Homemade popsicles have been all over Pinterest and Instagram for a few years. And I’m guessing they’ll stay there for a long time too.
They’re easy to make, refreshing, pretty, irrrrrrrresistible, and as they’re homemade you know exactly what you and your kids are eating.
The winning recipe
When I bought my first high speed blender a few years ago, popsicles were one of the first things I used it for. And although homemade popsicles seem super easy it took me a few trials and errors before finding the perfect combination of ingredients.
This recipe is slightly adapted from Deliciously Ella’s first cookbook and is our favorite vegan popsicle recipe.
The base is made of banana and coconut cream (making the popsicles extra creamy) to which you can add any kind of fruit or even cacao powder.
We love these with strawberries, blackberries, raspberries, mango, peaches…
Now over to you and your blender!
Recipe slightly adapted from Deliciously Ella’s first cookbook.
5 minutes + 5h freezing
3 ripe bananas
About 5 cups** (500g) berries (or other fruit)*
6 tbsp. canned coconut milk (90 ml or 1/3 cup)
6 tbsp. purified water (90 ml or 1/3 cup)
Optional: 1-2 Medjool dates (we find them sweet enough without the dates, but for the sweet teeth amongst you they’re a delicious add-on)
*In the picture I made two popsicles with strawberries/raspberries and two with blackberries
**Unless stated differently, my recipes are measured with US measuring cups like these ones.
Blend all ingredients in a food processor.
Pour into popsicle moulds and freeze for at least 5 hours.