This patriotic bomb pops recipe is made with only 4 ingredients and a popsicle mold, just in time for National Bomb Pop Day on the last Thursday of June and all your upcoming summer celebrations.
Prepare cherry and blue raspberry Kool-Aid according to packet instructions (you can use regular sugar or Splenda for sugar-free, if desired).
Pour cherry Kool-aid into the bomb pop popsicle molds, filling 1⁄3 of the way full. (For a 2 oz. mold, 1⁄3 is about 1 1⁄3 tablespoons of Kool-aid.)
Place the molds into the freezer for 2-3 hours or until the liquid is frozen solid.
Pour the cream into the limeade and stir until fully combined. Add the second layer of “white liquid” on top of the frozen red layer. Check to determine if you will need to add the lids to the popsicles at this point - see notes below for some ideas on this.
Freeze the popsicles for another 2-3 hours until the second layer is solid.
Add the blue Kool-aid to top off the popsicles and freeze until solid. (Add popsicle sticks before freezing if you have not already done so.
Loosen the popsicle from the molds by running them briefly under lukewarm water or by setting on the counter for a couple minutes until they slide easily from the molds.
Notes
*It’s really important to make sure each layer is frozen solid before adding the next so that the colors don’t bleed together - that white layer in the middle can easily turn pink or blue if each layer isn’t frozen well.
The only tricky thing about making these popsicles is coordinating the addition of the popsicle stick. For these molds, when the lid/stick was added, the end of the stick reached well into the white layer. However, if you place the lid on and freeze it in the white layer, then it’s more challenging to add the blue layer. I wiggled the cap over and poured the blue right in, but an easier method might be to abandon the lid/stick combo that comes with these molds and instead just add a normal popsicle stick. I also had luck using a knife to make a slit in the white layer after it was frozen, then poured in the blue layer and was able to insert the lid/stick into the popsicle.
I did not have any trouble with the limeade curdling the cream when the two were mixed together, but if you do run into this with your limeade, you can alternately use coconut milk. Coconut milk is also a great alternative for dairy free popsicles.
If stored in an air-tight container, these homemade popsicles will keep well in the freezer for up to 1 month. Otherwise, you can wrap the popsicles in plastic wrap (or keep them in the mold) and store them for up to 1 week in the freezer.