Summer is the perfect time to cool down with a refreshing ice pop! However, most popsicle brands found in your frozen food isle are filled with processed sugar or sugar substitutes, such as high fructose corn syrup or aspartame, which can cause numerous health problems. Homemade popsicles on the other hand are simple to make and they taste fresh and delicious. They are also more cost effective and environmentally friendly with no packaging to toss!
Ice pops are super easy to make at home if you have your own set of popsicle molds and the right popsicle recipes. Simply blend together whatever fruit, or even veggies, you have on hand. Then pour into your molds and freeze.
Here are three of our favorite recipes! They’re all gluten-free and vegan for our readers with food allergies!
The Lemonade Cucumber Yoga Pop:
1 cup seedless cucumber (julienned)
1 lemon, fresh squeezed
2 cups of water
1 tsp fresh chopped mint (or cilantro)
1 tsp natural sweetener (I use honey or agave)
Instructions: Mix ingredients into 2 cups of cold water. Fill mold and freeze uncovered for 1 hour, adding popsicle stick to the bottom of each mold after 45 mins.
The Pina Colada Wonder Pop:
1 can fresh raw coconut milk
14/ cup raw cane sugar
freshly chopped pineapple
Instructions: Fill the popsicle mold with small chopped fruit pieces leaving room for the cream mixture to fill in. Carefully pour cream mixture into popsicle molds until full and set in the freezer overnight until solid.
The Creamy Avocado Dream Pop:
1 cup of ripe avocado (chopped)
1/3 cup condensed milk
1 lime, freshly squeezed
2/3 cup water
3 tbsp raw can sugar
Instructions: Simply put all ingredients into a blender and mix until consistency is liquid. Pour into molds, insert sticks and freeze until solid (approximately 4-5 hours).