Aperol Creamsicle Ice Pops
These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle.
It’s almost like a switch was flipped that turned on the heat and humidity here in the southeast. Last Sunday I hosted a family get-together outside, and we enjoyed the prettiest blue skies with puffy clouds and a cool breeze. My mom mentioned she should have brought a cardigan. However, today we had 90 degree weather and it felt like a shock. Wilted from a walk across the lawn, I dreamed up these Aperol Creamsicle Ice Pops. They are too easy, just four ingredients, so you can make them on your laziest day.
Aperol is an Italian liqueur with low alcohol content and a nuanced bittersweet orange flavor. It’s so refreshing! The first thing you’ll do to make these ice pops, is make a sugar syrup. I did this in the microwave, but you can also make it in a pot on the stove top. When the sugar is dissolved, mix in some vanilla beverage syrup such as Amoretti or Torani. This is what brings the creamsicle flavor forward (and I DO love a creamsicle dessert riff). Next, add in the Aperol. Mix it all up, and you’re halfway there!
Forgo the popsicle stick!
Use these zip top popsicle pouches for a bit of nostalgia – you’re practically making a highbrow popsicle here (fancy meets fun!). Funnel the mixture into pouches. If you stand the popsicle inside a glass, it will catch dribbles if they happen.
Easy peasy, almost ready to freezy! Zip the top closed and continue filling the pouches. This recipe makes about 6-7 ice pops.
I like to squeeze the tubes gently to make sure the zip-tops are well sealed before I pop them in the freezer. This is important if you lay them down on their sides in the freezer. Or you can freeze them upright in a container, like the picture above.
They are so delicious as-is, but you can also use one as a frosty cocktail starter!
Top with champagne, prosecco or ginger ale. Instant umbrella drink!
These are simple to make ahead and the perfect treat to serve on a hot day. They’d be great for a pool party or a fun ending to an intimate dinner party with friends.
Aperol Creamsicle Ice Pops
This is no ordinary creamsicle! These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle. See the recipe notes for a non-alcoholic version.
.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet
Prep Time 10 minsCook Time 2 mins4 hours freeze time 4 hrsTotal Time 12 mins
Course DessertCuisine American
Servings 6
Equipment6 ice pop pouches with zip topsSmall funnel
Ingredients US CustomaryMetric 1/4 cup granulated sugar1 1/2 cups water1/3 cup vanilla beverage syrup such as Torani or Amoretti1 cup Aperol liqueur
Instructions Combine the sugar and water In a 4 cup or larger glass heat-proof measure with a pour spout. Stir briefly. Microwave for 2 minutes at 100% power; stir until the sugar dissolves. (Alternatively heat in a saucepan on the stove top). Stir well.Pour in the vanilla syrup and stir well. Allow the mixture to cool 5 minutes. Pour in the Aperol. Mix well to combine.Insert the funnel into an ice pop pouch and fill with the liquid; seal the zip top closure. Divide mixture between the 6 ice pop pouches. Lay filled pouches on a baking tray and freeze until solid, 4 to 6 hours.Serve frozen.
NotesA non-alcoholic version can by made by simmering the Aperol for 10 minutes. This cooks out the alcohol content.
Create a frosty beverage by placing the frozen ice pop contents in a cocktail class and top with champagne, prosecco, or ginger ale.
Keyword Aperol, granulated sugar, vanilla beverage syrup
You may also enjoy: LEGGI TUTTO
