Bomb Pops
Easy homemade version of America's favorite popsicle
Stay away from the sugar and high fructose corn syrup this Summer and instead make your own bomb pops with cherry, lime and blue raspberry layers.
1 popsicle
10
Servings
24
Calories
2.4g
Fat
0.1g
Protein
0.1g
Net Carb
0.1g
Total Carbs
My favorite summer-time popsicle is the Bomb Pop or as some call it the Rocket Pop. Along with the fudgesicle, it is a tasty treat to keep you cool when the sun is blazing outside.
This classic patriotic popsicle is an American icon. Three flavors layered in a red, white and blue colors and shaped like a rocket or a bomb. It has been a favorite frozen treat for kids since the 1950s.
Whether you buy your bomb pops from the grocery store or the ice cream truck, all of them are loaded with sugar and high fructose corn syrup. This homemade bomb pop recipe is sugar-free but still is deliciously sweet and flavored with the true flavors – cherry, lime and blue raspberry.
How to make bomb pops
- Make a “sugar” water base of the ice pops by combining a powder sweetener into water.
- Red layer: Combine 1 1/4 cups of the sweetened water with cherry flavor extract and red food coloring. Pour into a rocket popsicle mold and freeze for 2 hours.
- White layer: Combine 3/4 cups of “sugar” water with 1/4 cup heavy cream or coconut milk and lime flavoring. Pour on top of frozen red layer and freeze for 2 hours.
- Blue layer: Combine 1 1/4 cups of the simple syrup base with blue raspberry extract and blue food coloring. Pour on top of frozen white layer. Freeze at least 4 hours or overnight.
Key ingredients
- Water – Since we are making popsicles, we use water as our base liquid vessel.
- Sweetener – I like to make sugar-free bomb pops, so I use a sugar-free sweetener. Make sure you use powdered or confectioner’s sweetener as it dissolved more readily in the water. If you choose to use granulated sugar free sweetener, you will have to heat the simple syrup over medium heat until the sugar dissolves.
- Flavor extracts – For the cherry flavor layer, we use cherry extract. Lime layer, we use lime flavoring. And blue layer, we use blue raspberry extract.
- Cream – To achieve a creamy white layer to the rocket pops, we use heavy cream. Coconut cream or milk can also be used if you are vegan or dairy free.
- Food coloring – Red and blue food dyes are added to color the layers.
Bomb Popsicles Recipe Video
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Bomb Popsicles Ingredients
3 1/4 cups water
-
1 cup powdered sugar free sweetener
-
1/4 teaspoon cherry flavoring extract
-
1/4 cup heavy whipping cream or coconut milk
-
1/4 teaspoon lime flavoring extract
-
1/4 teaspoon blue raspberry flavoring extract
-
food coloring (red & blue)
-
popsicle mold
Bomb Pops Directions
-
Make popsicle base
Add 3 1/4 cups water to a large measuring cup. Pour in powdered sugar free sweetener and mix until dissolved.
Ingredients
- Water
- Powdered sugar free sweetener
Quick Tip
If using granulated sweetener, you must heat the mixture over medium heat until sweetener is dissolved. -
Red layer
Pour 1 1/4 cups of 'sugar' water into a smaller measuring cup. Add cherry flavor extract and red food coloring. Mix until combined. Pour into popsicle molds filling 1/3 of the way full. Freeze for 2 hours or until hardened.
Ingredients
- Cherry flavoring
- Red food coloring
Quick Tip
If not using concentrate flavoring drops, use 1/2 teaspoon flavoring. Use measuring cups as it's easier to pour into the molds. -
White layer
Pour 3/4 cups of the sweetened water to a measuring cup. Add heavy cream or coconut milk and lime flavoring. Stir until combined. Pour into the popsicles molds over the frozen red layer. Fill until 2/3 from the top. Freeze for 2 hours or until hardened.
Ingredients
- Heavy cream
- Lime flavoring
-
Blue layer
Pour 1 1/4 cups of 'sugar' water into a smaller measuring cup. Add blue raspberry flavoring and blue food coloring. Mix until combined. Pour into popsicle molds on top of the white layer, filling to the top. Insert popsicle sticks. Freeze for 4 hours or until hardened.
Ingredients
- Blue raspberry flavoring
- Blue food coloring
These bomb pops had a surprisingly smooth texture and the layering process was simpler than expected. I loved how the colors stayed vibrant even after freezing and the lime flavor gave a nice zesty twist in the middle layer. A fun treat to share with guests on hot days.
These bomb pops were a hit with my family. The cherry flavoring in the red layer was bold and refreshing and I appreciated how easily the powdered sweetener dissolved in the water to make a smooth base. I used heavy whipping cream in the white layer and it added a creamy texture that paired nicely between the fruity layers. The pops froze without any separation between colors and I liked how even the blue raspberry flavor remained vivid and distinct. Definitely making these again for July 4th!
These turned out really well and my kids loved them. The lime layer gives a nice creamy texture which balanced the sweetness perfectly. I froze each layer a bit longer to make sure the colors stayed separate.
These turned out great and were so refreshing. I used coconut milk for the white layer and the texture was really creamy. I found it easiest to insert the sticks after adding the white layer when it’s starting to set but not fully frozen.
These turned out amazing and the colors came out so vibrant. I loved how refreshing the lime layer was—it really balanced the sweetness of the cherry and raspberry perfectly. Such a fun treat to enjoy on a hot day.
Sugar Free Sweeteners have carbs! What kind of sweetener are u using that has 0 carbs? Even splenda has 24 carbs per cub. Curious what you are using.
I use Lakanto, Truvia Sweet Complete or Swerve. With keto, we don’t count carbs from the majority of sugar-free sweetener since they don’t affect blood sugar. Or aren’t absorbed, just like fiber.
I love your recipes!!!! I made these and forget to put the “holders/sticks” in until the second/middle step. May I ask how you got you “holders/sticks” in and still have room to add the other two colors? Thank you, T
My sticks only went into the first layer, but you can freeze for 30-45 minutes with the first or second layer then add the sticks and continue freezing until hardened.
I’m sorry I don’t understand what you mean. I made these and I was unable to get the stick in after the first and second layer froze. If I put the sticks in with the first layer, I can’t add the other 2 layers as the stick/handle will be in the way.
I see what you are saying. It depends on the popsicle mold you have. The one I have, I could free the first two layers without the stick having to go through them. If you sticks are longer, you will have to add the stick with each layer, then take it out after it freezes for about 30-60 minutes – just enough to get the mold of the popsicle stick in there. Pull the stick out, continue freezing until fully set. Then put the stick back in and pour in the next layer. Freeze, pull out stick after it is semi set again and repeat.
Ok, this answers my question because my sticks are long. I am going to make them today.