Stay Cool With These DIY Gourmet Popsicle Recipes

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It’s hot outside. You deserve something sweet and cool to refresh you. Mocktails are always a good time, but one of these DIY gourmet popsicles will do the trick! These recipes feature elevated alternatives to the classic flavors – fudgesicle, italian lemon, strawberry, etc.

Don’t be intimidated by them being “gourmet.” The hardest step in these recipes is not eating the desserts before they’re ready. Just grab your favorite popsicle mold – paper cups will work too – and a blender to create these treats. They’re sure to satisfy your sweet tooth, keep you cool, and wow a crowd.

Almond Sea Salt Fudgesicles

Ingredients:

4–5 frozen bananas
2 tbsp cacao powder (or cocoa powder)
3/4 cup cacao nibs (or chocolate chips)
Chopped almonds
Sea salt

Directions: In a high speed blender, combine the frozen bananas and cacao powder until smooth and creamy. Add the cacao nibs and blend briefly or stir to distribute evenly. Spoon mixture into popsicle molds and freeze overnight. The following day, carefully remove the pops from the molds. Melt the chocolate chips then dip, cover, or drizzle the pops with the melted chocolate. Sprinkle with chopped almonds and a pinch of sea salt. Freeze to set. Enjoy!

Key Lime Pie

Ingredients:

2 cups Plain yogurt
2 cups Coconut milk
½ cup Fresh lime juice
Zest of 1 lime
1 cup Honey or agave
¼ cup Vanilla Extract
1 cup Graham Crackers
½ stick Butter (or vegan butter)

Directions: In a high speed blender, combine all ingredients (except the graham cracker and butter) until smooth. Next, make the graham cracker crumbs by placing them in a ziplock bag and crushing with a rolling pin or cup. You will end up with small (not miniscule) pieces. Transfer to a bowl and combine with melted butter.

Fill each popsicle mold halfway with the liquid mixture and swirl in some cookie crumble. Finish filling mold leaving ¼ “ space, add more graham cracker crumbles. Freeze popsicles for 4-5 hours and enjoy.

Strawberry Cheesecake

Ingredients:

6-8 large strawberries, washed, tops removed, and quartered
2 tablespoons white sugar
2 tablespoons warm water
3.4 oz cheesecake instant pudding, 1 package
2 cups milk
12 vanilla wafer cookies, finely crushed

Directions: In a small bowl, mix strawberries, sugar, and water, then set aside. In a separate bowl, mix well pudding and milk, then stir in crushed cookies.

To assemble, fill popsicle mold halfway with pudding, then add a layer of strawberry mixture, finally finish filling popsicle mold with pudding. Gently tap mold to release bubbles. Freeze for at least 8 hours or overnight.

Vegan Lemon Basil

Ingredients:

1 cup water
1 cup sugar
¾ cup lemon juice fresh squeezed
1 tablespoon lemon zest
1 cup basil
1 can coconut milk full fat

Directions: In a small saucepan stir together 1 cup water and 1 cup sugar.

Bring to a boil and heat until the sugar completely dissolves into the water.

Remove from heat and bring to room temperature. *Ta-da, you’ve just made simple syrup!*

In a high powered blender mix together simple syrup, ¾ cup lemon juice, 1 tablespoon lemon zest, 1 cup basil, and 1 can coconut milk. Blend on high until completely mixed. Pour into popsicle mold and freeze for at least 4 hours to set.

Dairy & Gluten Free Matcha White Chocolate Pistachio

Ingredients:

(Creamsicle Base)
- 1 cup canned coconut cream (cream only, no water)
- ½ cup plain coconut yogurt
- 2 teaspoons matcha green tea powder
- 2 tablespoons raw honey
- ½ tsp pure vanilla
(White Chocolate Coating)
- 2 tablespoons chopped cocoa butter
- 1 tablespoon coconut butter
- 2 teaspoons honey
Additional Toppings:
- ¼ cup chopped pistachios
- 2 teaspoons honey

Directions: In a high powered blender combine the creamsicle base until smooth. Transfer mixture to popsicle mold and freeze for at least 8 hours. Once completely frozen, remove the mold from the freezer and set on the counter to thaw slightly. While the creamsicles are thawing, prepare the white chocolate coating. Melt the cocoa butter in a small pan over low heat, transfer to a small bowl and stir in the coconut butter and honey until smooth, set aside.

Chop the pistachios and spread over a cutting board (you will need to work quickly now so the creamsicles do not melt in the process). Remove one creamsicle from the mold (at a time) and dip it in the white chocolate mixture so the top ½ is coated fully. The white chocolate coating will harden very quickly so before it has hardened fully, press both sides of the coated creamsicle into the chopped pistachios then place on a plate.

Repeat the process with all popsicles, then place the plate in the freezer for 30 minutes for the white chocolate shell to set. After 30 minutes, remove the creamsicles and drizzle the pistachio and white chocolate coating with the remaining honey. Enjoy immediately!

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