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

  1. Start by making the blueberry smash in a small saucepan over medium heat by adding blueberries, maple syrup, and vanilla.

  2. Stir until the blueberries soften and release liquid, then smash them lightly with the back of a spoon.

  3. Allow the blueberry smash to cool slightly while preparing the popsicle base.

  4. Place all popsicle base ingredients into a blender, ensuring peaches are well drained.

  5. Blend slowly until fully incorporated to prevent coconut milk from separating.

  6. Pour the popsicle mixture into 8 popsicle molds and swirl in the blueberry smash.

  7. Freeze for 30 minutes, then add crushed graham crackers on top and continue freezing until solid, about 6-8 hours.

  8. Remove from the freezer and let thaw for 2 minutes.

  9. If necessary, run the molds under room temperature water to loosen, then place on a flat surface and wiggle out the popsicles.

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