Kids in the Kitchen: Frozen Treats to Beat the Heat!

Help the kids stay cool this summer with these cool treats!

Chocolate-Dipped Frozen Banana Pops

  • 5 large bananas
  • 10 wooden popsicle sticks
  • 24 oz. semi-sweet chocolate chips
  • Assorted toppings of your choice: sprinkles, granola, nuts, etc.


  1. Line a baking sheet with parchment paper. Peel the bananas and cut them in half. Insert the wooden stick into the center of the cut side of the banana until it’s stable.
  2. Place the skewered bananas on the lined baking sheet and freeze until firm, about 1 hour.
  3. Place your toppings onto a plate or shallow bowl and have them nearby, as the chocolate will harden quickly.
    4. In a microwave-safe bowl, heat the chocolate chips in 30-second increments, stirring each time until melted and smooth.
  4. Remove the bananas from the freezer. Hold one banana stick over the bowl of melted chocolate and spoon the chocolate over the banana, turning it to cover it completely, letting the excess chocolate drip back into the bowl. Move quickly, as the chocolate will start to harden as it touches the frozen banana.
  5. Quickly move the banana to one of the bowls of toppings and spoon the topping over the chocolate before it hardens, letting the excess topping fall back into the bowl. Place the banana back on the baking tray and repeat with each banana, using the topping of your choice.
  6. Serve immediately or refreeze in a Ziploc bag. If serving them from the freezer, let them thaw 10 minutes before serving to soften.


Fudge Pops

  • ¾ cup sugar
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. baking cocoa
  • 4 cups milk
  • 10 popsicle molds or 3-oz. Dixie cups
  • 10 wooden popsicle sticks



  1. In a large saucepan, combine sugar, flour and cocoa. Stir in milk gradually, until smooth. Bring to a boil over medium heat, stirring constantly for two minutes or until thickened. Cool slightly.
  2. Pour ¼ cup of the mixture into each mold or cup. Top with lids or insert popsicle sticks. If sticks are unstable in cups, cover cups with foil and then insert stick in center. Freeze until set. May store in freezer for up to 3 months.


Melon Pops

Use the melon of your choice, or all three for great color, though the cantaloupe has the smoothest texture.

  • 1 melon (watermelon, cantaloupe, honeydew)
  • 4 Tbsp. lemon or lime juice per honeydew-sized melon
  • Popsicle molds or 3-oz. Dixie cups, and popsicle sticks
  • Sweetener, if your melon isn’t quite ripe



  1. Blend melon and lemon or lime juice in blender or food processor until smooth.
  2. Pour into molds or cups and freeze for at least 4 hours. If using Dixie cups, freeze without sticks until slushy or thick, then insert sticks and continue to freeze until solid.