Type what you have

Ingredients

• ✓ popsicle stick
• lemonade
• ice pop tray

Instructions

1. 1 Pour ¾ cup lemonade into each ice pop cavity, leaving ½-inch clear at top. Freeze for 1 ½ hours. Insert a popsicle stick into each ice pop. Freeze until solid, about 1 ½ hours more.

By ItsLaurenMarie

Ingredients

• ✓ popsicle stick
• mayonnaise
• mustard
• sambal chili paste
• sweet relish
• ketchup
• russet potato
• olive oil
• salt
• scallion
• parmesan cheese
• egg
• breadcrumb
• sour cream
• hot dog
• vegetable oil

Instructions

1. 1 To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
2. 2 Preheat oven to 350 degrees F.
3. 3 Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
4. 4 Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
5. 5 One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
6. 6 Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
7. 7 Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

By Idaho Potatoes

Ingredients

• ✓ popsicle stick
• ice cream sandwich
• chocolate shell topping
• sprinkle
• cookie
• nut
• candy bar

Instructions

1. 1 Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.
2. 2 Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.
3. 3 Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.
4. 4 Freeze pops at least 1 hour before serving.

By Nicole McLaughlin

Ingredients

• ✓ popsicle stick
• coconut milk
• cocoa powder
• white sugar
• raspberry
• almond extract
• popsicle mold

Instructions

1. 1 Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high speed until mixture is thick and fluffy like pudding, about 2 minutes.
2. 2 Pour mixture into disposable cups, smoothing over the tops. Insert sticks and freeze until solid, at least 3 hours.
3. 3 To serve, run hot water over the bottoms of the cups until fudge pops slide out easily.

By Myrna Sobernheim

Ingredients

• ✓ popsicle stick
• blueberry
• raspberry
• strawberry
• banana
• yogurt
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
3. 3 Fill paper cups or popsicle molds 3/4 full with fruit mixture.
4. 4 Cover the top of each cup or mold with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup or mold.
5. 5 Place the cups or molds in the freezer for at least 5 hours. To serve, remove foil and paper cup or mold.

By april20