Popsicles Archives - Wood & Spoon

Strawberry Shortcake Popsicles

My kids came in as I was finishing up these strawberry shortcake popsicles, and they were astonished. “What are those, Mama?!?” Sure, the sight of a creamy pink popsicle would be a wonder to anyone, but to two kids who have never experienced the full glory of an ice cream truck and all the novelties it contains, these might as well have been magic. For me, these frozen treats are pure nostalgia, hanging out in my heart somewhere between a box of Dunkeroos and a bowl of Kraft Macaroni, and if your summers were spent anything like mine, I’m sure you may love these too. Let’s dive in.

How to Make Homemade Popsicles

To make these strawberry shortcake popsicles, we start by briefly cooking our berries. Sliced strawberries, water, and a little sugar cook in a small saucepan until the mixture heats and the berries start to break down. Gently smash the contents of your pan with the back of a fork to release the juice. Once smooth, remove the mixture to cool briefly. The rest of the recipe is as simple as turning on the blender. Add the strawberries and sweetened condensed milk to a blender to bring the two together. Once smooth, add the heavy cream and vanilla, blending just until the mixture thickens slightly. Pour the thick liquid into a prepared popsicle tray and freeze with the sticks inserted until solid.

The crumble here is made of vanilla wafers, freeze-dried strawberries, and melted butter. All three come together in a food processor until it has been reduced to crumbs. Spread the mixture out into a flat pan or plate and begin removing the popsicles from the molds. I find it’s best to work with the crumble when the popsicles are fresh from the mold, but you can do whatever works best for you. Refreeze the pops in the freezer just until solid and then enjoy! Once frozen, you can wrap in parchment and foil to save for a rainy day, but I’m not sure they’ll last that long. These strawberry shortcake popsicles are perfect this time of year for sure!

With Fourth of July just around the corner, I hope you’ll enjoy cooling off with these yummy strawberry shortcake popsicles. If you give them a try, let me know what you think! Happy Tuesday and Happy Baking!

If you like these strawberry shortcake popsicles you should try:

Roasted Strawberry and Buttermilk Popsicles
Rosé Popsicles
Champagne Cocktail Popsicles
No-Churn Strawberry Pretzel Pie Ice Cream
Jamocha Popsicles

Strawberry Shortcake Popsicles

Print Recipe

These strawberry shortcake popsicles are creamy pops made with fresh fruit and coated with a strawberry cookie crumble!

Author: Kate Wood (adapted from Erin McDowell)
Prep Time: 20
Cook Time: 5
Total Time: 8 hours
Yield: 10 Popsicles
Category: Dessert

Ingredients

For the popsicles:

2 cups fresh or frozen sliced strawberries
1 tablespoon water
1–1/2 tablespoons sugar
½ cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla extract

For the crumble:

2 cups vanilla wafers
1 ounces freeze-dried strawberries
Pinch of salt
2 tablespoons sugar
3–4 tablespoons unsalted butter, melted

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Instructions

Combine the sliced strawberries, water, and sugar in a medium saucepan over medium-low heat. Cook, gently mashing the softened berries occasionally, until the mixture softens and begins to bubble, about 4- 8 minutes (depending on if you use fresh or frozen berries.)
Spoon the mixture into a food processor or blender and allow the mixture to cool for a few minutes. Puree just until smooth. Add in the condensed milk, heavy cream, and vanilla and blend for another minute until the mixture has thickened slightly. Pour the thickened mixture into prepared popsicle molds, add the popsicle sticks, and freeze until firm, at least 6 hours but preferable overnight.
When ready to finish your popsicles, process the freeze-dried strawberries, vanilla wafers, salt, and sugar until they have been reduced to a crumble. Pulse in 3 tablespoons of the melted butter, adding more as needed to make a moist, sandy mixture. Dump the crumbles into a small rimmed dish. Release the popsicles from their molds one by one. I like the fill a glass with hot water and place the unmolded popsicles into it to melt around the edge slightly before gently releasing. Place each one in the freezer on a sheet pan lined with wax paper while you work on getting the popsicles out. Then, coat the popsicles in your crumble mixture and place back on the sheet pan to re-freeze for about 20 minutes. I like to coat the pops when they’re fresh from the mold as the softened edges hold onto the crumble best. Enjoy fresh from the freezer!

Jamocha Popsicles (& Introducing Baby Charlie!)

14 Comments / Frozen Desserts

Jamocha Popsicles by wood and spoon blog. Coffee mocha chocolate popsicles with a magic chocolate candy shell. these frozen treats taste like the cream Arby's milkshake copycat and are studded with cacao nibs and cookie crumbs. Find the recipe for this caffeinated homemade treat on thewoodandspoon.com

Popsicles and babies. Two of the world’s cutest // nom-able things. Of course I’m excited to share a new recipe for jamocha popsicles with you today, but can we just slow clap for the cuteness that is my newborn bun from the oven? A month ago we welcomed a baby boy into the world, and it fills my heart to no end to be able to introduce you to the healthy, happy snuggler that I get to call my own. Thank you in advance for letting me Mom all over this blog for a minute before we dive into the chocolate/ coffee/popsicle situation.

Let’s Start at the Beginning

To start the story, let’s go back. Like, 500 years back to the end of January. I was about 20 weeks pregnant, we were gearing up for #MonthofChocolate on this site, and Brett and I were on the verge of hosting a gender reveal for our third baby. Remember this post when we announced it was a baby girl? Yes, we popped balloons, there was pink confetti stuck to the bottom of my shoes for a month, and we began preparing our toddlers for life with a new little sister. Let’s pause for a big LOL break, because the joke was on us.

Last month, I went in for my 39-week check-up and my OBGYN confirmed that we could induce labor since the baby was practically falling out. (Sorry, TMI.) I waddled myself right over to the hospital, strapped on that pantsless tarp that they call a “hospital gown,” and in less than 3 hours I was ready to push. The delivery was seamless, and with my husband, Mom, and BFF photographer at my bedside, we heard baby buddy’s first cries within a matter of minutes. Even after birthing two other children, there’s still nothing like the rattle of that first cry. It’s such a miracle every time, and even just the thought of it takes my breath away. Let’s take a quick cry break for the hormonal ones in the crowd (raises hand).

It’s A….

Long story short, the doctor called the time of delivery and announced we had a boy. Shocked isn’t even the word. This was a full-blown, brain-exploding, inexplicable bomb of joy that would later take me days to process and fully grasp. Brett was elated by the surprise, Aimee was thrilled to claim her spot as Mama’s only girl, and George quickly decided he wanted his “baby brudder” to be named… George. Our two days in the hospital were mostly spent deliberating on a name, and we finally landed on Charlie, a name that, ironically, means “Man.” Nothing girly about this kid.

So back to present day. We’re a month in, and I’m happy to report that the transition has been more than sweet. We’ve been getting relatively good sleep, Aimee and George adore their new sibling, and our family has been on the receiving end of so much love, help, and support from friends and family alike. Charlie is easy to soothe, a great eater, and mostly smells likes all those cozy clean new baby smells we all know and love. Thank God for this enormously surprising and joyful blessing we get to call our own!

I’m so grateful for this addition and friends like you to share it with, so let’s cut to the chase and check out a few more cute baby pictures, ok? Sidenote, my lifelong friend Jesse Walsh of Dreamtown Co. is the photographer behind these photos. Yes, she’s available for hire, and yes she’s worth every penny. Check out her site here.

Jamocha Popsicles

Now on to these jamocha popsicles. Have you ever had a jamocha shake? You know, the ones from Arby’s? I have zero shame in declaring my adoration for this fast food treat and have long been antsy to turn that brown bag snack into a frozen popsicle that you guys could chill out with at home. I’m really pumped with how these turned out and I think you’ll like them too.

These jamocha popsicles are seriously simple to make and require only a handful of ingredients. They freeze soft to the tooth and are more creamy than icy. The chocolate shell is completely optional, but I love it for an extra dose of rich chocolate and crunch. I like to keep my popsicles fresh in little twist-tie baggies, but you may find yourself gobbling them up faster than that! Give the recipe a look below and check out my favorite popsicle mold here.

Thank you for sharing in our new baby bliss. I hope you enjoy these jamocha popsicles and give them a try ASAP. Have a great weekend!

If you like these jamocha popsicles you should try:

Strawberry Buttermilk Popsicles

Bailey’s Banana and Coconut Popsicles

Rose Popsicles

Champagne Cocktail Popsicles

Jamocha Popsicles

Print Recipe

★★★★

4 from 1 reviews

These are a coffee and chocolate flavored creamy popsicle with a chocolate shell, cookie crumbs, and cacao nibs!

Author: Kate Wood
Prep Time: 10
Total Time: 10 minutes
Yield: 9
Category: Dessert

Ingredients

1–1/2 cups (360 gm) milk
1–1/2 cups (360 gm) heavy whipping cream
2–1/2 tablespoons espresso powder
3/4 cup (180 gm) simple syrup (see notes)
1 teaspoon vanilla extract
1 cup dark chocolate chips
¼ cup coconut oil, solid
Chocolate cookies crumbs or cacao nibs

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Instructions

Combine the milk and heavy whipping cream in a bowl with a spout. Add the espresso powder and stir to combine. Allow the espresso powder to dissolve, about 5-10 minutes, whisking frequently to incorporate the powder. Stir in the simple syrup and vanilla extract.
Pour the mixture into your popsicle molds and allow to freeze per the manufacturer’s instructions. You can make bigger or smaller pops than what I made, but keep in mind that your yield may differ.
Once frozen, make your magic shell topping. Combine the chocolate chips and coconut oil and microwave in a bowl in 20 second intervals, whisking afterwards until the chips have melted. Allow to cool for 5 minutes while you remove the pops from the forms. I like the dip to plastic forms in a cup of hot water for 15 seconds and then place the pops on a cold cookie sheet lined with plastic wrap. Pour the magic shell topping into a glass just wide enough to fit the popsicles and dip each popsicle in quickly. Sprinkle with cookie crumbs or cacao nibs if desired. Freeze until you’re ready to enjoy!

Notes

You can purchase simple syrup at the store, but I make my own. Combine equal parts water and sugar in a saucepan on the stove over medium heat. Stir occasionally, cooking until the sugar has dissolved. Allow to cool in a heat safe container. I usually cook 1 cup of water and 1 cup of sugar and store in a mason jar in my fridge.

Champagne Cocktail Popsicles

9 Comments / Food and Drink

I think it’s a cruel joke that drinking alcohol is not allowed when you’re pregnant. Imagine being 25 pounds heavier than normal in the dead of summer. Imagine there’s two other kids at home who dominate you day and night because they know your 9 month pregnant self is too tired to chase after them. At that moment, don’t you really deserve a cocktail? Wouldn’t you really want something that would cool down and refresh that tired, center-heavy body of yours? The answer is an obvious and resounding YES, so in my late pregnancy, in the heat of my cocktail craving days, I started working on the recipes for the 3 varieties of champagne cocktail popsicles that you’ll read about today. It’s a summertime treat that everyone, Mamas especially, are deserving of, and I think you’re really going to like them.

Champagne Popsicles

First up is a mimosa popsicle. Made with fresh orange juice, sparkling wine, and just a smidge of simple syrup, this is the push-pop your brunches have been waiting for. I love a classic mimosa as much as anyone, but a mimosa popsicle? That’s something to write home about. The second option is a bellini pop! Fresh peach wedges are pureed and stirred with champagne and a teeny bit of syrup to create a seriously fruity popsicle that is altogether summery. I found I enjoyed this one the most, particularly since peach season is showing out in all it’s glory right now. You can use frozen peaches here, but this is also a great way to use up peaches on the verge of going bad. Finally, we have a strawberry lime champagne popsicle. Pureed berries, simple syrup, a squeeze of lime juice, and bubbles round out the list of ingredients for these pops. They’re a crowd pleaser, and you can easily include a little bit of lime zest for extra citrus flavor.

What You’ll Need

While traditional popsicle molds work fine here, I really encourage you to consider grabbing some of these disposable plastic push-pop bags. They’re super inexpensive (I found mine on Amazon!) and make the perfect portion size for these champagne cocktail popsicles. Keep in mind that alcohol does not freeze; these will melt faster than your average pop! If you opt to not use plastic sleeves, consider serving small popsicles in a glass with a tiny pour of champagne at the bottom. I saw something similar here and think it would make for a cute beach or brunch cocktail to serve.

These champagne cocktail popsicles are indeed boozy; feel free to add a bit more fruit if you prefer a more subtle wine flavor. No need to splurge on any expensive booze here- just something inexpensive that you wouldn’t mind drinking a small bit of. Either way, be sure to stay cool with these grown-up popsicle cocktails (poptails?) and let me know what you think! Happy Monday and Happy Drinking!

Champagne Cocktail Popsicles

Print Recipe

These champagne cocktail popsicles come in three push-pop flavors: Bellini, mimosa, and strawberry lime!

Author: Kate Wood
Prep Time: 5
Total Time: 240
Yield: 4
Category: Dessert/ Cocktail

Ingredients

For Mimosa:

1 cup orange juice
½ cup sparkling wine
1 ounce simple syrup, optional

For Bellini:

1–1/3 cups chopped peaches
½ cup sparkling wine
2 ounces simple syrup

For Strawberry Lime:

1–1/3 cups chopped strawberries
½ cup sparkling wine
Juice of one lime
2 ounces simple syrup

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Instructions

For the Mimosa:

Combine the orange juice and sparkling water in a large measuring cup. Taste the mixture and add simple syrup if you desire the pops to be sweeter. Divide the mixture via funnel into 4 disposable plastic push-pop tubes. Freeze until solid!

For the Bellini:

Combine the chopped peaches, sparkling wine, and syrup in a blender and process just until the peaches have been pureed and the mixture is smooth. The mixture will bubble slightly. Allow some of the bubbles to subside, re-stir the mixture, and then divide is among 4 disposable plastic push-pop tubes. Seal and freeze until solid.

For the Strawberry Lime:

Combine the chopped strawberries, sparkling wine, lime juice, and syrup in a blender and process just until the strawberries have been pureed and the mixture is smooth. The mixture will bubble slightly. Allow some of the bubbles to subside, re-stir the mixture, and then divide is among 4 disposable plastic push-pop tubes. Seal and freeze until solid.

Rosé Popsicles

22 Comments / Food and Drink, Frozen Desserts

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

Ok, ok, I know…. TWO BOOZY RECIPES IN LESS THAN A WEEK!? All I can say is that it’s summer and I’m living large and taking charge, okay? Last week you got raspberry champagne pop-tarts and this week we’re cooling off with ultra basic (but super delicious) rosé popsicles. Prepare your liver and bellies for these summer water treats.

Let the record show that rosé is my beverage of choice in the summer. It’s delicious, totally refreshing, and I like to trick myself into thinking it’s a little more hydrating than a margarita or daiquiri. But let’s be honest- sometimes a cold beverage isn’t good enough in the summer. Sometimes you need something colder.

Sometimes you’re so hot you fear your face might actually melt off. Sometimes you’re tired of embarrassing sweat stains soaking through your jean shorts. Sometimes a frozen treat is the only thing that will take the edge off of the Africa-hot temperatures in your backyard. Luckily, when the sun is assaulting you and you need hydration and dessert all at the same time, there’s rosé popsicles to save the day.

I got the idea for these rosé popsicles from Jeni’s Splendid Ice Creams. Earlier this spring, they came out with a Frosé sorbet that was so good that I knew I had to recreate the flavor in popsicle form. I followed Jeni’s advice and used pureed pears as the sweet base for the frozen mixture and I added a dry rosé and fresh summer strawberries to round out the flavor of these pops. The result is nothing short of fab.

These rosé popsicles are every bit as boozy as they are dessert, a treat that tastes entirely like rosé wine and fresh fruit all at the same time. But the best part is how simple they are! All of the ingredients get dumped into a blender and the pureed mixture heads straight for the popsicle molds. I like to add a few sliced strawberries at the end, but this step is entirely optional and up to you. Your call!

I’m sharing these rosé popsicles today in celebration of Billy’s annual popsicle week! You might remember that last year I shared the recipe for roasted strawberry and buttermilk popsicles. The event is always hugely successful, so I was excited to be able to participate again. Be sure to check out his site for more frozen treats that a number of bloggers will be sharing later this week. In the meantime, give these rosé popsicles a try and let me know what you think! Happy hump day!

If you like these rosé popsicles you should try:

Rose Margaritas

Roasted Strawberry and Buttermilk Popsicles

BBC (Baileys, Banana, Coconut) Popsicles

Lemon Mint Sorbet

Vegan Coconut Lime Ice Cream Pie

Rosé Popsicles

Print Recipe

★★★★★

5 from 2 reviews

These Rosé popsicles are boozy treats inspired by everyone’s favorite summer wine! With a pear and strawberry puree base, these pops are icy beverages in dessert form that everyone will enjoy!

Author: Kate Wood
Prep Time: 5
Total Time: 240
Yield: 10

Ingredients

1 heaping cup (150 gm) peeled, chopped pear
1 heaping cup (150 gm) stemmed, quartered strawberries
12 ounces rose (preferably one that isn’t terribly sweet)
2 ounces simple syrup
½ cup sliced strawberries, optional

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Instructions

Combine all of the ingredients in a blender and process until smooth. Divide the mixture between 10 (2.5 ounce) popsicle molds and freeze in a flat place in the freezer for one hour. Use a popsicle stick to break up any frozen chunks and push the sliced strawberries into the mixture. Add the popsicle sticks and freeze until solid, about 6 hours. Unmold and enjoy!

Notes

I use a popsicle mold that makes 10-2.5 ounces popsicles. Your yield will change if you make smaller or larger popsicles. The preparation and ingredients will remain the same.
The alcohol in these popsicles will cause them to melt faster than some popsicles. Be sure to keep them frozen until you’re ready to enjoy them.

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Popsicles

How to Make Homemade Popsicles

If you like these strawberry shortcake popsicles you should try:

Strawberry Shortcake Popsicles

Ingredients

For the popsicles:

For the crumble:

Instructions

Let’s Start at the Beginning

It’s A….

Jamocha Popsicles

If you like these jamocha popsicles you should try:

Jamocha Popsicles

Ingredients

Instructions

Notes

Champagne Popsicles

What You’ll Need

Champagne Cocktail Popsicles

Ingredients

For Mimosa:

For Bellini:

For Strawberry Lime:

Instructions

For the Mimosa:

For the Bellini:

For the Strawberry Lime:

If you like these rosé popsicles you should try:

Rosé Popsicles

Ingredients

Instructions

Notes

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