Bomb Pop
intro
Iconic tri-color frozen pops with bright cherry, creamy citrus, and sweet blue raspberry layers—a nostalgic, icy treat perfect for beating sweltering summer heat.
Ingredients
Steps
Mix three flavor bases
In three separate 1-cup (240ml) glass measuring cups, stir each flavor layer until fully combined and sugar is fully dissolved: 1) Red layer: 3/4 cup (180ml) unsweetened tart cherry juice mixed with 1.5 tbsp (19g) granulated sugar; 2) White layer: 2/3 cup (150ml) unsweetened chilled lemonade mixed with 2 tbsp (30ml) sweetened condensed milk to create a pale opaque white liquid (totaling 180ml / 3/4 cup); 3) Blue layer: 3/4 cup (180ml) unsweetened blue raspberry fruit drink mixed with 1.5 tbsp (19g) granulated sugar. Chill all three mixtures in the refrigerator for 10 minutes until they reach 40°F (4°C).
Pour red cherry layer
Set out a 6-cavity 3-oz popsicle mold (no lid or sticks yet). Pour 30ml (1 fl oz) of the chilled red cherry mixture evenly into each mold cavity, filling each exactly one-third of the way to the top. Tap the base of the mold firmly on the kitchen counter for 10 seconds to release any trapped air bubbles that could cause gaps in the frozen pop.
Partially freeze red layer
Place the uncovered popsicle mold on a level shelf in a freezer set to 0°F (-18°C) for 1 hour and 15 minutes, until the red layer is firm to a light touch but not completely rock-hard. This semi-firm state prevents the next layer from mixing in; do not insert popsicle sticks at this stage.
Add white citrus layer
Remove the mold from the freezer. Hold a small metal teaspoon just above the surface of the frozen red layer in each cavity, and slowly pour 30ml (1 fl oz) of the chilled white lemon mixture over the back of the spoon to fill each cavity to the two-thirds mark. Pouring over the spoon disperses the liquid gently so it does not dent or melt the frozen red layer. Tap the mold gently for 5 seconds to settle the white liquid.
Freeze white layer, add sticks
Return the uncovered mold to the 0°F (-18°C) freezer for 45 minutes, until the white layer is firm enough to hold a popsicle stick upright without it leaning. Insert one smooth wooden popsicle stick straight down into the center of each pop, pushing the tip until it rests just at the top of the frozen red layer.
Pour final blue layer
Remove the mold from the freezer. Again use the spoon-pour method to slowly add 30ml (1 fl oz) of chilled blue raspberry mixture to each cavity, filling each mold to the manufacturer’s marked fill line just below the rim. Do not overfill, as liquid expands by roughly 9% when frozen and can leak out of the mold.
Freeze pops until solid
Secure the popsicle mold lid in place to hold the sticks straight, then return the mold to the 0°F (-18°C) freezer for a final 4 hours, until all layers are completely frozen solid. Test for doneness by gently wiggling a stick: there should be no slushy movement in the pop.
Unmold and serve immediately
When ready to serve, remove the mold lid. Hold the bottom 2 inches of the mold under warm (100°F / 38°C) running tap water for 15 to 20 seconds, taking care not to let water run over the top of the pops onto the frozen surface. Gently pull each pop straight out by its stick and serve right away.
Tips
2.Do not rush the partial freezing steps between layers: pouring all three flavors at once will result in mixed, uneven color bands instead of sharp, distinct red, white, and blue stripes.
3.If you don’t have a dedicated popsicle mold, use 3-oz disposable paper cups, cover the top tightly with aluminum foil after adding the final layer, and poke popsicle sticks through the foil to hold them upright as they freeze.
OMG these taste EXACTLY like the bomb pops I used to chase down the ice cream truck for as a kid! I made them for my Fourth of July cookout last weekend and every single guest was asking for the recipe. So easy to throw together too, I was worried the layers would be a hassle but it was totally straightforward. 10/10 will be making these all summer long!
Tried these with my 7 and 9 year old last night as a fun summer activity, and they went crazy for them! Loved that the ingredient list was super simple, no weird additives or fancy syrups I had to track down at the specialty grocery store. We even added a little pop of sour candy to a few of them for a fun twist, chef’s kiss.
Game changer for pool days! I keep a batch of these in my deep freezer at all times now, they’re the perfect cool down when it’s 100+ degrees out. Way better than the store bought ones too, I can control how much sugar goes in so I don’t feel guilty giving one to my toddler every now and then. SO good.
Wait, I was today years old when I realized how easy homemade bomb pops are? I always thought you needed fancy popsicle molds or something, but I just used the cheap disposable molds I grabbed at the dollar store and they turned out perfect. Only note: don’t fill them all the way to the top, they expand a little when they freeze! Learned that the hard way when I had blue sticky mess all over my freezer shelf lmao.
Great low-sugar swap option! I swapped the regular lemonade for zero-sugar lemonade and used sugar-free cherry and blue raspberry drink mix, and you literally can’t tell the difference. Perfect for when I’m craving a nostalgic treat but don’t want the sugar crash later. Will absolutely make again!
Made these for my grandkids when they were visiting over the long weekend, and they said they were better than the ones from the ice cream truck! Brought back so many memories of eating these after little league games in the 90s. Super easy recipe, no fancy steps, even a guy like me who barely cooks could pull it off no problem.
So happy this recipe is naturally gluten free! I brought these to our neighborhood block party and all the kids (and adults!) with gluten allergies were so excited to have a treat they could eat without asking a million questions. The layers looked so pretty too, they were the first thing gone from the dessert table.
Wait these are so cheap to make? I’m a broke college student living in a dorm with a tiny mini fridge freezer, and I was able to make a whole batch for like $5 worth of ingredients. My roommates are obsessed, we’ve already made two batches this month for our late night study sessions. 10/10, no notes.
Threw a batch of these in our cooler for our weekend camping trip, and they were the perfect treat after a long hike! They stayed frozen in the cooler for hours even when it was 85 degrees out, no drippy mess all over the kids’ hands like regular ice cream. Will be a staple on all our summer trips from now on.