Summer and popsicles are the best. Because one doesn’t happen without the other, right? I remember the days of chasing the ice cream truck down our street and handing over my hard earned babysitting money for my favorite popsicle.
Now that I am a grown-up, it’s time to create my own homemade popsicles. And to me, that means healthy and pure. And lots of fruit. As in Raspberry Blueberry popsicles.
I have also teamed up today with some of my favorite bloggers to share lots of great homemade popsicle recipes. Be sure to scroll to the bottom of the post to see their amazing ideas!
I always wondered how the first popsicle came about, so I did a little research. As it turns out, in 1905, eleven-year-old Frank Epperson left a cup filled with powdered soda, water, and a stirring stick on his San Francisco porch. That night, low temperatures caused the mixture to freeze, and a summertime staple was born. Today, two billion popsicles are sold every year. With that many popsicles sold, you would think I could find a store-bought popsicle that I love. But no luck.
I was amazed at how many popsicle recipes are out there. Some are made with simple syrup and fruit, others are made with alcohol. I found some with edible flowers and not so edible large pieces of fruit.
In the end, I made up my own recipe with my two favorite fruits … raspberries and blueberries. Yum.
Making homemade popsicles is a pretty easy task. The first thing you need is a popsicle mold. I did some research and found what I liked on Amazon. It’s the Onyx Stainless Steel Popsicle mold and it’s reasonably priced. After you put the berry mixture into the cups, add the lid and sticks. Freeze for 4 – 6 hours. To remove the popsicles from the holder, run the mold under cold water but be sure to turn the mold while doing so. (Don’t use hot water. I tried it and it melts the popsicles which means you have to freeze them again. Ugh.)
The creamy base for my popsicles is coconut milk and unsweetened coconut yogurt. It’s the perfect ingredient for a delicious popsicle. The fruit is all fresh and I chose to use raspberries and blueberries. You can, of course, use almost any fruits you want.
To get the “ombre” effect, I added very little berry mixture into the cream base and poured one popsicle into the mold. Then I added some more berry mixture and poured another. I did this until all six popsicle molds were full and each popsicle had more berry mixture that the others.
- 3/4 cup raspberries
- 3/4 cup blueberries
- 2 cans coconut milk (don't use lowfat)
- 2 tsp vanilla extract
- 4 tbsp honey
- 2 tsp vanilla extract
- 2 cups coconut yogurt, unsweetened
- One popsicle mold
- Using a food processor or blender, mix the fruit together. Set aside.
- Mix the remaining ingredients together.
- For an ombre effect, add about 1/4 cup of the berry mixture to the cream mixture. Fill one popsicle. Add more fruit mix to the cream mixture and pour another popsicle. Continue until all of the pops are filled.
- Add the top of the popsicle mold and stick.
- Freeze 4 - 6 hours.
- To remove the popsicles from the holder, run cold water on the outside while turning.
I do need to add that I now have a huge appreciation for photographing foods that melt. Yikes! This was hard. If you only knew how many times I had to refreeze these popsicles to get the right photo! Awe, the struggles we face.
Summer Popsicle Recipes
And if you are looking for more unique popsicle recipes, be sure to visit my friends that are sharing their favorite summertime treat as well!
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