A new twist on an old classic, Homemade Red, White and Blue Bomb Pops are simple to make, requiring just a few real-food ingredients and NO cooking. Perfect for Summer night celebrations and get-togethers.

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When you live in a house full of boys, you've just got to accept the fact that the 4th of July is a Big. Deal. A holiday celebration that includes blowing stuff up, well.. what could be better right???

If I'm being honest, I could name about 12 other holidays that top watching Joe literally blow dollar bills up in the sky while the children stand dangerously close by cheering wildly.

I'm just going to say it.. fireworks make me nervous. Even the sparklers.

That said, there is a part of the 4th of July that I love. The afternoon.

Swimming, grilling, kids running around decked out in red white and blue, well... it's the best. These Homemade Red, White and Blue Bomb Pops definitely be making an appearance at this year's celebration. Maybe if I am the "cool mom" who gives them festive themed popsicles then they will be more forgiving of my ~~nagging~~ words of advice during the big fireworks show!

This recipe includes 3 layers (red, white and blue) that are super simple, requiring no cooking and just a few real-food ingredients. Strawberries, Yogurt and Blueberries make up the bases while lime juice and honey add a little tang and sweetness.

The process for each layer is straight-forward as well. Just blend or stir, and then freeze. The individual colors can be made in advance and stored in the refrigerator in an airtight container for a couple of days. I often take advantage of this when I have extra left over after filling up all my popsicle molds.

The result of this recipe is seriously delectable, naturally-sweetened popsicle that's like childhood on a stick (without all the crazy ingredients you find in the store-bought version). Your kids will likely want to eat them all at once- trust me.

What do they taste like? So glad you asked. They're:

fruity

slightly sweet

smooth

icy

& so delicious

Let's take just a minute and talk about popsicle molds. You've got to be a little bit picky when making bomb pops because they contain 3 layers that freeze separately. Your mold cannot have a plastic base that is attached to the stick. You won't be able to add/take away the cover and stick once they are frozen in place.

Here are links to my 2 favorite: (Please note that these are affiliate links. If you make a purchase, I will receive a small commission from Amazon at no cost to you.)

Bomb Pop Mold (pictured above)

Standard Popsicle Mold

Also important to mention.. there are LOTS of popsicle molds that will work. These are just the 2 that I own and use.

Time Saving Tips and Tricks

Prep: The individual layers can be made ahead of time and stored in the refrigerator for up to 3 days. NOTE: if the mixture become too thick, add a little water and re-blend.

Make Ahead: If you want to serve them frozen (which is pretty essential for a popsicle) make-ahead is advised, lol!

Freezer: I guess that's kind of a given this time:) Popsicles can be stored in the freezer for up to a month.

Red, White and Blue Bomb Pops

Author: Bailey Sissom

Print Recipe

Description

Ingredients

Scale

Red Layer:

3 cups strawberries, halved and hulled
2 Tbs honey
1 Tbs lime juice

White Layer

12 ounces whole milk plain yogurt
2-3 Tbs honey
1 Tbs lime juice

Blue Layer:

3 cups blueberries
2 Tbs lime juice

Instructions

Place all of the ingredients in the Red Layer in a high speed blender and puree until smooth. Fill popsicle molds ⅓ full. Place in freezer for at least 2 hours.
While the Red Layer is freezing, make your White Layer. Mix all of the White Layer ingredients in a bowl. Once fully combined, pour into popsicle molds on top of the Red Layer. Molds should now be ⅔ full. Place on the aluminum cover and add the popsicle sticks. Freeze for at least 2 hours. Place back in freezer and freeze for 2 hours.
While the White Layer is freezing, make the Blue Layer. Place all of the ingredients for the Blue Layer in the blender and puree until smooth. Remove the aluminum cover and fill up each popsicle mold the last ⅓ of the way (careful not to overfill!). Freeze for at least 2 hours.
To remove the popsicles from the mold, run the mold under warm water for about 10 seconds. Serve immediately or wrap extras in parchment paper and store in an airtight container in the freezer.

Notes

These directions are written as if you are using the same popsicle mold that I recommend or a version that utilizes wooden sticks (not reusable plastic sticks which are attached to a base).
The layers are going to bleed into each other some when you remove them from the mold. I used a paper towel to gently wipe away as much "bleeding as possible." I also made sure that I ran them under warm water, not hot water, for as short of a time as possible.

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