What cools you off more during the hot summer months, popsicles or an ice cold cocktail? I’m a huge fan of both, so why not combine these two delectables into one awesome frozen, grown-up treat? Here’s a compilation of frozen treats I’ve discovered after scouring the web.

I’ll definitely be making some of these. If you have any you’d like to share, please let me know, and if you try any of these let us know how good they are by leaving a comment. Cheers!

Mojito Pops

This first recipe comes courtesy of Erin Cooks. It makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops.


  • 1 1/2 cups fresh lime juice
  • 2 1/2 cups Club Soda
  • 1/3 cup fresh mint leaves
  • 1 lemon, peeled and cut into wedges
  • 3 limes, peeled and cut into wedges
  • 1 1/2 cups sugar
  • 4 tablespoons light rum


Pour the lime juice, club soda, and 1 cup water into a pitcher and let sit for 5 minutes.

Add the mint, lemon and lime wedges, sugar, and rum to the pitcher. Mash all of the ingredients together with a muddler or a wooden spoon.

Pour into pop molds, being sure to distribute the fruits and mint evenly among the molds. Insert the sticks. Freeze for at least 12 hours. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.


Spiked Watermelon Pops

Ah, Giada De Laurentiis. She’s easy on the eyes and is an excellent chef. Her recipe yields 16 popsicles and takes all of 5 minutes of prep time.


  • 1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks
  • 1/4 cup sugar
  • 3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)
  • 1/2 cup chopped fresh mint leaves

Special equipment

16 (1/4 cup) ice pop molds, 16 wooden pop sticks or wooden coffee stirrers at least 2-inches longer than the molds.
In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.

To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.


Peach Riesling and Coconut Cream Popsicles

Thanks to Una Donna Dolce and her always delicious blog Vanilla Basil for this very creative twist on the standard popsicle.


  • 3 small peaches, halved and pitted (one peeled first)
  • 2 Tbsp very good sweet Riesling (I love our local Boordy Vineyard’s honeysuckle scented Riesling)
  • 1 Tbsp sugar
  • 1 tsp lemon juice
  • 1/2 can coconut milk
  • 1 Tbsp Bailey’s Irish Creme
  • 1 tsp sugar
  • 1/2 tsp vanilla
  • 2 Tbsp sweetened shredded coconut


Cut the peeled peach up into small pieces and distribute them evenly between your popsicle molds. Combine the other two peaches in a blender with Riesling, sugar and lemon juice. Blend until only tiny bits of fruit and peach skin are left (if you don’t like this texture, blend more, then strain). Pour halfway up molds. Freeze about an hour, or until mostly set.

Whisk together remaining ingredients. Pour into molds until you reach the top, then lid as directed by the manufacturer. Freeze until solid – 5 or more hours. Makes about 6-8 pops.


Spiked Frozen Coffee Shots

If you’re like me, iced coffee is a daily ritual in the summer. Cools you down and gives you that extra kick. These little iced coffee shots from Chow.com are so simple, I already have 5 different versions in mind.


  • 16 double espresso shots (about 2 cups)
  • 1/2 cup sweetened condensed milk
  • 1/2 cup coffee-flavored liqueur, such as Kahlúa
  • Toothpicks


Combine espresso, milk, and liqueur in a large bowl and whisk until milk is evenly incorporated.

Pour mixture into silicone ice cube trays and freeze 3 to 4 hours. Place toothpicks in the partially set shots and let freeze completely, at least 8 hours.

When ready to serve, unmold the shots and consume immediately. Makes about 30 shots.


Tangerine Rum Popsicles

Yields: 6 popsicles
Prep: 15 minutes
Freeze: 8 hours


  • 2 oz Bacardi Select Dark Rum
  • 22 oz / 2 ¾ cup 8 to 10 Peeled Minneola Tangerines
  • 1 oz Juice of 1 Lime
  • 1 oz Raw Sugar Simple Syrup
  • Splash of Lemon-lime soda
  • 8 Popsicle Sticks


Into a blender, add peeled tangerines, lime juice, simple syrup and soda. Puree mixture into a liquid. Strain mixture into a measuring cup and add rum. Mix well and pour into Popsicle molds.  Add Popsicle sticks and freeze for 8 hours.


Watermelon Rum Popsicles

Yields: 6 popsicles
Prep: 15 minutes
Freeze: 8 hours


  • 2 oz Bacardi Watermelon Rum
  • 24 oz / 3 cups Seedless Watermelon puree
  • 1 oz Simple Syrup


Peel fresh watermelon; add into a blender with simple syrup. Puree until mixture is smooth.   Strain mixture into a measuring cup. Add Bacardi Watermelon Rum and pour mixture into Popsicle molds.  Add Popsicle sticks and freeze for 8 hours.


Havana Mojito Popsicles

Yields: 6 popsicles
Prep: 15 minutes
Freeze: 8 hours


  • 2 oz Bacardi Light Rum
  • 3 oz Fresh Lime Juice
  • 3 oz Simple Syrup
  • 2½ cups Lemon lime soda (sprite or sierra mist)
  • 12 Fresh mint leaves
  • 3 cups Ice Cubes


Combine all ingredients into blender with ice. Puree all ingredients until mixture is smooth and slushy. Pour slushy mixture into Popsicle molds. Add Popsicle sticks and freeze for 8 hours.


Watermelon Margarita Popsicles

Speaking of Key West, here’s another popsicle based on the official drink of The Conch Republic, courtesy of Yum Sugar.


  • 2 cups watermelon puree (roughly 1/4 medium size seedless watermelon)
  • 1/4 cup lime juice (roughly 1 large lime)
  • 3 ounces tequila
  • 1 ounce cointreau
  • 2/3 cup sugar


Chop the watermelon into small pieces. Using a Cuisinart, puree the watermelon. Place the puree in a large mixing bowl. Add lime juice and sugar to watermelon puree. Stir until the sugar has dissolved. Add tequila and cointreau and stir well. Fill popsicle molds or Dixie cups.

* If using a dixie cup, cut small squares of tinfoil to cover the top of each of the cups. Use a sharp small knife and cut small slits in the tops of the tinfoil to insert the popsicle stick. Place the Dixie cups in a flat bottomed container. Place the popsicles in the freezer and wait patiently until frozen.


Bittersweet Chocolate-Bourbon Ice Pops

Chocolate. Bourbon. Need I say more? Thanks to Fine Cooking for this sweet little gem.


  • 1/2 cup granulated sugar
  • 3-1/2 oz. bittersweet chocolate (70% to 72%), chopped
  • 2 Tbs. Dutch-processed cocoa powder
  • 1/8 tsp. table salt
  • 2 Tbs. good-quality bourbon (like Knob Creek)


Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes.

Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups. Makes 8 pops.


Lemon Vodka Cream Pops

It sounds so much like limoncello cream, I can’t wait to try this one! Thanks again to Fine Cooking for another delicious recipe.


  • 3 or 4 medium lemons
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/8 tsp. table salt
  • 2 Tbs. citron vodka


Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside.

Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.

Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.

Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups. Makes 8 pops.


Mint Caipirinha Ice Pops

Caipirinha is Brazil’s national cocktail, made with cachaça, sugar and lime. It’s such a simple, refreshing drink that Epicurious just had to make it into a popsicle.


  • 1 cup mint leaves
  • 3/4 cup fresh lime juice
  • 1 cup water
  • 3/4 cup superfine granulated sugar
  • 1/3 cup Cachaça


Purée all ingredients in a blender until smooth. Skim off any foam, then pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours. Makes 8 ice pops.


Bloody Mary Ice Pops

The classic bloody mary. Frozen, thanks to Epicurious.


  • 2 1/4 cups tomato juice (18 ounces)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon bottled horseradish
  • 3 or 4 drops Worcestershire sauce
  • 1/3 cup vodka


Blend all ingredients with 1/2 teaspoon each of salt and pepper in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours. Makes 8 ice pops.


Melon Tequila Shotsicles

This recipe from Savvy Housekeeping contains Midori and fresh melon. If that doesn’t scream summer I don’t know what does.


  • 2 cups fresh melon juice (cantaloupe is ideal)
  • 1 oz tequila
  • 1 oz midori


Puree the melon in a food processor and drain off the juice. (I saved the puree for ice cream.) Mix the juice with the liquor. Taste the mixture. If you like it a bit stronger, add one more tablespoon of tequila. Pour into molds and freeze for 5-8 hours until firm.


Blueberry-Peach Tequila Popsicles

The folks over at Food & Wine have pretty much made a cobbler popsicle! This one has my mouth watering.


  • 2 large ripe peaches, pitted and sliced
  • 5 tablespoons sugar
  • 3 tablespoons tequila
  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 pint blueberries


Puree the peaches in a food processor. Strain the puree into a bowl and stir in 3 tablespoons of the sugar, 2 tablespoons of the tequila and 1 tablespoon of the lemon juice. Pour 3 tablespoons of the puree into four 5-ounce popsicle molds or paper cups. Freeze until almost firm, about 25 minutes. Poke a popsicle stick into the center of each.

Meanwhile, puree the blueberries in a food processor. Strain through a fine sieve into a bowl and stir in the remaining 2 tablespoons of sugar, 1 tablespoon of tequila and 2 teaspoons of lemon juice. Carefully pour 2 tablespoons of the blueberry puree into each mold and cover with plastic wrap. Freeze until almost firm, about 25 minutes. Pour the remaining peach puree on top and freeze until almost firm, about 25 minutes. Finish with a blueberry layer and freeze until firm, about 1 hour. Unmold and serve.


Campari Citrus Popsicles

Campari is an Italian apertif commonly mixed with soda. Liz Vidyarthi gives us this tasty recipe via The Kitchn.


Grapefruit Pops
  • 1 cup sugar
  • 1 cup water
  • 3 cups grapefruit juice
  • 1/2 cup Campari
Orange Pops
  • 1 cup sugar
  • 1 cup water
  • 3 cups orange juice
  • 1/2 lemon, juiced
  • 1/2 cup Campari


Mix the water and sugar together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool (makes a little over 1 cup).

Combine the citrus juice and Campari and add 1 cup of the cooled syrup. Adjust to taste: for the grapefruit pops, you may want to add a tablespoon or two extra syrup if you prefer them less tart. Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen.

Pour into popsicle molds and freeze at least 8 hours or overnight. To remove, run the molds quickly under hot water, and gently pull out the pops.


Sangria Pops

I love sangria, anytime of year. In the summer I’ve been doing white sangria lately, but these little beauties from iHaveNet.com sound so good I may break out a bottle of red.


  • 3/4 cup fruity red wine, such as malbec or merlot
  • 1/2 cup apple, diced small
  • 1/2 orange, peeled and diced small
  • 3/4 cup orange juice
  • 1/4 cup lemon juice
  • 3 tablespoons sugar


Combine the red wine, apples and oranges in a small bowl and let sit for at least 10 minutes.

Combine the orange juice, lemon juice and sugar in a small saucepan over medium-high heat. Stirring occasionally, heat just enough to dissolve the sugar. (Alternatively, heat in the microwave in 30 second bursts on a high setting.) Allow to cool to room temperature.

Set a strainer over a 2-cup measuring cup or medium-sized bowl and strain the fruit from the wine. Divide the strained fruit evenly between all popsicle molds. Add the cooled orange juice mixture to the wine.

Pour the sangria mix over the fruit in each mold, leaving a quarter-inch of space at the top and using a chopstick to dislodge any air bubbles. Freeze for an hour, insert popsicle sticks, and then freeze until completely firm (at least 8 hours). Run popsicle molds under warm water to dislodge pops before serving.


Bailey’s Pudding Pops

Bailey’s on the rocks is liquid dessert, so it’s a perfect liquor for popsicles. This recipe from iHaveNet.com makes about 6 pops.


  • 1 1/4 cups whole milk
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup Baileys Irish Cream Liqueur


Whisk together 1/4 cup of the whole milk with the cornstarch in a small bowl and set aside. Combine the remaining milk, heavy cream and sugar in a small saucepan over medium-high heat. Stirring occasionally, heat the milk until the surface is steaming and the sugar is dissolved.

Off the heat, whisk in the cornstarch mixture. Return to heat and stir gently until the milk has slightly thickened, about 3 minutes. Remove from heat, whisk in the salt, and cool to room temperature.

Once the mixture has cooled, stir in the Baileys. Fill all popsicle molds to a quarter-inch below the top. Freeze for an hour, insert popsicle sticks, and then freeze until completely firm (at least 8 hours). Run popsicle molds under warm water to dislodge pops before serving.


Pink Champagne Popsicles

The perfect drink for toasting summer, only this time with popsicle sticks instead of stemware. Thanks to Brie Cadman via Divine Caroline.


  • 1/2 cup (or so) raspberries
  • Sparkling wine or champagne

Pulse raspberries in a blender and stir in champagne. Pour in molds and freeze for an hour; insert sticks and freeze another hour or two.


Peach Digestif

I love when peaches are in season, as they regularly accompany me to the beach. This next fruity frozen idea from Brie Cadman via Divine Caroline combines Peaches, Apricots and Grand Marnier. I wish I could take those to the beach!


  • 3/4 cup Grand Marnier
  • Two peaches, sliced
  • Two apricots, sliced and pitted
  • 1 cup orange juice
  • 1 tablespoon lemon zest


Blend peaches, apricots, and citrus juice together in a blender until well combined. Remove from blender and mix in Grand Mariner and zest. Sweeten to taste if desired and freeze.


Tropical Twist

Coconuts and Rum always seem to conjure up memories of Jamaica for me. I’m going to make a couple of batches of these bad boys and leave them in the freezer for an after work pick-me-up. Thanks again to Brie Cadman via Divine Caroline.


  • About one cup young coconut milk (the watery juice from green coconuts)
  • 2/3 cup dark rum
  • 1/4 lime juice


Carefully hack open top of young coconut and drain juice into large bowl. Add rum and lime juice and combine well. Taste to see if it needs addition of a sweetener, like honey. Pour into popsicle molds, freeze for about four hours, and add sticks. Freeze overnight.


Cold Cosmo

I’m not huge on cosmopolitan’s, probably because I feel emasculated ordering them at the bar. No one needs to know it’s a Cosmo-pop, though! Thanks again to Brie Cadman via Divine Caroline.


  • 1-1/2 cups cranberry juice
  • 1/4 cup lime juice
  • 1 cup vodka
  • 1/2 cup Cointreau


Mix all ingredients together and pour into molds. Freeze for about four hours, insert popsicles sticks, and freeze overnight.


Nut and Berry Creamsicle

The last one from Brie Cadman via Divine Caroline, this recipe sounds like it’d be perfect in the wintertime as well!


  • 1/2 cup Frangelico, a hazelnut-flavored liqueur
  • 1/2 cup Bing cherries
  • 1/4 cup pistachios
  • 1 cup frozen yogurt or vanilla ice cream


Remove yogurt or ice cream from freezer. Halve and pit cherries. Coarsely chop pistachios. Measure ice cream in blender and pour in Frangelico. Blend until just mixed. Toss in cherries and nuts and pulse quickly. Pour into popsicle molds and insert sticks. Freeze overnight.


Avocado Popsicles

This one comes from Canadian celebrity Chef Christine Cushing via Savory.tv.


  • 1/2 cup creme fraiche or sour cream
  • 2 ripe avocados, peeled and seeds removed
  • Zest and juice of 2 limes
  • 2 tablespoons tequila2
  • 2 egg whites
  • Salt, to taste

In a food processor, puree the avocado, lime juice and zest until smooth. Add a pinch of salt, tequila and egg whites and pulse to combine. Add crème fraiche and pulse until smooth. Pour into a popsicle mold. Smooth tops with a palette knive and insert popsicle sticks. Freeze for a minimum of 3 hours, or overnight. To release popsicles, dip into warm water and gently pull the popsicle stick until the popsicle comes out.