Making ice cream is a wholesome warm-weather activity, in theory. But let’s face it: not only does making your own frozen treat take considerable forethought, and possibly a run to the grocery store, but it may also require an expensive piece of counter-hogging equipment. On the other hand, popsicles are just as refreshing and much easier to make.

created at: 2013-06-17When it comes to making your own ice pops, I operate by two rules of thumb. First, if you can pour it into the mold, you can make it into an ice pop. And second, if it tastes good fresh, it will taste good frozen. You’re not bound by any flavor combinations, so if your son loves mango and your daughter favors strawberries and apples, experiment!

Homemade ice pops are also more than just kid-friendly; they’re health-friendly! Using your own ingredients, like fresh fruit and herbs, allows you to forgo all of those ingredients that health experts advise you to avoid, including high-fructose corn syrup and weird artificial food dyes.

Each of the following recipes makes six to eight ice pops and should be poured into molds and frozen for at least six hours, or overnight, if possible. You can use small paper cups and Popsicle sticks to make your own ice-pop molds, or you can spring for your own set at your local supermarket or craft store.

Pineapple Mango Ice Pops

1 cup fresh pineapple chunks, cut into ½-inch pieces
1 mango, peeled and cut into ½-inch pieces
1 tablespoon water
1 teaspoon fresh mint, minced

Combine pineapple, mango and water in food processor and pulse until smooth. Add more water, if needed. Pour into medium bowl and stir in mint. Pour into molds.

Nutella Yogurt Ice Pops

½ cup vanilla ice cream
½ cup plain Greek yogurt
1 tablespoon Nutella
1/8 teaspoon salt

Combine all ingredients in small bowl. Whisk vigorously until combined and no chunks of Nutella remain. Pour into molds.

Tangy Sweet Cherry Ice Pops

1 cup plain Greek yogurt
½ cup frozen sweet cherries

Combine yogurt and cherries in blender or food processor and pulse until combined. Pour into molds.

Strawberry Peach Ice Pops

1 cup strawberries, quartered
2 peaches, peeled and cut into ½-inch pieces
1 tablespoon fresh basil, minced

Combine strawberries and peaches in blender or food processor and pulse until combined. Transfer to medium bowl and stir in basil. Pour into molds.

This post has been contributed by a third party. The opinions, facts and any media content are presented solely by the author, and JewishBoston assumes no responsibility for them. Want to add your voice to the conversation? Publish your own post here. MORE