Unique Popsicle Recipe Ideas for Kids (and FUN!)

Looking for popsicle recipes for kids? Want something that’s a little different? Just needing a treat to cool off in the hot weather? Here are a few fantastic popsicle recipes for kids and adults.

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Baked Corn Dog Recipe that Kids will LOVE

I grew up going to school in Berkeley, California and every day my nanny would take me to a 50s style soft serve joint that served other diner type food like hamburgers, hot dogs and even corn dogs! Every child (well, almost all) love hot dogs, but why not make it fun and do it at home? I found this fabulous baked corn dog recipe that lightens up the calories, but still makes it delicious for your little one. Check it out!

Note: Be sure to buy ice-pop sticks if you don’t have them on hand. You can usually buy them at a craft store or even online at Amazon.com

Prep Time: 10 minutes
Total Time: 35 minutes
Serves: 4

INGREDIENTS:

• 1-1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
• 2/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 2 teaspoons sugar
• Coarse salt and ground pepper
• 2/3 cup milk
• 2 large eggs, lightly beaten
• 2 teaspoons vegetable oil
• 4 precooked smoked chicken sausages (13 ounces total)
• Ketchup and mustard, for serving (optional)

DIRECTIONS:

1.    Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.

2.    Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

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PEACE POPS (a.k.a. tie-dye pops)

Le Top is located out of the San Francisco Bay Area where I am from. I grew up going to school in Berkeley and a peace child (some Berkeley locals have the nickname “granolas” aka hippies who like things o’ natural).  This summer’s ice pop recipe inspired me and reminded me of home as a child.

Blending yogurt with lemon juice results in a tie-dye type mixture that is delicious frozen!

 

 

 

Blackberry Peace Pops

Servings: 1 dozen 1/2-cup pops

INGREDIENTS:

• 9 ounces (1 1/2 pints) blackberries
• 3 tablespoons freshly squeezed lemon juice
• 32 ounces low-fat or nonfat vanilla yogurt
• Popsicle sticks
• Popsicle mold (if you don’t have one, you can buy them cheap online! Check out this cute one and click here.)

Special note: if your fruit is not ripe, add 1/2 cup orange juice to the puree mixture.

1. Place 7 1/2 ounces blackberries in a food processor. Process until smooth, then pass through a fine cooking strainer into a glass measuring cup. (You should have 1/2 cup puree.) Stir in 2 tablespoons lemon juice; set aside.

2. Blend yogurt with remaining tablespoon lemon juice in a blender until smooth.

3. Layer each 1/3-cup pop mold with yogurt and puree like a parfait, adding rest of berries along the way. Swirl mixtures together with knife.

4. Let freeze 25 minutes, then insert wooden pop sticks halfway and freeze overnight. Pops will keep, frozen, for at least 3 weeks.

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