Ah Summer! If you ask me, as an Italian this is hands down the best time of the year. The love affair between Italians and summer is ingrained, and is an integral part of what defines the Italian lifestyle. OK, let me explain it in American terms: the connection between us Italians and summer is like peanut butter and jelly!

For Italians, summer is not just a season; it is a state of mind.
Before we dive in, please support our work by subscribing to our YouTube channel and signing up to our newsletter. Both are free!

Picture this: schools shut down for three whole months, businesses slow down (good luck trying to get any work done with Italians in August!), and it's the season to kick back, relax, and go in vacanza (which is where the word “vacation" came from by the way). It's like one long, hot, sweaty siesta! But hey, Italians understand the need for slowing down, resting, and recharging…before diving back into work. You call it “work / life balance". We simply call it… “estate” (that's Italian for summer!)

One of the many gorgeous beaches on the island of Lampedusa, Sicily

Summer is to Italians the season of delicious fruits, gelato, and refreshing dishes like prosciutto e melone or insalata caprese

Prosciutto e melone — a refreshing Italian Summer dish

Watermelon in particularanguria —  is the ultimate symbol of the Italian summer, with friends and neighbors gathering on long tables outside their homes to enjoy an anguriata — literally a watermelon party — and each other's company. That's actually why I chose a watermelon ice pop as the logo for Inevitaly. It's a nod to my love for Italy and all those amazing summers I spent as a kid.

"Anguriata" — A typical 'watermelon party' in Italy

I know it may sound weird to you, but most of my fondest childhood memories are all about fruit — and Italy has probably some of the best fruit produce I have ever tasted. Summer to me was a time for apricots plucked from the garden tree, plums, cherries, juicy melons, figs, kiwis, and my all-time favorite: strawberries and peaches — fragole e pesche. I simply adore them. I mean, who can resist a deliciously ripe peach? My fondest and most vivid memories revolve around making jammarmellata — with my parents…mmm it was delicious. But even better, I loved making ice pops from scratch with them…i ghiaccioli. I’d be mixing fruit, and milk, and flavored syrups and making some incredible and fun creations.

How to pronounce ghiaccioli
Italian Summer fruits

So today I want to bring my two summer loves together: frutta e ghiaccioli — and show you how to make some peach and strawberry ice pops! They’re very easy and fun to make, and if you have kids, I’m sure they’ll love it as a summer activity and hopefully they can make some great memories too, just like I did making ghiaccioli with my parents, to stay cool during those scorching Italian summers.

SUBSCRIBE on YouTube to never miss an episode


  • 2 or 3 peaches
  • A handful of strawberries
  • Some fresh mint
  • Heavy cream and/or your favorite kind of milk 
  • Honey or maple syrup
  • And obviously an ice pop tray. If you don’t have one, you can easily buy it from our Amazon Shop recommendations:

🍉 Italian Summer Party

A few essentials to keep you cool this Summer

Visit our Amazon Shop

I picked peaches and strawberries because they’re my favorite but you can choose virtually every soft-pulped fruit. Here's an ingredient card I put together for your convenience (you can download it for free below):

How to make peach and strawberry popsicles:

It's as easy as 1, 2, 3…let’s get ice popping!

Step 1: Wash and chop up your fruit

Step 2: Toss them into a blender

(By the way, I love the sound of "blender" in Italian: frullatore)

How to pronounce frullatore

Step 3: Throw in some mint leaves if you want. They add a refreshing flavor and make your ice pops jazzier

Step 4: Pour in cream or milk to your liking. A “skinny option” could be using greek yogurt instead…but hey…YOLO! 

Step 5: Add a drizzle of honey or maple syrup (sorry Canadian friends, but I personally prefer honey with fruit)

Step 6: And now on to the fun part: blend it all!

Step 7: Finally, pour your mix into the ice pop tray

Step 8: And stick it into the freezer for at least 3 hours

Now…this is a matter of taste: if you like them granita or sorbet style, you can take them out of the freezer within 3-4 hours and eat them with a teaspoon. If you like them as popsicles, wait a few more hours before enjoying them. They should be perfectly solid and lickable within 5-6 hours. Unless your freezer is better than mine (which is not hard!)

And there you have them: ghiaccioli alle pesche e fragole. You can watch this recipe as a video (and find other fun Italian goodies) on our YouTube channel!

As always, you can find our shopping recommendations below, so you can get all the ingredients you need and get started on your Italian Summer party!

Disclaimer: Inevitaly is an independent publication supported by readers like you (thanks!) We may earn a small commission when you make a purchase through affiliate links on our site at no additional cost to you.

I hope you enjoyed today's recipe and I’m looking forward to seeing how your popsicles turn out. Why don’t you send us some pictures on Facebook, Instagram or via email at ciao@inevitaly.com

For Italians, summer is not just a season; it is a state of mind. It represents freedom, relaxation, and an escape from the hustle of daily life. But as I often say, you don’t have to be Italian to enjoy life the Italian way. So grab your ice pop, lick it, bite it, scoop it, melt it… Whatever you do, make sure you enjoy the flavor and the freshness of Italian Summer on a stick.

Have fun! Buon’estate e a presto! Ciao 👋

Marco Danesi
Pop music + popsicle lover

More cooking articles:

How to make RISOTTO 🍚 the Italian way
Hello foodies and Italy-lovers! Welcome back to Inevitaly — a fresh take on all things Italian. It’s time to get in the kitchen and cook some delicious Italian food. Today we’re making one of my favorite, most comforting (and versatile) Italian dishes…il risotto. The key to a good
Share this post