Peeled Kiwi cut in 1-inch rounds
1 cup Chopped dark chocolate
1/2 cup coconut oil
Popsicle sticks
Directions
1. Freeze kiwi with popsicle stick stuck halfway through on a tray.
2. Melt chocolate and coconut oil over a double boiler, then cooled to room temp.
3. Dip each Kiwi-pop into the chocolate mixture and place on a tray to refreeze or pass around right now.
Source: Show Food Chef
9 Tbsp. water
2 Tbsp. sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
Directions
1. Make a simple syrup by combining water and sugar in a small pot and bring to a boil for about four to five minutes on medium heat. Set aside.
2. Puree fruit separately in the blender. Set aside in three small bowls.
3. Divide the simple syrup between the fruit purees and mix in.
4. Equally fill four small five ounce cups with the kiwi puree and place in the freezer; freeze one hour.
5. Add mango puree and freeze 20 minutes. Insert sticks and freeze at least two hours. Add raspberry puree and freeze overnight.
Source: Skinny Taste
1 400ml can coconut milk, full fat
1/2 lime, juiced
3 Tbsp. agave syrup, honey, or maple syrup
Directions
1. Place the can of coconut milk in the fridge overnight.
2. Without shaking or turning the can upside down, open the can and scoop the top layer of coconut cream into a bowl. Discard the water at the bottom.
3. Stir in lime juice and honey until well combined.
4. Transfer mixture to popsicle molds and freeze until solid.
Source: Anja's Food 4 Thought
1 cup milk of choice
1/2 a container Ricemellow Creme
1 tsp. pure vanilla extract
pinch of salt
optional: melted chocolate or Hot Chocolate Butter
optional: crumbled graham crackers
Directions
1. Combine first four ingredients in a microwave-safe dish (or small saucepan if you prefer the stove), and microwave one minute.
2. Stir so there are no lumps, then pour into paper cups or popsicle molds.
3. If desired, dip in chocolate and sprinkle on graham cracker crumbs once pops are frozen. (If using the hot chocolate butter option, sprinkle the graham cracker crumbs quickly- the chocolate shell hardens fast!)
4. Freeze until ready.
Source: Chocolate Covered Katie
We're willing to bet you've been eating popsicles since you were a kid spending your summer running through sprinklers. We're also willing to bet that back then it was all Minute Maid lemonade push pops and those Flavor Ice Pops that came in frozen plastic packages.
But now, as a grown up, you can do better. There are way more sophisticated popsicles that look like they came right out of Martha Stewart's freezer. Even better, they're a cinch to make. (No oven required? We're so down).
So when the summer heat hits this year, don't settle for store-bought pops. Check out these ultra-pretty, Pinterest-worthy popsicles that you won't be able to resist making.
But now, as a grown up, you can do better. There are way more sophisticated popsicles that look like they came right out of Martha Stewart's freezer. Even better, they're a cinch to make. (No oven required? We're so down).
So when the summer heat hits this year, don't settle for store-bought pops. Check out these ultra-pretty, Pinterest-worthy popsicles that you won't be able to resist making.
