Since we moved to Arizona, popsicles have become their own food group in our house! We eat them every day so naturally I figured we should find a way to make them ourselves - saving money, reducing waste and ensuring quality ingredients.
I nearly purchased a stainless steel mold (its the material used commercially), but I'm glad I opted for silicone because our popsicles easily slide out when given 30 seconds to thaw and a little pinch at the bottom. Here is the link for where to buy in the US & Canada
We started with just a basic juice popsicle, and while the flavor is fantastic, they end up being a little icy tasting compared to the store bough alternatives. So for now we make "smoothie" or "creamsicle" inspired ones that my toddler LOVES.
We make this quick vegan recipe, but feel free to sub with dairy. We aren't vegan but I try to reduce dairy in my diet where I have found good alternatives.
Creamsicle Fruit Popsicles:
1 cup - Frozen berries (we like strawberries, raspberries or dark sweet cherries)
1 cup - Vanilla Yogurt (we use a vegan 'So Delicious' Coconut based yogurt) Splash of milk, for blending (we prefer a thicker milk substitute like Ripple Pea milk) Pure Maple Syrup, to taste
Add all the ingredients to a blender and mix until smooth. Taste and add more maple syrup as needed (I think these should be sweet!).
Place the popsicle mold onto a plate or baking sheet (for less sturdy molds) and then pour the fruit mixture in. Line up the popsicle sticks in the lid slots (about 1/3 sticking out as a handle) and place the lid on top of the mold. Transfer the plate/ baking sheet to freezer for at least 5-6 hours or until the popsicles are completely solid.
* The mold we purchased is very sturdy and doesn't require a plate or baking sheet for easy transfer into the freezer.
When you are done enjoying your popsicle please compost the wooden stick!
We hope you enjoy these popsicles as much as we do!
Recommended dosage: at least one per day (day or night), on the front porch with your family.
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