Makes: 4 to 8 pops, depending on size
Time: 5 minutes, plus time to freeze
No need to purée whole fruits—you can make ice pops with juice, milk, coffee, or yogurt too.
1. Whisk all the ingredients together until the sugar dissolves.
2. Divide the liquid evenly among plastic molds or small paper cups. Freeze for about 45 minutes, then insert a wooden stick into each; the pops will have frozen enough that the stick stays upright. Freeze for another 2 hours, or until solid. These can stay in the freezer for up to 2 weeks; any longer and they may get freezer burn.
FUDGE POPS The ultimate Fudgesicle: Combine 2 cups milk with 6 ounces chopped dark chocolate, 3 tablespoons sugar, and 1 tablespoon cocoa powder in a saucepan over medium-low heat, stirring occasionally until the mixture is smooth. Remove from the heat, add 1 teaspoon vanilla extract, and let cool before freezing.
CREAMY COFFEE POPS These, of course, have a caffeine kick: Stir ¼ cup sugar into 1½ cups strong brewed coffee until the sugar dissolves. Let the coffee cool, then add ½ cup milk and freeze. Or use ½ cup sweetened condensed milk in place of the milk and sugar for something creamier and richer.
YOGURT-BERRY POPS Creamy: Lightly crush ¾ cup berries in a bowl, just enough to release some juices (if you’re using strawberries, quarter them first). Stir in 1¼ cups yogurt and, if you like, 1 teaspoon vanilla extract.
COCONUT–KEY LIME PIE POPS Finely crush 4 graham crackers by hand or in a food processor. Combine with 1 tablespoon melted butter and divide the mixture evenly among the molds or cups, pressing it into the bottom. Combine ⅔ cup fresh lime juice (about 5 limes) with ¾ cup sweetened condensed milk, ¾ cup coconut milk, and 1 tablespoon grated lime zest. Pour over the graham crackers and freeze as directed.