Nothing beats a refreshing popsicle recipe on a hot summer day.
Of course, you can quickly stock up on store-bought frozen treats, but it’s fun to make your own ice pops in your favorite flavors, as well.
If you’re looking for tasty popsicle recipes, be sure to give these strawberry cheesecake pops a try.
Homemade Pudding Pops
When you make your own popsicles at home, it’s the perfect opportunity to experiment with ingredients and flavor combos.
Here we have fresh strawberries, cheesecake pudding, and vanilla wafers which tastes like strawberry cheesecake.
The crushed cookies are like the cheesecake crust.
You can use vanilla pudding for strawberries and cream instead.
Try your favorite flavors to see what kind of pudding pops you can whip up.
We love all frozen treats in this house. Our freezers are always well stocked with ice cream, freeze pops, and popsicles.
There are tons of goodies found in our grocer’s freezer aisle. But, when you make your own, there’s something to look forward to.
Using ingredients you choose, flavors you love, and the anticipation while you wait for the ice pops to freeze, just makes them taste even better.
More DIY Popsicle Recipes
If you’re looking for more ways to make your own popsicles, try these recipes out.
- 6-8 large strawberries, washed, tops removed, and quartered
- 2 tablespoons white sugar
- 2 tablespoons warm water
- 3.4 oz cheesecake instant pudding, 1 package
- 2 cups milk
- 12 vanilla wafer cookies, finely crushed
- In a small bowl, add strawberries, sugar, and water and mix well. Set aside.
- In a separate bowl, add pudding and milk. Whisk well to combine. Stir in crushed cookies.
- Use a 2 tablespoon portion scoop to add pudding to a popsicle mold. A 1 tablespoon of strawberry mixture as the next layer, and finally another 2 tablespoons of pudding to the popsicle mold.
- Gently tap mold to release bubbles and place top on mold. Insert popsicle sticks into the mold and freeze for at least 8 hours or overnight.
- To remove popsicles from mold, run warm water on the mold and gently pull the popsicles out of the mold. Store in an airtight container or resealable bag in the freezer.
Use skim milk and sugar-free pudding to lower the calories.
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Serving Size:1 popsicle
Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 126mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 3g
Nutrition facts are an estimate only.
How long would these homemade popsicles last in your house? They certainly get gobbled up quickly here.
I can’t wait to try other fruits and pudding flavors together. Here are some pudding and fruit combos I want to try. Let me know your ideas!
Pudding and Fruit Combos for Popsicles
- Chocolate pudding with bananas
- Lemon pudding with blueberries
- White Chocolate pudding with raspberries
- Pistachio pudding with cherries or pomegranates (that one is a stretch)
- Butterscotch pudding with apples (also, not sure about that one!)
You can also add nuts and candies to your homemade ice pop recipes. I want to make chocolate peanut butter pops. Or maybe strawberry macadamia nut popsicles.
If you do use nuts, I’d recommend running them through a food processor first. It’s hard to chomp into a full nut while eating an ice pop. Or, just use nut butters.
I’m going to need a bigger freezer for experimenting.
This recipe was originally published on July 16, 2018.
Do you like to make popsicles at home?
What’s your favorite popsicle recipe?