These peach and blueberry popsicles are the perfect way to kick off summer! They are vegan, gluten free, and you only need 8 simple ingredients.
It is officially summer and so hot already! All I want is picnic food, grilled food, and all of the frozen desserts. These peach and blueberry vegan popsicles are sweet with a bit of tang, so easy to whip, and are the ultimate summer treat. Also, how fun is it to make popsicles with what you have? I personally love popsicles or "ice pops" which is what I've always called them, because they are easier to savor. Whereas when you are eating ice cream it is so easy to shovel it in. Maybe it's just me, but I can't bite into a popsicle. Even the thought of it makes my teeth hurt!
I'm sure I have mentioned it before, but I love keep canned fruit in the pantry. It's good for a quick snack when the fruit craving hits and I have nothing fresh, or to bake and cook with! It's an inexpensive alternative to using fresh fruit that all may not have access too. The beauty of the easy summer popsicles is that they only require 8 super simple pantry ingredients. Well and of course blueberries in your fridge or freezer, but you get the point!
The Instagram post for this recipe was sponsored by Edward and Sons Trading Co., however, this blog post is not sponsored and I just wanted to share this awesome recipe with my non Instagram blog followers! For this recipe I used Native Forest Organic Full Fat Coconut Milk and Organic Sliced Peaches by Edward and Sons Trading Co. Full fat coconut milk is a super versatile ingredient that I believe should be in every pantry. It makes savory food taste even better and gives desserts the creaminess you hope to get from dairy. If you don't have coconut milk in your pantry, I hope you get some to try out! And, you know where I stand on canned fruit, get some!
HOW TO MAKE PEACH AND BLUEBERRY POPSICLES
Start by making your blueberry smash. In a small saucepan over medium heat, add blueberries, maple syrup and vanilla. Stir until they get soft and release liquid, then give them a little smash with the back of a spoon. Let your blueberry smash cool a bit while you make your popsicles. Place all of the blueberry popsicle ingredients into a blender, excluding the graham crackers and blueberry smash ingredients. Please make sure to drain the peaches well, otherwise those ice pops will be a bit icy. Blend slowly, otherwise the coconut milk will separate in the blender, until fully incorporated. Pour peach popsicle liquid into 8 popsicle molds. Swirl in blueberry smash into popsicle liquid and place in the freezer for 30 minutes then add crushed graham crackers on top and freeze until solid.
These coconut milk berry popsicles will be sure to keep you cool all summer long!
MORE FRUIT DESSERTS FOR SUMMER:
- Blueberry Banana Buckle Coffee Cake
- Paleo Toasted Almond Flour + Lemon Cake w/ Whipped Coconut Cream + Macerated Strawberries
- Fluffy Vegan Pancakes with Miso Maple Roasted Strawberries
- Paleo Blackberry Chocolate Cake
If you make this blueberry popsicle recipe please let me know by leaving a rating/review below! And make sure to sign up for emails so you never miss a new recipe and follow along on my Instagram, Pinterest, and Facebook for more About to Sprout goodness!
Recipe
Peach Blueberry Popsicles with Graham Cracker Crust
Ingredients
Popsicle Base
- 13.5 oz. can Full Fat Coconut Milk
- 1 large can Sliced Peaches drained
- 2 tbsp Maple Syrup
- Pinch of Salt
Blueberry Smash
- ¼ cup Blueberries fresh or frozen
- 1 tbsp Maple Syrup
- Dash of Vanilla
- 2 large Graham Crackers crushed
Instructions
- Start by making your blueberry smash. In a small saucepan over medium heat, add blueberries, maple syrup and vanilla
- Stir until they get soft and release liquid, then give them a little smash with the back of a spoon. Let your blueberry smash cool a bit while you make your popsicles
- Place all popsicle base ingredients into a blender
- Make sure to drain peaches really well
- Blend slowly, otherwise the coconut milk will separate in the blender, until fully incorporated
- Pour popsicle liquid into 8 popsicle molds and swirl in the blueberry smash
- Place in the freezer for 30 minutes, then ass crushed graham crackers on top and freeze until fold, about 6-8 hours
- Remove from freeze and allow to thaw for 2 minutes. If needed, run the popsicle molds under room temp water to loosen from the molds, the place the popsicle mold on a flat surface and wiggle the popsicles out!
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