42 Summer Ice Pop Recipes That Are Super Easy to Make at Home

Just as tasty as they are gorgeous. Choose your favorite dry white wine, like a Pinot Grigio or Sauvignon Blanc, to pair with the fruit and white grape juice.

Psst: They’re made with Greek yogurt instead of ice cream, but you’d never know. Feel free to skip the green food coloring—we're just suckers for nostalgia.

Sparkling wine + fresh raspberries + sugar = the easiest summer dessert ever invented.

Is it cool if we eat these for breakfast? Go the extra mile by sprinkling a few chocolate-covered espresso beans onto the top of each mold in the middle of freezing.

A fun and easy DIY version of the classic ice cream truck treat—minus the artificial dyes and ingredients.

Happy birthday to us. Most recipes lean on powdered cake mix as a base, but we opted for a homemade custard (and all the sprinkles) instead.

No ice pop molds required here. All you need are paper cups, sticks and a freezer.

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The kids will be beyond psyched to sink their teeth into all those big Oreo chunks. The secret to its creamy texture and irresistible flavor? Instant white chocolate pudding mix.

Do your farmers market haul justice by turning that fresh produce into something delicious. All it takes is fruit, lemon juice and agave for sweetening.

A creamy, dreamy treat, all thanks to coconut milk. Add a pop of tartness by topping the molds off with a layer of raspberry jam.

The key to their intense peach flavor is tossing the peaches in brown sugar and cinnamon, then roasting them to bring out all their natural sweetness.

These premade cocktails will save you from playing bartender all night at your own party. Instead of using molds and sticks, just fill up plastic bags and pop them in the freezer until they reach your desired frosty texture.

These two-ingredient pops are next-level decadent. Go wild with finishing touches, like chocolate drizzle, pomegranate arils, crushed pistachios or cocoa nibs.

A splash of rose water and a bunch of fresh mint take these fruity gems up a notch. (BTW, this is the best way to cube the watermelon.)

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It doesn't get simpler than fresh fruit and sugar. The hardest part? Waiting for them to freeze before sneaking one out to the backyard.

If there are kids at the barbecue, stick to fresh produce, coconut milk and condensed milk. If there aren't, spike them with coconut rum (and thank us later).

A dash of instant coffee powder adds a roasty, complex note to these treats. The hard outer shell is as simple as combining chocolate and coconut oil in the microwave and coating the pops to your liking.

Tart, juicy blackberries are just the thing to brighten up rich, silky coconut cream.

The sliced peaches are roasted in honey and a dash of salt before being incorporated into the yogurt mixture. Leaving the slices whole adds a fresh textural element to the pops.

Looking for a sweet that won't compromise your diet? These fruity cuties contain only 17 calories and 3 net carbs each.

To give the pops a swirly, tie-dye look, don't fully blend the yogurt and berries together. Instead, gently mix them in a bowl before filling the molds. (We're betting lemon Greek yogurt would taste every bit as delicious as vanilla, just sayin'.)

Like authentic agua fresca on a stick. If you're all about hibiscus tea's tartness, feel free to add less sugar than the recipe calls for.

Lemon is easily one of the most refreshing flavors on the planet, and even more so when the weather's hot. (Lemonade is summer's official drink for a reason, no?)

Cantaloupe, watermelon, honeydew—the blender is your oyster. P.S.: If you start with frozen melon instead of fresh and spike it with tequila and lime juice, you'll have a frosty cocktail fit for a dinner party.

Aka our dream breakfast when it's already 95°F at the crack of dawn.

You truly can't go wrong with fresh produce and a touch of honey. The recipe calls for mango-banana, spinach and strawberry layers, but feel free to swap in any green or berry that you have on hand.

This tropical treat comes together in a pan instead of an ice pop mold. Once it's frozen solid, just slice and serve.

Tart! Sweet! Herbaceous! Spicy! This combination of fresh fruit, herbs and hibiscus flowers hits every note you could hope for.

Feeling lazy? This recipe has your back, considering all you'll need to do is combine fruit juices of your choice in a mold and let it freeze. We're partial to pomegranate-concord grape with blueberries, but the options are truly endless.

One lick of this classic cocktail-gone-ice pop and boom: You're kicked back on a faraway beach without a care in the world. We'll take extra toasted coconut on ours, please.

Pour the strawberry purée in first and pop the molds in the freezer for 30 minutes before adding the fresh lemonade—this will give the pops a pretty layered look.

Roasting the raspberries and blueberries takes them from tart and firm to sweet and jammy. Combine the berries with the yogurt very gently for a marbled appearance.

Bring on the antioxidants, baby. Both the matcha green tea and mango layers are sweetened with coconut milk for a creamy mouthfeel.

If you've ever wondered what gives Vietnamese iced coffee its decadent, silky texture, you have sweetened condensed milk to thank.

Fruit popsicle > your daily morning smoothie. It's just a fact. If the pops are too tart for your taste, add a dash of honey or maple syrup.

This play on your childhood favorite is way creamier than the O.G. We'll chalk that up to the Greek yogurt and buttermilk, which also offer a much-welcomed tang to the pops.

Cubing and freezing the pineapple ahead is the trick to this frosty sipper. Here's how to cut a pineapple without losing a single shred of its juicy flesh.

Can you believe these Latin-inspired goodies are vegan? That's because the recipe calls for coconut cream instead of dairy and Medjool dates for extra sweetness.

BRB, our brain just exploded. The mango base is delicious on its own, but we're honestly most obsessed with the coating, which is a combination of freeze-dried mango, sugar cookie crumbles and crisped rice.

Go ahead and roll them in toasted coconut flakes...or spike them with spiced rum. We support you either way.

Want to up the Creamsicle-inspired ante? Swap lemon juice for freshly squeezed Cara Cara orange juice.

These sweets have a secret: They start with store-bought chocolate ice cream. That's cool with us, considering we're *really* here for the torched homemade marshmallow fluff.