Zoku Blog:

Makes 6 pops

INGREDIENTS
1 cucumber, peeled & sliced
2 limes, freshly squeezed
10 mint leaves
1 cup water
½ cup sugar
3 mint leaves (optional)
1 tsp tequila per popsicle (optional)

MAKE A SIMPLE SYRUP
In a medium saucepan combine the sugar and water. Over low heat allow the sugar to melt, stirring until sugar has dissolved. Allow to cool.

MAKE THE CUCUMBER MIXTURE
Blend cucumber, lime juice, mint leaves, and simple syrup and puree until smooth.

ASSEMBLE THE QUICK POPS
*Pour 3 teaspoons of tequila into the Zoku Pour Cup**, and then pour the cucumber mixture in to measure 3 popsicles. Mix well.

Using the Zoku Fruit Wand,** apply wet mint leaves to the side of the wall of the pop maker molds and a cucumber slice on the opposite side. Insert sticks and pour the cucumber mixture until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy. Repeat with remaining pops.  

*Optional
**Zoku Pour Cup and Fruit Wand are part of the Zoku Tool Kit and is sold separately  

Makes 6 Pops

INGREDIENTS

FOR THE POPCORN BASE
1 single serve bag of microwaveable butter flavored popcorn
1 ¼ cup 2% milk
¼ cup heavy cream
3 Tbsp sugar
1 tsp salt

FOR THE DULCE DE LUCHE (CARAMEL) TOPPING
1 can of sweetened condensed milk OR 1 Tbsp caramel sauce

MAKE THE POPCORN BASE
Microwave the popcorn, following the instructions provided by the manufacturer and set aside some popcorn to garnish the Quick Pops. Microwave the milk for 30 seconds. In a medium bowl, combine all ingredients then stir and soak. Let the bowl cool and allow the butter to float up to the top. Once cooled, strain the mixture out through a fine mesh sieve. 

MAKE THE DULCE DE LECHE TOPPING
In a saucepan over low heat, pour the can of sweetened condensed milk, stirring constantly until it browns to a light caramel color. 
IN A HURRY? 
Use store-bought caramel sauce, sold in a bottle.

ASSEMBLE THE POPS
Insert the sticks into the Zoku Quick Pop Maker. Insert sticks and pour the Popcorn base into each cavity until you reach the fill line. Let freeze completely and remove the pop with the Super Tool. Repeat with remaining pops.

ADDING THE DULCE DE LECHE TOPPING
After removing the pops from the Zoku Quick Pop Maker, spoon the Caramel de Leche topping and drizzle over the pops. Garnish with popcorn to the top and enjoy! 

These Valentine Quick Pops are a perfect dessert! Make them together for a romantically fun kitchen project. Happy Valentine’s Day from Zoku!

Makes 6 Pops

INGREDIENTS

FOR THE FUDGE BASE
1 cup (8 oz) water
2 oz semisweet chocolate
¼ cup Nutella*
pinch of salt
⅓ cup (2 ½ oz) 2% milk

FOR THE QUICK SHELL 
⅔ cup (4 oz) semisweet chocolate chips
⅓ cup (2 ½ oz) refined coconut oil 

FOR THE GARNISH
¼ cup toasted hazelnuts, finely chopped 

MAKE THE FUDGE BASE
In a medium saucepan over low heat, whisk together the water, chocolate, Nutella,* and salt until the chocolate has completely melted (do not boil) and chocolate granules have dissolved, about 5 minutes (test by dipping a clean spoon into the mixture; if you don’t see many chocolate specks, it’s ready to come off the heat). Let cool slightly (about 10 minutes). Whisk in milk. Refrigerate until cool.

MAKE THE CHOCOLATE QUICK SHELL
In a double boiler over barely simmering water, whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops. Yields ¾ cup of Quick Shell.

ASSEMBLE THE POPS
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the cooled Fudge Base into each cavity until you reach the fill line. Let freeze** completely and remove the pops with the Super Tool.
Pour the Quick Shell into the Zoku Chocolate Station and dip your Quick Pops into the cavity to evenly coat your Quick Pops in Quick Shell. Fill chopped hazelnuts into the Sprinkle Tray and then dip the Quick Pop into the tray. Repeat with remaining pops.

*Nutella is a registered trademark of Ferrero.
** Due to the use of Nutella in this recipe, you may notice a longer freezing time. 

Quick Pops don’t have to be just for dessert! Imagine the surprise and delight on the kids’ faces as you hand them a Zoku Quick Pop chock full of freshly juiced strawberries, bananas, and (shhhh!) kale, next to their breakfast oatmeal. They certainly don’t need to know all the wonderfully healthy vitamins they’re taking in. Plus, ice pops for breakfast = coolest parents ever.

Consider all the combinations of fresh juice you can make; orange and pineapple, apple and black currant, carrot, strawberry and blueberry - the possibilities, and fun, are endless!

Makes 6 Pops

INGREDIENTS

½ cup (4 oz) fresh apple juice; chilled
½ cup (4 oz) fresh pear juice; chilled
½ cup (4 oz) fresh orange juice; chilled

MAKE THE APPLE, PEAR, & ORANGE JUICE BASE
In a liquid measuring cup with a spout, stir together the apple, pear, and orange juices.

ASSEMBLE THE POPS
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the chilled Apple, Pear, and Orange juice base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining juice.

Wishing you a joyous holiday season! We hope these Quick Pops inspire you to make your own holiday creations.

1. GHOST O’ LANTERN   
Makes up to 6 pops
 

INGREDIENTS
1 Fruit Roll Up* of your choice (used to make the facial features)

For the Vanilla base
1 cup (8 oz) 2% milk
¼ cup + 1 Tbsp heavy cream
2 Tbsp sugar
2 tsp vanilla extract

For the Chocolate base
2 Tbsp (1 oz) water
1 Tbsp + 1 tsp (½ oz) bittersweet chocolate
1 Tbsp sugar
1 pinch of salt
2 Tbsp 2% milk
2 Tbsp half & half 

MAKE THE VANILLA POP BASE
Whisk together the Vanilla base ingredients until sugar has dissolved.

MAKE THE CHOCOLATE POP BASE
In a medium saucepan over low heat, whisk together the water, chocolate, sugar, and salt until the chocolate has completely melted (do not boil) about 5 minutes. Let cool (about 10 minutes). Whisk in milk and half & half. Refrigerate until cool. In a Hurry? Simply substitute the Chocolate base with chocolate milk. 

ASSEMBLE THE POPS
Follow the instructions included with the Zoku Character Kit, instead of using fruit slices use Fruit Roll Ups* to create the facial features. Once the features are applied, insert sticks and pour 1 ¾ ounce of the Vanilla base into each cavity. Let this layer freeze completely, then pour in the Chocolate base until it reaches the fill line. Allow this layer to freeze completely, then remove pops with the Super Tool and enjoy!

2. SPIDER FUDGE
Makes up to 6 pops

INGREDIENTS
1 cup (8 oz) water
2 ½ oz bittersweet chocolate
⅓ cup sugar
1 pinch of salt
⅓ cup (2 ½ oz) 2% milk
1 Tbsp half & half

For the White Chocolate Quick Shell
⅔ cup white chocolate chips
⅓ cup coconut oil

MAKE THE WHITE CHOCOLATE QUICK SHELL
Yields ¾ cup
In a double boiler over barely simmering water, whisk together the white chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely. 

MAKE THE CHOCOLATE BASE
In a medium saucepan over low heat, whisk together the water, chocolate, sugar, and salt until the chocolate has completely melted (do not boil) about 5 minutes. Let cool (about 10 minutes). Whisk in milk and half & half. Refrigerate until cool. In a Hurry? Simply substitute the Chocolate base with chocolate milk. 

ASSEMBLE THE POPS
Remove the Zoku Quick Pop Maker from the freezer. Insert sticks and pour the Chocolate base until you reach the fill line. Let freeze completely, then remove with the Super Tool. To make the spider web, drizzle on the white chocolate with a small spoon into a web shape.

3. CANDY CORN
Makes up to 6 pops 
 

INGREDIENTS
For the Vanilla base
¼ + 2 Tbsp (3 oz) 2% milk
2 ½ Tbsp heavy cream
1 ½ Tbsp sugar
1 ½ tsp vanilla extract

4 ½ oz orange juice
3 oz pomegranate juice

ASSEMBLE THE POPS
Remove the Zoku Quick Pop Maker from the freezer. Insert sticks and pour about ¾ ounce of the Vanilla base into each cavity, allow layer to freeze completely. Next pour about ¾ ounce of orange juice into each cavity and allow layer to freeze completely. Finally, pour pomegranate juice until you reach the fill line (approximately ½ ounce per pop and allow layer to freeze completely. Remove pops with the Super Tool. Repeat with remaining pops and enjoy!

4. JUICE O’ LANTERN
Makes up to 6 pops
 

INGREDIENTS
1 ½ cup of orange juice
1 Fruit Roll Up* of your choice (used to make the facial features)

ASSEMBLE THE POPS
Follow the instructions included with the Zoku Character Kit, instead of using fruit slices use the Fruit Roll Ups* to create the facial features. To make the teeth, cut the mouth shape out of the fruit roll ups with the large half-circle stencil, and then use the racetrack shaped stencil to cut the teeth into the mouth shape. Once the features are applied, insert sticks and pour the orange juice until you reach the fill line. Let freeze completely. Remove the pop with the Super Tool. Repeat with remaining pops and enjoy!

*Fruit Roll Ups are a registered trademark of General Mills.

The Aztecs of ancient Mexico revered chocolate so much it was used as both food and currency. In Mexico today, chocolate can be found in large discs, and combines dark, bitter chocolate with sugar, cinnamon, and sometimes nuts. Combined with the creaminess of milk, Mexican chocolate will make an ice pop to win over anyone.

Makes 6 Paletas/Pops

INGREDIENTS
¼ cup pine nuts, roasted
1 Mexican Chocolate disc (recommended Ibarra or Abuelita Chocolate)
1 cup water
1 cup half & half
4 tablespoons condensed milk
1 teaspoon chile powder
Simple syrup or agave nectar 

ROASTING PINE NUTS 
In a skillet over low heat, dry roast pine nuts. Remove from heat and allow to cool on a plate. In a mortar and pestle crush the pine nuts. Set aside.

CHOCOLATE BASE
In a saucepan over low heat melt the chocolate in the water. Stir with a whisk to help chocolate melt evenly. Do not let boil.

ASSEMBLE THE PALETAS/POPS
Mix ½ cup chocolate base, half & half, condensed milk, and chile powder until well combined.

Insert the sticks into the Zoku Quick Pop Maker; fill with the chocolate mixture until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.

After removing the pops from the Zoku Quick Pop Maker, dip the tip of each pop into some simple syrup or agave nectar and sprinkle with pine nuts. If you love pine nuts try adding them to the chocolate mixture (that’s what we did) before freezing. The smokiness of the pine nuts with the chocolate and chile is soooo delicioso!

Makes 6 Pops

INGREDIENTS

1 cup (4 oz) fresh raspberries
½ cup (3 oz) blueberries
½ cup (2 oz) blackberries
2 oz light rum**
½ cup simple syrup*
8-10 fresh mint leaves 

MAKE THE BERRY MOJITO BASE
Combine all ingredients in a blender. Pulse the machine until the mixture begins to smooth, but still has a little texture to it.

ASSEMBLE THE POPS
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the Berry Mojito base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining pops.

*The amount of simple syrup you use will vary depending on the sweetness of the berries
**For a non-alcoholic Pop, do not add the rum 

Escape the heat with the cool and refreshing Cherries and Cream Quick Pops! The melding of cherries and cream, topped with chocolate is a winning combination! So indulge yourself with these delicious pops!

Makes 6 Pops

INGREDIENTS

FOR THE CHERRY BASE
6 ounces fresh pitted cherries
½ cup Greek vanilla yogurt
½ cup whole milk
1 tablespoon granulated white sugar

FOR THE QUICK SHELL
2/3 cup (4 oz) semisweet chocolate chips
1/3 cup (2 ½ oz) refined coconut oil 

MAKE THE CHOCOLATE QUICK SHELL
In a double boiler over barely simmering water, whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops. Yields 3/4 cup of Quick Shell.

MAKE THE CHERRY BASE
In a blender, combine cherries, yogurt, milk, and sugar. Blend until throughly combined and smooth.

ASSEMBLE THE POPS
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the Cherry base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining pops.

ADD THE QUICK SHELL
Hold a pop flat side facing up, use a small spoon to drizzle Quick Shell onto the pops. Wait a few seconds for the shell to harden and do the same to the other side. Enjoy!

These American flag inspired Quick Pops are not only festive, but they are also incredibly simple.

Makes 3-6 Pops

INGREDIENTS
12 oz of lemonade 
Red food coloring
Blue food coloring
1 apple or pear for creating the stars 

CREATING THE COLORS
Use liquid or gel food coloring to dye lemonade red and blue; plain lemonade will create the white layer. If you are using gel dyes, be sure to throughly stir your dyed lemonade to ensure that all of the dye has been dissolved into the liquid.

CUTTING AND APPLYING THE STARS

1. Slice an apple or pear 1/8 inch thick or less
2. Lay the fruit flat and cut with the star fruit stencil found in the Zoku Tool Kit 
3. Attach the fruit slices using the end of the fruit wand (also found in the Zoku Tool Kit).
4. Insert the prepared fruit wand into the pop mold, pressing the fruit star against the wall of the cavity for about 10 seconds. Repeat as desired.

LAYERING

1. If you want to create a red, white, and blue effect, remember to pour your red lemonade in first. To achieve the look that is seen in the photo, you’ll want to use the following guidelines or you can estimate your desired proportions. Click here for tips to create neat layers.

RED, WHITE, AND BLUE QUICK POPS

1. Remove your Zoku Quick Pop Maker from the freezer. Apply 3 stars to the top 1/3 of the Zoku Quick Pop cavities using the directions above. 
2. Insert sticks. Pour 1/2 ounce plain lemonade into each Zoku Quick Pop cavity. Allow this layer to freeze completely.
3. Next, pour 3/4 ounce of red lemonade into each cavity. Allow this layer to freeze completely.
4. Finally, pour 3/4 ounce of blue lemonade into each cavity, this last layer should reach the fill line. Allow this layer to freeze completely.
5. Remove the pops with the Super Tool and enjoy.

NOTE
Since we are using a layered method, the amount of pops you can make per session will be reduced. This is because there is a longer freezing time due to the multiple layers.

HAVE FUN AND BE CREATIVE
We’d love to see your 4th of July Quick Pops, so be sure to upload a photo and share your creations on our Facebook page!