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–+ servings
White Claw ice pops stacked on a white plate.
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5 from 2 votes

Delicious White Claw Ice Pops

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!
Prep Time15 minutes
flattening and freezing16 hours
Total Time16 hours 15 minutes
Course: Dessert
Cuisine: International
Servings: 10 ice pops
Calories: 336kcal
Author: Genevieve Morrison

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.

Notes

Don't forget to flatten the claw!
Don't skip that step. 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 our those bubbles before placing them in the fridge to further flatten.
Nutrition facts are an estimation because each recipe is somewhat different

Nutrition

Serving: 10ice pops | Calories: 336kcal | Carbohydrates: 63g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 211mg | Fiber: 1g | Sugar: 61g | Vitamin A: 967IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg