Are you looking for something refreshing this summer? When temperatures increases, a popsicle can always save the day. Check these recipes from DIY Rally. They’re easy to make and only require a few ingredients. Yeah, that's good and you can spend less time in a hot kitchen and more time in the pool or playing in the sun.
Whether you want something fruity, sweet, tangy, creamy, boozy, healthy or indulgent, DIY Rally got a recipe below to meet your needs.
These cow-brownie pops looks perfect! Especially if you’re craving something refreshing but rich. The secret ingredient for this ultra-indulgent treat? A splash of sweetened condensed milk is the secret ingredient for this indulgent treat.
To make the Brownie:
To make the popsicles:
To make the nutella brownie:
Preheat the oven on 350ºF/175ºC.
In a microwave-proof bowl, add the bittersweet chocolate and unsalted butter. Microwave on high at a 30-seconds interval, stirring the mixture in between, until just melted (approx 1:30 ~ 2 min). Whisk in the granulated sugar and large eggs until thick and even, then add the vanilla extract and sea salt. Whisk again until even. Add the flour, fold the mixture together with a spatula until there is no flour-lumps left. Pour the batter into a parchment-lined, 8″ square-pan or round-pan. Bake in the oven for 25 min.
Let the brownie cool for 30 min.
To make the brownie popsicles:
Break the brownies up into large chunks. Lay a couple of pieces at the bottom of the popsicle-mold and insert the wooden stick. Fill the empty space loosely with more brownies until they reach to the top. Repeat with the rest.
Combine whole milk and sweetened condensed milk together, and warm in the microwave just enough for the sweetened condensed milk to dissolve. Whisk the mixture together to make sure it's fully incorporated, then pour the milk into the popsicle-molds until it fills to the top.
Freeze for at least 6 hours to overnight until hardened.
via Lady and Pups
Here we go! This classic combo gets a makeover with dairy-free coconut milk! You will also love the use of both fresh mint and extract.
Combine coconut milk and fresh mint leaves in a saucepan over medium heat. Heat for 5 minutes, until bubbles appear around the edge of the pan. Remove from heat and let steep 20 minutes.
Strain infused coconut milk through a fine-mesh sieve into a bowl, pressing on the mint with the back of a spoon. Whisk in sugar, salt, peppermint extract, and food color (2 drops green, 1 drop blue) until smooth. Let mixture cool to room temperature, then cover and chill for 6 hours in the refrigerator.
Stir chopped chocolate into mixture and fill popsicle molds, leaving a 1/2-inch of space at the top of each mold. Freeze for about an hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.
via Tutti Dolci
Yeah you're right, this is really a Gin & Tonic on a stick. Add fresh slices of cucumber or mix it up with a little citrus zest.
Mix together tonic, gin and lime juice.
Place cucumber slices into popsicle moulds, then pour in tonic mix.
Freeze overnight before serving.
via Port and Fin
This melon and mint combo is as soothing as it sounds. It’s all you need get a real treat and fruit.
Mix together sugar and mint leaves in the food processor.
Place the mint sugar with water into a saucepan and bring to boil. Boil the syrup for 60 sec, remove from heat and strain though a fine sieve.
Place the honeydew in a blender with the lime juice and mint syrup. Blend until smooth.
Add the mixure to popsicle molds, freeze 30-60 minutes, insert sticks and continue to freeze until solid.
Thinking about a perfectly satisfying (and healthy!) combination? Think tangy yogurt, fresh berries and luscious coconut milk. This definitely can be your perfect breakfast on a hot summer morning.
Mix together the berries, lime juice, and 1 Tbspn of sugar. Let sit for 10 to 15 minutes, then mash roughly with a fork. Set aside.
In a separate bowl, mix together the Greek yogurt, coconut milk (with cream), 2½ Tbspn of sugar, and salt. Fold in the berries — juice and all — but make sure to leave streaks.
Fill ice pop molds and freeze for about 30 minutes to an hour, then insert ice pop sticks halfway. Freeze until solid — about 4 hours or overnight.
To unmold, dip the popsicle molds in running water or leave out for a few minutes.
These festive blueberry and strawberry pops scream the perfect holiday dessert.
Plus, they only take a few minutes to make with the help of a food processor, leaving you more time for splashing in the pool in a hot summer day.
Puree strawberries with 1 tablespoon sugar in a food processor. Transfer to a small bowl. Then puree blueberries with 1 tablespoon sugar in food processor.
In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each.
With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid.
via Martha Stewart
Could watermelon get any more refreshing? Try the watermelon pop!
What's the best part about the watermelon ice poop? You only need two ingredients to make them. That's a good thing because you’ll want to have these around all the time during hot summer days.
Add ¼ cup yogurt to each of 8 popsicle molds.
Push watermelon chunks into each popsicle mold. Fill the mold the rest of the way with the remaining yogurt. Insert handles or popsicles sticks into the popsicle molds.
Freeze at least 4 hours or overnight.
To serve, turn the popsicle molds sideways and run the mold under hot water for 10-15 seconds, then gently slide the popsicles out.
These are as pretty as they are tasty, and surprisingly easy to make. All you need are two Italian sodas or fruit juices in complementary shades.
To get an ombre look, use the two Italian sodas or juices that are in the same color family.
Then pour one of the Italian sodas into the popsicle molds at the desired height. Put the mold in the freezer for about 90 minutes. Then, remove the mold from the freezer and let it sit out for several minutes. Then add the second favor of juice or Italian soda on top.
Add popsicle sticks and put the molds back in the freezer until full frozen (about 4 hours). Remove and enjoy. To loosen the popsicles from the mold run warm water over the underside of the tray for 20-30 seconds.
via Paper & Stitch
Strawberries roasted in sugar? Balsamic vinegar? Dessert topped off with red wine?! Do we need we say more?
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, mix together the quartered strawberries, balsamic vinegar, and sugar. Spread evenly over a rimmed baking sheet and bake for 20-25 minutes. Remove from the oven and cool to room temperature. Place half of the roasted strawberries and juices in a food processor and process until smooth. Stir in the red wine. Spoon the remaining half of the roasted strawberries into the popsicle molds.
Evenly pour red wine mixture into molds until close to the top. Freeze popsicles for at least 45 minutes before inserting popsicle sticks. Freeze for a remaining 4 to 6 hours, or until completely frozen, before serving.
via Pastry Affair
These popsicles are better than the ones from your childhood dreams. To make yhem you can use any fruit juice. We suggest grapefruit for a yummy twist
Extract the juice from the oranges.
Blend the orange juice, ice cream and zest until smooth. Pour into 3/4 popsicle molds. Whip the heavy whipping cream until soft peaks form. Spoon the whipped cream on top of the creamsicles, add popsicle sticks and freeze overnight.
via A Beautiful Mess
Have you ever had to make the very stressful decision to choose popsicle versus ice cream? It will never happen again. This recipe is based in a custard and you'll get a gelato texture.
In a medium sauce pan, heat heavy cream, Chai Tea Latte over medium heat until bubbles begin form around the edges.
Whisk together egg yolks and sugar until thick and pale yellow. Slowly pour hot milk mixture into the eggs, whisking constantly. Carefully pour mixture back into the saucepan, whisking continuously.
Reduce heat and continue to cook until mixture is thick and coats the back of a spoon. Remove from heat and strain mixture. Stir in orange zest.
Pour custard into 8 popsicle molds. Place popsicles in the freezer. After an hour, place a wooden popsicle sticks in the center of each mold. Continue freeze popsciles until set. To remove popsicles, run hot water on the outside of each mold.
via Lemons for Lulu
Peach Layer And Assembly
To make the Raspberry Layer:
Purée raspberries, Prosecco, sugar, and salt in a blender until very smooth. Pour 1 Tbsp. raspberry purée into each ice-pop mold (about ½–¾). Freeze while you make the peach purée.
To make Peach Layer And Assembly:
Purée peaches, Prosecco, sugar, and salt in a blender until very smooth. Pour peach mixture over raspberry mixture to fill molds. Cover and insert sticks. Freeze until firm, at least 4 hours.
Dip molds briefly in hot water to release pops.
via Bon Appétit
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