Ice popsicles are popular frozen treats enjoyed by people of all ages, offering a refreshing experience during hot summer days. This study aimed to develop and assess the quality of dehydrated strawberry and orange ice popsicles. The formulation process involved the incorporation of dehydrated strawberry powder and orange powder into a base mixture comprising water, sugar, and lemon. Different formulations were tested to optimize taste, texture, and appearance. Quality evaluation was conducted through sensory analysis, assessing attributes such as flavour, texture, colour, and overall acceptability. Additionally, physical characteristics such as melting rate and hardness were measured. Consumer demand for frozen desserts has surged in recent years, driven by a growing appetite for refreshing, flavourful treats. Among these, ice popsicles remain a perennial favourite, offering a delightful combination of taste and convenience. In response to evolving consumer preferences and the increasing emphasis on natural ingredients. Formulation and quality assessment of dehydrated strawberry and orange ice popsicles by conducting T1, T2, T3 trails. The trail T2 is well satisfied all the conditions of developed ice popsicles