Striped Ice Pops

Photo: Ditte Isager
Prep Time:
35 mins
Total Time:
1 day

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.


For the Vanilla-Yogurt Mix

  • 1 cup 2 percent Greek yogurt

  • 2 tablespoons sugar

  • ½ vanilla bean, split and scraped, pod reserved for another use, or ¼ 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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