We are super-fans of all frozen treats over here, and it seemed high time to make one entirely from fruit. These Ice Pops are the delicious result. They take about 10 minutes to prepare and are so versatile that you can make them with almost any fruit you have. Win!
Ice Pops Recipe
Blending fresh (or frozen) fruit into a simple puree and freezing the mixture into homemade ice pops is both easy and rewarding—the result is so yummy and refreshing. This method works with almost any fruit, you can add optional ingredients for flavor or creaminess, and it’s a really fun way to offer fruit to the kids.
We love these for snack and dessert—they are great for summer parties—but we also sometimes have them as part of breakfast. Super versatile!
Ingredients You Need
Here’s what you need to pick up from the store:
- Fruit: You can use fresh fruit or thawed frozen fruit. We did flavors including mango, pineapple, strawberry, kiwi, and blueberry. You could also try watermelon (just use seedless), cantaloupe, and banana.
- Apple juice: You can add a little of this to help the fruit blend easily and to add a smidge of sweetness.
- Coconut milk: Full-fat canned coconut milk can be added to make these a little creamy.
- Honey or maple syrup: Depending on the sweetness of your fruit, you can add a small amount to round out the flavors. Avoid honey if making for a baby under age 1.
Step-by-Step Instructions
Here’s a look at the steps to make these popsicles. Scroll down to the end of the post for the full information and amounts.
- Peel the fruit, if needed. Wash the fruit if not peeling it and dry it gently. Dice the fruit into 1/2-inch pieces and measure it out. (I measure the fruit for this since usually you need at least 2 cups for it to blend easily in a blender.)
- Add to a blender. Add any optional ingredients.
- Blend very smooth.
- Use a funnel to pour into ice pop sleeves or add to a popsicle mold. Freeze for at least 4 hours.
TIP: To serve, cut or rip the top off of the ice pop sleeve or remove from the popsicle mold. You can let it sit at room temperature for a few minutes to soften slightly. (This will reduce choking concerns, too. It becomes easy to bite and gum fairly quickly, especially if outside in summer weather.)
Frequently Asked Questions
To make homemade ice pops, blend fruit into a puree, then freeze in ice pop sleeves or popsicle molds.
You can add some full-fat canned coconut milk, the solid parts only, to help the mixture be softer. You can also simply let sit at room temperature for 5-10 minutes before eating to allow them to soften a little.
Iciness in popsicles is usually due to the amount of water in the mixture, so if making them from pureed fruit, they may be icy. To lessen the likelihood of that, you can add a little full-fat coconut milk (solids only) or some Greek yogurt, or let sit at room temperature for 5-10 minutes before eating to allow them to soften a little.
How to Store
Once fully frozen, keep in the freezer for up to 6 months. If you freeze them in popsicle sleeves, you don’t need to transfer to a freezer bag. If you freeze in popsicle molds without a plastic cover, you can transfer to a freezer bag once fully frozen to keep them freshe.
product we love
DIY Zipper Ice Pop Bags
These ice pop sleeves are a fun way to make these frozen treats at home.
Best Tips for Success
- Use fresh fruit or thawed frozen fruit.
- Taste the blended fruit and adjust sweetness with honey or maple syrup as needed.
- Use apple juice, coconut milk (the full-fat kind in a can, solid part only), or Greek yogurt to vary the flavor. The coconut milk or yogurt will make these a little creamy.
- Use ice pop sleeves or popsicle molds.
- Try a single fruit flavor or a mixture of favorites.
- Fruit that works well for this recipe includes mango, pineapple, blueberries, strawberries, kiwi, watermelon (seedless), cantaloupe, and honeydew.
- Let sit at room temperature for 5-10 minutes to soften slightly before serving if desired.
- Find my full guide to popsicles for more info!
Related Recipes
I’d love to hear your feedback on this if you try it, so please comment and rate the recipe below to share!
Whole Fruit Ice Pops
Ingredients
- 2 cups fruit (Pick one or a combo: watermelon, strawberries, mango, pineapple, or kiwi)
- 2 tablespoons apple juice (or full fat coconut milk, solids only, or plain whole milk yogurt)
- 2 teaspoons honey (or maple syrup; optional)
- 1 teaspoon fresh lime juice (optional)
Instructions
Equipment
Notes
- Once fully frozen, keep in the freezer for up to 6 months. If you freeze them in popsicle sleeves, you don’t need to transfer to a freezer bag. If you freeze in popsicle molds without a plastic cover, you can transfer to a freezer bag once fully frozen to keep them fresher.
- Use fresh or thawed frozen fruit. Try a single fruit flavor or a mixture of favorites.
- Taste the blended fruit and adjust sweetness with honey or maple syrup as needed.
- Use apple juice, coconut milk (the full-fat kind in a can, solid part only), or Greek yogurt to vary the flavor. The coconut milk or yogurt will make these a little creamy.
- Use ice pop sleeves or popsicle molds.
- Fruit that works well for this recipe includes mango, pineapple, blueberries, strawberries, kiwi, watermelon (seedless), cantaloupe, or honeydew.
- Let sit at room temperature for 5-10 minutes to soften slightly or run under hot water before serving if desired.
These are so delicious! I made strawberry kiwi with apple juice and agave and pineapple with coconut milk and maple syrup. Both turned out great. I’m going to take these to the beach for the whole family to enjoy.
Loved these! Bought the bags immediately, and then we did a peach/mint and a blueberry/lemon blend with coconut milk and honey – both came out delicious.
I’m so glad to hear that!