Recipes Desserts Frozen Desserts Popsicles 6 Popsicle Recipes to Help You Beat the Heat By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on February 11, 2023 Trending Videos Close this video player Photo: © John Kernick Popsicles are a nostalgic summer staple that can easily be made at home. For a twist on a childhood favorite, check out Gail Simmons' Whole-Fruit Rocket Pops; for something boozy, try oven-roasted Grape-Margarita Paletas. Read on for these and more refreshing popsicles you can enjoy all season long. 01 of 06 Banana Pudding Paletas Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christine Keely For this dreamy treat, pastry chef Paola Velez takes all the components you love about classic banana pudding — complete with vanilla wafers — and turns them into creamy paletas. With nutty browned butter, bits of banana, and crushed vanilla wafers held together by pudding, this refreshing dessert will keep you coming back for more. For a grown-up version, add a splash of bourbon. Get the Recipe 02 of 06 Whole-Fruit Rocket Pops Jennifer Causey Gail Simmons makes her grown-up Rocket Pops with strawberry-lime, coconut-banana and ginger, and blueberry-mint layers. Making the simple base for the layers is easy using a home blender; just be sure to freeze each layer sufficiently before pouring in the next, use a small funnel to get even layers, and keep the sides of your popsicle mold clean. Get the Recipe 03 of 06 Strawberry-Mango Paletas © John Kernick When crafting new paletas for her company La Newyorkina, Fany Gerson's rule of thumb is this: If the colors of her ingredients go together, the flavors will, too. These bright red- and orange-hued ice pops are perfect to make in May when juicy strawberries are at their peak. Get the Recipe 04 of 06 Prickly Pear Paletas Victor Protasio Prickly pears, the fruit that grows on cactus plants, are a common ingredient in Mexican cuisine. The fruit yields a bright pink juice that lends its color to F&W culinary director at large Justin Chapple's fun, summery ice pops. Get the Recipe 05 of 06 Mango-Cashew Kulfi Pops Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Canned mango pulp works better in these frozen ice pops than fresh mangoes because of its concentrated flavor, which helps cut through the rich cashews and sweetened condensed milk. Get the Recipe 06 of 06 Grape-Margarita Paletas Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry Oven-roasted grapes develop a concentrated, caramelized flavor; paired with tequila, they give these deeply purple ice pops a grown-up twist. Use seedless grapes to prevent the juice from turning bitter when pureed. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit