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Lime Popsicles

My Top 10 Vegan Popsicle Recipes of the Summer

If any of you have been following my Twitter feed in the last couple of months, you’ll notice a definite trend in content: popsicle recipes. I admittedly have been obsessed with popsicles lately, and now I feel the need to post my top ten fave popsicle recipes of the summer.

Disclaimer: some are easier than others (check out my pick from Jillian Harris!).

Here they are; all associated images were taken from the websites in which the popsicle recipes were found:

1

Summer Berry Chia Pops

By Daphne Cheng; Found on Well + Good

Vegan Treat

Ingredients

  • 2 cups strawberries, hulled
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup coconut milk
  • 1 tsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 cup chia seeds
  • Agave (optional)

Method

  1. Blend all ingredients until well-blended but still slightly chunky for texture.
  2. Taste and add agave to sweeten, if necessary.
  3. Slowly mix in chia seeds, whisking while pouring to avoid clumps.
  4. Pour into popsicle molds. Freeze at least 2 hours or until solid.

2

Tart Rhubarb Ice Pops

By Kelly Irwin, Found on Vega

Vegan popsicle

Ingredients

  • 2 cups rhubarb
  • 1 cup water
  • 1 cup raspberries
  • ¾ cup orange juice
  • ¼ cup agave syrup or maple syrup
  • 1-2 Tbsp. orange zest (depending on your citrus love)
  • ½ inch fresh peeled ginger

Method

  1. Place chopped rhubarb, raspberries and water in a small pot on the stove over medium heat.
  2. Bring to a simmer, then turn down heat to low and continue summering for about 15 minutes (until rhubarb is tender).
  3. Pour mixture into a blender with the syrup, peeled ginger and orange juice.
  4. Blend until pureed.
  5. Add in orange zest, then place in the fridge to cool.
  6. Once mixture is cooled, pour into ice pop molds, freeze, and leave for at least 5 hours.

3

Grapefruit Popsicles

By Jillian Harris, found on Jillian Harris

Grapefruit vegan popsicles

Ingredients

  • Sweetened ruby red grapefruit juice

Method

  1. Pour slightly sweetened ruby red grapefruit juice into your favorite popsicle molds and freeze!

4

Roasted Blueberry, Coconut and Lime Popsicles

By Alex Caspero, Found on Delish Knowledge

Roasted Blueberry, Coconut and Lime Popsicles

Ingredients

  • 1 pint blueberries
  • 3 tablespoons maple syrup, divided
  • 1 can coconut milk (either regular or light), divided
  • 1 large lime, zest and juice
  • very small pinch of sea salt

Method

  1. Preheat oven to 350 degrees.
  2. Place blueberries in a single layer in a glass baking pan.
  3. Drizzle with 1 tablespoon maple syrup and roast for 10 minutes or until bubbly and piping hot.
  4. Remove from oven, allow blueberries to cool completely then transfer the blueberries and any blueberry juice into the base of a blender along with ¼ cup coconut milk and a pinch of the lime zest.
  5. Puree mixture until creamy and smooth, then divide blueberry mixture among the popsicle molds.
  6. Return the blender to the base and add the remaining maple syrup, coconut milk, lime juice, zest and very small pinch of sea salt.
  7. Puree to combine and add to the molds. (You can keep the mixture layered like this, or give the molds a quick stir for a marbled look.)
  8. Cover and freeze until firm, about 2 hours.

5

Red Paradise Tea Pops

Found on Amoda Tea

Tea Berry Popsicles

Ingredients

  • Your tea of choice
  • Your preferred sweetener (we like organic cane sugar)
  • Berries or sliced fresh fruit

Method

  1. Steep a pot of tea!
  2. Sweeten if up a little more than you would if you were going to drink it, then put it in the fridge to cool it down. (Alternatively, you can cold steep it overnight or steep it double strength and pour it over ice.)
  3. Pour the cooled tea liquid into popsicle molds and pop them in the freezer until their slushy.
  4. Give it a stir so the sweetener doesn’t end up in the tip of the popsicle and add fresh fruit.
  5. Freeze overnight.

6

2-Ingredient Mango-Coconut Popsicles

Found on Simple Vegan Blog

Vegan popsicles

Ingredients

  • 2 cups diced fresh mango
  • ½ cup coconut milk

Method

  1. Blend the mango and the coconut milk in a blender until smooth.
  2. Pour the mixture into the popsicle molds.
  3. Freeze for 35 minutes and gently insert popsicle sticks.
  4. Freeze until solid.

7

Creamy Dulce de Leche Pops

By Dana, Found on Minimalist Baker

Vegan pops

Ingredients

  • 14 medjool dates, pitted (If dry, soak in warm water for 10 min. then drain)
  • ½ tsp. sea salt
  • 1 14-ounce can coconut cream or full fat coconut milk (if using full fat milk, add 1 Tbsp. melted coconut oil)*
  • 1 tsp. pure vanilla extract
  • 1-2 Tbsp. maple syrup
  • *Optional: 1 Tbsp. bourbon

Method

  1. Add pitted dates to a food processor or high speed blender and blend until a caramel-like paste is achieved. If you have trouble blending, add 2-4 Tbsp. warm water to help achieve the right texture – thick and spreadable. Scrape down sides as needed and blend until a thick, caramel-like consistency is achieved.
  2. Once the date caramel is smooth and creamy, add 1/4 – 1/2 tsp sea salt depending on how salty you prefer it. Taste and adjust as needed.
  3. Scoop out caramel and set aside. Then add coconut cream (or coconut milk + coconut oil), vanilla, 1/2 cup of the date caramel, and 1-2 Tbsp. maple syrup or agave nectar for additional sweetness.
  4. Blend until creamy and smooth and taste and adjust flavors as needed. Bourbon is optional, but recommended for flavor.
  5. Transfer mixture to a mixing bowl, cover and chill in the refrigerator for 3-4 hours (or freezer for 1-2 hours) for best results.
  6. Once chilled, add the remaining caramel back in in small spoonfuls and loosely stir to combine/swirl.
  7. Scoop/pour into popsicle or ice cube molds (about 10, depending on their size) trying to evenly distribute the caramel swirls, and tap to remove air bubbles. Insert popsicle sticks and freeze for at least 6 hours or until firm.
  8. Once set, remove from freezer and let rest for 5 minutes to soften. Then gently pull out of molds and enjoy.
  9. Pops keep covered in the freezer for up to 1 week, though best when fresh.

8

Peachy Vegan Vanilla Pudding Pops

By Jennifer Chait, Found on InHabitat

Vegan Pops

Ingredients

  • 3 tablespoons cornstarch.
  • 2 and 1/2 cups vanilla soy milk or other alternative milk.
  • 2/3 cup organic white sugar.
  • 2 tablespoons Earth Balance (vegan butter).
  • 2 teaspoons fair trade, organic pure vanilla extract.
  • 1 to 2 organic peaches, washed, peeled and chopped into small pieces (about 2 cups worth). (You can also use frozen organic peaches or another fruit of your choice.)

Method

  1. Whisk 1/4 cup milk plus the cornstarch together. Set aside.
  2. Heat the rest of the milk and the sugar in pot on the stovetop.
  3. Heat the milk and sugar on medium low heat, stirring occasionally.
  4. When the milk starts to steam whisk in the cornstarch mix.
  5. Cook on medium high heat, stirring occasionally until thick and starting to boil (about 5 minutes).
  6. Turn the heat down very low and cook 5 more minutes.
  7. Turn off the heat and whisk in your butter and vanilla.
  8. Allow mixture to cool down. then fold chopped peaches into the vanilla pudding.
  9. Pour into molds and freeze.

9

Mint Chocolate Popsicles

By Miryam Quinn Doblas, Found on Nuts.com

Vegan Mint Chocolate Pops

Ingredients

Popsicles:

  • 14 oz coconut cream
  • 1 tbsp. cacao powder
  • 1/4 cup cacao nibs
  • 1/4 cup maple syrup
  • 1-2 tsp. spirulina
  • 2 tsp mint extract

Drizzle:

  • 1 tbsp. coconut oil
  • 1/3 cup dark chocolate chips, vegan

Method

  1. Place all the popsicle ingredients into your blender and pulse until the mixture comes together.
  2. Divide the mixture among the popsicle molds and place a wooden stick in each compartment.
  3. Freeze for at least 3-4 hours.
  4. Before serving the popsicles, place the chocolate chips and coconut oil in a microwave-safe dish and melt in 30 seconds intervals until completely melted.
  5. Drizzle the melted chocolate over the frozen popsicles. Enjoy!

10

Honeydew Green Tea Popsicles

By Sarah, Found on Well and Full

Vegan pops

Ingredients

  • 3 heaping cups cubed honeydew
  • 1 cup brewed green tea

Method

  1. In a blender, combine honeydew and green tea. Blend until everything is smooth and mixed.
  2. Pour your honeydew green tea mix into your popsicle mold, and set in the freezer for at least four hours or overnight, until popsicles have completely hardened.
  3. When you’re ready to eat the popsicles, run the molds under a little hot water to loosen, if needed.

To find more popsicle recipes by these amazing people, please visit the links that I’ve included in this post. If you’re interested in learning to make fun and plant-based baby food, check out Baby Nosh (my latest; released in March), and if you’re into sneaky smoothies, see HERE.

Happy summer! xo

DIY Popsicles: you need to try these

Mmmm…popsicles. What’s better on a hot, sunny day? (I know some of you might be thinking “um, beer?!” but I’m trying to remain family-friendly, here.) 😉 You can buy them at the store, but they’re full of junk–high fructose corn syrup, artificial colours and flavours, and just generally super low on the nutrient scale. So, what’s a girl to do?

MAKE them! The following recipes are delicious, healthy, and include the benefit of using up very ripe fruit. They are all vegan, gluten-free, and super simple to make. A great blender makes a big difference, so if you own a Vitamix or something similar to it, break that sucker out.

The other great thing about these popsicle recipes is that they are all digestive-friendly. A couple of them could be tweaked a little if you are a chronic heartburn (GERD) sufferer, and I note that at the bottom of the recipes.

If you don’t own molds (it probably means you aren’t yet overwhelmed by your children for these suckers in the summertime), try using small containers (little jars, etc) and spoons or store-bought sticks. You can even use ice-cube trays and toothpicks for small ones. Anything goes! To remove pops from molds, run warm water over molds until pops melt enough to slide out. Also, remember that the amount of popsicles each recipe makes completely depends on the size of your molds. Have fun…

 

Homemade Ice Pops 

Lemony-Basil Pops— makes 8 large

Ingredients

1 ½ cups organic, plain soy yogurt

1 lemon (rind and juice)

1 small handful fresh basil

2 tbsp. agave syrup

Method

Separate the rind and juice from your lemon, and put both in blender. Add all other ingredients, and blend until smooth. Use a little unsweetened almond milk if mixture needs to be thinned a bit. Pour into molds and freeze for 2-3 hours. Add sticks or spoons to half-frozen pops, and place back in freezer for overnight. Enjoy!

*The lemon may be a little much for those with GERD…enjoy slowly to access whether or not it will be a problem.

 

Fruity popsicle sticks

Frozen Fruit Salad— makes 8 large

Ingredients

½ cup blueberries

1 cup strawberries

2 kiwis

2 tbsp. dried coconut

1 ½ cups unsweetened coconut water

Method

Thinly slice the strawberries and kiwis. Arrange all fruit in molds. Fill with coconut water.  Using sticks, try piercing through fruit in order to make stand upright and center. Freeze overnight. Enjoy!

 

Tropical Popsicle

Tropical Popsicles— makes 8 medium-sized

Ingredients

2 ½ cups unsweetened coconut milk

1 ½ cups frozen pineapple

1 ½ cups frozen mango

2 tablespoons honey

Method

Combine everything in blender and process until smooth. Pour into molds, and freeze for 2 hours. Add your spoons or sticks, and continue to freeze overnight. Enjoy!

 

Lime-mint Popsicles

Avo-Lime Popsicles— makes 6 large

Ingredients

½ tsp. finely grated sea-salt

1 ½ avocados

2 limes

1 cup organic, unsweetened soy milk

½ cup agave syrup

¼ tsp. vanilla

Method

Sprinkle a tiny bit of sea salt into molds. Set aside. Pit and peel your avocados, and zest and juice your limes. Add to blender. Add milk, syrup and vanilla. Blend until smooth. Pour mixture into salted molds. Freeze for an hour, than add sticks. Continue freezing overnight. Enjoy!

*The lime may be too acidic for those with GERD. Try one and be sure to notice if the lime bothers you. This is all about knowing your body’s boundaries.

Have fun, and stay cool!