Blueberry Creamsicle Recipe
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Popsicles are such a fun and easy treat in summer or any time of year. And when you make them yourself, with real whole food ingredients, you know what you’re getting and can feel good about it.
Popsicles for breakfast? Why not!
We often make pops with our green smoothies, but it’s fun to just make a sweet treat from time to time.
Blueberry Creamsicle
These Blueberry Creamsicles are a favorite. They’re naturally sweetened and made with real food ingredients.
This recipe is enough for 8 mini-pops in this silicon pop mold, but it can be easily be scaled up or down for however much you need.
Plain full-fat yogurt makes these a real creamy treat. Coconut milk would make a great dairy-free version. We like to use those teeny-tiny frozen blueberries labeled “wild” for these. They’re a great size in popsicle molds, but the large plump berries will also work.
And for those moments that we just can’t delay gratification—which, let’s be honest, is most of the time—we pull out our ZOKU instant pop maker and have pops within minutes. I don’t say this about many kitchen gadgets, but this is a NEED item.
But however you make them, these pops are a real win. Even dinosaurs like them!
Blueberry Creamsicle
Ingredients
1 ¼ cup frozen blueberries
1 tablespoon honey
2 tablespoons water
1 ¼ cup full-fat plain yogurt
Preparation
To make the blueberry sauce:
Simmer blueberries, honey, and water in a pot over medium-low heat until it forms a thick syrup-y consistency.
To assemble the popsicles:
Stir together blueberry syrup and yogurt until the syrup starts to swirl but is not fully incorporated.
Spoon gently into popsicle molds and freeze.
Note: For freezing in the ZOKU, you might want to give this a quick pulse in the blender as it’ll be easier to pour in the mold if it’s a little smoother.
Yield: 8 mini-pops
Do you make your own popsicles? What are your favorite combos? And if you try these, let us know hat you think!
