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Striped Ice Pops


Kids love helping to make these frozen treats almost as much as they love eating them. If you're making the pops for adults only, you can add Chambord, a raspberry-flavored liqueur.

  • Prep:
  • Total Time:
  • Yield: Makes 10

Photography: Ditte Isager

Source: Martha Stewart Living, July 2010


For the Vanilla-Yogurt Mix

  • 1 cup 2 percent Greek yogurt
  • 2 tablespoons sugar
  • 1/2 vanilla bean, split and scraped, pod reserved for another use, or 1/4 teaspoon pure vanilla extract

For the Raspberry Puree

  • 12 ounces raspberries (3 cups)
  • 2 tablespoons sugar
  • 1 tablespoon Chambord (optional)

For the Ice Pops

  • 1 cup pink lemonade
  • 1 cup apricot nectar
  • 1 cup grape juice


  1. Make the vanilla-yogurt mix: Stir together all ingredients.

  2. Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.

  3. Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds; freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.

  4. Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.

Cook's Notes

Storage: Ice pops can be frozen for up to 1 week.

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