Fresh Fruit Ice Pops are the ultimate summer treat that’s both wholesome and delicious. Unlike store-bought popsicles loaded with artificial colors, flavors, and excessive sugar, homemade ice pops celebrate the natural sweetness and vibrant flavors of fresh fruit. These frozen delights are incredibly easy to make with just fruit, a touch of sweetener, and perhaps some juice or yogurt to create different textures and flavor combinations. From classic strawberry to tropical mango, tart lemon to creamy coconut, the possibilities are endless. Perfect for kids and adults alike, these ice pops are a guilt-free way to cool down on hot days, use up ripe fruit, and sneak extra servings of fruit into your diet. They’re also beautiful to look at with their jewel-like colors and visible fruit pieces. Make a big batch and keep your freezer stocked with these refreshing, customizable treats all summer long.
Serving Quantity: 8 to 10 ice pops
Cooking Time: 10 minutes (plus 4 to 6 hours freezing time)
1. Ingredients for Strawberry Ice Pops
- 2 cups fresh strawberries, hulled
- 1/4 cup honey or sugar
- 2 tablespoons fresh lemon juice
- 1/4 cup water or orange juice
2. Ingredients for Mango Ice Pops
- 2 cups fresh or frozen mango chunks
- 1/3 cup coconut milk or regular milk
- 2 tablespoons honey or agave nectar
- 1 tablespoon lime juice
3. Ingredients for Watermelon Mint Ice Pops
- 3 cups seedless watermelon, cubed
- 2 tablespoons lime juice
- 1 tablespoon honey (optional)
- 6 to 8 fresh mint leaves
4. Ingredients for Creamy Orange Ice Pops
- 1 cup fresh orange juice (about 3 to 4 oranges)
- 1/2 cup Greek yogurt
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
5. Nutrition Information Per Ice Pop (Strawberry version)
- Calories: 35
- Protein: 0g
- Carbohydrates: 9g
- Fat: 0g
- Fiber: 1g
- Sodium: 2mg
6. Choose Your Fruit
Select ripe, flavorful fruit at its peak. The better your fruit tastes fresh, the better your ice pops will taste. Overripe fruit is perfect for ice pops as the extra sweetness means you need less added sugar. Berries, stone fruits, melons, citrus, and tropical fruits all work beautifully. Mix and match to create your own combinations.
7. Prepare the Fruit
Wash all fruit thoroughly. Hull strawberries and remove stems. Pit and peel stone fruits like peaches or mangoes. Remove watermelon seeds if necessary. Cut larger fruits into chunks that will fit in your blender. For berries, you can leave them whole or cut them in half depending on your desired texture.
8. Blend Strawberry Ice Pops
For strawberry ice pops, combine the hulled strawberries, honey or sugar, lemon juice, and water or orange juice in a blender. Blend on high speed for 30 to 45 seconds until completely smooth with no chunks remaining. The mixture should be bright red and pourable. Taste and adjust sweetness if needed.
9. Blend Mango Ice Pops
For mango ice pops, combine the mango chunks, coconut milk or regular milk, honey or agave nectar, and lime juice in a blender. Blend until completely smooth and creamy. The coconut milk adds richness and creates a creamier texture. The mixture should be thick and golden orange.
10. Blend Watermelon Mint Ice Pops
For watermelon mint ice pops, combine the watermelon cubes, lime juice, honey if using, and mint leaves in a blender. Blend until smooth. Watermelon has such high water content that it doesn’t need additional liquid. The mint adds refreshing flavor. Strain through a fine-mesh sieve if you want to remove any pulp or mint pieces for a completely smooth pop.
11. Make Creamy Orange Ice Pops
For creamy orange ice pops, whisk together the fresh orange juice, Greek yogurt, honey, and vanilla extract in a bowl until completely smooth with no lumps of yogurt remaining. You can also blend these ingredients if you prefer. The yogurt creates a creamy, dreamsicle-like texture. The mixture should be pale orange and smooth.
12. Check Consistency
All your fruit mixtures should be pourable but not too thin. They should coat the back of a spoon. If the mixture is too thick, add a tablespoon or two of water or juice and blend again. If too thin, add more fruit and blend. The consistency affects how well the pops freeze and their final texture.
13. Prepare Ice Pop Molds
Gather your ice pop molds and make sure they’re clean and dry. Ice pop molds come in many styles, from plastic molds with sticks to silicone molds to small paper cups with wooden sticks. Any container that’s freezer-safe works. If using paper cups, you’ll insert sticks after partial freezing.
14. Add Mix-Ins
For extra texture and visual appeal, you can add mix-ins before pouring the mixture into molds. Try adding small pieces of fresh fruit, chocolate chips, coconut flakes, or granola. Place a few pieces in each mold before pouring in the liquid. These create beautiful layers and pockets of texture.
15. Pour Into Molds
Carefully pour or ladle your fruit mixture into the ice pop molds. Fill them almost to the top, leaving about a quarter inch of space for expansion during freezing. Liquids expand when frozen, so if you overfill, the mixture might overflow or crack the mold.
16. Insert Sticks
If your molds have covers with built-in stick holders, insert the sticks according to the manufacturer’s instructions. If using paper cups or molds without stick holders, you’ll need to partially freeze first. Freeze for about 1 hour until the mixture is slushy, then insert wooden sticks. The partially frozen mixture will hold the sticks upright in the center.
17. Freeze Solid
Place the filled molds in the freezer on a flat surface where they won’t be disturbed. Freeze for at least 4 to 6 hours, or preferably overnight, until completely solid. The exact time depends on your freezer temperature and the size of your molds. Larger pops take longer to freeze than smaller ones.
18. Create Layered Ice Pops
For beautiful layered ice pops, pour one flavor mixture into the molds, filling them about one-third full. Freeze for about 1 hour until that layer is solid. Then pour a second flavor on top and freeze again for 1 hour. Add a third layer if desired. Each layer should be fully frozen before adding the next to create distinct stripes.
19. Make Swirled Ice Pops
For swirled or marbled ice pops, pour two different fruit mixtures into the molds at the same time, alternating spoonfuls of each. Use a toothpick or skewer to gently swirl them together, creating a marbled effect. Don’t overmix or the colors will muddy together.
20. Unmold the Ice Pops
To remove ice pops from the molds, run the outside of the mold under warm water for 10 to 15 seconds. This slightly melts the outer layer, making the pops easier to release. Gently wiggle and pull the stick to remove the ice pop. If it’s still stuck, run under warm water for a few more seconds.
21. Serve Immediately
Once unmolded, ice pops should be eaten immediately as they melt quickly at room temperature. If making them ahead for a party, unmold them just before serving, or keep them in the molds in the freezer until the last minute.
22. Store Properly
Leftover ice pops can be kept in their molds in the freezer for up to two months. For longer storage or to free up your molds, unmold the frozen pops and wrap each one individually in plastic wrap or wax paper, then store in a freezer bag. This prevents freezer burn and keeps them fresh.
23. Tips for Success
The ratio of fruit to liquid determines the final texture. More fruit creates icy, fruity pops with visible pieces. More liquid creates smoother, more uniform pops. Experiment to find your preferred balance. Sugar or honey isn’t just for sweetness, it also affects texture. Sugar lowers the freezing point, which keeps ice pops from becoming rock-hard. Without any sweetener, homemade ice pops can be difficult to bite into. A little sweetener makes them easier to eat. Lemon or lime juice brightens the flavor of most fruits and prevents browning. Even if you’re not making citrus pops, a squeeze of lemon or lime enhances the fruit flavors. Very ripe or even slightly overripe fruit makes the sweetest ice pops and often requires less added sugar. Check your fruit’s sweetness before adding sweetener. Blending completely smooth creates traditional ice pops. Pulsing to leave small chunks creates chunky, rustic pops with texture. Both are delicious, just different styles. For creamy ice pops, add yogurt, coconut milk, or regular milk. These create a softer, creamier texture similar to ice cream bars. Greek yogurt adds protein and tang. Coconut milk is dairy-free and adds tropical flavor. Fresh fruit tastes better than frozen in ice pops, but frozen fruit works well and is convenient. Frozen fruit is often picked at peak ripeness and is available year-round. If using frozen fruit, thaw it slightly before blending for easier processing. You may need slightly less liquid as frozen fruit releases water as it thaws. Kiwi, pineapple, and papaya contain enzymes that can make dairy products taste bitter or have a strange texture. If using these fruits with yogurt or milk, add a squeeze of lemon juice to neutralize the enzymes. For clear, jewel-like ice pops, strain your fruit mixture through a fine-mesh sieve before pouring into molds. This removes all pulp and creates crystal-clear pops. Small children may need supervision with ice pops on sticks. For toddlers, you can make ice pops in small silicone molds without sticks, or use special toddler pop holders that prevent choking. Add a tablespoon of vodka or other alcohol to adult ice pops to keep them slightly softer and easier to bite into. The alcohol doesn’t freeze, creating a smoother texture. Just a small amount makes a difference. Get creative with combinations. Strawberry basil, blueberry lemon, peach raspberry, pineapple coconut, cherry lime, and mango chili are all delicious. The possibilities are truly endless. Make pops educational for kids by letting them choose fruit combinations, help pour the mixtures, and learn about freezing and states of matter. If you don’t have ice pop molds, use small paper cups, yogurt containers, or even ice cube trays. For ice cube tray pops, cover with foil, poke sticks through the foil, and freeze. Use natural food coloring if you want more vibrant colors. Beet juice creates red or pink, spinach makes green, turmeric makes yellow. These don’t affect flavor much but enhance color. For adults, blend ice pops with sparkling water or champagne to create instant fruity cocktails or mocktails. Homemade ice pops are much more economical than store-bought, especially when fruit is in season and inexpensive. Make big batches when fruit is cheap and keep your freezer stocked.
