As the weather is getting warmer and summer is almost here, it’s about time we shared with you a nice and cooling dessert recipe.
These ice pops are vegan (if you use maple syrup or agave nectar instead of honey), paleo, gluten free and dairy free. We used coconut cream and almond milk, which give this recipe such an amazing, rich flavor.
We’ll definitely be making more of these ice pops this summer! Make them in a bigger batch, so you won’t run out when you most need them. And they’re especially great for Fourth of July celebrations!
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen strawberries
- 1 ½ cups coconut cream, chilled overnight
- 3/4 cup honey or maple syrup or agave nectar
- 2 tsp Summer Day Naturals’ Ground Vanilla Bean
- 1/3 cups almond milk
- Blend ¾ cups of the blueberries. Pour the blueberry puree evenly among your Popsicle mold. Drop in the remaining blueberries inside. Freeze for an hour.*
- Meanwhile, scoop the separated coconut cream and beat until stiff. Add ½ cup honey or maple syrup or agave nectar, Ground Vanilla Bean and almond milk. Stir to combine. Pour over the frozen blueberry puree and place Popsicle sticks in the center of each mold. Freeze for another hour.
- Set aside 4-5 pieces of the strawberries. Puree the rest. Add the remaining ¼ cups of honey or plant based alternative and mix well, and drop in the remaining strawberry pieces. Pour the puree over the frozen coconut cream and freeze overnight.*
*You can adjust the amount of sweetener to suit your taste. We didn’t add anything to the blueberries as they were already sweet. The strawberries that we used were completely tart, so we figured a dash of sweetener would be good. It was still a bit sour after adding the honey, but gave the ice pops a nice kick.