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Homemade fruit ice bars with strawberry, mango, kiwi, blueberry, and creamy coconut flavors

Base recipe

Fruit Ice Bars

Fresh fruit pops with a bright, simple base and an optional sticky rice powder step for a softer bite.

15 min prep4-6 hr freeze6-8 bars

Ingredients

  • 2 cups fresh or frozen fruit
  • 1/4 to 1/2 cup juice, milk, yogurt, or coconut milk
  • 1 to 2 tablespoons honey, sugar, or maple syrup, optional
  • 1 teaspoon lemon or lime juice for brightness

Steps

  1. Blend fruit with juice, milk, yogurt, or coconut milk.
  2. Taste and sweeten lightly. Frozen bars taste less sweet than the unfrozen mix.
  3. Pour into molds, add sticks, and freeze for 4 to 6 hours.
  4. Run the mold under warm water for a few seconds to release.

Sticky rice powder is optional. Whisk 1 tablespoon sticky rice powder with 1/2 cup water, heat gently until glossy, then cool before blending.

Easy pairings: strawberry + lemonade, mango + orange juice, watermelon + lime, pineapple + coconut milk, blueberry + yogurt, kiwi + apple juice.

Creamy option

Creamy Yogurt Berry Bars

A tangier freezer bar that works well for berries and softer fruit, with yogurt as the main base.

10 min prep4-6 hr freeze6 bars

Ingredients

  • 1 1/2 cups berries or chopped soft fruit
  • 1 cup plain or vanilla yogurt
  • 1 to 2 tablespoons honey or maple syrup, optional
  • 1 tablespoon lemon juice

Steps

  1. Mash half of the fruit and leave the rest in small pieces.
  2. Stir yogurt, sweetener, and lemon juice until smooth.
  3. Fold in the fruit, pour into molds, and tap to remove air pockets.
  4. Freeze until firm, then unmold under warm water.

Use full-fat yogurt for a less icy texture.

For a swirled look, add a spoonful of mashed fruit to each mold before filling.