3 cups water
1¼ cups sugar
1 cup chopped seedless watermelon
2 to 4 drops red food coloring
1 cup coconut milk, well shaken
1 teaspoon raspberry extract
5 to 7 drops blue food coloring
Make sugar water: Bring water and sugar to boil, stirring to dissolve sugar, and then cool to room temperature. Set aside. For red watermelon layer: Blend ¾ cup sugar water and watermelon in blender until smooth. Pour watermelon mixture into popsicle molds to fill one-third of the way up. Freeze for 1½ hours or until set. For coconut layer: Mix coconut milk and 1 cup sugar water. Fill the freezer pop mold until it is two-thirds of the way full. Add the popsicle mold cover and stick in the popsicle sticks. Freeze for 2 hours or until set. For blue raspberry layer: Mix 2 cups sugar water with raspberry extract and blue food coloring. Pour into popsicle molds until full. Freeze 4-6 hours or until frozen.
1 pound frozen fruit
2 cups vanilla yogurt
Puree the fruit in a blender or food processor until smooth, adding a scant splash of water or juice if needed to get a smooth texture. Pour into a resealable bag or squeeze bottle. Spoon the yogurt into a resealable bag or squeeze bottle. If using resealable bags, snip off a corner from each. Alternately squeeze the yogurt and pureed fruit into the molds to create swirls. Insert popsicle sticks and freeze 4-6 hours or until frozen.
3. Cake Batter Popsicles
3 cups of vanilla ice cream
¾ cup yellow cake mix
2 teaspoons vanilla extract
1 cup milk
½ cup sprinkles
Blend ice cream, cake mix, vanilla extract, and milk in a blender until smooth. Stir in ¼ sprinkles. Pour mixture into popsicle molds, stirring periodically so sprinkles don't settle on the bottom. Spoon mixture into popsicles molds and freeze for 1 hour. Insert popsicles sticks and add remaining sprinkles in thin layer on top of each mold. Freeze for another 4-6 hours or until frozen.
4. Orange Cream Popsicles
1 cup plain Greek-style yogurt
¼ cup plus 2 tablespoons sugar
1 can orange juice concentrate, thawed
¼ cup milk
2 teaspoons vanilla extract
¼ teaspoon orange extract
Mix ½ cup of the yogurt, 2 tablespoons of the sugar and 1 teaspoon of the vanilla in a small bowl. Blend remaining ½ cup yogurt, remaining ¼ cup sugar, orange juice concentrate, milk, remaining 1 teaspoon vanilla and orange extract in blender until smooth. Pour mixture into popsicle molds, leaving a small space at the top for the yogurt layer. Freeze for 1 hour, and then top each popsicle mold with a spoonful of the chilled yogurt mixture. Insert a popsicle stick into each mold. Freeze 4-6 hours or until frozen.
5. Watermelon Popsicles
3½ cups cubed seedless watermelon
5½ tablespoons granulated sugar
1 tablespoon lemon juice
½ cup canned coconut milk, well shaken
Blue food coloring (optional)
Blend watermelon, 2 tablespoons granulated sugar, and lemon juice in a blender until smooth. Skim off foam then carefully pour into popsicles molds filling each about two-thirds full. Freeze for 2 hours until firm. Whisk together coconut milk with 1½ tablespoons sugar until sugar has dissolved, and chill. Remove popsicles from freezer, remove cover, and pour about 1 tablespoon coconut mixture into an even layer over watermelon layer. Return to freezer, uncovered, and chill 1-2 hours until firm. Meanwhile, cut kiwi in half and use a spoon to scoop flesh. Blend kiwi with 2 tablespoons granulated sugar in blender until pureed. Force mixture through a fine mesh strainer into a bowl using a rubber spatula to remove seeds. Optional: Add a drop of blue food coloring for a brighter green. Remove popsicles from freezer and carefully pour about 1 tablespoon kiwi mixture over coconut layer. Insert popsicle sticks. Return to freezer and chill about 4-6 hours or until frozen.
6. Dole Whip Popsicles
1 20-ounce can crushed pineapple
1 8-ounce tub cool whip
Juice from one lime
2 tablespoons sugar
Blend ingredients together in blender until smooth. Pour mixture into popsicle molds and freeze about 4-6 hours until frozen.
7. Pink Lemonade Popsicles
¾ cup granulated sugar
1¾ cups water
1 cup frozen raspberries
1 cup lemon juice
Heat sugar with ¾ cup water until sugar dissolves. Mix with1 cup cold water in bowl and let cool. Puree raspberries in a blender or food processor. Push pureed fruit through fine-mesh sieve to make smooth and remove seeds. Mix raspberry puree, lemon juice, and cold sugar-water mixture. Pour into popsicle molds, cover to insert popsicle sticks, and freeze for 4-6 hours or until frozen.
8. Frozen Hot Chocolate Popsicles
4 cups milk
6 tablespoons sugar
2 tablespoons semi-sweet chocolate chips
½ cup mini marshmallows
Heat milk, sugar, and chocolate chips in a saucepan until simmering, stirring frequently. Once sugar is dissolved and chocolate is melted, removed from heat and let cool completely. Place a few marshmallows into bottom of popsicle molds. Pour in cooled hot chocolate. Freeze for 4-6 hours or until frozen.