Four Not So Boring Popsicle Recipes for Summer! (gluten free, dairy free, vegan)

interesting summer Popsicle

I love popsicles, but sometimes I want more than a random fruit flavor from the store. These four flavors are perfect for summer and are targeted to a more ‘adult’ palette. Plus, these four recipes are all relatively easy to make and can be adjusted to fit your sugar needs.

interesting summer Popsicle

I found these super cute silicone ice pop molds in the dollar section of my local Target. I could not find them anywhere online, but rummage around your local Target and they may still be there (the dollar section there moves quick). If you can’t find these bad boys, there are other color options and such on Amazon.

Recipe Notes for all Popsicles

  • Since popsicle molds can vary greatly in size, I will give the ounces each recipe makes and you can double or half the recipe for your popsicle needs. The average popsicle mold is 4 fl oz, so these recipes should give you 6-8 popsicles.
  • I used white granulated sugar in all of the recipes so it would be easier to convert to a sugar substitute if you so wish.
  • The time given in the recipe is the total time the popsicles will take to make and freeze. All of the popsicles will take about 4 hours to become fully frozen.

Popsicle #1

First up is my favorite flavor combo of the year – strawberry, basil, and lemon. You may remember this flavor combo from my Copycat Red Robin Strawberry Basil Margarita recipe. It is a pairing from the heavens and I will consume it in as many forms as possible. This popsicle is sweet, sour, and overall refreshing. If you wanted to make these boozy pops, you could just freeze the margarita recipe from above and be sure to stir the mixture every 45 minutes to an hour to maintain a good texture. On to the recipe!

Strawberry and Basil Lemonade Popsicles

  • Servings: ~ 24oz
  • Difficulty: very easy
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A zesty and refreshing popsicle recipe perfect for a hot summer day.


To make this recipe even easier, substitute the water, lemon, and sugar for 1 cup of your favorite lemonade! You may need to add up to a tablespoon of sugar depending on how ripe your strawberries are.

Feel free to substitute frozen strawberries or your favorite sweetener/sugar substitute product!

Ingredients

  • 1/2 a pound strawberries, rinsed with tops cut off.
  • 2 lemons, rinsed (1 zested, both juiced)
  • 8-12 medium-sized basil leaves, rinsed
  • 3 to 3 1/2 tablespoons granulated white sugar
  • 1 cup (8 fl oz) water

Directions

1. Place ingredients in a blender. Place the strawberries, lemon zest, lemon juice, sugar, water, and 8 out of 12 basil leaves into a blender.

2. Blend. Blend on high for 1 minute or until the basil is chopped into small pieces.

3. Adjust. Taste the mixture and add more basil or sugar here if needed. Remember, things taste less sweet when frozen, so it may taste very strong now, don’t be discouraged.

4. Blend again. If you added anything else, blend on high for a minute longer.

5. Pour into molds. Carefully pour the mixture into molds and stir while doing so to evenly distribute pieces of basil (don’t fill past the line provided on the side of the mold, if there isn’t one, stop pouring about 1/8 inch (~ 3mm) from the top).

6. Freeze. Leave your mold uncovered and popsicle stick-less. Place the molds flat in the freezer. After 45 minutes the mixture should be slushy like. Give them a quick and gentle stir to prevent the basil from sinking to the bottom of the mold and place your popsicle sticks in. Allow to freeze for 3 hours or until the popsicles are completely frozen.

7. Enjoy! To release the popsicles from the mold, run the mold under warm to hot water for 30 seconds or so and then try to release them. If it doesn’t work, continue to run under warm water for 30-second intervals until the popsicles come out.


Popsicle #2

Another favorite drink of mine is horchata. It is creamy, cinnamon-y, and lightly sweetened. Gosh, just thinking about it makes me want a large glass and some tacos! This popsicle is a little more potent than horchata because once frozen it is harder to pick out the flavors, but I promise it is a horchata frozen dream! Also, I added a bit of cooked rice to my popsicles. I love the texture of it and the skeptical, but great Derek liked it too. If you’re curious but don’t want to ruin your popsicles, add some to rice to a few and give it a try. If you are completely grossed out by the idea, leave it out, it will not affect the flavor at all. Let’s get cooking!

Horchata Popsicles

  • Servings: ~ 24oz
  • Difficulty: easy
  • Print

A cinnamon, almond and rice delicacy.

Ingredients

  • 2 1/2 cups (20 fl oz) unsweetened, plain rice milk
  • 1/2 cup (4 fl oz) unsweetened, plain almond milk
  • 3/4 teaspoon cinnamon (or less, I like a lot)
  • 3 to 3 1/2 tablespoons granulated white sugar (to taste)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • pinch of salt
  • -1/4 cup (~90 grams) uncooked rice (I prefer jasmine rice for its fragrant flavor compared to plain white rice)

Directions

1. Place all ingredients but rice into a medium saucepan. Place the rice milk, almond milk, cinnamon (start with 1/4 teaspoon), 3 tablespoons sugar, vanilla extract, almond extract, and a pinch of salt into a medium saucepan. Mix the ingredients together and taste the milk mixture. Add more cinnamon (up to 3/4 teaspoon) and sugar if needed. Mix again.

2. Cook milk mixture. Cook the milk mixture over medium-high heat until it begins to steam (about 10 minutes, do NOT let boil), stirring occasionally.

3. Cook rice. Cook rice according to package instructions. Once rice is done, set aside.

4. Cool. Once the mixture has begun to steam, remove it from the heat and transfer it to a bowl to help it cool quicker (should take about 30-45 minutes to cool).

5. Pour into molds. Place 1/2 to 1 tablespoon (or more, depends on the size of your mold) of rice into each mold. Carefully mix the milk mixture and then begin to pour the milk mixture into your molds (don’t fill past the line provided on the side of the mold, if there isn’t one, stop pouring about 1/8 inch (~ 3mm) from the top).

6. Freeze. Leave your mold uncovered and popsicle stick-less. Place the molds flat in the freezer. After 45 minutes the mixture should be slushy like. Give them a quick and gentle stir to prevent the rice and cinnamon from sinking to the bottom of the mold and place your popsicle sticks in. Allow to freeze for 3 hours or until the popsicles are completely frozen.

7. Enjoy! To release the popsicles from the mold, run the mold under warm to hot water for 30 seconds or so and then try to release them. If it doesn’t work, continue to run under warm water for 30-second intervals until the popsicles come out.


Popsicle #3

Now, Y’all know how much I love the mint and lime combo of a mojito. Since I made all the popsicles out of my favorite flavors, I just had to include this one. This popsicle is much like the Strawberry and Basil Lemonade one above in that it is sweet, sour, and refreshing. This was Derek’s and my favorite flavor and is the easiest. Although I call this a mojito popsicle there is no alcohol. If you would like a boozy version, just make my Perfect Mojito Recipe without the ice, and freeze it. Let’s go!

Mojito Popsicles

  • Servings: ~ 28oz
  • Difficulty: very easy
  • Print

A family favorite that takes the classic mint and lime combo to the popsicle world.

Ingredients

  • 2 cans (12 fl oz) of lemon-lime soda (like Sprite)
  • 3 limes, rinsed (2 zested, all juiced)
  • 25 mint leaves (about 5 sprigs), rinsed
  • 1 to 1 1/2 tablespoons granulated white sugar

Directions

1. Muddle mint. Cut the mint into small pieces and place into a glass/hard plastic bowl that can hold 4-5 cups (~40 fl oz). Place the sugar into the bowl with the mint and begin to muddle using a muddler, opposite end of a wooden spoon, or handle of a knife sharpener.

2. Add Rest of ingredients. Add the lime zest, lime juice, and sprite into the bowl. Pour the sprite carefully as the sugar will cause it to fizz more than normal.

3. Whisk. Whisk all the ingredients together for a minute to get some of the fizziness out of the sprite.

4. Taste and adjust. Taste the mixture and add more lime or sugar if needed, whisk to combine.

5. Pour into molds. Carefully pour the mixture into molds and stir while doing so to evenly distribute pieces of mint and lime zest (don’t fill past the line provided on the side of the mold, if there isn’t one, stop pouring about 1/8 inch (~ 3mm) from the top).

6. Freeze. Leave your mold uncovered and popsicle stick-less. Place the molds flat in the freezer. After 45 minutes the mixture should be slushy like. Give them a quick and gentle stir to prevent the mint and lime zest from sinking to the bottom of the mold and place your popsicle sticks in. Allow to freeze for 3 hours or until the popsicles are completely frozen.

7. Enjoy! To release the popsicles from the mold, run the mold under warm to hot water for 30 seconds or so and then try to release them. If it doesn’t work, continue to run under warm water for 30-second intervals until the popsicles come out.


Popsicle #4

This is the popsicle I was the most excited to make. The inspiration came from Little Man Icecream in Denver, Colorado. We got ice cream there for my birthday, and I decided to give this flavor a whirl, and it was a Godsent. It is basically a Fudgsicle with some warmth to it from the cinnamon and cayenne pepper. Derek really like this flavor (let’s be honest, he liked them all and was sad I didn’t make more than the 40 we STILL have).

Mexican Hot Chocolate Popscicles

  • Servings: ~ 24oz
  • Difficulty: easy
  • Print

A spicy and warm chocolatey popsicle that needs to be shared.

Ingredients

  • 1 can unsweetened coconut CREAM (13.5 fl oz, does not give the popsicle a coconut flavor, promise)
  • 2 cups (16 fl oz) unsweetened, plain almond milk
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup, plus 3 tablespoons (~90 grams) granulated white sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper (or to taste)

Directions

1. Place all ingredients in a medium saucepan and stir until combined.

2. Cook. Cook the mixture on medium-high until it is steaming , about 10 minutes (do NOT boil), stirring occasionally.

3. Adjust. Taste the mixture and add more sugar, cinnamon, or cayenne here if needed, mix until incorporated. Remember, things taste less sweet when frozen, so it may taste very strong now, don’t be discouraged.

4. Cool. Once the mixture has begun to steam, remove from the heat and transfer into a bowl to cool quicker (should take about 30-45 minutes).

5. Pour into molds. Carefully pour the mixture into molds and stir while doing so to evenly distribute spices (don’t fill past the line provided on the side of the mold, if there isn’t one, stop pouring about 1/8 inch (~ 3mm) from the top).

6. Freeze. Leave your mold uncovered and popsicle stick-less. Place the molds flat in the freezer. After 45 minutes the mixture should be slushy like. Give them a quick and gentle stir to prevent the spices from sinking to the bottom of the mold and place your popsicle sticks in. Allow to freeze for 3 hours or until the popsicles are completely frozen.

7. Enjoy! To release the popsicles from the mold, run the mold under warm to hot water for 30 seconds or so and then try to release them. If it doesn’t work, continue to run under warm water for 30-second intervals until the popsicles come out.


There you go, four interesting and flavorful popsicles I hope you enjoyed! There’s one more popsicle flavor I wanted to make but couldn’t get around to it in time for this to go up, so look out for that soon!

For more recipes, go here.

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Have a wonderful day!

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I love cooking, photography, DIY projects and generally seeing what mess I can get myself into. I am very sarcastic and an annoyingly glass half-full kind of person. I like to make everything an adventure and a half and I hate blogs that are boring, so if mine ever is you better let a girl know. I don't know… do you know how hard it is to try and explain yourself in a little paragraph? Poke around a bit on here and I'm sure you'll learn who I am in no time! Thanks for stopping by.

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