Ice Pops Gone Wild
Edible flowers in ice pops, such a pretty idea for a bridal shower or birthday.
Vietnamese coffee ice pops. Creamy AND caffeinated.
A fruit-filled dessert that leaves frozen bananas in the cold.
This swirly mold is so pretty.
Coconut and mango rice pudding pops, a play on one of my fave Thai desserts.
Mark Bittman’s popsicle roundup: fruity, savory, creamy and boozy.
Bloody Mary-inspired ice pops give you a dose of vitamins too!
Sour cream, cherry and tequila paletas. Amazingness.
I discovered honeydew-flavored bars in Hawaii and my life was never the same.
Gild the lily with dipped chocolate and sliced almonds.
Creamy pistachio pops. A little different.
Mexican-inspired tamarind chile pops.
Peanut butter and chocolate are always compatible.
Mango and cayenne ice pops. Caliente!
Cherry cola pops!
Bubble tea in popsicle form. (Yes, those are tapicoa pearls.)
Ruby grapefruit juice and Campari walk the line between sweet and sour.
Your kids will be the most sophisticated on the block eating these cucumber-chile ice pops.
Fudgy ice pops for when you’re craving chocolate.
Capture summer any day of the year with very berry coconut.
I have never in my life heard of eating basil seeds. This is most intriguing.
Cucumber-lemon pops conjure a day at the spa.
Cupcake liners do double-duty as drip catchers.
- I like the look of these watermelon ice pops.