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ideas ice pop recipes
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Recipes
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Recipes
Homemade Popsicles, ice pops, and paletas are easy to throw together, perfectly cool on a sweltering day, and our favorite way to highlight the season’s best produce
Easy
Recipes
This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.
4.5
(4.5)
Recipes
Creamy yogurt and the season’s best berries team up to make refreshing frozen paleta treats you’ll want on hand all summer long.
4.0
(4)
Easy
Recipes
A grown-up take on classic fudge pops, thanks to a pinch of instant espresso powder.
5.0
(5)
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Recipes
We’ve rounded up our favorite ways to use up a sleeve of everyone’s favorite pantry staple—presented by Ritz.
Recipes
A bit of cherry-flavored Jell-O powder makes these ice pops taste like they came from an ice cream truck (in the best way!).
Quick
Recipes
Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.
3.4
(3.4)
Quick
Recipes
This Frozen Garibaldi recipe transforms frozen orange juice concentrate and Campari into a slushy cocktail worthy of a fancy summer brunch or hot afternoon by the pool.
Recipes
This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.
5.0
(5)
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Cooking
When you need a sweet treat but it’s too hot to bake, make one of these oven-free desserts.
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Recipes
Tea cakes, trifles, and tartines—oh my!
Recipes
Vanilla ice cream, espresso-spiked fudge, and lots (and lots) of chocolate cookie crunchies.
5.0
(5)
Articles
(129)
techniques
Popsicles are great. Popsicles with rum? Even better.
Elyssa Goldberg
Culture
Editor in chief Jamila Robinson shares how ice cream became her favorite summer ritual.
Jamila Robinson
techniques
It’s time to start thinking of frozen water as an ingredient in its own right—one that will change the way you cook.
Chris Morocco
techniques
Easier than ice cream but just as refreshing, ice pops are one of our favorite summertime treats. Here's how to make all types, from easy to to boozy.
Rochelle Bilow
Cooking
From fruit-filled paletas to frozen yogurt lassi, keep your cool this summer with these 9 colorful ice-pop recipes
Danielle Walsh
Shopping
The best ice is nugget ice and the best nugget ice maker is the GE Profile Opal.
Lauren Joseph
Videos
(102)
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BA editor Allie Lewis Clapp and Fany Gerson, author of the definitive ice pop “cookbook,” Paletas, show how to make your own ice pops, going heavy on the fresh seasonal fruit, light on the sweetener, and adding a touch of salt to heighten the whole thing.
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Wanna add a kick to your favorite summer treats? Rick Martinez will show you how, with help from Bad Hunter in Chicago!
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We can't think of anything more fun and summery to hit the spot on a hot day. These boozy ice pops are bringing your favorite childhood dessert to the next level.
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Join chef Samantha Seneviratne as she makes Ginger-Raspberry Icebox Cake with Caramel Cream from the home kitchen. Perfect for warmer summer months when turning the oven on is the last thing on your mind, Sam's recipe sees ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream.
Get the recipe: Ginger-Raspberry Icebox Cake
More no-bake desserts, right this way →
Get the recipe: Ginger-Raspberry Icebox Cake
More no-bake desserts, right this way →
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Witness the crackling confection taking the world by storm! They're carbonation made solid. That's right folks, they're a modern marvel made to modify your mouth, a sensational symphony of splendid snaps and sparkles soothing your senses and sent straight to your stomach. And now for the first time ever, we present gourmet Pop Rocks, the product of a perfect marriage of scientific ingenuity and culinary craft, made by the clever and creative Claire Saffitz!