I’m kicking off the unofficial start of summer with a whole week of new popsicle recipes, tips, useful links, and DAILY GIVEAWAYS. Homemade popsicles are so incredibly versatile I need an entire week to explore all the reasons why you NEED these in your life this summer. I’m dedicating each day this week to a different kind of popsicle, and today it’s layered popsicles. They’re fun to make, and so pretty!
Don’t forget to leave a comment at the end of any or all of the week’s posts to be automatically entered to win a different giveaway every day! (details below)
I’ve had a great time this week, I hope you have too — although I’m a little popsicled out, at least for the moment. But I couldn’t finish the week without doing at least one layered pop. Striped popsicles have become a specialty here on TVFGI. This one is a Power Pop — basically my morning energy smoothie layered up in a popsicle. There’s coconut water, chia seeds, kale, carrot, yogurt, tomato, and pineapple. Whatever your favorite smoothie blend is, you can deconstruct it into a unique striped popsicle.
If you have a juicer you’re all set to churn out these super healthy popsicles. If not, just use ready made juice, or puree fruit in your blender or food processor. If you want to add seeds or wheat germ, mix them first with one of the liquids. If the idea of veggies in your popsicle turns you off, focus on fruits and yogurt.
- You will need approximately 1/2 cup each for 6 different layers in your popsicles. All ingredients should be cold to start with.
- yogurt, thinned with milk
- coconut water
- coconut milk
- tomato juice
- spinach, kale or wheat grass juice
- mashed banana
- any berry juice or puree
- orange or grapefruit juice
- celery juice
- pineapple juice or puree
- pomegranate juice
- chia seeds
- wheat germ
- flax seeds
- Use a small glass measuring cup with a spout to easily pour the layers into your popsicle mold. Start with your first layer, and evenly pour a small amount into each mold. Freeze until firm. This might take 30-45 minutes.
- Lay down the second layer, and this time, cover the top of the mold with foil, and insert your sticks right through the foil. (Use a small sharp knife to make a slit in the foil first) Freeze again until firm, and continue your layers until you fill the molds. You can do even or random layers, it's up to you.
- To unmold the popsicles, fill your sink with hot water and immerse the mold up to, but not over, the top lip, for 15 seconds. If the pops don't slide out easily, immerse for a few more seconds.
- Store in plastic baggies in the freezer.
For sharp stripes, use contrasting colors, and let each layer freeze completely solid before adding the next. And make sure your liquids are cold to begin with. For a more ombre effect, use similar tones, and experiment with laying down your layers before the previous one has solidified completely.
Keep in mind that the first priority is that your popsicle taste great, so choose ingredients that go well together. Most fruit can be mixed and matched, and coconut milk or yogurt goes with everything.
LEAVE A COMMENT BELOW and I’ll automatically enter you to win a popsicle mold, just like the one I use. I like it because it has the classic popsicle shape, and it’s sturdy. I’ll also send you 100 popsicle sticks so you can get started right away!
(I’ll announce all the daily giveaway winners at the end of the week)
GIVEAWAY HAS ENDED
For tons more popsicle inspiration, follow my POPSICLE PINTEREST BOARD
Here are some other striped popsicles, (if I missed your favorite, link it up in the comments!) —
Mango Coconut Striped Popsicles from Pastry Affair
Red White and Blue Berry Popsicles from The Slow Roasted Italian
Strawberries and Cream Striped Popsicles from Simone Anne
Striped Tropical Popsicles from the thin chef
Layered Popsicles from Out of the Box Food
Root Beer Float Popsicles from Just Baked