There are so many creative recipes out there for homemade popsicles. I promised to share some on the blog this summer, so here are my top favourites so far! I made two different flavours this weekend: Mango Lassi & Carrot Cake-Almond Butter (see full recipes below). It was so hard to chose which ones to make, but I picked the ones that I had the most ingredients for. I’ve got a long list of must-try popsicle recipes to get through before summer ends. Here are a few links to some other flavours on my list:
Pineapple Coconut Cilantro. (so refreshing and simple to make)
Banana and Cashew Cream. (smooth and decadent)
Roasted Strawberry and Toasted Coconut. (yes please)
Creamy Cantaloupe. (I made these last summer…delicious!)
Fig, Vanilla, & Sour Cream. (for the foodie/entertainer, these popsicles are gorgeous)
Pinot Noir & Blackberry Infused. (the adult popsicle)
Roasted Sweet Corn. (sounds weird but looks delicious…I’ll be trying this one for sure.
Mango Lassi Popsicles:
2 cups ripe mango, chopped
1 1/2 cups organic kefir yogurt
1/2 cup almond milk
2 tbsp honey
2 pinches (or more) ground cardamom
Combine the ingredients in a food processor or blender until smooth. Pour the blended mango mixture into the popsicle molds and freeze until solid, best done overnight. Enjoy!
Carrot Cake and Almond Butter Popsicles (Vegan):
4 large carrots
3/4 cup coconut milk
1/4 cup almond butter
juice of 1/4 lemon
cinnamon, ginger, & salt to taste
2 tbsp pure maple syrup
Peel the carrots then cover them with water and bring to a boil over high heat. Allow to boil for 7-10 minutes or until very soft. Drain the water and put the carrots into a food processor.
Puree the carrots until they are smooth. Add the coconut milk, almond butter, and lemon juice. Mix until all ingredients are combined. You can add more coconut milk if you like a thicker, creamier popsicle. Slowly add the maple syrup, cinnamon, ginger, and salt. Mix well and taste-test to adjust the sweetness and seasoning to your liking.
Pour into popsicle molds, insert popsicle sticks, and freeze for 3-4 hours or until solid. Sprinkle with crushed almond or shredded coconut for garnish. Enjoy!
Thanks for reading! Happy long weekend.