Does the summer sun have your kiddos screaming “Ice cream!!”? We definitely love a trip to go get the real deal once in a while but having healthier frozen treat options at home is a great way to have a cool, sweet dessert without all the added sugar. Because they are made up of wholesome ingredients (and even veggies!), we often have homemade pops for a snack or even breakfast sometimes! Plus, popsicles can be so easy to make ahead and have on hand. Just blend up some ingredients, pour into molds, and freeze.
All the recipes below are dairy-free, low in sugar, but full of refreshing flavor. Healthy treats can still be fun and delicious! Which recipe are you going to try first?
If you are looking for popsicle mold recommendations, check out my Amazon store for my favorites. I also have the vanilla powder, dye-free sprinkles, and other frequently used ingredients listed there.
What says summer more than watermelon? Watermelon popsicles! These layered
pops are made from just a handful of ingredients and would be the star of any
Makes 10 to 12 popsicles
- 4 cups watermelon chunks
- 1/2 cup full fat coconut milk
- 1 kiwi, peeled and diced
- 1/2 a large mango, peeled and diced (or 1 cup frozen mango chunks)
- 1 cup baby spinach or kale leaves
- Blend watermelon and fill popsicle molds about 3/4 of the way full. Wipe any
watermelon juice away from the top of the mold with a paper towel. Freeze for 1 hour
then insert sticks. Freeze overnight or until frozen solid.
- Add a small layer of coconut milk to each popsicle mold. Freeze until completely solid.
- Blend kiwi, mango, and greens until smooth. Top off pop molds and freeze until solid.
- Unmold and enjoy!
Cookie Dough Ice Cream Popsicles (dairy free)
Somehow blending cashews and dates then mixing in a few chocolate chips turns into something that tastes like cookie-dough ice cream. It’s magical! Freeze it and you’ve got a seriously delicious summer treat.
Makes 6 to 8 popsicles
- 2 cups raw whole cashews
- 4 large dates, pitted
- 1/2 tsp. vanilla powder (or 1 tsp extract)
- Pinch fine sea salt
- 1 Tbsp maple syrup
- 1/4 cup mini chocolate chips
- 2 Tbsp. Dye-free rainbow sprinkles (optional)
- Place cashews and dates in a large container and cover with water. Place in the refrigerator overnight. To speed up the process, cover the nuts with boiling water and let soak for an hour at room temp.
- Drain cashews and place in a high-speed blender with 1 1/4 cups cold water, vanilla powder, salt, and maple syrup. Blend until smooth and super creamy. Should be thick but pourable consistency. Add chocolate chips and sprinkles (if using) and blend for a second to combine.
- Pour mixture into popsicle molds (I like to use a piping bag to make it less messy) then freeze overnight or until solid. Popsicles will soften quickly when out of the freezer so store in freezer until ready to eat.
Coconut Water Fruit Pops
You don’t even need a recipe for these popsicles they are so easy to make. 2 ingredients: fruit and coconut water. Choose whatever fruit you like, add it to some popsicle molds, fill with coconut water, and then freeze. The ones seen here are a red, white, and blue fruit combination we did for the Fourth of July one year: strawberries, white peaches, and blueberries. Would you believe these coconut water pops are the kind my kids request most? It’s true! So sweet and refreshing on a hot day!
Lemon-Berry “Cheesecake” Pops
These dairy-free treats were inspired by my friend, Joy of @lunchesandlittles on Instagram. Her recipe for No-Bake Lemon Berry Vegan Cheesecake Bars is shared on the Nosh and Nourish Blog here. Instead of layering the cashew cream mixture in bar form, I layered it in popsicle molds and put the crust mixture right on before freezing. The nutty crust is so yummy I think it would be really good layered in the middle of the popsicle too.
These pops are best eaten after they have softened for a few minutes at room temperature. Definitely worth a try in popsicle or bar form.
Frozen Watermelon “Pizza” Pops
This is such a fun activity for kids to do! Freeze the watermelon wedges on a stick, then spread with a lightly sweetened yogurt
mixture, and let each child (or adult!) place whatever they’d like on top. The full recipe is included in my cookbook, Little
Helpers Toddler Kitchen. More info about the book here.
Neopolitan Smoothie Pops (with cauliflower!)
Cauliflower in dessert?? Yes! You can’t taste it at all. I promise! And why choose between chocolate, vanilla, and strawberry when you can have all three, right? These layered pops are super easy to make because you don’t have to wait for each layer to freeze before adding the next. Just blend up the smoothie mixtures and pour them as you’d like or you can even make popsicles in a single
flavor. My son, Henry, loved the strawberry flavor best and asked if next time I could make him some pops in just that flavor. Sure thing!
- 2 bananas
- 1 can coconut milk
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla powder (or 1/2 teaspoon extract)
- Pinch of salt
- 2 cups frozen riced cauliflower
- 6 frozen strawberries
- 1 tablespoon cocoa powder
- Add bananas, coconut milk, maple syrup, vanilla, salt, and the cauliflower to a high-speed blender. Blend until very smooth. Divide smoothie into 3 equal amounts. I like to use liquid measuring cups for this. You should have about 1 1/2 cups in each container.
- Blend one of the portions with the strawberries then pour back into the bowl/container. Rinse out the blender. Blend a different portion of the smoothie with the cocoa powder.
- Layer the 3 smoothie flavors in your popsicle molds, pouring each one slowly so that it doesn’t mix with the other flavors too much. Insert sticks and freeze overnight or until solid.