6 tasty homemade ice-pop recipes From the fruity notes of strawberry vanilla yogurt to a delicious mix of peanut butter and jelly, these six frozen treats are easy to make and deliver a pop of refreshing flavour. By Amanda Barnier and The Test Kitchen Photography by Jeff Coulson/TC Media Slide: 1 of 7 auto-play pause next first speed Cool treats Serving size: The ice-pop moulds we used in The Test Kitchen each held 1⁄4 to 1⁄3 cup of liquid. Taste test: Before you start, taste the fruit being used. If it is not in season, you may need to increase the amount of sweetener. Use leftovers: After filling ice-pop moulds, pour any remaining mixture into ice cube trays and freeze. Fruity mixes make a particularly nice addition to smoothies or fruit juices. Make do: No ice-pop moulds? Fill small paper drinking cups with mixture as directed; cover each cup tightly with foil and pierce with a wooden stir stick before freezing. Get unstuck: If you’re having trouble removing ice pops from moulds, let stand at room temperature for a few minutes, or run the bottoms and sides of the moulds under warm water to loosen. Don’t use hot water, though: It will melt the pops. Have fun: Change up some of the purées by substituting your favourite fruit or adding slices of kiwi or banana, or whole berries to the moulds. Fruit slices look great and add texture to the finished products. Add a twist: Mix a spirit, such as vodka, rum or tequila, into your ice pops for an adults-only twist on cocktail hour. Stir in 2 tbsp of liqueur per 1 cup of fruit mixture just prior to filling moulds.