Popsicles are such a fun summer treat! Of course, we took a spin on a classic and added some veggies into the mix. That’s what we do 🙂 With flavor combos like Berry + Spinach, Mango + Kale and even a Fudge Pop, you can’t go wrong.
Mango Kale Ice Pops
Creamy and colorful layers of orange and green make a perfect summer treat.
10 ounces frozen mango
1 cup non dairy milk of choice (we like coconut)
1-3 Tbsp. agave
1 tsp. vanilla extract
1 packed cup baby kale leaves
Combine mango, milk, banana, agave and vanilla in a blender and process until smooth. Pour half of mixture into ice pop molds – there should be quite a bit of leftover mixture. Return blender to stand and add kale leaves. Process until completely smooth. Carefully pour on top of mango mixture in each mold. Freeze until firm. Makes about 6-8 ice pops, depending on size of mold.
Berry Spinach Ice Pops
Fruit-filled layers of red and blue create a beautifully healthy treat.
10 ounces frozen mixed berries
1 cup nondairy milk of choice
1-3 Tbsp. agave, to taste
1 cup fresh strawberries, sliced
1 packed cup fresh baby spinach
½ cup fresh blueberries
Separate raspberries/strawberries from blueberries/blackberries. Place red berries in blender with 1 cup non dairy milk and agave. Process until thick and smooth. Divide sliced fresh strawberries between each ice pop mold and fill halfway with red fruit mixture – there should be quite a bit of mixture remaining. Return blender to stand and add blue/blackberries and spinach. Blend until smooth, adding additional nondairy milk if needed. Carefully pour on top of strawberry mixture in each mold and top with several fresh blueberries. Freeze until firm. Makes about 8-10 ice pops, depending on size of mold.
Chocolatey goodness that won’t stay around long enough to melt!
3 pitted dates
3 medium bananas
cream from one can of full fat coconut milk
1/4 C cocoa powder
Refrigerate coconut milk overnight. Scoop out cream leaving the liquid behind. Add all ingredients to blender and blend til smooth. Carefully pour in each mold. Freeze until firm. Makes about 6-8 ice pops, depending on size of mold.