How to: Popsicles

Summer is coming! Summer is coming! Protect yourself with…

a popsicle?


Yes, a popsicle!


Here’s a 6-step guide on how to succeed with popsicles without really trying.




1. Hardware

There are a ton of different popsicle molds out there. There’s also the paper cup method. I found my mold on amazon and am loving it. I like using the “one time use” wood sticks to allow for easy sharing and clean up.



2. Capacity

Find out how much popsicle mix you need. Fill your chosen mold with tap water and then empty that water into a measuring cup.


My mold holds about 3 1/2 cups.


It’s just an approximation though. No matter how hard I try, I tend to have leftover mix. Sometimes I put the leftovers in an ice cube tray for future smoothies or something.


3. Ingredients

There are so many avenues for this one. It can be as easy as combining a can of coconut cream with peach juice. Or as previously mentioned, blended topless strawberries and lemon juice.




Today I offer a slightly more complicated popsicle: cookies and cream (aka oreo cheesecake)


you can find the recipe card at end of this page:



4. Assembly

Before attempting to fill your choice mold, take a deep breath. Seriously. Trying to get either a liquid to pour smoothly or a thicker mix to get into small spaces can be annoying. Just remember it will all be worth it.


With a liquid mix, either use a pyrex pour-spout or grab an assist with a funnel to get the goodness into the mold.


For my example recipe, I deployed my “frosting in a ziploc” technique:

  1. Put a gallon sized ziploc, one corner first, into a tall glass. fold rest of the bag open.
  2. fill bag with the prepared mix.
  3. twist the open side closed and grab the other bottom corner that isn’t filled with mix too so the bag stays a cone shape.
  4. Secure the twisted part between your thumb and forefinger gently.
  5. with the corner that was previously facing down now facing up and the weight of the mix in your hand, smush mix away from corner and cut a small hole (smaller than you think but if your cookie chunks are larger, maybe a touch bigger than usual).



(I took that last picture with my left hand while holding the bag in my right. Think about that pretzel shape I put myself in. That’s commitment.)


now remember to take that breath.


use this cone to fill the mold:

  1. get the open corner of the bag into the mold, holding the weight of the mix with both hands.
  2. slowly put pressure on the bag with your palm.
  3. fill each part of the mold as much as possible
  4. bang the mold gently on the counter-top/table to get the air bubbles out.
  5. fill again and repeat the banging and the filling until they are full- or you run out of mix…


this will be messy. i promise. its one of those square peg/round hole situations.


for my mold, I clean the top of the mold, put the lid on and secure the popsicle sticks with clips and rubberbands so they don’t go to the bottom of the mold and/or the top of the popsicle.




5. freeze

(duh) overnight works for me.


6. release and store

run hot water on the outside of the mold to release popsicles. I usually have to do so multiple times. by the time I get the lid off, I usually have to run it under water again- and again after yanking out about two popsicles at a time.


if consuming immediately- enjoy!


if storing:

  1. line a baking sheet with parchment paper- and make room in the freezer for said pan.
  2. Place freshly released popsicles on the parchment paper/baking sheet.
  3. freeze for less than an hour (I usually remember them in there after a half hour)
  4. transfer to ziploc bag. remove as much air as possible when closing bag- who wants ice crystals on their pride and joy?
  5. store in freezer and enjoy whenever.


I hope this guide helps take some of the mystery out of a great summer treat. Homemade popsicles are a great balance between easy to make and impressive that is perfect for summer BBQs, pool parties or after any family meal. Storing them in ziploc bags allows you to have multiple flavors on hand- a perfect make-ahead treat.


I cannot wait to continue experimenting with flavors!




Cookies and Cream Popsicles
adapted from
  • 8oz cream cheese, softened
  • 8oz 2% greek yogurt
  • ½ cup almond milk
  • ⅓ cup powdered sugar
  • 13 chocolate sandwich cookies (joe-joes or oreos), roughly crushed
  1. blend softened cream cheese with yogurt, milk and sugar until smooth
  2. transfer mix to medium bowl
  3. stir in cookie pieces.
  4. transfer to popsicle mold of choice
  5. freeze at least overnight
  6. see popsicle how-to guide for details
  7. enjoy!





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