A simple and refreshing way to turn overripe or leftover fruit into healthy frozen treats. If you’re looking for a scoopable ice cream recipe, instead of popsicles, click here.
When the weather is warm, or you’re just looking for a light and healthy snack, homemade popsicles are a perfect solution. They’re incredibly easy to make, and they’re one of the best ways to use up leftover fruit that’s a bit too soft to eat fresh. Instead of tossing those overripe peaches, squishy strawberries, or browning bananas, turn them into a naturally sweet and colorful frozen treat.
These popsicles are budget-friendly, free from artificial ingredients, and can be customized with whatever fruit and liquid you have on hand. You don’t even need a popsicle mold — small cups and wooden sticks work just fine.
Ingredients
- 2 to 3 cups chopped leftover fruit
(bananas, berries, peaches, plums, kiwi, watermelon, citrus, apples, pears — almost anything works) - ½ to 1 cup liquid
(water, coconut water, fruit juice, plant-based milk, or dairy milk — depending on your taste) - 1 to 2 tablespoons sweetener (optional)
(honey, maple syrup, agave, or sugar — add only if your fruit isn’t sweet enough) - 1 tablespoon lemon or lime juice (optional, helps brighten and balance the flavor)
Optional add-ins:
- Fresh herbs like mint or basil
- Yogurt (for creamier popsicles)
- Chia seeds for texture
- Small chunks of fruit stirred in after blending
Instructions
- Prepare the fruit
Check your fruit for bruised or spoiled spots and remove them. Peel, pit, and chop everything into smaller pieces. If you’re using citrus, you can either juice it or remove the membrane and blend the segments directly. - Blend the mixture
Place the chopped fruit into a blender along with your chosen liquid. If you’re using sweetener or lemon/lime juice, add that as well. Blend until completely smooth.
Taste the mixture — depending on the fruit, you may want to adjust the sweetness or add a bit more citrus to brighten the flavor. - Fill the molds
Pour the blended mixture into popsicle molds. If you don’t have molds, small paper cups or empty yogurt containers work well. For a layered look, you can pour in different fruit blends in stages and freeze each layer briefly before adding the next. - Add the sticks
If you’re using cups, cover them with a small piece of foil and poke a wooden stick through the center. The foil will help keep the stick upright as the mixture freezes. - Freeze thoroughly
Place the molds or cups in the freezer for at least 4–6 hours, or until the popsicles are completely solid. Overnight freezing works best if you want them to be nice and firm. - Unmold and enjoy
To release the popsicles, briefly run the mold or cup under warm water for a few seconds and gently wiggle the stick until the popsicle slides out.
Flavor Combinations to Try
- Banana and Strawberry Yogurt Pops: Overripe bananas, strawberries, plain or vanilla yogurt, and a touch of honey.
- Peach and Basil Cooler: Soft peaches, fresh basil leaves, a squeeze of lime, and coconut water.
- Watermelon Citrus Refresher: Leftover watermelon chunks, orange juice, and a bit of mint.
- Tropical Mango Cream: Ripe mango blended with coconut milk and a splash of lemon.
Tips for Best Results
- Use very ripe fruit: The riper the fruit, the sweeter and more flavorful your popsicles will be.
- Don’t skip the lemon or lime: Just a teaspoon can help balance the sweetness and keep the flavor bright.
- Make them creamy: Add a spoonful of yogurt or a splash of coconut milk for a richer, ice cream-like texture.
Homemade popsicles are not only fun and refreshing, but they’re also a creative way to reduce food waste. With just a blender, some leftover fruit, and a freezer, you can make a treat that’s as satisfying as it is sustainable.
