Zoku Blog:

Makes 6 Pops

INGREDIENTS
1 cup (8 fl oz) all natural limeade
6 oz (a heaping cup) fresh or frozen pitted, sweet, dark cherries*
zest of a fresh lime

MAKE THE BASE
In a blender, combine limeade, cherries, and lime zest; puree until smooth.

ASSEMBLE THE POPS
Insert the sticks into the Zoku Quick Pop Maker and pour the Cherry Limeade base to the fill line of each cavity. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops. If you’re going for the striped look, layer the Cherry Limeade base with plain limeade, just be sure to allow each layer to freeze before adding the next layer. Please note that layering flavors will require a longer freezing time for each batch of Quick Pops.

*We used frozen cherries for this recipe. Please note that the mixture will be thicker when frozen cherries are used. If you find your mixture to be too thick, simply thin it down with a little more limeade. The color of your Cherry Limeade Quick Pops will vary depending on the variety of cherries you use. We recommend tasting the base before filling the Zoku Quick Pop Maker. If your cherries are nice and sweet you won’t need added sugar. If you find your base needs to be sweetened up, simply add in a little sugar or agave until you reach your preferred level of sweetness. 

FOR MORE
Start making pops in as little as 7 minutes on your countertop. The Quick Pop Maker is available for purchase here. 

Breakfast is the most important meal of the day and now Quick Pops make it fun. Smile and face the day with a breakfast as cool as your brand new clothes and school supplies!

Makes 3 Pops

INGREDIENTS

FOR THE YOGURT BASE
6 ounces Vanilla Greek Yogurt
⅓ cup (2 ½ oz) 2% milk
fresh raspberries (2-3 per Quick Pop)
4 ½ teaspoons granola

MAKE THE BASE
In a medium bowl, whisk together Greek yogurt and milk until well combined. Mixture will thin out and become a pourable consistency.

ASSEMBLE THE POPS
Slice each raspberry in half lengthwise. Using the Zoku Fruit Wand,** (or chopsticks) apply the sliced side of the raspberries to the walls of the Zoku Quick Pop Maker molds. Insert sticks and pour about 1 ounce of the yogurt mixture into each of the molds, allow the mixture to freeze. Add granola on each side of the sticks (about 1 ½ teaspoons per pop), pushing down with a chopstick if necessary. Pour yogurt base to the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy. Recipe doubles well to create 6 Quick Pops.  

**Zoku Fruit Wand is part of the Zoku Tool Kit and is sold separately.  

Makes 6 pops

INGREDIENTS
12 oz (about 3½ cups) seeded, cubed fresh watermelon
¼ cup cold water
1 tbsp freshly squeezed lime juice
6-8 mint leaves
*sugar or agave nectar (optional) 

MAKE THE WATERMELON BASE
In a blender, combine all ingredients and puree until smooth.

ASSEMBLE THE QUICK POPS
Insert sticks and pour the watermelon base until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy. Repeat with remaining pops. 

*We recommend tasting the watermelon base before filling the Zoku Quick Pop Maker. If your watermelon is nice and sweet you won’t need to add sugar. If you find your base needs to be sweeter, simply add a little sugar or agave until you reach your preferred level of sweetness. 

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.

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