Ice Pops - Recipe from Scratch

      From fruity combinations to a decadent vanilla bean buttermilk essence, these ice pops will surely satisfy your sweet cravings without needing an oven!

      **Blueberry-Basil Ice Pops**

      Yields approximately 12 (3-ounce) ice pops. The addition of basil gives a herby flavor to the blueberries that you'll notice right away. The Basil Simple Syrup serves a dual purpose: it adds flavor and affects the texture. Sugar lowers the freezing point of water, which is why a properly sweetened ice pop has a pleasantly soft texture rather than being hard and glassy. Any leftover syrup is great to use in a summer cocktail.

      **Basil Simple Syrup:**

      3 cups (600 grams) granulated sugar

      3 cups (720 grams) water

      4 to 5 sprigs (9 to 12 grams) fresh basil

      **Ice Pops:**

      7½ cups (about 1,425 grams) fresh blueberries

      3¾ cups (1,223 grams) Basil Simple Syrup

      1 cup (240 grams) water

      2 tablespoons (30 grams) fresh lemon juice

      **For the Simple Syrup:** In a medium saucepan, whisk together sugar and 3 cups (720 grams) water. Cook over high heat, whisking occasionally, until the sugar dissolves and the mixture reaches a boil. Remove from heat; add basil, cover, and allow to cool completely. Discard the basil prior to use. Store in an airtight container in the refrigerator for up to 1 week.

      **For the Ice Pops:** In a blender, combine blueberries, Basil Simple Syrup, 1 cup (240 grams) water, and lemon juice, blending on high until smooth, about 1 minute. Pour the mixture into 3-ounce ice pop molds, insert sticks, and freeze for at least 4 hours or overnight. Run hot water over the outside of the molds for 5 to 10 seconds to assist with releasing the ice pops. They can be stored in an airtight container for up to 2 weeks.

      **Let us know how they turned out!**

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      **Strawberry-Mint Ice Pops**

      Yields approximately 12 (3-ounce) ice pops. Refreshing and vibrant, these ice pops carry a hint of sophistication. A couple of tips: Steep the mint with the lid on to keep the menthol infused in the syrup and blend the mixture at high speed for a full minute to ensure a creamy texture. Also, taste the strawberries before adding all the lemon juice—peak-season July strawberries require less acidity than under ripe ones.

      **Mint Simple Syrup:**

      3 cups (600 grams) granulated sugar

      3 cups (720 grams) water

      4 to 5 sprigs (9 to 12 grams) fresh mint

      **Ice Pops:**

      1½ pounds (680 grams) fresh strawberries, hulled and quartered

      3¾ cups (1,223 grams) Mint Simple Syrup

      1 cup (240 grams) water

      2 tablespoons (30 grams) fresh lemon juice

      **For the Simple Syrup:** In a medium saucepan, whisk together sugar and 3 cups (720 grams) water. Cook over high heat, whisking occasionally, until the sugar dissolves and the mixture boils. Remove from heat; add mint, cover, and allow to cool completely. Discard the mint. Store in an airtight container in the refrigerator for up to 1 week.

      **For the Ice Pops:** In a blender, combine strawberries, Mint Simple Syrup, 1 cup (240 grams) water, and lemon juice, blending on high until smooth, about 1 minute. Pour the mixture into 3-ounce ice pop molds, insert sticks, and freeze for at least 4 hours or overnight. Run hot water over the outside of the molds for 5 to 10 seconds to help release the ice pops. They can be stored in an airtight container for up to 2 weeks.

      **Let us know how they turned out!**

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      **Vanilla Bean Buttermilk Ice Pops**

      Yields approximately 12 (3-ounce) ice pops. These buttermilk ice pops have a texture reminiscent of soft-serve ice cream. The fats from the heavy cream, sour cream, and buttermilk help prevent ice crystals from forming, resulting in a silky-smooth, slightly tangy treat. Remember two key steps: Heat the cream and sugar together first to ensure all the sugar dissolves, and wait until the mixture cools before adding buttermilk, as too much heat can cause curdling.

      **Ingredients:**

      2 cups (480 grams) heavy whipping cream

      1½ cups (300 grams) granulated sugar

      1/3 cup (80 grams) cold sour cream

      2 cups (480 grams) cold low-fat or nonfat buttermilk

      ¼ cup (60 grams) water

      2 teaspoons (12 grams) vanilla bean paste

      ¼ teaspoon kosher