Food & Drink

Popsicle Recipes by Channeling Contessa

Popsicle Recipes by Channeling Contessa #theeverygirl
Popsicle Recipes by Channeling Contessa #theeverygirl
Popsicle Recipes by Channeling Contessa #theeverygirl
Popsicle Recipes by Channeling Contessa #theeverygirl
Popsicle Recipes by Channeling Contessa #theeverygirl
Popsicle Recipes by Channeling Contessa #theeverygirl
Popsicle Recipes by Channeling Contessa #theeverygirl

Summer is in full swing and we can't think of anything more relaxing than cooling off with a homemade ice pop. We turned to food blogger Clara Artschwager of Channeling Contessa to share three delicious ice pop recipes with us. She blended the perfect ingredients to come up with these tasty frozen treats. After you've made Clara's recipes, try experimenting with various fruits and herbs to come up with your own recipes.

Not only do these treats remind us of those carefree days of being a kid, but they are also healthier, cheaper, and prettier than store-bought alternatives. Not sure where to start? All you need are some ice pop molds from and a few delicious ingredients before you're on your way to enjoying the perfect summer treat.

Don't forget to enter our Zoku Quick Pop Maker giveaway from Williams-Sonoma.

Boozy Blueberry Pops (makes 6 standard popsicles)

Ingredients:
  • 2 oz vodka
  • 1 ½ cups fresh or bottled orange juice
  • 2 cups fresh or frozen blueberries
  • juice of one lime
Directions:

Using a blender or Cuisinart, purée all of the ingredients until they’re well combined but the
blueberries are slightly chunky. Skim the foam off the top and pour liquid into popsicle
molds.

Place molds in freezer for one hour. After 2 hours, place the popsicle sticks into
the molds. Put back in the freezer and leave for an additional 4 hours until completely
frozen. To release pops, run holders under hot water for 30-60 seconds, then pull gently to remove.

Coconut Mango Creamsicles (makes 6 standard popsicles)

Ingredients:
  • 2 cups fresh or frozen mango
  • 1 16 oz can coconut milk
  • ½ cup sugar
  • ½ cup water
Directions:

Make the simple syrup: In a small saucepan, combine the water and sugar. Bring to a boil
and then lower heat to simmer, stirring occasionally until the sugar has completely dissolved.
Set aside to cool.

Using a blender or Cuisinart, purée the mango, coconut milk, and 1/3 cup of the simple
syrup until combined but slightly chunky. Pour the mixture into popsicle molds.

Place molds in the freezer for one hour. After 1 hour, place the popsicle sticks into the
molds. Put back in the freezer and leave for an additional 4 hours until completely frozen.
To release pops, run holders under hot water for 30-60 seconds, then pull gently to
remove.

Vanilla Bean + Blackberry Yogurt Pops (makes 6 standard popsicles)

Ingredients:
  • 3 cups Greek yogurt (full fat or 2%)
  • 1/4 cup agave nectar
  • 1 vanilla bean, split lengthwise, seeds scraped out
  • ½ pint blackberries, split lengthwise
Directions:

Whisk together the yogurt, agave nectar, and vanilla bean. Scoop the yogurt into a
piping bag or Ziploc freezer bag (cut a small triangle off the corner). Fill the molds
about a quarter of the way with yogurt, drop in 2-3 blackberry pieces, and blend slightly.
Continue with this pattern until the molds are full.

Place molds in freezer for one hour. After 1 hour, place the popsicle sticks into the molds.
Put back in the freezer and leave for an additional 4 hours until completely frozen. To
release pops, run holders under hot water for 30-60 seconds, then pull gently to remove.

Credits

Clara Artschwager #theeverygirl

Clara Artschwager

contributing food editor
Chloe List #theeverygirl

Chloe List

graphics intern