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3 Ice Pop Recipes to Keep You and Your Kids Cool This Summer
Posted on by Paula Gallagher
Popsicles are a staple around here when the temps start hitting the 80s. They are a tasty way to keep the kids cool. However, the commercial ones can be loaded with sugar, artificial colors and flavors. Healthy frozen treats are easy to make and can be a delicious way to sneak in greens, as well as other fruits and veggies that may not be favorites.
All you need is a popsicle mold, healthy ingredients and your imagination. Blueberries, kale, spinach... the possibilities are endless! And remember, these aren't just for kids, either. If you need some inspiration, here are a few recipes.
Tropical Popsicle
This recipe uses Pathway Protein & Greens powder to make your ice treat perfect for a post-soccer game snack!
- 1 cup fresh pineapple
- 1 whole banana
- 1 large handful kale
- 1 large handful spinach
- 1 serving Pathway Protein & Greens powder
- 1 cup coconut water
- Couple dashes of cinnamon
Put all ingredients in high-speed blender and blend until very smooth. Pour into ice pop molds and freeze for at least 3 hours.
Creamy Kiwi Avocado Popsicles
- 8 kiwi fruits
- 1 ripe avocado
- 1/4 cup plain organic yogurt
- 3 Tbps fresh-pressed apple juice
- 1 1/2 teaspoons honey
Pop everything into a food processor or blender and blend until smooth. Pour into popsicle molds and freeze.
Strawberry Creamsicle
We have been making this one for a few years and it is a favorite. It only takes three ingredients – strawberries, very thick yogurt (I like plain Greek yogurt), and dates for sweetness. This is my kids' favorite recipe!
- 3 cups fresh strawberries, cleaned and hulled
- 4 Medjool dates and boiling water
- 2 cups plain organic yogurt, Greek or regular
To start, put the 4 Medjool dates into a small bowl and cover with boiling water. Let sit for 15 minutes. Place strawberries into a food processor (or good blender) and puree until smooth or nearly smooth. Pour the puree into a glass measuring cup and set aside. Now blend your pitted dates and about a tablespoon of the soaking water until smooth (this may require you to stop the processor and scrape down the sides with a spatula a few times). Add the yogurt and blend to combine. Using a large spoon, scoop some of the yogurt mixture into each of the popsicle molds. Gently pour enough strawberry puree on top to cover the yogurt. Continue to layer the two until the molds are full. Freeze overnight and enjoy!
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