Celebrate the First Day of Summer with These Delicious Ice Pops
Recipes that will bring you back to your childhood

Summer is officially here, so it's time to whip up the frozen desserts! And what could be easier than making ice pops? These are perfect sweets to hand out at a barbeque or to enjoy after a long hot walk back from work. These recipes won't only impress your guests, but will bring you back to your childhood memories. 

Peaches 'n' Cream Ice Pops

Whether you liked them or not we all know creamsicles as those fruity ice pops with the creamy center. This peach flavored version has a little more texture and is simple to make.

 1 (3-1/2- to 4-pound) ripe honeydew melon

1/4 teaspoon fine salt

1/2 cup granulated sugar

1 cup heavy cream

Dice the peach 1/4-inch dice until you have 1 cup. Place the diced peaches in a large resealable plastic bag; set aside.

Cut the remaining peach halves into rough 1-inch chunks and place in a blender. Add the remaining ingredients and blend until smooth, stopping the blender to scrape down the sides as needed. Pour the mixture into the bag with the diced peaches and stir to combine.

Cut about 1/2 to 3/4 inch off of one corner of the bag (pinch the opening closed so that the ice-pop base doesn’t run out) and then squeeze even amounts of the mixture into the freezer pop molds. Tap the molds a few times on the counter to release any bubbles. Insert the sticks and freeze until solid, at least 6 hours.

 Chocolate Pudding Pops

These Chocolate pops are a big upgrade from those snack packs you may have eaten as a kid. If you enjoy chocolate mousee (or chocolate anything) than these are a treat you want to keep in arms reach. And you don't have to feel compelled to finish them off right away. These pudding pops can last for a while in your freezer. 


 4 ounces bittersweet chocolate, finely chopped

1/3 cup granulated sugar

5 tablespoons unsalted butter, cut into small pieces

1/8 teaspoon fine salt

2 cups cold half-and-half

2 teaspoons unflavored powdered gelatin

1 teaspoon vanilla extract

Place the chocolate, sugar, butter, and salt in a medium saucepan over low heat and stir often until the butter and chocolate have melted and the sugar has dissolved.

Meanwhile, place the half-and-half in a medium bowl and sprinkle the gelatin evenly over the surface. Let stand without disturbing until the gelatin softens.

Slowly whisk the gelatin mixture into the chocolate mixture and whisk continuously until smooth and incorporated. Heat, whisking frequently and checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly.)

Transfer the mixture to a blender and add the vanilla. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam from the hot mixture to escape and prevents the blender lid from popping off). Blend until the mixture is smooth and the chocolate is completely incorporated, about 15 to 30 seconds.

Divide the mixture among the pop molds and freeze until frozen, about 3 hours. Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours. 














Honeydew Melon Ice Pops 

We have all grown up a little bit, and can handle trying something other than your ordinary vanilla and strawberry ice cream. These sweet honeydew pops  are a version of the South Korean ice-pop favorite, the Melona bar. 



 1 (3-1/2- to 4-pound) ripe honeydew melon

1/4 teaspoon fine salt

1/2 cup granulated sugar

1 cup heavy cream

Cut the melon into 1-1/2-inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes. Pour through a fine- mesh strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice

Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.