Strawberry Banana Ice Pops

It is hot here.  And humid.  Nothing is better for the heat than a good ice pop.  Yum.  I had a little helper last night who kept asking for ‘poptles’, so I finally let him have one for breakfast.  Considering how he won’t eat a strawberry whole, I figured that this was a good compromise.


Strawberry Banana Ice Pops

  • 2 bananas
  • 2 cups of strawberries
  • 1/2 cup banana yogourt
  • 1/4 cup milk

Blend all ingredients together and pour into molds (or paper cups will do!).  Freeze until solid.  Yield: 6+ (it also made enough for about 5 mini ones)

**Note – all amount are approximate.  You may want to adjust based on your taste preference.  I also added only enough milk so it would blend easily.

The bananas I used were frozen.  We had a bunch on the counter that were black, so I peeled them and threw them in a bag and put them in the freezer.

Cocktail Ice Pops

The freezer has been running all out chilling these babies!  First up, my watermelon mojito:

I found this recipe at Endless Simmer, and many others (including a White Russian that turned out beautifully!).  This one is a mocktail, no rum, but it just turned out so pretty that I needed to take a picture of it.  The watermelon floated to the top making it look layered.

And, the pina colada!

Here is the recipe:

1/2 fresh pineapple

1 can of coconut milk (I think it was a 370mL can)

2 T shredded coconut

1 T honey

2 shots of Malibu coconut rum

It made 9 ice pops, which I think are 3oz each.  And they taste super yummy!

Homemade Fudge Pops

I’ve been making popsicles lately, and I thought that the fruit was going over so well, so it was time to introduce chocolate to my molds.  I scoured the net for a few different recipes, and I took from a few, but made quite a few changes.  Here’s what I came up with:

Homemade Fudge Popsicles

1/4 C chocolate chips
3 T honey
2 T cornstarch
1 1/2 T cocoa
1 large can of condensed milk (looking for about 14oz, or at least 300ml)
Pinch of salt
1/2 t vanilla
1/2 T butter or margarine
1/4 C greek yogourt


1.  In a sauce pan, melt the chocolate chips and honey over low heat.  Once the mixture is smooth, whisk in the cornstarch, cocoa, milk and salt, and turn your heat up to medium (it needs to get hot to activate the cornstarch).  Continue to whisk until it is thickened, for at least 5 minutes.  Once thickened, add the vanilla and butter and stir until combined.  Let stand.

2.  Once the liquid has cooled, add in the yogourt.  Freeze for 30 minutes, then insert the sticks, and freeze until it is completely frozen.

Yield: 5 popsicles (+1 tablespoon for putting in a dixie cup to try yourself before serving… yum!)


They were delicious.  Chocolatey, fudgy, everything you could ask for.  One thing to watch out for – the melt quite quickly, and were a pain to get out of the molds.  I’m going to see if doubling the cornstarch will make them firmer.

**Edit** I changed the original recipe from 1T cornstarch to 2.  The 2T worked much better.  They were firmer, and slid out of the molds easier, and none were ruined, unlike the first batch.  Two didn’t come out of the molds, just the sticks.

Homemade Ice Pops!

I made popsicles recently:


They were on the cover of August’s Canadian Living magazine, and I thought to myself: “self, you should make these!”

And I did.

And they were delicious.

Here’s the link to the original Canadian Living recipe:

I made three kinds (and I will have to take pictures and post them, because they turned out so nicely!): mango, blueberry, and strawberry.  For the strawberry ones, I followed the recipe exactly.  The blueberry ones had grape juice, and the mango ones had orange.  I picked up the molds at Superstore (6 for $7), and away I went.  The recipe filled the molds completely, plus made a couple of extra that I just poured into dixie cups and stuck in the freezer as well.

I’m thinking about picking up the rocket pop mold this week and trying some tri-coloured ones… the possibilities are endless with all the fresh fruit we have available now!