Everything is better with an ice cream popsicle.
I’ll admit, I’m a bit giddy today — borderline whimsical — as I ponder the summer months that lie ahead. I’ve never really exclaimed summer as my favorite time of year — as I truly relish every season — but, as I write this, I’m experiencing a childlike excitement akin to school being out for the summer. Now, instead of looking forward to running through sprinklers, peddling my bike around the block, or playing kickball with my neighborhood compadres, I’m envisioning gardening in the cool mornings, sun-kissed afternoons in the pool with my grands, casual entertaining on the side patio, and breezy boat rides at sunset.
Truth be told, I usually have a hard time finding a slower pace, but something about the fleeting days of summer is giving me license to throw routine to the wind and find the quickest path to recapture life’s simple pleasures. If only for the briefest of moments—this girl just wants to have fun!
Case in point: The other day, I was flipping through a magazine when I saw the image of a Good Humor® ice cream truck. I was struck hard with an instant bout of nostalgia. There I was, a 7-year-old Laura, chasing that iconic white truck down Barcelona Way in my hometown of St. Petersburg, Florida. Many evenings were spent waiting my turn in line with my brothers while the truck’s tinny speakers squawked “Camptown Races” to a gaggle of drooling kids. To me it was the loveliest of auditories and the cherry on top of a perfect summer evening. That’s it! Instantly I knew I would recreate the magical flavors of my long-ago summers: the ever-so-mellow orange vanilla Creamsicles, the crunch of a sweet and tart Strawberry Shortcake bar, and the soft and chocolaty goodness of my favorite, the Chocolate Eclair.
With inspiration firmly at hand, I started scouring home goods stores and the Internet alike for old-school, generously proportioned silicone ice cream molds. I envisioned enticing our eldest grands — Cade, Annabelle, and Jack — into the kitchen for an early afternoon activity of ice cream bar building. I figured I’d earn bonus points with the parents when they discovered our frozen creations are a healthier option and less expensive than the originals. After the pops go into the freezer and with a few hours of Marco Polo under our belts, we’ll return to devour our frozen goodness on the patio.
Simply put, I’m looking for a way to live in the moment and bring joy to the loved ones I adore. Who knows, we might even end up creating a sweet memory they’ll pass down — summer after summer.
Strawberry Shortcake Ice Cream Bars
Makes 10 servings
Tools
Ice cream pop molds
Ingredients
2 c. fresh strawberries, diced small
1 Tbsp. sugar
1 c. heavy whipping cream
1 tsp. vanilla extract
3/4 c. sweetened condensed milk
10 vanilla cookies
1/3 c. freeze-dried strawberries
2 Tbsp. butter, melted
Directions
Chill the sweetened condensed milk. Add strawberries and sugar to a food processor and gently pulse until it’s a textured puree and set aside. In a mixing bowl, add cream and beat until soft peaks form. Add vanilla and chilled condensed milk and whip until stiff peaks form. Fold strawberries into the cream base. Fill molds, add sticks, and freeze until firm. Remove molds from the freezer and place in a warm bowl of water for 30 seconds to help unmold the bars. Allow bars to thaw for another minute until slightly softened, then gently press into strawberry crumb mixture on all sides. Place crumbed bars on a parchment or silicone-lined baking sheet and return to the freezer for 30 minutes until refrozen. Serve.
Creamsicles
Makes 10 servings
Tools
Ice cream pop molds
Ingredients
Orange Base Ingredients:
12 oz. frozen orange juice (concentrate)
1/2 c. heavy cream
1/4 c. granulated sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
Vanilla Base Ingredients:
1 c. full-fat plain yogurt
1 c. heavy cream
1/4 c. granulated sugar
1 tsp. vanilla extract
1/8 tsp. salt
Directions
In a medium spouted bowl, blend, beat, or whisk all orange base ingredients until well combined. Refrigerate until ready to use. In a medium bowl, repeat above with all vanilla base ingredients. Refrigerate until ready to use. Get your molds in place and add about 1 tablespoon of each base alternately until the mold is full. Cover and insert sticks in centers. Freeze until firm. Serve.
Chocolate Eclair Ice Cream Bars
Makes 8 servings
Tools
Ice cream pop molds
Ingredients
Chocolate Base Ingredients:
2 1/2 c. whole milk
1/2 c. granulated sugar
1/3 c. semisweet chocolate chips
2 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa powder
1 Tbsp. butter
1 tsp. vanilla extract
Crumble Ingredients:
6 vanilla sandwich cookies
6 chocolate sandwich cookies
6 chocolate wafer cookies
1 Tbsp. butter, melted
Directions
In a small saucepan, whisk together milk, sugar, cornstarch, and cocoa. Bring to a simmer, stirring until thick and bubbly. Remove from heat and stir in chocolate chips, butter, and vanilla. Chill mixture in the refrigerator for about 20 minutes until cooled. Transfer mixture into the freezer pop molds, insert popsicle sticks, and freeze until firm. In a food processor, pulse all cookies together until small crumbs. Gently pulse crumb mix while adding melted butter. Pour mixture onto a plate. Remove molds from the freezer and place in a warm bowl of water for 30 seconds to help unmold the bars. Allow bars to thaw for another minute until slightly softened, then gently press into chocolate crumb mixture on all sides. Place crumbed bars on a parchment or silicone-lined baking sheet and return to the freezer for 30 minutes until refrozen. Serve.
These recipes are from the June 2025 issue of HomeLife Magazine.Looking for more summertime treats? Check out our recipes for the best summer pies.
