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Tasty Popsicles for Kids & Adults

popsicle.JPG
popsicle.JPG

Health & Wellness Expert and Blogger, Alisa Fairbanks showed Tra'Renee how to make refreshing popsicles for kids and "poptails" for adults! Click here for more information about Alisa.

Hibiscus Raspberry Rum Popsicles

Ingredients:

  • 1 cup fresh raspberries
  • 1 cup fresh-brewed unsweetened hibiscus iced tea, brewed according to package instructions (I used the brand, Smith Teamaker, which is made here in Portland. These are also larger tea bags, made for iced tea)
  • 2 limes, juiced
  • 1 Tbsp raw honey, or more if you want it sweeter
  • 1/4 cup + 2 Tbsp rum (white or gold)
  • Extra raspberries for adding to each mold, if desired

Directions:

  • Place all ingredients in a blender and blend on medium-low for about 20-30 seconds, or until raspberries are pureed and everything is mixed well.
  • Pour into popsicle molds (I used these molds), leaving about 1/2? of space at the top. Distribute a few raspberries into each mold and then top with the remaining mixture. If desired, use the popsicle stick to stir the mixture in each mold.
  • Freeze overnight. Once ready to eat, rinse mold under warm water briefly to remove popsicle.
  • Yields: 6 popsicles

Dairy-Free Banana Almond Butter Popsicles

Ingredients:

  • 2 cups coconut cream (I like this brand, which has no gums)
  • 2 just-ripe medium bananas, peeled and cut in half or into thirds
  • 2 tsp pure vanilla extract
  • 1/2 cup unsweetened almond butter
  • Pinch of sea salt

Directions:

  • Place all ingredients in a high speed blender and blend until smooth, scraping down the sides as needed.
  • Pour into popsicle molds and freeze for 6-7 hours or overnight. Once ready, rinse mold under hot water to remove.
  • Yields: 6-7 popsicles

Chocolate Mint Popsicles

Ingredients:

  • 1.5 cups coconut cream (I used this brand, which has no gums)
  • 3/4 cup plain whole milk Greek yogurt, preferably grass-fed (I used this brand)
  • 2 tsp pure vanilla extract
  • 1 Tbsp raw honey (use more if you want it sweeter)
  • 3 cups loosely packed fresh spinach
  • 3-4 drops high-quality, dietary-safe peppermint essential oil OR 1/2 tsp peppermint extract (learn where to get therapeutic-grade oils here)
  • 2.5 oz good-quality dark chocolate bar, finely chopped (I used this one, which is lightly sweetened with coconut sugar)

Directions:

  • To a high speed blender container, add all the ingredients, except the chocolate. Blend on high until smooth.
  • Pour mixture into popsicle molds, leaving a little space at the top of each mold. Then, disperse chocolate evenly among the molds. Top off with more of the mixture and stir a little with popsicle stick, if desired (chocolate will distribute a bit during freezing though).
  • Freeze for 6-7 hours or overnight. Once ready, rinse mold under hot water briefly to remove popsicle.
  • Note: I used these molds, but the Dixie cup & popsicle stick method will do the trick as well. Just put the stick in halfway through freezing. This way, the sticks will stay centered.
  • Yields: 6 popsicles