Creamsicles are a delicious treat during the summer. While store-bought ice pops are convenient and tasty, they are made with refined sugar and dairy and are not the healthiest option for dessert. Making your own ice pops free of refined sugar is easy, as you can use any liquid sweetener, such as pure maple syrup, agave or honey. Blend together fresh fruit, coconut milk and pure maple syrup for healthier summer dessert.
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Things You'll Need
3 cups ripe raspberries
1 14-ounce can full-fat coconut milk
1/3 cup pure maple syrup (or agave nectar)
2 tablespoons lemon or lime juice
1/2 teaspoon pure vanilla extract
Step 1: Blend the Ingredients
Add all of the ingredients to a blender, and blend until smooth.
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Step 2: Pour Into an Ice Pop Mold
Pour the raspberry coconut-milk mixture into 10 3-ounce ice pop molds. Leave a small amount of room at the top of each mold, as the liquid will expand while freezing.
Step 3: Insert Sticks and Freeze
Cover and insert a stick into the center of each mold. Place the molds in the freezer and freeze for 5 hours.
When ready to eat, run the outside of the molds under hot water for 10 to 15 seconds. Pull on the sticks to release the ice pops from the molds.
How to Make Marbled Ice Pops
While blending all of the ingredients together is a quick and easy way to prepare your ice pops, you can blend ingredients separately to create a marbled effect.
Things You'll Need
3 cups ripe raspberries
1 14-ounce can full-fat coconut milk, divided
1/3 cup pure maple syrup (or agave nectar), divided
2 tablespoons lemon or lime juice, divided
1/2 teaspoon pure vanilla extract
Step 1: Blend the Fruit
Blend the raspberries with 3 tablespoons of the coconut milk, half of the maple syrup and half of the lemon or lime juice. Once blended, transfer the mixture to a glass bowl or liquid measuring cup and wash out the blender.
Step 2: Blend the Milk
Blend the remaining coconut milk, maple syrup, lemon juice and vanilla extract in the blender until well mixed.
Step 3: Fill the Ice Pop Molds
Alternating with the raspberry and coconut mixtures, fill the molds a tablespoon at a time.
Step 4: Insert Sticks and Freeze
Once you've used up both the raspberry and the coconut mixtures, cover the molds and insert sticks into the centers. Place the mold in the freezer for 5 hours or until completely frozen.
To serve, run the outside of the mold under hot water for 10 to 15 seconds and then gently pull on the sticks to release the ice pops from their molds.
