Peach Blueberry Smash Ice Pops with Crust
Ingredients
Popsicle base
- 13.5 oz. can Full Fat Coconut Milk
- 1 large can Sliced Peaches, drained
- 2 tbsp Maple Syrup
- Pinch of Salt
Blueberry smash
- 1/4 cup Blueberries, fresh or frozen
- 1 tbsp Maple Syrup
- Dash of Vanilla
Crust
- 2 large Graham Crackers
Preparation
Start by making the blueberry smash in a small saucepan over medium heat by adding blueberries, maple syrup, and vanilla.
Stir until the blueberries soften and release liquid, then smash them lightly with the back of a spoon.
Allow the blueberry smash to cool slightly while preparing the popsicle base.
Place all popsicle base ingredients into a blender, ensuring peaches are well drained.
Blend slowly until fully incorporated to prevent coconut milk from separating.
Pour the popsicle mixture into 8 popsicle molds and swirl in the blueberry smash.
Freeze for 30 minutes, then add crushed graham crackers on top and continue freezing until solid, about 6-8 hours.
Remove from the freezer and let thaw for 2 minutes.
If necessary, run the molds under room temperature water to loosen, then place on a flat surface and wiggle out the popsicles.