Red, white, and blue popsicles are the perfect treat for a hot summer day. Fun and festive, these 4th of July popsicles are a refreshing way to celebrate, as well as a healthier option to store bought popsicles.
Why You Will Love This Recipe
Making your own red white and blue popsicles is simple and fun. All you need is a blender and some popsicle molds, as well as fresh strawberries, coconut milk, and some blue raspberry Jello.
Homemade popsicles let you control the amount of sugar, as well as customize them for your family. Some benefits of making your own popsicles are:
- Homemade popsicles can be made with fresh fruit, yogurt, and other healthy ingredients.
- You can make your own popsicles in any flavor or colors you like. Instead of red white and blue popsicles, make them Unicorn pops with pink purple and white!
- Economical. Making your own popsicles is a great way to save money by using fruit you have on hand.
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Ingredients
Fresh strawberries is what I used, however you can also use frozen fruit.
- Strawberries - Fresh, washed, and hulled.
- Coconut Milk - Canned Coconut milk, or Vanilla yogurt is another option.
- Blue Raspberry Gelatin dessert - Any brand, the large box.
- Boiling water - To dissolve the gelatin dessert.
- Sugar - Optional.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Red White and Blue Popsicles
- 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.
Puree The Strawberries
- 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.
- Fill each popsicle mold â…“ full with the strawberry puree and freeze for about 3 hours.
Add The White Layer
- For the white layer, blend the coconut milk so that the fat at the top mixed well and the coconut milk is creamy.
- Fill the next â…“ of the popsicle molds with the coconut milk on top of the frozen strawberry layer. Freeze for 3 hours.
Make The Blue Raspberry Layer
- Empty the blue raspberry gelatin dessert into a bowl and mix with 6 oz boiling water until gelatin dissolved. Add 6 oz of cool water and mix. 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 â…“ of each mold.
- Freeze for 4 to 6 hours, until completely solid.
- 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.
Serving Suggestions
Refreshing and festive, these red white and blue popsicles are a fun way to celebrate the Fourth of July, or any other patriotic holiday.
Serve them at your next barbecue along side our Smoked Brisket Flat, Cilantro Lime Coleslaw, Smoked Jalapeno Poppers (Texas Twinkies), and any of our 26 Red White and Blue Desserts.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions and Variations
Here are a few scrumptious variations using these red white and blue Fourth of July popsicles:
- Greek yogurt is a good alternative to the coconut milk, but any type of yogurt will work.
- You can use fresh raspberries instead of strawberries.
- Blueberries are an even healthier option to the Blue Raspberry gelatin!
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making these Fourth of July popsicles.
Storage
Store frozen red white and blue popsicles in a freezer safe Ziploc bag, or storage container. Keep in the freezer until ready to use. Store up to 3 months. If serving at a crowd, place the popsicles on a baking sheet of ice cubes so that they stay chilled.
Tips for Success
- If you don't have popsicle molds, you can use small paper or plastic Dixie style cups.
- Spray molds with non stick cooking spray for an easier release from the mold.
- For best results, freeze popsicles overnight.
Frequently Asked Questions
Popsicles will last in the freezer for up to 3 months.
To get the popsicles out of the mold, run the mold under warm water for a few seconds. Then, gently twist the popsicles out of the mold. If using paper cups, gently peel the paper cup away after running under warm water.
Set your freezer to the coldest setting so your popsicles freeze quickly. The temperature should be 0°F, or as close to this as you can get. Water may freeze at 32°F, but that's not cold enough to freeze mixtures with a high sugar or fat content.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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📖 Recipe
Red White and Blue Popsicles
Ingredients
- 12 oz strawberries fresh or frozen, washed and hulled
- ⅛ cup sugar optional
- 12 oz coconut milk canned
- 1 package Blue Raspberry gelatin large box
- 6 oz boiling water to dissolve gelatin
- 6 oz cold water
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 and freeze for about 3 hours, or until solid.
- For the white layer, blend the coconut milk so that the fat at the top mixes well and the coconut milk is creamy.12 oz coconut milk
- Fill the next ⅓ of the popsicle molds with the coconut milk on top of the frozen strawberry layer. Freeze for 3 hours, or until solid.
- Empty the blue raspberry gelatin dessert into a bowl and mix with 6 oz boiling water until gelatin is dissolved. Add 6 oz of cool water and mix. Let the gelatin mixture chill for 30 minutes, or until syrupy in texture. This will prevent the blue gelatin mixture from melting the white coconut milk layer.1 package Blue Raspberry gelatin, 6 oz boiling water, 6 oz cold water
- Pour the thick blue raspberry gelatin mixture on top of the white coconut milk layer the final ⅓ of each mold.
- Freeze for 4 to 6 hours, until completely solid. PRO TIP: Be sure to set your freezer to the coldest setting.
- 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
- If you don't have popsicle molds, you can use small paper or plastic Dixie style cups.
- Spray molds with non stick cooking spray for an easier release from the mold.
- Be sure to cool the blue raspberry gelatin mixture, so it does not melt the white layer.
- You can also use pureed blueberries for a darker blue instead of the blue raspberry gelatin.
- For best results, freeze popsicles overnight.
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