Popsicles are one of Summer’s greatest joys for me. They are so easy to make. You can make endless combinations, swap ingredients, get creative and have nearly instant frozen treats on hand. They can please even the pickiest popsicle fanatics.

We have an bottomless supply of pops for our freezer (not surprising given I have a 3.5 year old!). A standby in my house is to make popsicles out of my BLEND: Artisanal Smoothies For Food Lovers recipes.

Some family favorites are Green Pina Colada Pops, Hot Fudge Sundae Pops and Mocha Coffee Chip Pops (for the adults).

Most often I find myself making these Triple Berry Ice Pops for my son. They are easy, have no refined sugar, are full of antioxidants from the organic, local berries they were made from and are perfectly sized for little hands.

Head over to my friend Heather’s site to get the recipe (UPDATED: Recipe Below) and see over 50 other creative summer popsicles, paletas and ice pop recipes as she is hosting the #SummerofThePopsicle!

P.S. These Ice Pops are Dairy-Free, Nut-Free, Paleo and Vegan Friendly (if you swap Maple Syrup for the Honey).

Triple Berry Popsicles #SummerofThePopsicle from www.everydaymaven.com

Triple Berry Popsicles
 
Prep:
Total:
 
Makes 15 3-ounce Popsicles
Serves: 15
Ingredients
  • 28 ounces coconut water
  • 4 ounces full-fat coconut milk (from a can)
  • pinch sea salt
  • 2 Tablespoons raw honey
  • 10 ounces organic mixed berries
  • 15 (3-ounce) Dixie Cups
  • wood Popsicle sticks
Instructions
  1. Grab a small baking sheet or large flat plate. Line up the Dixie Cups and set aside.
  2. Combine coconut water, coconut milk, sea salt, honey and mixed berries in a blender jar or bowl of a food processor. Process until completely liquefied.
  3. Pour berry mixture into Dixie Cups.
  4. You have two options for when to add in the wooden popsicle sticks. You can wait about 30 to 45 minutes when the popsicles will be slushy and not yet frozen but sturdy enough to hold up the sticks and insert them OR cover each Dixie Cup with a small piece of tinfoil and place the stick through the center prior to placing in the freezer. Personally, I usually do the first method unless I am running out of the house and won’t be around 45 minutes later to place the wood sticks.
  5. Allow the pops to set for a couple of hours (4 to 6). When ready to eat, use a scissors to snip the Dixie Cup and then just unpeel it off and discard.
  6. TIPS:
  7. These Ice Pops are only as good as the fruit you make them with so make sure your fruit is naturally sweet and super ripe. Taste the mixture before pouring into the cups and adjust sweetness at that point as the frozen version will be very close to that.
  8. I used a combination of blackberries (2 ounces), blueberries (4 ounces) and strawberries (4 ounces). Any berry combo will work but if you use blackberries, strawberries or raspberries and want a smoother popsicle, strain blended mixture through a fine mesh strainer before pouring into the cups.