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
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!
Where do you get your molds
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.
Amazon has really good popsicle molds
Silly question, does the fruit need to be frozen?
No but it’s faster to freeze into pops that way.
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
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. ?