Let's kick off with a classic. These three-ingredient popsicles (just milk, cream and chocolate) can be made with white, dark or milk chocolate (and if they’re for adults, try adding a tablespoon of your favourite liqueur – coconut liqueur with white chocolate, Cointreau with dark chocolate to make a jaffa flavour, or a coffee liqueur with milk chocolate for mocha ice pops). You can also dip them in melted chocolate if you love that cold crunch.
"These are the popsicle equivalent of the quintessential cocktail and are a perfect summer treat for adults (or hold the rum to make them kid-friendly), and they couldn't be easier to whip up. I use freshly squeezed pineapple and lime juice, and I always squeeze a little extra as a special drink for myself. These pina colada popsicles are insanely delicious; I promise they will wow," says Sam Linsell of these indulgent popsicles.
"Kulfi, a traditional Indian ice-cream, takes hours to make. This is my great shortcut, using condensed milk and cream to create sweet creamy ice-blocks with lovely flavour," says Parveen Ashraf. "Once you’ve mastered the technique of making the kulfi, you can diversify. Sometimes I make it with just plain rosewater. Other times I make a plain almond one. Whatever the flavour, I promise you it will taste good."
"You know Black Forest cake, right? That delicious German creation stuffed with chocolate, cream and cherries? Well, this recipe is the same, except there’s no dairy and I skipped the maraschino cherries, which taste like cough syrup. Instead, I used a sour cherry compote and topped it all with dark chocolate shavings. I’m telling ya, this is good," says Gabriel Cabrera of these coconut milk-based pops.
Planning a picnic? "These icy poles freeze to be quite solid, and melt rather slowly, so they're surprisingly transportable (and picnic-friendly). You couldn't exactly cross the Nullarbor with them... but they’ll hold for a good hour when packed in an esky with frozen cooler pads in place," says Leanne Kitchen of these eye-catching icy poles.
When strawberries are at the end of their season, these popsicles are a good way to use those last, tired-looking ones. Make them with coconut milk and water for a dairy-free version, or exchange the water for milk, if dairy isn't an issue for you.
These popsicles embrace the characteristic sweetness of syrupy iced coffees served in Vietnam.
Make this creamy dessert as popsicles or, if you have an ice-cream maker, churn and freeze to serve in mini cones. Roll in crushed sugar arlmonds to serve.
No popsicle moulds? No problem. You don't need moulds for these pops: Freeze the creamy white choc, cream and peanut butter mixture in a slab, insert popsicles, dredge in praline and you've got a cool treat ready to go (or freeze for up to two months).
And this one is even easier! A delicious ideas from Sarah Graham, these watermelon ice-blocks pair chunks of frozen fruit with a chocolate sauce and a scattering of nuts.
And sticking with fabulous fruit, here's another idea, a quick and easy popsicle that you can make with whatever mix of tropical fruit you have on hand: try papaya, pineapple, mango, star fruit, lychee, kiwi or passionfruit.
Get creative with your shapes - try old jelly moulds or small glasses.
Looking for some zing? These ice blocks are a sweet, sour and spicy Mexican sweet made using just three ingredients: tamarind pulp, sugar and chilli flakes.
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Three options here from Guy Turland, all vegan: mango and raspberry lassi; berry kombucha and chia seed; or dark chocolate.
Just three ingredients - pineapple, avocado and milk (or dairy-free milk) - come together in these easy popsicles.
These are dairy-free and delicious!
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