of fresh strawberries, strawberry jam, and freeze-dried strawberries join forces in this flavor-packed popsicle. The addition of the jam leads to a soft, lush texture that balances the brightness of the fresh strawberries while offering a sweeter fruit flavor. Though the freeze-dried powder is optional, it really works to intensify the strawberry taste.
Blueberries are rightfully incorporated into many baked goods, but they’re just as good, if not better, in frozen treats. Here we blend them with Greek yogurt, sugar, and heavy cream for a rich, refreshing, and flavor-packed popsicle. The key to extracting the most flavor from the blueberries is to cook them first, bringing out their sweet, tart, and floral notes. Meanwhile, lemon juice works to brighten the pop up. The blended and frozen mixture yields a luscious, creamy popsicle with an irresistibly fruity taste.
These boozy popsicles bring with it the feeling of a tropical vacation that no other popsicle on this list can match. Rather than offering a buzz, the rum adds a spiciness that helps balance the sweetness of the pineapple while cutting through the fattiness of the coconut cream. You can double the amount of booze, but don’t go too crazy, as too much rum can lead to a slushy mixture with an unpleasantly overpowering flavor. If you want a tropical popsicle that’s more kid-friendly, try our virgin piña colada version.
Not only do these popsicles let raspberries shine all on their own, but they also make one seriously eye-catching treat. We start by simmering the berries to tame their tartness and draw out their natural sweetness. The subtle citrus notes of raspberries are further enhanced with the addition of orange juice. Though we opted for blending the raspberry purée with the yogurt for a more balanced flavor, you can also swirl the two bases together for a different look and more distinct taste.
If you prefer a tangier popsicle, try this mango version. Though Tommy Atkins mangoes are the most popular in the US, they don’t offer the intense flavor that’s needed to make these treats shine. Instead, we reach for the Ataulfo variety, which brings with it creamy sweetness and a bold tropical flavor that’s complemented by the addition of lime juice. The fruity pop is reminiscent of mango lassi, but in frozen form.
Inspired by the sticky, sweet taste of Pelon Pelo Rico, a tamarind-flavored candy, these popsicles turn the confection into a grown-up treat. The mixture is made up of nutty, caramelized palm sugar, tart tamarind paste, and tangy malic acid—a list of ingredients that may be difficult to source, but can mostly be found online. We also add a bit of gelatin to keep the ice crystals smaller, for a softer bite. Once frozen, the popsicles are dipped in chili salt spiked with more malic acid for a sour, mouthwatering flavor.
Our recipe for homemade Fudgsicles offers a deeper chocolate flavor than the real deal, thanks to Dutch cocoa powder. Skim milk enhances the chocolatiness of the pops, while brown sugar works to get just the right flavor, and by adding gelatin to the mix, we’re able to mimic the unique texture of a Fudgsicle. For a clean release from the popsicle molds, we recommend lightly greasing them first.
We took pudding and made it into a dessert pop that’s as refreshing as it is rich. Using tapioca starch helps keep the frozen pudding smooth and thick, and skim milk offers a crisp, icy quality. While the base is vanilla, you can dip the frozen pops in chocolate and sprinkles for a little something extra. The result is a light, creamy, and chilly treat that’s perfectly satisfying on a hot summer’s day.
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