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3 recipes for frozen treats to cool down and satisfy your summer sweet tooth
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3 recipes for frozen treats to cool down and satisfy your summer sweet tooth


As we get thrown into some of the hottest days of the year, frozen desserts are one of the best ways to cool down if you don’t have a pool or beach nearby. But you don’t have to head out to the best ice cream shop in your state to get your fix. These assorted popsicles are just as refreshing as something you would get at an ice cream stand.

Chocolate yogurt ombre popsicles

Yield: 6 (3-ounce) popsicles


  • 2 ½ cups plain Greek yogurt
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • About 3 tablespoons cocoa powder


In a medium bowl, whisk together the yogurt, sugar, vanilla and salt. Use a baster to apply one small layer of this mixture to the bottom of your popsicle molds. Tap the bottoms of the molds on your work surface to even out the layers.

Whisk 1 teaspoon of cocoa powder into the yogurt mixture and then use the baster to apply another layer into your molds. Tap the bottoms again to even it out. Whisk another teaspoon of cocoa powder into the yogurt mixture and repeat this process.

Continue adding layers and whisking in teaspoons of the cocoa powder to make darker and darker layers until you’ve filled up your molds. Stick in your popsicle sticks and freeze for about two hours, or until frozen all the way through.

Molly Yeh,

Watermelon-coconut-lime popsicles

Yield: 8 popsicles


  • 3 ½ cups cubed watermelon
  • ½ cup coconut cream
  • Zest and juice of one lime
  • 1 teaspoon chopped mint


Add all ingredients to a blender and puree. Pour mixture into popsicle molds and freeze overnight. Submerge molds into warm water for about 20 seconds to remove popsicles.

Cathy Pollak,

Tart cherry cheesecake popsicles

Yield: 10 popsicles


  • Popsicle maker with 10 3-ounce molds
  • 10 wooden popsicle sticks


  • 8 ounces cream cheese, room temperature
  • ¼ cup powdered sugar
  • ¹⁄³ cup plain Greek yogurt
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 (21 ounce) can Montmorency Cherry Pie Filling
  • 1 full graham cracker, crushed into crumbs


In the bowl of an electric stand mixer, beat together cream cheese, Greek yogurt, and powdered sugar until smooth and creamy. Add in milk and vanilla extract and mix and beat for an additional 30 seconds until incorporated. Add an additional tablespoon of milk if mixture is too thick.

Spoon about 2 tablespoons of the cream cheese mixture into the bottom of each popsicle mold. Spoon 2 tablespoons of pie filling into each mold. Repeat the layering of the cream cheese mixture and the pie filling into each popsicle mold until there is about ½ inch of space left at the top of each mold.

Periodically tap popsicle maker on the counter to help settle all of the ingredients during the layering process. Sprinkle the top of each popsicle with graham cracker crumbs. Place the lid on the popsicle maker and insert a wooden stick into each mold per the manufacturers directions.

Freeze popsicles for 8 hours or overnight. Run popsicle mold under warm water to help release the popsicles.

Recipe courtesy of Choose Cherries; Daily Meal


Satisfy your cravings

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