We are finally moving to the properly hot part of summer, so, as such, it’s time to break out the ice cream and popsicle recipes! And hopefully, this will be the start of a series of recipes like the waffles have been. 

I’ve been super into key lime pie lately, so I went hell yes to the opportunity to make it in popsicle form. And plus, popsicle molds are something like $5 on Amazon, so I might actually need to get a few spare molds before the summer is out so I can have even more in rotation, or bigger batches. 

Key Lime Pie Popsicles
Makes 6 popsicles, with a little extra leftover if you only have a set of 6 molds


  • 1 14 oz can sweetened condensed milk
  • .5 c heavy whipping cream
  • .5 c milk
  • zest of 2 limes (about 2 t)
  • .75 c fresh lime juice
  • pinch sea salt
  • several vanilla wafers, crushed

Zest your limes till you have about 2 t lime zest (this should take about 2 limes), and then add the rest of the ingredients, except for the vanilla wafers, and whisk together until thoroughly combined. Then, pour into your molds, and let sit in the freezer for a mimimum of five hours, or until you’re ready to eat them. 

When you’re ready to eat them, crush some vanilla wafers in a bag with a hammer until you have good, even crushed crumbs. (Mine didn’t quite turn out quite perfect.) Take your popsicle, run it under warmish water to ease the mold off, and then dip each side in cookie crumbs, and enjoy your sweet, tart treat!

It’s hot.  It’s been a damn long day at work.  And apparently I’m not going to nap like I thought I would, so that’s right out the door now.  Instead, I’m going to make these awesome popsicles.  Because fuck today, I need some summery, cool goodness.

Root Beer Float Popsicles
Makes 6


  • root beer (I got a liter of A&W and barely put a dent in it, you could probably get a bottle or two of really nice root beer, like Sprecher’s)
  • pint vanilla ice cream (I used Haagen Dazs vanilla gelato, same difference, depends on how fancy you wanna be, but know you will definitely have some left over :P)

Take out your ice cream before hand and be sure to let it soften up.  Fill your popsicle molds about 3/4s of the way full with ice cream (see pic 1). Then, take your ice cream, and spoon it into the molds (be sure to sip up any of the foam that comes up as it settles (pic 2)), and cap.  Put the popsicles in the freezer, and wait for them to freeze, and voila, root beer floaty goodness in another awesome form.

It’s pudding pop o’clock!  Summer’s finally decided to show her gob around here, so, besides lots of cool drinks (alcoholic and non alcoholic alike), I need ways to stay cool, seeing as I lack AC, and I live in an older house. Frozen treats are one of them.  

Saw a recipe for this, and I kind of remember this from when I was a little kid, and decided to make some improvements.  Such as: MOAR CHOCOLATE.  (The original recipe had plain Cool Whip.  I decided to up the chocoholicness by adding chocolate cool whip.  I could probably add a bit of candy bar vodka to make it a boozecicle, too.  There’s enough left over that I can make a second batch.)

I’ll get to see how these turned out tomorrow, just in time for it to hit the 80s!

Pudding Pops 
Makes enough for at least 2 batches of 6 popsicle molds


  • 3 c cold milk
  • 1 package chocolate pudding
  • 1 c powdered sugar
  • 1 10 oz package chocolate Cool Whip (they’re calling it Cool Whip Frosting now if it’s flavored? or at least the stuff I picked up had that branding)

Take your milk, pudding powder, and powdered sugar, and mix it together with a whisk for 2 mins, until smooth (pic 1).  Then, add your chocolate Cool Whip (pic 2), and whisk again until smooth (pic 3). And then pour into your popsicle molds, and freeze.

EDIT: Fun, boozy variation – add appx 1/3 c of candy bar (chocolate caramel) vodka to mix (post adding Cool Whip), whisk, and then pour into molds and freeze.