Margarita popsicles with a salted graham cracker crumb topping are a refreshing treat on hot summer days. Make an adults-only version with your favorite tequila or leave out the liquor so kids can enjoy these tangy lime-flavored pops, too!
Creamy, boozy margarita popsicles, made with lime sherbet, tequila and frozen margarita mix, are the ultimate summertime dessert cocktail.
I love a margarita on the rocks with salt for the combination of tangy, sweet, salty flavors. These margarita popsicles hit all those notes, and the graham cracker crumb topping reminds me of those scooter crunch bars I used to love as a kid.
You need only four ingredients, including tequila, to make the margarita popsicles. The recipe very similar to the filling for my frozen margarita pie, So if you’re making that, mix up extra filling to fill your ice pop molds.
If you want to add the crumb topping to your popsicles, you’ll also need graham crackers and sea salt. I highly recommend this addition! If you don’t drink, or if you want to serve these margarita popsicles to kids, feel free to leave out the tequila. The frozen pops will still be yummy.
- 1 1/2 cups vanilla ice cream
- 1/3 cup frozen margarita mix
- 1 Tablespoon tequila optional
- 3/4 cups lime sherbet
- 1 cup graham cracker crumbs
- 1/4 tsp sea salt plus more to taste
- lime slices for garnish
Combine softened vanilla ice cream and 1/3 cup frozen margarita mix in a large bowl. Stir until fully incorporated.
Mix in the softened lime sherbet and tequila, if desired. Stir until fully mixed. The mixture should be a pale green color.
Spoon the sherbet, ice cream and margarita mixture into ice pop molds, smoothing and packing tightly to remove any air bubbles. It helps to tap the molds gently on the counter to level them and remove any air bubbles.
Add the sticks and place the ice molds in the freezer for six hours, or overnight, until the ice pops are frozen solid.
Mix the graham cracker crumbs and salt together on a plate or in a shallow dish.
Once the ice pops are frozen, remove them from the molds and allow to sit at room temperature for a few minutes. The outsides of the pops should be lightly softened.
Working quickly, dip the softened pops into the graham cracker and salt mixture, coating both sides. Sprinkle with more salt, if desired, and garnish with lime slices.
Place the crumb-coated pops on a baking sheet lined with wax paper and return to the freezer until the ice cream and sherbet mixture has solidified again. Keep frozen until ready to serve.
This recipe makes eight 3-ounce popsicles. Depending on the size of your molds, you may have to adjust the recipe to ensure you have enough to fill them. When filling the molds, you’ll want to pack the ice cream mixture as tightly as possible. As you’re filling them, it helps to tap the molds lightly on your countertop to remove any air bubbles and ensure they’re level.
I recommend using silicon ice pop molds. It’s easier to remove the frozen margarita popsicles from the flexible silicon molds, but you can make it work with traditional plastic ones. Sometimes it helps to run the molds under hot water for a few seconds. The popsicles should slide right out, and they’ll be ready to dip in the crumb coating.
As much as you may want to rush the process, these frozen treats take about six hours in the freezer, or longer, to set up. I recommend waiting overnight. If you’re throwing a beach party or summertime soiree, you may want to make them a few days ahead of time.
I haven’t tried these margarita popsicles with a Zoku Quick Pop maker. If you have one and try this recipe out, I’d love to know how it works for these margarita popsicles.
Be sure to pin this recipe so you can make these delicious margarita popsicles. Will you serve the boozy version or the alcohol-free pops?
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