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:
By Daphne Cheng; Found on Well + Good
- 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)
- Blend all ingredients until well-blended but still slightly chunky for texture.
- Taste and add agave to sweeten, if necessary.
- Slowly mix in chia seeds, whisking while pouring to avoid clumps.
- Pour into popsicle molds. Freeze at least 2 hours or until solid.
By Kelly Irwin, Found on Vega
- 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
- Place chopped rhubarb, raspberries and water in a small pot on the stove over medium heat.
- Bring to a simmer, then turn down heat to low and continue summering for about 15 minutes (until rhubarb is tender).
- Pour mixture into a blender with the syrup, peeled ginger and orange juice.
- Blend until pureed.
- Add in orange zest, then place in the fridge to cool.
- Once mixture is cooled, pour into ice pop molds, freeze, and leave for at least 5 hours.
By Jillian Harris, found on Jillian Harris
- Sweetened ruby red grapefruit juice
- Pour slightly sweetened ruby red grapefruit juice into your favorite popsicle molds and freeze!
By Alex Caspero, Found on Delish Knowledge
- 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
- Preheat oven to 350 degrees.
- Place blueberries in a single layer in a glass baking pan.
- Drizzle with 1 tablespoon maple syrup and roast for 10 minutes or until bubbly and piping hot.
- 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.
- Puree mixture until creamy and smooth, then divide blueberry mixture among the popsicle molds.
- Return the blender to the base and add the remaining maple syrup, coconut milk, lime juice, zest and very small pinch of sea salt.
- 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.)
- Cover and freeze until firm, about 2 hours.
Found on Amoda Tea
- Your tea of choice
- Your preferred sweetener (we like organic cane sugar)
- Berries or sliced fresh fruit
- Steep a pot of tea!
- 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.)
- Pour the cooled tea liquid into popsicle molds and pop them in the freezer until their slushy.
- Give it a stir so the sweetener doesn’t end up in the tip of the popsicle and add fresh fruit.
- Freeze overnight.
Found on Simple Vegan Blog
- 2 cups diced fresh mango
- ½ cup coconut milk
- Blend the mango and the coconut milk in a blender until smooth.
- Pour the mixture into the popsicle molds.
- Freeze for 35 minutes and gently insert popsicle sticks.
- Freeze until solid.
By Dana, Found on Minimalist Baker
- 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
- 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.
- 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.
- 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.
- Blend until creamy and smooth and taste and adjust flavors as needed. Bourbon is optional, but recommended for flavor.
- 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.
- Once chilled, add the remaining caramel back in in small spoonfuls and loosely stir to combine/swirl.
- 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.
- Once set, remove from freezer and let rest for 5 minutes to soften. Then gently pull out of molds and enjoy.
- Pops keep covered in the freezer for up to 1 week, though best when fresh.
By Jennifer Chait, Found on InHabitat
- 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.)
- Whisk 1/4 cup milk plus the cornstarch together. Set aside.
- Heat the rest of the milk and the sugar in pot on the stovetop.
- Heat the milk and sugar on medium low heat, stirring occasionally.
- When the milk starts to steam whisk in the cornstarch mix.
- Cook on medium high heat, stirring occasionally until thick and starting to boil (about 5 minutes).
- Turn the heat down very low and cook 5 more minutes.
- Turn off the heat and whisk in your butter and vanilla.
- Allow mixture to cool down. then fold chopped peaches into the vanilla pudding.
- Pour into molds and freeze.
By Miryam Quinn Doblas, Found on Nuts.com
- 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
- 1 tbsp. coconut oil
- 1/3 cup dark chocolate chips, vegan
- Place all the popsicle ingredients into your blender and pulse until the mixture comes together.
- Divide the mixture among the popsicle molds and place a wooden stick in each compartment.
- Freeze for at least 3-4 hours.
- 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.
- Drizzle the melted chocolate over the frozen popsicles. Enjoy!
By Sarah, Found on Well and Full
- 3 heaping cups cubed honeydew
- 1 cup brewed green tea
- In a blender, combine honeydew and green tea. Blend until everything is smooth and mixed.
- 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.
- 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