Boozy Popsicle Recipes to Keep You Cool All Summer Long

Unless you’re having some freakish weather (or you live south of the equator), it’s probably hot-hot-hot right now. While air-conditioning is nice, ice-cold pops on a warm summer day are even better. They makes sky-high temperatures more tolerable and are a great snack too. I mean, it kind of brings us back to our childhoods, right? We just don’t end up with a bright red ice pop-covered face anymore (hopefully).

It’s time to reclaim a bit of summer nostalgia… with a twist. Yep, these ice pops are all grown up. Rum, gin or Baileys makes these pops fit for happy hour.

If you haven’t invested in a DIY ice pop mold yet, we’ll wait while you order one on Amazon — yes, even if you don’t have kids (they wouldn’t be eating these pops anyway!) Ice pops are easy to make and offer an endless amount of flavor combinations, no fancy skills required. When work’s over for the day — or better yet for the week — give yourself a special treat with these boozy treats.

1. Watermelon mojito ice pops recipe

If you apply a layer of foil over the top of the mold or lid of the mold before inserting the sticks, they won’t float out of the mold.

Recipe courtesy of Boulder Locavore

Yields 10

Ingredients:

• 3 cups watermelon, cubed
• 4 ounces freshly squeezed lemon juice
• 5 ounces white rum
• 4 ounces simple syrup
• 12 large spearmint leaves, roughly chopped

Directions:

1. In the pitcher of a blender on high speed, blend the watermelon, lemon juice, white rum and spearmint leaves until fully incorporated.
2. Pour the mixture into the ice pop molds; cover and insert the wooden sticks. 
3. Freeze for several hours or overnight. 
4. To release the ice pops from the molds, run hot water on the outside of the molds for 2 to 3 seconds. Remove the ice pops and serve immediately.

More:21 Simple Summer Punches to Serve Guests (or Sip Solo)

2. Cucumber gin ice pops recipe

Yields 8

Ingredients:

• 1 large cucumber, peeled with seeds removed
• Juice of 2 limes
• 2 ounces simple syrup
• 2 ounces Hendrick’s Gin
• 1 cup Reed’s ginger beer

 Directions:

1. In the pitcher of a blender, combine the cucumber, lime juice, simple syrup and gin, and blend until the mixture is smooth.
2. Add the ginger beer and blend for 5 seconds to incorporate it.
3. Fill the ice pop molds with the cucumber gin mixture until they’re about 3/4 full.
4. Place the molds in the freezer for about an hour, and then put the ice pop sticks in the mold.
5. Freeze them for 12 hours to guarantee ice pops have set before serving. 
6. To release the ice pops from the molds, run hot water on the outside of the molds for 2 to 3 seconds. Remove the ice pops and serve immediately.

More:15 Fermented Food Recipes That Go Way Beyond Kombucha

3. Baileys cookies & cream pops recipe

Yields 8 – 10

Ingredients:

• 1 (3.4-ounce) box Jell-O Instant Vanilla Pudding
• 2/3 cup Baileys Irish Cream, divided
• 1-1/2 cups Oreo cookies, coarsely chopped
• 1 (3.4-ounce) box Jell-O Instant Chocolate Pudding

Directions:

1. Make the vanilla pudding according to the package directions. Stir in 1/2 cup of Baileys Irish Cream. Fold in the Oreo cookies.
2. Make the chocolate pudding according to package directions. Stir in the remaining 1/2 cup of Baileys Irish Cream.
3. Transfer each pudding mixture into a pastry bag. Layer and fill ice pop mold wells. Insert an ice pop stick into the center of each well. Transfer it to the freezer for 6 to 8 hours. (The time will vary according to your freezer settings and how full the freezer is).
4. To release the ice pops from the molds, run hot water on the outside of the molds for 2 to 3 seconds. Remove the ice pops and serve immediately.