We’ve been having a lot of fun with our popsicle mold these past few weeks.  The weather has been very warm and it’s nice to come inside and cool off with a popsicle.  This post is a collection of the popsicle recipes we’ve used lately.  Click on the photos if you’d like to see a larger view of the popsicles.

Strawberry Watermelon Popsicles
Adapted from myself
Makes enough for 4-6 popsicles

Ingredients
About 1 cup chopped seedless watermelon
A handful of fresh hulled strawberries
A splash of lemon or lime juice
About 3-5 tablespoons powdered sugar, to taste

Method
Place all ingredients into a blender and blend until smooth.  Pour into popsicle molds and freeze for at least 5 hours.

Mocha Popsicles
Adapted from Eating Out Loud
Makes enough for about 8 popsicles

These were really yummy!  I never had thought about freezing coffee for popsicles, but I’m glad I came across this recipe.  The white tip is a mix of sweetened condensed milk, whole milk and vanilla extract, while the coffee part is strong brewed coffee, sweetened condensed milk and cocoa powder.  Everything was perfect with these, except I added about 1/2-1 teaspoon more cocoa powder.

Creamy Jello Popsicles
Adapted from SparkRecipes
Makes enough for 4 popsicles

Now these were really interesting.  I wasn’t sure what sort of texture these were going to have, knowing that Jello is supposed to be wobbly.  These popsicles are a mix of Jello (the small box), water and vanilla yogurt.  The texture was only barely wobbly and the popsicles do not freeze solid – you can bite straight into one.  I would recommend that you freeze these overnight and be careful when unmolding them, as the sticks can easily pop out of the popsicle itself, leaving the popsicle inside the mold (I know from experience!)!

The red popsicle picture above is raspberry, but we’ve also made an alien-green lime one!

Jello Pudding Pops
Adapted from Recipezaar
Makes enough for about 5 popsicles

These popsicles are very similar in texture to the regular Jello popsicles above, but much creamier.  You’ll need to be extra careful with unmolding these, and also I’d recommend freezing these overnight as well.  I’d love to try these with banana pudding, or with a vanilla-chocolate swirl!