Hey there, have you noticed that popsicles are still all the rage? I have, and I think it’s because they’re so darn convenient. I mean, who wants to scoop out some ice cream into a bowl when you can just grab a popsicle from the freezer and enjoy it on the go? Popsicles are all about convenience, and when you make them yourself, they’re also about amazing flavors that you can customize to your own taste buds.

And don’t get me wrong, popsicles aren’t just for kids. There are some incredible adult flavors out there that I’m sure even the little ones will love. Personally, I love experimenting with different flavor combinations, and I’m always on the lookout for new and exciting recipes to try.

One of my all-time favorite popsicle recipes is for two-ingredient vanilla strawberry popsicles. They’re rich, creamy, and absolutely delicious. And the best part? You only need two ingredients to make them! Here’s my recipe below.

Hong Kong Lemon Tea Popsicles – The Missing Lokness

Blood Orange Limeade Popsicles – The Little Epicurean

Pineapple Strawberry Cantaloupe Popsicles – Cooking LSL

Blackberry Lavender Popsicles – Tutti Dolci

Rainbow Popsicles – Crayons and Cravings

Dragonfruit Guava Popsicles – Sense and Edibility

Cinnamon, Honey, and Kefir Popsicles – Keep Calm and Eat Ice Cream

Blood Plum and Cashew Yogurt Popsicles – Keep Calm and Eat Ice Cream

Orange Strawberry Sunrise Popsicles – The Healthful Ideas

Berry Popsicles – Planted in the Kitchen

Sweet Tea and Raspberry Popsicles – xoxo Bella

Cereal Milk Popsicles – Simply Stacie

Strawberry Rhubarb Coconut Milk Popsicles – Veggie Inspired

Kiwi Fruit Popsicles – The Frugal Navy Wife

Watermelon Boba Popsicles – xoxo Bella

Coconut Mango Passion Fruit Popsicles – Addicted to Dates

Mars Bars Popsicles – Ottawa Mommy Club

Smores Popsicles – Thrifty Northwest Mom

Fresh Cherry Cheesecake Popsicles wiwth Cookie Crumble – xoxo Bella

Key Lime Pie Popsicles – The Cagle Diaries

Strawberry Vanilla Pudding Pops

Makes: 8 Pops
Prep: 20 Minutes
In Active: 24 Hours

Ingredients:

1 – 5.1 oz. Vanilla pudding
3 cups milk
1 cup frozen strawberries

Instructions:

Whisk together in a large bowl vanilla pudding mix and milk. Whisk for 2 minutes then let set for 5 minutes until it thickens. Once this it’s time to add to the popsicle mold.

Take a few frozen strawberries and add some to each popsicle mold. Fill with pudding mix and tap on the counter to make the pudding fall around the strawberries and also to make sure of no air bubbles. Place the sticks into the mold.

Freeze these overnight for the best results. I find the best way to remove the popsicles from the mold is to place into warm water for a few seconds to allow them to slip out.

There are lots of different shapes molds you can purchase. If you don’t have a popsicle mold use an icecube tray and use plastic or wood spoons to form the handle.

They may be small popsicle bites, but they will still taste amazing. It is also a great size for smaller children.

Strawberry Rhubarb Coconut Milk Popsicles

Looking for a refreshing, dairy-free treat to beat the summer heat? These Strawberry Rhubarb Coconut Milk Popsicles are the perfect solution. Combining the sweet-tart flavors of fresh strawberries and rhubarb with the creamy richness of coconut milk, these vegan popsicles are a delightful way to cool down on a hot day.

 Why You’ll Love These Popsicles

• Vegan & Dairy-Free: Made with plant-based ingredients, suitable for various dietary preferences. 
• Naturally Sweetened: Sweetened with pure maple syrup, offering a refined sugar-free option. 
• Simple Ingredients: Requires only a handful of wholesome ingredients. 
• Kid-Friendly: A fun and healthy treat that children will enjoy. 
• Perfect for Summer: A cool, fruity dessert ideal for warm weather. 

 Ingredients

• 6 stalks rhubarb, chopped (approximately 2¼ cups) 
• 1 cup fresh or frozen strawberries 
• ½ cup pure maple syrup 
• ½ cup full-fat coconut milk (use slightly less if preferred) 

Note: For the best texture and flavor, use full-fat canned coconut milk.

 Equipment Needed

• Popsicle molds (10-serving capacity) 
• Small saucepan 
• Blender or immersion blender 
• Measuring cups and spoons 

 Instructions

1. Cook the Fruit: In a small saucepan, combine the chopped rhubarb, strawberries, and maple syrup. Bring to a simmer over medium heat, then reduce to low and cook for about 15 minutes, until the rhubarb is tender. 
2. Blend the Mixture: Remove from heat and allow the mixture to cool slightly. Using a blender or immersion blender, puree until smooth. You should have about 2 cups of fruit puree. 
3. Chill the Puree: Transfer the puree to the refrigerator to cool completely. 
4. Prepare the Coconut Milk Layer: While the fruit puree is cooling, pour approximately 1 teaspoon of coconut milk into the bottom of each popsicle mold. Place the molds in the freezer to set slightly. 
5. Layer the Popsicles: Once the fruit puree is chilled and the coconut milk layer is set, add about 1 tablespoon of the strawberry rhubarb puree on top of the coconut layer in each mold. Return to the freezer to set. Repeat layering with coconut milk and fruit puree until the molds are filled, allowing each layer to set before adding the next. 
6. Insert Sticks and Freeze: Place the popsicle sticks into the molds and freeze the popsicles for at least 4 hours, or until completely solid. 
7. Unmold and Enjoy: To release the popsicles, run the molds under warm water for about 20 seconds. Gently pull out the popsicles and enjoy! 

 Tips and Variations

• Customize Sweetness: Adjust the amount of maple syrup to suit your taste preferences. 
• Add Texture: Incorporate small chunks of fruit into the layers for added texture. 
• Experiment with Flavors: Add a splash of vanilla extract or a pinch of cinnamon to the fruit puree for a flavor twist. 
• Storage: Store leftover popsicles in an airtight container in the freezer for up to two weeks. 

Share Your Creations!

We’d love to see your homemade popsicles! Share your photos on social media and tag us using #VeggieInspired. Your creations might be featured on our page!