Popsicles don’t require much of an introduction. Everyone has a soft spot for these refreshing summertime treats because what’s not to love! They’re cold, colorful, conveniently eaten on a stick, and easy to make at home (emphasis on the easy).

Our families love these simple “desserts” because they are surprisingly healthy and require no advance preparation beyond a little culinary creativity. When temps rise, we shop our fridge, fruit bowl, and pantry to make endless fun flavors that even incorporate veggies. Leftover watermelon and tomatoes? Half an avocado with coconut milk and lime? Maybe even carrots? Yep, we promise kids gobble up anything that looks like an icy sweet!

By making them at home, we get the best of summer without the refined sugar, high fructose corn syrup, and artificial colorings and flavors found in store-bought pops. Even better, we save money and avoid waste by using ice cube trays, cups, or empty yogurt containers repurposed as molds. Or, if you’d prefer fun-shaped reuseable gear, we recommend using non-toxic, BPA-free ones (we like Tovolo and Kinderville).

We’ve whipped up a few different popsicle recipes to help you cool down this month and hope our healthy alternatives inspire your family to experiment, taste test, and have fun when making your version of the season’s classic.

What are your favorite homemade ice pops?


  • 3 bananas
  • 2 cups fresh pineapple chunks
  • 2 cups fresh spinach
  • 1 cup water, milk of choice, or 100% natural pineapple juice (depending on creaminess or sweetness desired)


  • Blend spinach and liquid of choice. Add pineapple and purée. Then add bananas and continue to mix until smooth. We prefer a smoothie-like consistency. Pour in popsicle molds and freeze (typically takes 1 to 3 hours).



  • Organic plain or vanilla yogurt
  • 1 cup strawberries
  • 1 cup blueberries
  • Organic honey to taste


  • Pour organic yogurt in the popsicle molds (you can even use the yogurt container with a popsicle stick!).  Stir in 1-2 teaspoons honey if using plain yogurt and you’re not a fan of tartness. Next, purée the strawberries and blueberries separately. Then swirl the strawberry and blueberry mixtures directly into the yogurt in each mold. Alternatively, you can layer the yogurt and purée for a fun striped design. Freeze.



  • 2 cups strawberries
  • 3 Tbsp honey
  • 2 Tbsp lemon juice
  • 2 Tbsp basil leaves (chopped)


  • Purée 2 cups of strawberries with 3 tablespoons honey, 2 tablespoons lemon juice, and 2 tablespoons basil leaves. Pour in molds and freeze.