ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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We all grew up chasing down ice cream trucks and trying to eat frozen treats as quickly as possible before they melted in the hot sun. An ice-cold treat on a stick is everything that’s right about summer. We wanted to develop recipes for some killer popsicles of our own that shine bright with seasonal ripe fruit, and incorporate “grown-up” flavors like cold-brew coffee.In terms of frozen treats, making popsicles doesn’t require a ton of dessert expertise or time, which is why they’re so perfect in the summer months, when the last thing you want to do is hang out in a sweltering kitchen.As with any cooking project, making great popsicles involves technique and food science, but compared to other frozen desserts, they’re pretty simple to make. Unlike with ice cream or sorbet, there’s no churning involved, or scraping, like with granita. Simple as they are to execute, there’s plenty of science that goes into making a great popsicle. Sugar, fruit solids, fat, and freezing rate all play a significant role in the final texture of an ice pop, allowing you to achieve results from bright and icy to chewy and creamy. Whether you long for the classic refreshment of a frozen juice pop, or the buzz of a cold-brew mocha crunch bar, we’ve got you covered.