Pinspiration of the Week: Homemade Popsicles
Nothing says summer like food on a stick. Especially if that food is frozen and sweet
Finely chopped thyme, rosemary, basil or other fave herb (optional)
400 ml fresh raw coconut milk (or 1 can of store-bought)
1/4 cup raw cane sugar (or preferred sweetener, to taste)
1. To prepare the popsicles: fill popsicle molds with small pieces of fruit and chopped herbs (don't forget the popsicle sticks!) leaving room for the ice cream to fill in.
2. To make the ice cream: blend the coconut milk and sweetener until smooth. Then carefully and slowly pour into your popsicle molds until they are full. Set in the freezer overnight or until frozen solid.
Source: This Rawsome Vegan Life
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