NOPE. There’s no sugar in these babies. Just milk, yogurt, a dash of maple syrup and fresh blackberries–though you could use any fruit you (and more importantly, the kids) like. With summertime in full swing around here (read: 90 degree days) homemade ice pops hit the spot.
That’s good news because thanks to help from my in-laws and all the amazing meals provided to us by our small group from church, I have hardly cooked a thing in the last two weeks. Even though it’s my fourth time around — maybe BECAUSE it’s my fourth time around — I’m very, very tired. Ti-urd. There is a baby waking me up twice every night. For about an hour each time. I knew this would happen of course, but as I told Paul the other day, just because you KNOW something is going to be hard ahead of time doesn’t actually make it easier when you’re in the thick of it. Good thing they make these rascals so darn cute.
Printblackberry cream ice pops
Blackberries were easily found when we whipped these up but you can substitute any fresh fruit (or frozen) your kids will enjoy.
- Yield: 6 1x
Ingredients
- 1 cup milk
- 1/3 cup yogurt
- 1/3 cup chopped fresh fruit (blackberries, raspberries, peaches, etc.)
- 3 tablespoons pure maple syrup
Instructions
- Combine everything in a mixing bowl (preferably one with a spout) and pour into ice pop molds. Freeze for at least 4 hours, or overnight.
- Depending on the size of your ice pop molds, you’ll get 6-8 ice pops.
Where can I get those popsicle molds? Any suggestions on how to make them dairy free?
Hi Amanda! They are PROfreshionals and we found ours at Walmart. I like the smaller size which is perfect for young kids.
To make them dairy free, you’d use coconut or almond milk and fresh berries. You could also use a bit of apple juice plus water as a base (maybe 1/2 cup apple juice + 1 cup water) and add 1/2 – 1 cup of fresh fruit. Good luck!