Pistachio Pudding Freeze Pops
Creamy pistachio-flavored freeze pops made with instant pudding mix and whipped cream for a nostalgic frozen treat that's perfect for warm days. No cooking required—just blend, fill, and freeze for homemade popsicles with rich pudding flavor.
- Prep
- 10 min
- Cook
- —
- Wait
- 7 hr
- Total
- 7 hr 10 min
- Makes
- 8 freeze pops (3.5 oz / 100 ml each)
Steps
Before you start
- Have popsicle molds and sticks ready
- Use cold milk straight from the refrigerator
- Thaw whipped cream if frozen; use within 1 hour of opening
Mix pudding with milk
- In a medium bowl, whisk together the instant pistachio pudding mix and cold milk.
- Whisk constantly for 1 minute until the pudding is smooth and thickened.
- The mixture should coat the back of a spoon.
- Do not use an electric mixer for this step, as overbeating can make pudding grainy.
+ Show details− Hide details
Ready when: Mixture thickens and looks creamy, not watery
Tip: Whisk smoothly and stop once thickened—overworking breaks down the pudding texture
Fold in whipped cream
- Let the pudding rest for 30 seconds, then gently fold the whipped cream into the pudding using a wooden spoon or silicone spatula.
- Fold until just combined—no streaks of white remaining—but do not overmix.
- The mixture should be light, fluffy, and pale pistachio green.
+ Show details− Hide details
Ready when: Whipped cream is fully incorporated with no white streaks visible
Tip: Gentle folding keeps the mixture airy and fluffy, like mousse
Fill popsicle molds
- Spoon or pour the pudding mixture into the popsicle mold cavities, filling each to about ¼ inch from the top.
- Leave a little headroom so the mixture won't overflow as it freezes and expands slightly.
- If using wooden sticks, insert them into the center of each pop now, or use a mold with a built-in stick cover.
+ Show details− Hide details
Ready when: Molds are evenly filled and level across the top
Tip: Wipe the outside of the mold with a damp cloth to remove drips before freezing
Initial freeze (2 hours)
- Place the filled molds on a level shelf in the freezer for 2 hours.
- This allows the mixture to partially set so the sticks are held firmly upright when you insert them (if using a mold without a built-in stick cover).
+ Show details− Hide details
Ready when: Mixture is slushy and barely holds a spoon impression
Tip: If your mold has stick holes with covers, you can insert sticks now; otherwise wait for step 4
Insert sticks (if needed)
- If you haven't already inserted the wooden or plastic sticks, insert them now into the center of each partially frozen pop.
- They should slide in easily without cracking the mixture and stand upright on their own.
+ Show details− Hide details
Ready when: All sticks are centered and stand upright without wobbling
Tip: If sticks don't stay put, the mixture isn't frozen enough yet—wait another 30 minutes
Complete the freeze (2–4 hours)
- Return the molds to the freezer and freeze for another 2 to 4 hours, or until the pops are completely solid throughout.
- You can test one by gently tugging on the stick—it should not budge.
+ Show details− Hide details
Ready when: Sticks are firmly set; pops are rock-hard when tapped
Tip: Freezing overnight (8 hours) ensures the pops release easily from the molds
Unmold and serve
- Remove the molds from the freezer.
- Run warm water over the outside of the mold for 10–15 seconds to help loosen the pops.
- Gently pull each stick upward; the pop should slide out cleanly.
- If any stick comes out but the pop stays in, run a little more warm water and try again.
+ Show details− Hide details
Ready when: Pops slide out of molds with minimal resistance
Tip: Serve immediately or wrap in plastic wrap to prevent freezer burn; keep in freezer until eaten
Good to know
Tips
- For a fun presentation, dust unmolded pops with crushed pistachios or pistachio powder before serving.
- If your popsicle mold is difficult to unmold, soak the outside of the mold in warm (not hot) water for 30 seconds rather than running it under water, which can crack the mold.
- Make these in batches and freeze up to 2 weeks ahead for a make-and-freeze dessert that's perfect for summer gatherings.
- These pops are best eaten straight from the freezer. If they melt even slightly, they'll become grainy rather than creamy.
Make ahead
Prepare and freeze these pops up to 2 weeks in advance. Wrap unmolded pops individually in plastic wrap or store in an airtight container to prevent freezer burn.
Storage & reheating
Room temperature: Not applicable (these are frozen). Freezer: up to 2 weeks in an airtight container or wrapped individually. Thaw at room temperature for 5–10 minutes before serving if they're too hard to eat, or eat straight from the freezer for maximum creaminess. Do not refreeze after thawing.
Substitutions
- whipped cream → Cool Whip or frozen whipped topping, thawed. Lighter in flavor but produces similar fluffy texture; use the same amount
- cold whole milk → Half-and-half or light cream. Creates a richer, creamier pop; reduce amount to 1.25 cups (295 ml) so the mixture isn't too thick
- instant pistachio pudding mix → Instant vanilla pudding mix plus ¼ teaspoon pistachio extract or ½ teaspoon rum extract. Mimics pistachio flavor if the instant pistachio version is unavailable
- vanilla extract → Almond extract (use ⅛ teaspoon). Adds a complementary nutty flavor that pairs well with pistachio
More frozen desserts
See all →
Find more like this
- Meal
- Snack
- Quick & Easy
- 5 Ingredients or LessEasyMake Ahead