Red White and Blue Popsicles

5 from 1 vote

Red, White, and Blue Popsicles are a fun, refreshing treat for a hot summer day. These festive 4th of July popsicles offer an alternative to store-bought options. Cool down with every bite! For more fruity frozen treats, try our Strawberry Lemon Popsicles and Pineapple Popsicles.

Prep Time30

freezing time12

Total Time12 30

Course: Desserts

Cuisine: American

Servings: popsicles

Calories: 48kcal

Author: Kelly Bloom

Equipment

Regular Popsicle Molds
Rocket Popsicle Molds
Wooden Popsicle Stick
Dixie Paper Cups, 3 oz

Ingredients

12 oz strawberries fresh or frozen, washed and hulled
⅛ cup sugar optional
12 oz coconut cream canned, or yogurt
1 package Blue Raspberry gelatin large box, or pureed blueberries
8 oz boiling water to dissolve gelatin
8 oz cold water

US Customary - Metric

Instructions

Rinse and dry the popsicle molds you'll be using. To help the frozen popsicles slide out easier, lightly spray the interiors with a little non stick cooking spray.
For the red layer, start by placing the washed and hulled strawberries in your blender. If you you want them sweeter, add in the optional sugar. Puree until smooth.
12 oz strawberries, ⅛ cup sugar
Fill each popsicle mold ⅓ full with the strawberry puree. Place aluminum foil or the top of the mold on the partially filled mold and insert the popsicle sticks. Freeze for about 3 hours, or until solid.
For the white layer, blend the coconut milk so that the fat at the top mixed well and the coconut milk is creamy.
12 oz coconut cream
Fill the next ⅓ of the popsicle molds with the coconut milk on top of the frozen strawberry layer. Replace the aluminum foil and freeze for 3 hours hours, or until solid.
Empty the blue raspberry gelatin dessert into a bowl and mix with 8 oz boiling water until gelatin dissolved. Add 8 oz of cool water and mix.
1 package Blue Raspberry gelatin, 8 oz boiling water, 8 oz cold water
Let the gelatin mixture chill for 30 minutes, or until syrupy in texture. This will prevent the gelatin from melting the white coconut milk layer.
Pour the thick blue raspberry gelatin on top of the white coconut milk layer the final ⅓ of each mold.
Cover with aluminum foil and freeze for 8 hours, until completely solid. For best results, freezer overnight.
To remove from molds, run warm water on the outside of the mold and gently twist and pull each popsicle out. Wrap in plastic baggies and store in the freezer until ready to serve.

Notes

Alternative Molds: If you don't have popsicle molds, small paper or plastic Dixie-style cups work well. Just insert a stick once partially frozen.
Easy Release: For the easiest release from molds, lightly spray them with non-stick cooking spray before filling.
Layering Tip: When creating the layers, ensure each layer is mostly frozen before adding the next. This prevents the colors from bleeding too much and keeps your stripes defined.
Stick Placement: If using the Dixie cup method or finding your sticks leaning, insert the popsicle sticks when the first layer is partially frozen but still soft enough to hold the stick upright.
Overnight Freeze: For best results and perfectly firm popsicles, freeze them overnight.

Nutrition