Blueberry Popsicles

Course: Dessert

Cuisine: American

Keyword: blueberry ice pops, blueberry popsicle recipe, blueberry popsicles

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings: popsicles

Calories: 91kcal

Author: Ashley

These Blueberry Popsicles are a sweet and fruity indulgence that bring brightness to your day. Their deep purple hue have a refreshing, tart zing. It's a frosty, icy, perfect summer treat to enjoy on a hot day. Naturally vegan.

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Ingredients

2 pints fresh blueberries about 4 cups
¾ cup canned coconut milk or milk of choice, see notes
3 tablespoons pure maple syrup see notes
zest of 1 lemon optional

Instructions

Preheat the oven to 350ºF and place blueberries in a single layer on large baking sheet (divide between to sheets as needed). Roast blueberries for 10 minutes and allow to cool.
Blend: Place blueberries, coconut milk, maple syrup, and lemon zest in a blender and blend until smooth.
Add to mold: Carefully pour mixture into your popsicle molds and insert popsicle stick, placing about ¾ way down the center.
Freeze for at least 4 hours, or overnight.
Enjoy: To remove popsicles, run the outside of the mold under warm water, then gently remove. Enjoy!

Video

Notes

100% FRUIT - if you don’t want a creamy popsicle, feel free to sub in 100% natural juice, like Concord Grape Juice.

MILK - changing the milk will likely result in a less creamy texture, as coconut milk has a higher fat content than most dairy-alternative milks.

SWEETENER - roasting the blueberries brings out their natural sweetness and even more blueberry flavor in these popsicles. It also reduces the need to add in more maple syrup or other sweeteners.

POPSICLE MOLDS - the amount of popsicles will depend on which type of mold you use.

STORAGE - frozen popsicles will keep for up to 3 months. For best results, remove all the popsicles from the mold, then place the extras in a freezer bag or airtight container with some parchment paper or wax paper to prevent sticking.

Nutrition