These White Claw ice pops are such tasty, frosty, pretty Summer desserts!.. for grownups, of course. This recipe includes three different delicious flavors: Mango Pineapple Sunrise, Watermelon Honeydew and Lemon Basil Pink Grapefruit!
If you love White Claw, you’re simply going to love these little frozen cocktails, and your guests will too!
Just an important note, this is not a sponsored post. I’m not making any commission from White Claw. I just think it’s tasty.
Heaven knows I love mixing up pretty cocktails, but when I want to just kick back with a refreshing, bubbly beverage and relax, I grab a White Claw. I like the flavors in the Tropical pack the most, so we’re going to use a few in that mix. Lemon, Watermelon and Mango, but you can certainly mix it up with your favorite flavors.
I also thought it would be nice to add a little color with a few fruit juices too!
I made these pops for a little pool party barbecue with a few friends this past weekend and they were the stars of the show! I also made some tasty esquites (Mexican street corn salad) with burgers and bratwursts for lunch, and cucumber mint margaritas to sip in the pool… I admit, it was a boozy afternoon.
How to Make White Claw Ice Pops – Step by Step
No matter which recipe you choose, follow these first 2 steps.
Step 1. Flatten the Claw.
Again, if you make ice pops from fresh, fizzy Claw out of the can, the ice will be full of frozen bubbles and brittle, making it melt very quickly and crumble. So pour your Claws into cups and leave them uncovered in the fridge over night – or for 8 hours. For 10 pops, Make sure to have 3 cans of flat Claw for each recipe. 1 for lemon simple syrup (recipe below) and 2 for the rest.
Step 2. Make lemon Claw simple syrup.
It doesn’t have to be made with the lemon flavor, any flavor will do, because the actual lemon juice will over-power the flavor. Heat 6 oz. of flat White Claw just long enough to slightly warm it, not boil, for 15 seconds in the microwave. Then, mix with 6 oz. sugar and 2 oz. fresh lemon juice until the sugar is fully dissolved.
To Make Mango Pineapple Sunrise Ice Pops
1. While 3 cans of Mango White Claw flatten for 8 hours (see directions in steps above), pour a teeny, tiny amount of cranberry juice into your ice pop trays, just enough so you have pretty red tops to the ice pops. Add your sticks and freeze for 2 hours, or until your Claw is flat.
2. Make lemon Claw simple syrup from flat Claw (directions above) and purée 5 oz. of fresh mango (about a ½ mango) in a food processor.
3. Mix 5 oz. mango purée, 5 oz. pineapple mango juice, 20 oz. mango White Claw and 10 oz. lemon simple syrup.
4. Remove ice pop molds and pour the mango mixture in, over the frozen cranberry juice at the bottom. Allow to freeze for 8 hours. Note: If your ice pop molds are thicker than mine, give them at lest 2 hours more.
To Make Watermelon Honeydew Ice Pops
1. Flatten 3 cans of Watermelon White Claw for 8 hours and make your lemon simple syrup once flat (directions at top). Then, purée 12½ oz. of fresh watermelon in a food processor.
2. Then, mix it with 17½ oz. watermelon White Claw, and 10 oz. lemon simple syrup.
3. Pour the mixture into molds, making sure to leave an inch at the top. Freeze for 4 hours.
4. Purée 10 oz. of fresh honeydew in the food processor, remove the molds and pour the honeydew into the space you left at the top. Allow to freeze for 4 more hours.
To Make Lemon Basil Pink Grapefruit Ice Pops
1. Flatten 3 cans of Lemon White Claw for 8 hours and make your lemon simple syrup once flat (directions at top). Add a nice bunch of basil to a cocktail shaker and muddle vigorously with 4 oz. of lemon White Claw (not the simple syrup, just the lemon flavored White Claw).
2. Strain the basil out of the Claw and discard.
3. Mix the 4 oz. of muddled lemon White Claw with 26 oz. un-muddled lemon White Claw (making 30 oz. total), and 10 oz. lemon simple syrup. Pour into molds, leaving a little space at the top for pink grapefruit juice later. Freeze for 4 hours.
4. Remove molds from freezer and fill the empty spaces with a little pink grapefruit juice. Freeze for 4 more hours.
Common Questions
Sure, but I’ll be honest, they won’t be very tasty. They’re kind of just like sucking on an ice cube that tastes funny with a whisper of fruit flavor. Might as well just drink that refreshing White Claw. And, as described above, if you freeze it right out of the can without flattening first, they’ll be pretty brittle and melt really fast.
White Claw will get you drunk, either frozen or not frozen, but in this case, it depends how many ice pops you have. These 3 recipes call for 3 cans of White Claw, which, depending upon the size of your ice pop molds, makes about 10 ice pops.
It takes about 3 Claws to get me a little toasty, so I would have to eat ALL of these ice pops… which I did the first time I made them, which got me drunk…and gave me a pretty big stomach ache.
My ice pop mold makes 10 ice pops, which holds 5 cups of liquid total, so to know exactly how to measure things out, find out how much liquid your molds hold, and divide and multiply ingredients accordingly.
• Ice pop molds and sticks
• A food processor or small blender – for the mango and watermelon recipes
• A cocktail shaker and muddler – for the lemon basil recipe
• Measuring cup
A Few Tips
1. If your pops are having a hard time coming out of the molds:
Simply run them under some cold water (not hot) for a few seconds and they’ll loosen up nicely and pull right out.
2. First and foremost, flatten your bubbly White Claw before you make your ice pops.
Those fizzy bubbles freeze into the pops, and they don’t make for a fun, sparkly surprise, they make them break and melt much faster than you want them to. So the trick is to pour your Claw into open cups and allow it to flatten over night – or for 8 hours.
It also helps to pour the Claw back and forth between 2 cups for a few minutes to really iron out those bubbles before placing them in the fridge to further flatten.
This is what happens when you don’t flatten that Claw. You get bubbly, rickety ice pop infrastructure.
Serve just one or serve them all! I hope you love these White Claw ice pops as much as I do!
A Little More “Spirited” Desert Inspiration
- Delicious Coconut Mojito Jello Shots
- Carrot Cupcakes with Rum Raisins & Coconut Cream Cheese Frosting
- A Glorious Grand Marnier Flan
For more inspiration, follow me on INSTAGRAM, on PINTEREST, TIKTOK and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Delicious White Claw Ice Pops
Equipment
- ice pop molds and sticks
- food processor or small blender – for the mango and watermelon recipes
- cocktail shaker and muddler – for the lemon basil recipe
- measuring cup
Ingredients
For Mango Pineapple Sunrise Ice Pops
- 3 cans Mango White Claw
- 2 oz. lemon juice – fresh
- 6 oz. white sugar
- 2 oz. cranberry juice
- 5 oz. pineapple mango juice
- 5 oz. fresh mango – puréed
For Watermelon Honeydew White Claw Ice Pops
- 3 cans Watermelon White Claw
- 2 oz. lemon juice – fresh
- 6 oz. white sugar
- 12½ oz. fresh watermelon – puréed
- 10 oz. fresh honeydew – puréed
For Lemon Basil Pink Grapefruit Ice Pops
- 3 cans Lemon White Claw
- 2 oz. lemon juice – fresh
- 6 oz. white sugar
- 4 oz. basil – a small, unpacked bunch
- 2 oz. pink grapefruit juice
Instructions
Mango Pineapple Sunrise Ice Pops
- Flatten 3 cans of Mango White Claw by opening and leaving uncovered in the fridge for 8 hours. While Claw flattens, pour a teeny, tiny amount of cranberry juice into your ice pop trays, just enough so you have pretty red tops to the ice pops. Add your sticks and freeze for at least 2 hours – or until your Claw is flat.
- Warm 6 oz. of flat White Claw in a microwave for 15 seconds. Add 6 oz. sugar and 2 oz. fresh lemon juice until the sugar is fully dissolved into lemon Claw simple syrup.
- Purée 5 oz. of fresh mango (about a ½ mango) in a food processor. Mix 5 oz. mango purée, 5 oz. pineapple mango juice, 20 oz. mango White Claw and 10 oz. lemon simple syrup.
- Remove ice pop molds and pour the mango mixture in over the frozen cranberry juice at the bottom. Allow to freeze for 8 hours. Note: If your ice pop molds are thicker than mine, give them at lest 2 hours more.
Watermelon Honeydew Ice Pops
- Flatten 3 cans of Watermelon White Claw by opening and leaving uncovered in the fridge for 8 hours. Warm 6 oz. of flat White Claw in a microwave for 15 seconds. Add 6 oz. sugar and 2 oz. fresh lemon juice until the sugar is fully dissolved into lemon Claw simple syrup.
- Purée 12½ oz. of fresh watermelon in a food processor. Then, mix it with 17½ oz. watermelon White Claw, and 10 oz. lemon simple syrup. Pour the mixture into molds, making sure to leave an inch at the top. Freeze for 4 hours.
- Purée 10 oz. of fresh honeydew in the food processor, remove the molds and pour the honeydew into the space you left at the top. Allow to freeze for 4 more hours.
Lemon Basil Pink Grapefruit Ice Pops
- Flatten 3 cans of Lemon White Claw by opening and leaving uncovered in the fridge for 8 hours. Warm 6 oz. of flat White Claw in a microwave for 15 seconds. Add 6 oz. sugar and 2 oz. fresh lemon juice until the sugar is fully dissolved into lemon Claw simple syrup.
- Add a nice bunch of basil to a cocktail shaker and muddle vigorously with 4 oz. of lemon White Claw (not the simple syrup, just the lemon flavored White Claw). Strain the basil out of the Claw and discard.
- Mix the 4 oz. of muddled lemon White Claw with 26 oz. un-muddled lemon White Claw (making 30 oz. total), and 10 oz. lemon simple syrup. Pour into molds, leaving a little space at the top for pink grapefruit juice later. Freeze for 4 hours.
- Remove molds from freezer and fill the empty spaces with a little pink grapefruit juice. Freeze for 4 more hours.
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