Summer Popsicle

Being a food science expert and the author of “Easy Culinary Science for Better Cooking,” she knew that even seemingly healthy ice pops often contain artificial ingredients.

So she decided to make her own ice pops. Today, seven years and one daughter later, it has become a family tradition.

Gavin emphasizes the fun of making ice pops with kids, as it’s a simple and enjoyable activity that can be ready in just a few hours.

Her homemade ice pop flavors are gourmet-like, such as minty watermelon, peach-strawberry yogurt, blackberry lemon, and orange-mango coconut. The key difference is that each recipe contains only five ingredients or less, and no high-fructose corn syrup.

Most of her recipes combine pureed fruit with Greek yogurt or coconut milk, with a touch of honey for sweetness if needed. Gavin recommends tasting the mixture before adding honey to adjust sweetness.

Kacie Barnes, a dietitian nutritionist in Dallas, prefers to make her ice pops without added sweeteners, as most fruits are naturally sweet and kids tend to have more than one pop.

Her simple ice pops include 100% juice and unflavored collagen protein powder for added nutrition. Barnes also suggests using juice blends that include vegetables to introduce different flavors to kids.

“It’s a great way to incorporate ingredients that kids might not typically eat,” said Barnes, who runs the website Mama Knows Nutrition. “You can find blends with vegetables like carrot or beet.”

While there are various molds available online for making ice pops, Barnes and Gavin agree that using regular items like small paper cups or ice-cube trays can work just as well. Instead of traditional sticks, small spoons can be used.

Gavin notes that homemade ice pops may have a slightly different texture and taste compared to store-bought ones, as they freeze slower and lack certain ingredients for smoother texture.

But ultimately, the health benefits and joy of making something tasty with the family outweigh the minor differences. “I love that I can make something my family enjoys that is healthy, and they don’t even realize it,” she said.

■ 1 ½ cups fresh strawberries, quartered

■ 1 ½ cups fresh blueberries

Remove 2 teaspoons zest and squeeze 1 tablespoon juice from lemon. In a blender or food processor, combine strawberries, blueberries and the water. Cover and blend or process until nearly smooth. Add lemon zest and juice and honey. Cover and blend or process until combined.

Pour mixture into eight 3-ounce paper cups or ice-pop molds. Insert sticks in molds. If using paper cups, cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Freeze overnight or until firm.

Orange and cream ice pops

■ 1 cup plain whole milk Greek yogurt or full-fat coconut milk

■ 1 teaspoon orange zest

■ 1 tablespoon maple syrup

■ ½ teaspoon vanilla extract

Combine all ingredients in a blender. Divide into ice-pop molds and insert sticks. Freeze for at least 6 hours.

Minty watermelon ice pops

■ 3 cups watermelon slices, divided

■ 1 tablespoon fresh mint leaves

■ 1 ½ cups coconut water

■ 2 tablespoons lime juice

In a blender, puree 2 ½ cups diced watermelon pieces, mint leaves, coconut water, lime juice and honey. Cut the remaining ½ cup watermelon slices into ¼-inch cubes.

Evenly divide the diced watermelon into the molds, tapping them down to the bottom.

Stir the mixture, then evenly divide it among the molds. Insert the sticks.

Freeze for at least 6 hours. — Jessica Gavin

■ 1 ½ cups (10 ounces) fresh or frozen chopped mango

■ 1 ½ cups plain yogurt

■ 1 tablespoon freshly squeezed lime juice

Place all ingredients in a food processor. Process mixture until smooth, 30 to 40 seconds, scraping down sides of bowl halfway through.

Pour mixture into a large liquid measuring cup. Divide mixture evenly among ice-pop molds.

Insert 1 ice-pop stick in the center of each mold and seal with cover. Place in the freezer and chill until firm, at least 6 hours or up to 5 days.

— America’s Test Kitchen

If you’re using craft sticks and they do not stay in place in the mold, use a piece of tape to hold them upright until frozen.

For a smoother texture, press your blended fruit through a fine-mesh sieve to remove seeds.