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Berry popsicles on a wood board surrounded by blackberries and mint leaves.

Dairy Free Berry Cream Popsicles

Kate Schat
Using frozen fruit is a great way to enjoy sweet summer desserts without excess sugars and unnecessary dyes. The kids will go crazy for these.
5 from 4 votes
Prep Time 10 minutes
Chill 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 10 popsicles
Calories 120 kcal

Ingredients
  

  • 2.5 cups frozen berries
  • 14 oz canned coconut milk 400 ml
  • 7 oz water fill your coconut milk can halfway
  • 2-4 tablespoons sugar, honey, or maple syrup optional

Instructions
 

  • Add all ingredients to a blender and combine until smooth.
  • Pour the mixture into the popsicle mould.
  • It should be thick enough to just pop the sticks in, but my mould doesn't have a lid so if the mixture isn't thick enough, I put it in the freezer, set a timer for an hour, then pop the sticks in. You will think you will remember…you won't!
  • When frozen solid, they're ready to enjoy.
  • To remove a popsicle, run the mould under hot tap water, or let it sit at room temp for about ten minutes, then gently pull the popsicle loose.
  • You can always take them all out and pop into a bag in the freezer, so the mould is free to make other popsicles.

Notes

  • My popsicle mould holds ⅓ cup in each cavity, and this recipe makes 10 popsicles that size. Fill your moulds accordingly!

Nutrition

Calories: 120kcalCarbohydrates: 9gProtein: 1gFat: 10gSaturated Fat: 8gSodium: 7mgPotassium: 125mgFiber: 2gSugar: 7gVitamin A: 18IUVitamin C: 2mgCalcium: 10mgIron: 1mg
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