These creamy homemade popsicles are stupid simple: Throw all ingredients into a blender, pour into popsicle molds, and freeze. It could not be any easier!
Just a few staple ingredients are needed for this super-quick recipe – As long as you make sure to always have some frozen fruit on hand, you can whip up a batch in 5 minutes flat!
And I know it’s September, but with temperatures still in the 90s, it’s just too hot to abandon the salads, the ice cream, and all of the other no-bake recipes. It’s just too hot for the oven.
Maybe next week, I’ll reintroduce pumpkin to the blog and start doing the Fall thing… Consider this my “goodbye to summer” post.
Although, if I’m being 100% honest, ice cream is a year-round staple for me. I will eat ice cream wearing mittens if I have to.
The base of this fruit pop recipe is pretty simple:
1 can coconut milk
+
1 bag frozen fruit
+
sweeten as desired
You can change it up depending on the fruit you have on hand.
Oftentimes, to save fresh fruit from going bad, I will throw it into the freezer, which eventually gives me a big container of mixed berries, bananas, and other types of sliced fruit to use in smoothies or for fruit popsicles.
So don’t think you have to stick to one kind of fruit; anything goes here, and you can add cocoa powder, shredded coconut, almond butter, mini chocolate chips, chia seeds, or anything else you think sounds really great to customize your homemade popsicles.
My favorite type of recipe is one that lets you take liberties with the ingredient amounts, and this simple recipe does exactly that!
Homemade Popsicles
How To Make Homemade Popsicles With 3 Ingredients
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 10 oz frozen fruit of choice
- 1 can full-fat coconut milk (or 13 oz milk of choice)
- 2 tbsp sweetener of choice, or pinch uncut stevia
- optional, 1 overripe banana
Instructions
*Note: The popsicles will be much creamier if full-fat coconut milk is used, but any milk will work – You can also blend in 1/4 cup raw cashews (soaked in water for a few hours to soften them) or some raw almond butter for a creamy result if you can’t have coconut but want creamier popsicles. Recipe: Blend all ingredients until completely smooth. Pour into popsicle molds and freeze. I add popsicle sticks (purchased at a craft store) about 1/2 hour after freezing so the sticks stay upright. To easily remove popsicles when ready to eat, run the popsicle mold under warm water for a few seconds, then gently twist off.
More Homemade Popsicles Recipes:
Frozen Yogurt Popsicles – 3 Ingredients
Chocolate Peanut Butter Cup Pops – like eating a frozen Reeses!
Fitness Dietitian Em says
Trying these today! Perfect for a hot day!
Stephanie Dreyer says
I love homemade pops! So many great ones in this post – thank you!
Jenna says
Hey Katie! This looks fantastic I will have to get some popsicle molds, and get freezing 🙂
I Dont know if you havw heard that coconuts sourced from Thailand are many times exploting monkeys for labor and forcing them to pick coconuts, here are is a link to brands that claim they do not partake in these practices, its disconcerning..
http://animalplace.org/did-a-monkey-pick-your-coconuts/
I hope this helps!
Sopri says
I didn’t know that! Tahnk you for the link
Kitty says
Oh wow I hate that, it makes me think of cruel animal testing
Edith says
What a great idea and yet so simple!
Love it and Need to try it asap 🙂
Kisses from
http://www.thehappyvegangirl.com
The Wooden Spoon says
These sound great. I just ordered pop molds and I can’t wait to try them.
Kayla says
Has anyone tried this with canned light coconut milk or the refrigerated coconut milk for a lower kcal/fat version?
A H says
You can experiment, and if you do, let us know the result.
Alicia says
YUM! Looks fantastic as usual Katie. Just wondering, could you add chopped nuts or chocolate (or even a dash of alcohol) to the popsicle mixture before it is frozen? Thanks
A H says
Try it and see! Let us know the result, if you do.
Charlotte Baker says
Oh…theses sound great! I can’t wait to try them, Princess (Katie) of Popsicles!
Bites for Foodies says
I am a huge fan of homemade ‘ice cream’…I just made some Nutella and pb ice cream yesterday. I just whizzed both with frozen bananas, and voila! In the summer I make ice cream with strawberries and add some avocado for extra creaminess. I’ve never actually made any ice cream into popsicles-these would definitely be more fun for the kids to eat!
http://www.bitesforfoodies.com/recipes/3-ingredient-strawberry-sorbet/
Oceana | M&M says
These look SOOOOO good, and I can totally make them with what I have right now. Off to the blender!
J turnbough says
Where do you get your molds
Jason Sanford says
Most grocery stores will have popsicle molds as will craft stores. Ask at your local grocery store or Target if you don’t see them on a shelf.
Dorothy says
Amazon has really good popsicle molds
Marlene says
Silly question, does the fruit need to be frozen?
Jason Sanford says
No but it’s faster to freeze into pops that way.
Pam says
I’ve been told by my doctor to avoid coconut milk because it is high in saturated fat. I was thinking of putting strawberries or blueberries in the food processor with Splenda. I’d put that in popsicle molds and freeze. And, I thought I’d try a creamier version. I’d put in a tablespoon of fruit, a tablespoon of low-fat Cool Whip, then repeat until each mold is filled. I could also mix the Cool Whip with the fruit and freeze. In theory it sounds great but I’m wondering if it will work
Donna says
My first time using a can of coconut milk. My intention was to half the recipe. I did not read the can stating “shake well”. After pouring half a can of liquid into the blender I realized clump left in can should have been included in my blended result… Ended up making a whole batch and learned that I must shake my can of coconut. ?