Freezer pops are essential when it’s hot outside. Here are a few simple recipes and tips to make some delicious and quick freezer treats your kids will love. ***Stay tuned for easy ice cream in a future post!***
My kids are popsicle fanatics. They want them all year round. Since we live in Texas, I feel especially obligated to keep some on hand in the summertime. I often grab whatever is cheapest at the store, usually a big ole bag of twin pops or the Walmart brand of the Otter Pops.
But this year I have a blog and my oldest kid hates those other popsicles. Two very good reasons to come up with some new, easy popsicles that even my kids can make.
For all of the popsicles you’ll need a pack of 3 ounce cups and popsicle sticks. Make sure you have a pan that will fit in your freezer flat. Arrange the number of cups you need on the pan and then get to the fillings.
Freezer Pops: Fruit Cups
I’ll start with the easiest popsicles. This one came about because I buy canned cherry fruit as a snack for my kids. Instead of draining the juice, I usually pour it into a container or just a sandwich bag and throw it in the freezer. I know one of my kids will find it later and be delighted to have a frozen “treat”.
This popsicle is just literally dumping the fruit and juice/syrup from the cans into small cups and throw a popsicle stick in there. You can top it off with more juice, or soda, or even yogurt. I had some sugar free soda so that’s what I used. Each can makes about 4-5 popsicles. You can stretch it to more if you add more juice.
Make sure there’s enough liquid in there for the fruit to hold together. You can get the fruit cans that contain juice instead of syrup but I don’t worry about that too much in the summer. The point is that they’re getting fruit when they might have just gotten straight sugar from a normal popsicle. So it’s a win even if you used the can of mandarin oranges that comes in “heavy syrup”. Don’t beat yourself up 🙂
Freeze for 8-12 hours or until firm.
Freezer Pops: Yogurt Cups
I’ve made these for a few years. All you need is some yogurt and some fruit. One 32 oz tub of yogurt will make about 12-16 freezer pops, depending on how much you fill them.
Fill each cup with yogurt about halfway up. Then shove in as much fruit as you can to make the yogurt reach the top of the cup. Use a popsicle stick to mix it around a little, just so everything it covered. Then force the stick down into the middle. This can be tricky if you use some big chunks. I’m not above a wonky popsicle stick, though.
For my popsicles today I used vanilla yogurt, frozen pineapple chunks and frozen strawberry pieces. The whole strawberries would mostly be too big, unless you only want one big strawberry with some yogurt (which could be good too).
The pineapple chunks were kind of big so most of the cups had one piece of pineapple with several smaller chunks of strawberry. The pineapple is surprisingly easy to chop up when it’s frozen but I didn’t take the time because my kids don’t care 🙂 Easy Peasy.
My girls helped me make a lot of these. They love to make treats and help out in the kitchen.
Freezer Pop: 3 Ingredient, Healthier Chocolate Pops
These pops are basically ice cream/pudding pops. They are dreamy and so delicious! I say healthier because they still have whipped cream and a bunch of sugar. BUT, they’re really easy and I did manage to fit in some vitamins in a really simple way. Score.
All you needs is some milk, whipped cream and Ovaltine!
Ovaltine is chock-full of vitamins for your kiddos! I used to think there was a weird after-taste to Ovaltine and Nathan said the same thing. Maybe they changed the recipe but it’s good now and it’s really good in these ice cream pops.
This recipe makes about 20 freezer pops.
To make the chocolate pops, mix 2 cups of milk with 1 and 1/4 cup of Ovaltine powder. Add 4 cups of whipped cream. Mix it thoroughly with a spatula.
I used a whisk and it didn’t do a great job. I thought I had incorporated all the whipped cream but when I started to scoop I could see there was still a layer of chocolatey milk hiding under the cream. The spatula will allow you to really turn it over and get to the bottom. And it supposedly doesn’t deflate the whipped cream as much.
Pour the mixture into 3 ounce cups and stick a popsicle stick in each cup. Some of the sticks might fall over. If you want them to stay straight up, freeze the pops for about 30 minutes and then put the sticks in. Put them in the freezer for at least 12 hours. If it’s still really soft just leave it in longer. It doesn’t get super hard.
To eat it like a popsicle, run the outside of the cup under hot water for a few seconds and gently pull it out of the cup. Then eat it quickly! It melts fast and it’s so good!
If you want it a little thicker, add another cup of whipped cream or only use one cup of milk. You can also add more Ovaltine for a richer chocolate flavor.
I tried this with Nesquik and it’s not quite as good. But it’ll do if you can’t get ahold of some Ovaltine.
I also found some snack cups with lids. These are great if you just want some single servings of ice cream. This recipe fills about 8-5.5 ounce snack cups.
Check out some of my other treats you might like!
Don’t forget to sign up for my email list! Just enter your email under “Join our community”. You’ll get a sneak peak at what’s coming the following week and I always try to send an uplifting message. Let’s build each other up and create a community 🙂
Thanks for stopping by!
Print the recipe for later!
- 2 cups milk
- 1 1/4 cups Ovaltine powder
- 4 cups whipped cream
- 20-3oz cups
- 20 popsicle sticks
- Arrange 20 cups onto a tray that will fit in your freezer flat.
- Mix the milk and the Ovaltine.
- Add the whipped cream and mix with a rubber spatula.
- Pour into the cups.
- Add a popsicle stick to each cup.
- Place tray of cups into the freezer for at least twelve hours or until the popsicles are firm.
- Run the cups under warm water to remove the popsicle.
Don’t forget to pin it!