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Popsicles, Homemade Popsicles, Ice Pops, Frozen Desserts, Summer Treats, Gemma Stafford, Bigger Bolder Baking, Recipes

Homemade Popsicles

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Mix up your favorite flavors for perfectly refreshing, homemade popsicles. These all-natural summer treats will keep you cool.

Hi Bold Bakers!

I’m excited to bring you another installment in my summer frozen dessert line up with my largely-requested Homemade Popsicles. With unlimited possibilities, there is a flavor for everyone. Made from natural fruit and good quality ingredients, they’re the perfect all-around treat.


How Do You Make a Popsicle?

I love Popsicles because you don’t have to follow exact measurements and ingredients like you generally have to do in most baking. Although I’m a rule follower and generally ok with that (maybe that’s why I like baking), popsicles do not follow that same principle. You can leave out an ingredient if you don’t have it or swap it out entirely for another one. If you don’t like lemonade, for example, use orange or cranberry juice!

Fruit, yogurt, and juice make up the majority of these delicious and healthy treats. The smooth fruit purees are fresh and provide enough natural sugar for perfectly balanced sweetness. Once layered into your favorite ice pop mold and frozen for a minimum of five hours, my popsicle recipes are incredibly refreshing and guaranteed to keep you cool on any summer day.

To remove your homemade popsicles, simply leave them out to set at room temperature or run the mold under water and gently pop them out. You can buy the Ice Pop Maker Molds I used HERE on Amazon.

So let’s get freezing!

Fresh Mango and Strawberry Popsicles

Homemade, Vegan, Gluten-free, Dairy-free, Plant-based, Dessert, cruelty-free, mango, strawberry, frozen treat, Gemma Stafford, Bigger Bolder Baking, Recipe, How to make popsicles

With rich mango and tart, ripe strawberries, this fruit combination is the perfect summer dessert. Given that these are all natural and free of added sugar, you’ll feel refreshed and guilt-free.

4.88 from 49 votes
Fresh Mango and Strawberry Popsicles
Prep Time
15 mins
Total Time
15 mins
Course: frozen desserts, Vegan
Servings: 6
Author: Gemma Stafford
  • 12-15 large fresh Strawberry , Hulled And Halved
  • 2 whole Ripe Mango , Peeled, Pitted And Cut Into Chunks
  • Preparation
  1. Puree mango chunks until smooth, and set aside.
  2. Puree the strawberries until smooth, and set aside.
  3. In your mold, fill ⅓ way with your mango puree, then follow with another ⅓ of Strawberry puree and then top it off with the mango.
  4. Cover mold, add sticks and freeze for at least 5 hours or overnight.
Recipe Notes

TIP: Run the molds under warm water to loosen up the popsicles.

This Popsicle is a <g class="gr_ gr_194 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace gr-progress sel" id="194" data-gr-id="194">dairy free</g> recipe and Vegan Recipe

Creamsicle Popsicles

Homemade, Gluten-free, Dessert, cruelty-free, creamsicle, greek yogurt, orange, frozen treat, Gemma Stafford, Bigger Bolder Baking, Recipe, How to make creamsicles

Creamsicles are a childhood favorite of mine. You’ll get the best of both worlds with my creamy and sweet popsicle recipe. I like to alternate between the 2 layers to get both cream and orange in one swoop – just like what I would do as a child.

4.88 from 49 votes
Creamsicle Popsicles
Prep Time
15 mins
Total Time
15 mins
Course: frozen desserts
Servings: 8
Author: Adapted from
  • 1 1 /2 cups (12oz/ 360g) greek yogurt
  • 4 tablespoons sugar (honey, agave or stevia)
  • 3/4 cup (6floz/180g) cream
  • 1/4 tsp vanilla
  • 2 Cups (16floz/ 400ml) fresh orange juice
  1. Mix the first 4 ingredients together in a bowl.
  2. Fill your mould ½ way with your yogurt mix
  3. Take your orange juice and fill the mould to the top with the (you can also swirl the 2 mixes together, I just liked the look of this way)
  4. Cover mold, add sticks and freeze for at least 5 hours or overnight.
  5. TIP: Run the molds under warm water to loosen up the popsicles.

Fudgesicle Popsicles

Homemade, Guilt-free, Gluten-free, Dessert, fudgesicle, chocolate, fudge, frozen treat, Gemma Stafford, Bigger Bolder Baking, Recipe, How to make fudgesicles

The best way I can describe this my homemade fudgesicle is that it’s like eating frozen ganache! A little taste of rich and creamy heaven. Have a go of it for a smooth and decadent delight.

4.94 from 49 votes
Fudgesicle Popsicles
Prep Time
20 mins
Total Time
20 mins
Course: frozen desserts
Servings: 4
  • 4 oz (120g) chopped semi-sweet chocolate
  • 3/4 cup (6floz/180g) heavy cream
  • 1/2 cup (4floz/115g) milk
  • 1 tablespoon unsweetened cocoa
  • 1 tsp vanilla
  1. Place chopped chocolate in a heatproof bowl; set aside.
  2. Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk until cocoa is dissolved and the mixture comes to a simmer. Remove from heat and pour over chocolate. Let it stand for 2-3 minutes. Whisk until smooth, stirring in vanilla. Pour through a fine-mesh strainer in case the cocoa powder was clumpy. Divide mixture evenly among the molds
  3. Cover mold, add sticks and freeze for at least 5 hours or overnight.
  4. TIP: Run the molds under warm water to loosen up the popsicles.

Lemonade Popsicles

Homemade, Vegan, Gluten-free, Dairy-free, Guilt-free, Plant-based, Dessert, cruelty-free, lemonade, kiwi, berries, peach, strawberry, frozen treat, Gemma Stafford, Bigger Bolder Baking, Recipe, How to make popsicles

This fresh fruit popsicle could not be simpler to whip up. Mix your favorite fruit with fresh lemonade and freeze. It sounds too simple, right? The results are absolutely gorgeous! I strongly suggest adding lime zest to your lemonade to bring out the best of flavors.

4.81 from 46 votes
Lemonade Popsicles
Prep Time
10 mins
Total Time
10 mins
Course: frozen desserts
Servings: 8
Author: Gemma Stafford
  • 1 Kiwi , peeled and thinly sliced
  • 10 raspberries , cut in half
  • 5 strawberries
  • 1 peach
  • 10 Blueberries
  • 2 Cups (16floz/ 400ml) fresh Lemonade (or you can use any fruit juice of your choice)
  • lime zest (optional)
  1. To you mold, add your favorite sliced fruit.
  2. Zest the lime into your lemonade. This is optional but I think you should try it because it tastes amazing and fresh.
  3. Fill your mold to the top with fresh lemonade, add the sticks and place in freezer until popsicles are frozen, around 5 hours
  4. TIP: Run the molds under warm water to loosen up the popsicles.

Rainbow Popsicles

Homemade, Vegan, Gluten-free, Dairy-free, Guilt-free, Plant-based, Dessert, cruelty-free, mango, strawberry, frozen treat, Gemma Stafford, Bigger Bolder Baking, Recipe, How to make popsicles

A fest for the eyes and for the tummy! This fresh fruit popsicle is incredibly simple to create. Puree your favorite colorful fruit and freeze!! This fantastic all-natural recipe will curb your sweet tooth. I can’t imagine any child or adult who wouldn’t go nuts for this.

Have a go of my BONUS popsicle recipe featuring a gorgeous Blueberry Lemon Popsicle.

Looking for more frozen treats? Make sure to try my Homemade No Machine Ice Cream recipes.

4.78 from 49 votes
Rainbow Popsicles
Prep Time
15 mins
Total Time
15 mins
Course: Frozen Dessert, vegan recipes
Servings: 5
Author: Gemma Stafford
  • 2 kiwis
  • 10 large strawberry halves
  • 1 mango , roughly chopped
  • 30 blueberries , roughly
  1. Working with one fruit at a time, puree in a small food processor. Rinse the machine out between fruits.
  2. Carefully spoon layer by layer of your fruit into each popsicle mold.
  3. I didn’t freeze layer by layer because I thought my layers stayed nice but if you want absolute perfect lines then feel free too.
  4. Cover mold, add sticks and freeze for at least 5 hours or overnight.
  5. TIP: Run the molds under warm water to loosen up the popsicles.
  6. NOTES
  7. The fruit amounts are approximate, depending on your mold you may need a little more or a little less. You can always add a little water or yogurt to stretch the amount.


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Amy B.
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Sarah on July 28, 2019 at 12:28 pm


    Your popsicles look delicious…
    could you please send me the nutritional value of the popsicles.

    Looking forward to hearing from you.

    Kind regards,
    Sarah Sanders

    • Gemma Stafford on July 28, 2019 at 6:47 pm

      Hi Sarah,

      We are working on getting the nutritional value on all my recipes if you want it asap use a website called ‘my’.

      They have a great calculator.


  2. Ladyireland on July 7, 2019 at 8:02 pm

    Hello again! I grew up with banana popsicles but never has banana puree in it. Would I make them with banana liquor?

    • Gemma Stafford on July 8, 2019 at 10:58 am

      Hi! You can absolutely make them with banana liquor. But within limits as alcohol will affect the texture and freezing capability of the popsicles. Use around 1.5 oz (30ml) to every cup of fruit juice / liquid. Let me know how you go along. Sounds like my kind of popsicle! Gemma 😊

  3. Mahesh KP on July 3, 2019 at 7:54 am

    Where did you buy this popsicle tray .
    kindly share me .

    • Gemma Stafford on July 4, 2019 at 2:17 am

      Hi there,
      popsicle molds are widely available at this time of year especially. I get mine here ( There are so many it is about choice.
      Take a look in your area too, you may find some at good value,
      Gemma 🙂

  4. ryan on May 11, 2019 at 4:55 pm

    hey im ryan and im 16 in america, i wanted to know what greek yougurt did you use, and what type of cream and heavy cream and vanila what, and would hersheys unsweatened coco work? sorry

    • Gemma Stafford on May 12, 2019 at 1:19 am

      Hi Ryan,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk. In the US this is generally described as heavy cream or double cream. The fat content of double cream can be higher, you will see this no the label.
      Hershey’s unsweetened cocoa will work perfectly for you.
      I tend to make my own vanilla extract, and if you can get vanilla beans at a good price then this is a great option. ( Other than that look for the word EXTRACT on the bottle, shop around for it too, it can be expensive.
      If you are using yogurt again check the label. Greek yogurt is a natural yogurt which has been strained. You can find Greek Style yogurts, some of which have been set with carrageenan, others which have been set by straining, a natural setting so so speak. This is what you need to use, and again the label will tell all. These can be really good value too in the store. Take a few minutes to read labels in the store, it will really inform you,
      Gemma 🙂

  5. Ruth on May 11, 2019 at 1:48 pm

    Is it possible to use frozen fruit instead of fresh for the strawberry mango?

    • Gemma Stafford on May 11, 2019 at 4:43 pm

      Absolutely Ruth! You will need to defrost is then blend.

      I’m a huge fan of frozen fruit because it is often frozen in season and when it’s at it’s best.


  6. Ryan Hindermyer on April 21, 2019 at 5:34 pm

    Where is a good place that I could get most of the ice pop ingredients in America

    • Gemma Stafford on April 22, 2019 at 12:19 pm

      Hi, i get most of my ingredients at the local grocery store and use generic brands, so really anywhere that is close to you.

  7. Ahana Rahin on February 20, 2019 at 2:17 am

    Hello.i was so excited to test the ice Candy’s.i tried making chocolate ice popsicle,the strawberry cream one and banana split flavour.but I ended up not getting my popsicles set well.especially the chocolate one.otger both were loosely set.i kept it on a noon n took it up very next day noon.still not set.can u help me? Should I reduce or alter the quantity of any ingredient?

    • Gemma Stafford on February 21, 2019 at 10:25 am

      Hi, that’s very strange did you free them over night? Is your freezer very cold?

  8. Drishtee Mungur on February 4, 2019 at 6:43 am

    Hello Gemma,

    I love your site. I would like to know which cream do you use.. Is it a specific brand?

    Keep up the great work.


    • Gemma Stafford on February 4, 2019 at 1:08 pm

      Hi there! I just use a generic brand here.

      • Drishtee Mungur on February 5, 2019 at 2:41 am

        I would be grateful if you could tell me the brand to have an idea. 🙂 thank you

        • Gemma Stafford on February 5, 2019 at 4:22 pm

          I use Horizon brand milk.

  9. LuAnnMarie on December 31, 2018 at 5:28 pm

    Gemma, I love the way these popsicles look, but seriously, how do you get them out of the mold? I’m asking before I try to make them because I’ve made other types of popsicles before and it was impossible to get them out of the mold without melting them! Please let us know this! 🙂

    • Gemma Stafford on January 1, 2019 at 2:39 am

      Uh, LuAnn I’m a pro at this stage. So you can leave them out at room temp for 5-10 minutes or very briefly run the mold under hot water. Be patient and then will come out looking great.

  10. Lynn on December 28, 2018 at 3:24 pm

    Hi your recipes are fab how do u make a radsberry smothy popsicle pleade love you so do my grandchildren xxx

    • Gemma Stafford on December 30, 2018 at 9:02 pm

      Thank you 😀 i am delighted to hear that!

  11. Bea on November 2, 2018 at 11:01 am

    Can you put your recipes in a ice cream maker than put into smal bowls??

    • Gemma Stafford on November 3, 2018 at 4:50 am

      Hi Bea,
      I am not sure which recipes you mean! The ice cream recipe is designed to be made without a machine, the mix would be too bulky for a churn, it is unnecessary.
      If you mean the popsicle recipes then it is worth a try! not too sure how it would work though,
      Gemma 🙂

  12. Sanjana on September 6, 2018 at 2:43 am

    Dear Gemma,
    Can we use your 2 ingredient icecream recipe and freeze them in this sort of mold? Will they melt faster than otherwise ?
    TIA 🙂

    • Gemma Stafford on September 6, 2018 at 3:13 am

      Hi there,
      Sure you can, no good reason not to do this. The smaller the surface area of a frozen food the quicker it will melt, but that is just science!
      Gemma 🙂

  13. # on July 23, 2018 at 8:15 pm

    We’re a bunch of volunteers and starting a brand new scheme in our
    community. Your site offered us with useful
    information to work on. You have done a formidable process and our whole community
    can be thankful to you.

    • Gemma Stafford on July 24, 2018 at 3:30 am

      hi there,
      That is so good to hear, thank you for letting me know,
      Gemma 🙂

  14. cassi-jo on June 11, 2018 at 11:06 pm

    Will fruit-flavored (store-bought from Lowes Foods; Lifeway brand) kefir freeze well in popsicles or will it need added cream or sweetener? Honestly, I’d never heard of kefir until a few weeks ago when we found it in the dairy/milk/yogurt section at Lowes Foods. Since it was on sale, 2 bottles for $6 and there were several flavors to choose from, we picked up blueberry and peach. I was in the tug-of-war w/our youngest daughter over the blueberry while she and her daddy battled over the peach. LOL! I’ve got a 3-day window hold on the strawberry we picked up at Sam’s Club. After the 3 days, all bets are off. It’s such a wonderful way to add fruit plus diary into our diet. I’m all stored up w/a wide variety of frozen fruits with a few cans of condensed milk at the ready for popsicles, sorbet, ice cream, & crepes. On the veggie side, I’ve got 2 huge planter pots bursting over. The cherry-tomato pot has so many tomatoes on the verge of ripening that we’ve had to weigh down the pot b/c it keeps falling over.

    • Gemma Stafford on June 12, 2018 at 2:42 am

      Cassie-jo, I think you have a treasure. I think you can freeze the fruit flavored ones, they may actually have some sugars in them already. You could also add fruit purees to these if you wish, but do not let them go to waste!
      It sounds like you are producing a lot of your own food too, and this is as good as it gets. Nothing as good as tomatoes straight from the vine, just like sweeties!
      I hope you enjoy the fruits of your labor, and your family will benefit too, well done you,
      Gemma 🙂

      • cassi-jo on June 12, 2018 at 10:15 am

        The fruits will be blending & pureeing tonight. We are making it a family night w/our youngest daughter along with many others as this is her last summer home as an undergrad. We want to make it a memorable one, esp since her degree speciality will most likely have her moving into a more metropolitan/major govt presenced area.

      • cassi-jo on June 15, 2018 at 4:14 am

        Yipee! I managed to get 3 out of 4 (Lifeway brand) blueberry kefir w/banana puree popsicles out whole. Only 1 broke. Before attempting to remove from mold, I ran them under warm water to help w/the release. The taste is great for me, but if I plan to win over my daughter’s taste-buds I’ll need to find some way of dampening down the tanginess a bit more. The kefir was coming up on the expiration date so I mixed it w/some heavy whipping cream in the stand mixer then added frozen pureed banana slices. My banana slices have frozen a bit too hard; hwr, they were very-very ripe. While testing the kefir popsicles, I made a batch of banana ice cream w/your 2-ingredient recipe. It has frozen well, but I fear it might be too banana-light since the bananas didn’t puree as well as I’d hoped & the generic bullet-like blender I’ve had for about 5yrs has lost a great deal of it’s strength. Can’t believe I’m saying this but my ice cream tastes a bit over-creamy. Regardless, I have more fruit in the freezer, 3 more cans of condensed sweet milk on hand, & just as I keep lemons on hand, I also keep whipping cream too (gr8 for coffee & just a splash makes scrambled eggs creamier).

        Couple days ago while whipping up focaccia bread, I forgot to slice the cherry tomatoes, which gave way for the 3-day rule on my daughter & hubby swiping them from the basket I keep them in on the kitchen island. LOL! Some days I really-really-really hate the brain fog part of living w/lupus, Sjogren’s, & fibro. It’s a good thing my head is attached at the neck… oh, I made parm twists along w/the focaccia using YOUR Crazy Dough recipe. It truly is a remarkable dough recipe. And, the end-result tastes better & costs MUCH less than buying it from the store, esp when most of the toppings & mix-ins are literally springing forth time & again from several plants grown in pots. I’m able to snip more ripened cherry tomatoes w/each day. Wish the Big Boy tomatoes would start ripening already, tho I shouldn’t complain given that my MIL’s plant is in blossom-end-rot hell; I’ve pulled a few tomatoes off ours for same reason. It’s clearly time to make egg salad. Makes a great lunch for my family along w/a great calcium bath for the tomato plants when the discarded eggshells are crushed & worked into the soil. In the meantime, I need to step up w/zucchini recipes. The few plants in the garden we share w/my MIL are practically jumping off the vines! Oh & the butternut squash are coming along nicely too! Can’t wait until they’re large enough to pick. I’ll need to find one of those kitchen gadgets that spiralizes them since I won’t be buying pre-spaghetti’ed butternut squash this year.

        • Gemma Stafford on June 16, 2018 at 5:45 am

          Hi there Cassie-jo,
          Wow, you are one busy lady. Really making this sound like little house on the prairie! I am delighted you managed the pops. I find I have to stand the mold in a container of warm water, up to the rim almost, for 30 seconds, and they tend to pop out easily. The ingredients in the pops affect this too, it is a learning curve. Now you have a very healthy cooling tread, but you are right, the kefir/fermented milk is tangy, but an easily acquired taste, well done you. I saw the pops in the photo, thank you for submitting it.
          The growing season is here, and I know from home that it is either a feast or a famine! Enjoy every morsel, it will not last long. The freezer is a great help at times like this, and there in renewed interest in canning too! Butternut squash is often used as pumpkin pie filling in commercial production, so that is another thing for you to try.
          Stay well, and keep at it, you have the life!
          Gemma 🙂

  15. Wendy on April 30, 2018 at 1:28 pm

    I’m having problems with my chocolate staying on the popcicles . I used simi sweet chocolate chips melted them with butter and the chocolate is slidding right off please help what am I doing wrong

    • Gemma Stafford on May 1, 2018 at 3:51 am

      Hi Wendy,
      Chocolate chips are formulated to stay whole in a bake, they have stabilizers added. I use a chocolate bar, chopped ( as in this recipe, it will work better for you, and be less expensive too.
      I hope this helps you,
      Gemma 🙂

  16. Jessica on January 27, 2018 at 10:18 pm

    Hey Gemma!

    I tried making your popsicles and they were the best I have ever had, though they were a little iced(ice crystal-ly). Is there any way to avoid that?


    • Gemma Stafford on January 28, 2018 at 3:09 pm

      Really glad you liked it Jessica. Thanks for trying it out 🙂

      The ice crystals are just the nature of popsicles unfortunately.


    • cassi-jo on June 12, 2018 at 10:01 am

      Jessica: Just an added note… If you plan to remove your popsicles once they freeze in order to store the frozen ones then use the molds to make more – try adding strips of plastic wrap (aka Saran Wrap, Glad Wrap, or even a heavier-duty generic wrap) over the popsicles once you pop them out to store in the freezer. It reduces the ice crystals from forming on the popsicles you take out of the molds & freeze while making more in your molds. It works great for when you take ice cream out of a bowl. Simply pull off enough to place the plastic wrap snug against the inside of the container & against the remaining ice cream before adding lid. It stops the ice crystals from forming & does away with any early-onset freezer-burn taste.

  17. Allison Skinner Wilson on January 7, 2018 at 7:38 am

    Gemma, the first for me to try from this group is the fudgesicles and they are AMAZING, so rich and creamy. Thank you for all of your work sharing your great recipes!!

    • Gemma Stafford on January 7, 2018 at 4:28 pm

      I’m delighted to hear that!! Thanks so much for your comment.


  18. Fanie on October 14, 2017 at 1:46 pm

    HELP ! I made some of those Fudgesicle Popsicles with the toothmarks in and now my friends won’t eat them.

    Just kiddin.

    Very pretty recipes, thank you !

    If you want to shale the earth, make a steak taste popsicle, and if you want to crack the earth down the middle you make a biltong Popsicle. Your recipe could even start with no dead cows required…

    In the meantime I have plans for the fruit popsicles

    • Gemma Stafford on October 15, 2017 at 12:16 pm

      Hi Fanie,
      Thank you for your kind comments, and tips too. It is great that you are here with us,
      Gemma 🙂

  19. SmritiJhamb on August 27, 2017 at 12:10 am

    Hi Gemma
    I’m going to make Fudgesicle.
    So I want to know Can I use low fat cream which containes 25% fat instead of heavy cream?

    • Gemma Stafford on August 27, 2017 at 2:58 am

      Hi there Smriti,
      sure you can, it will be great,
      Gemma 🙂

  20. yoyomme on August 14, 2017 at 9:38 am

    I can’t find anywhere how to make a popsicle where there are two flavors are layered left and right instead of top and bottom. Do you have any suggestions on how to do that?

    • Gemma Stafford on August 15, 2017 at 2:19 am

      Haha! no!
      This would require you to be able to lay the first layer, on its side, in a sealed popsicle mold.
      This is not impossible, bot it will require a little managing, and space in the freezer too. It would not work where you need the stick to set up in the pop, as you cannot insert it into ice!
      You will have to try this, somehow!
      Gemma 🙂

      • Fanie on October 14, 2017 at 1:59 pm

        Sure it’s possible, just make a thin plastic divider with the shape of the popsicle. Place it in the middle, add one and then the other side, remove the divider, tap it to remove air and you’ll have two vertical sides.

        • Leka86 on March 7, 2018 at 8:57 am

          Did it work Fanie?

  21. Mark Johnson on July 8, 2017 at 9:58 pm

    My 7 year old daughter said “We’re definitely doing this! I actually know her…I’ve heard her before on a minecraft video on youtube!”. 🙂

    • Gemma Stafford on July 10, 2017 at 7:11 am

      Hi Mark, lol! I have no idea what this is, but I know my 7 year old niece is addicted to minecraft, so it makes me happy. they must have an Irish character somewhere, too funny,
      Gemma 🙂

  22. Joanna on June 24, 2017 at 1:04 pm

    Oh great! ? Double comments again! ? Sorry, didn’t see my comment! ?

  23. Joanna on June 23, 2017 at 4:37 pm

    Hmmm…? I still don’t see the creamsicle, outside pic. And the other question I was asking was, on JoannaJojo’s home page, how do I put my face on the profile place. Thanks!

    • Gemma Stafford on July 5, 2017 at 9:58 am

      Hi Joanna,

      Sorry for my late reply. All images have been approved so you should see your popsicle photo up. Hope you find it 🙂

  24. Joanna on June 23, 2017 at 8:10 am

    Yay! Gemma!
    I made my popsicles yesterday, became a member, and posted the picture! ?I’m so happy! ?My profile name is JoannaJojo. ? Do you see my creamsicle pic on the posted pictures for this page? I don’t know if it’s just because I posted it that I can’t see it. How do you put a picture on for your profile? Thanks for all the help and advice!?

    • Gemma Stafford on June 23, 2017 at 12:18 pm

      Hi Joanna,
      I saw, they looked amazing!!! I have to approve all picture before the go up on the site and I just approved it. 🙂

      Keep up the great baking!

  25. Amy B. on June 21, 2017 at 10:36 am

    Made the Mango-Strawberry ones and shared them with my next door neighbor and her 13-yr old daughter. Perfect way to cool down on this hot afternoon! Plus, no added sugars/flavors/colors! Yay!

    • Gemma Stafford on June 22, 2017 at 9:13 am

      thank you so much, I’m delighted you liked them 🙂

  26. Binu on June 19, 2017 at 2:13 am

    Hi,I made creamsicle with 1 cup mango puree,came out superb! We are going to try the rest soon! 🙂

    • Gemma Stafford on June 19, 2017 at 3:48 am

      Hi Binu,
      That is great, thank you for being in touch,
      Gemma 🙂

  27. Emilie on June 16, 2017 at 11:34 pm

    Hello, how do you will pack a homemade popsicle ? 🙂
    Sorry for my bad english, I’m French ^^”

    • Gemma Stafford on June 19, 2017 at 12:14 pm

      Bonjour Emile,
      il est bon de vous accueillir avec nous. Votre anglais est meilleur que mon français!
      Lorsque les pops sont gelés, vous pouvez les retirer des moules, les enrouler dans une pellicule et retourner au congélateur dans une boîte hermétique. Vous pouvez les poser à plat.
      J’espère que vous appréciez ces derniers!
      Gemma 🙂

  28. Serena on May 29, 2017 at 3:16 am

    Hey Gemma can u pls make a tutorial on how to make the perfect buttercream frosting because I always have trouble with it and I’ve tried many recipies but none of them seem to work very well . But ur recipies are easy and I’ve never gone wrong with it that’s why I am requesting u .


    • Gemma Stafford on May 30, 2017 at 3:56 am

      Hi Serena,
      This recipe is already here on the website, you can use the search bar to find it. It really works perfectly, but do use real butter!
      Gemma 🙂

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