Put a contemporary twist on the childhood favorite. If your nectarines aren’t quite ripe enough, try it with any of your favorite stone fruits, like apricots or peaches.
Recipe: Nectarine Creamsicles with Rose Water
Made with fresh fruit, these pops will be a revelation to anyone who grew up with the neon colors and artificial taste of the commercial version.
Recipe: Rocket Pops
Velvety mango purée makes these popsicles seem extra-indulgent, although each has only a splash of coconut milk.
Recipe: Mango Coconut Pops
Fresh strawberries, creamy yogurt, and the faintest scent of rose swirl together in this sophisticated popsicle.
Recipe: Strawberry Blizzard Pops
Street stands in Mexico sell fresh fruit sprinkled with lime, chile and salt. These pops capture that same zing.
Recipe: Mexican Pineapple Pops
These popsicles turn a pale pink thanks to a little kitchen chemistry when the blue pigment in the berries meets the acid in the lemonade.
Recipe: Lemonade Blueberry Pops
Tart citrus balances the mellow sweetness of watermelon and cantalope, each frozen in layers.
Recipe: Melon Lime Rocket Pops
Kulfi is a rich, thick ice cream beloved on the Indian subcontinent—and on Indian menus in the West. Natural food coloring gives them a greenish hue (otherwise they are a pale brown).
Recipe: Pistachio Kulfi Pops
Chia pudding and fresh fruit make this a healthy, refreshing treat.
Recipe: Coconut Lime Chia Popsicles
Use this cocktail-popsicle as inspiration to turn your favorite libation into an adult dessert.
Recipe: Margarita "Poptails"
This berry blend in popsicle form is great at the height of summer when fresh berries are cheap, full of sugar, and quick to soften.
Recipe: Triple-Berry Popsicles
Travel south of the border for flavor inspiration for these sweet treats on a stick. Using banana is a great way to add a bit of creamy texture without the use of milk or dairy.
Recipe: Mexican Paletas