Peach + Blueberry Smash Ice Pops with Graham Cracker Crust
Ingredients
- 1 large can sliced peaches drained
- 2 tbsp maple syrup
- pinch of salt
- 1/4 cup blueberries fresh or frozen
- 1 tbsp maple syrup
- dash of vanilla
- 2 large graham crackers, crushed
Preparation
Start by making your blueberry smash
In a small saucepan over medium heat, add blueberries, maple syrup and vanilla
Stir until they get soft and release liquid, then give them a little smash with the back of a spoon
Let your blueberry smash cool a bit while you make your popsicles
Place all popsicle base ingredients into a blender
Make sure to drain peaches really well
Blend slowly, otherwise the coconut milk will separate in the blender, until fully incorporated
Pour popsicle liquid into 8 popsicle molds and swirl in the blueberry smash
Place in the freezer for 30 minutes, then add crushed graham crackers on top and freeze until fold, about 6-8 hours
Remove from freeze and allow to thaw for 2 minutes
If needed, run the popsicle molds under room temp water to loosen from the molds, the place the popsicle mold on a flat surface and wiggle the popsicles out