These healthy blueberry Popsicles are quick to make, full of nutritious antioxidants and full fruit flavor. These tasty frozen treats are rich and flavorful but low on sugar. Make enough for the adults to enjoy them too. Make them in the morning and you can pass them out this afternoon. Ready in just 4 or 5 hours.
Healthy Popsicles, ice pops or ice lollies are easy to make and better than the store bought version. Store bought Popsicles are high in sugar and low on nutrition. Even the 100% juice ice pops contain other ingredients like:
high fructose corn syrup, juice from concentrate, citric acid, sodium benzoate, and potassium sorbate — two preservatives used to prevent bacterial growth.
Syrup is extensively used in ice pops to keep the frozen pop soft enough to bite. Without the syrup, juice would freeze solid like an ice cube and be difficult to eat. But by adding fruit, fiber, fat, and a little less sweetener, ice pops can be made healthier with fewer ingredients.
Blueberries are super foods, high in antioxidants, flavonoids, and anthocyanins. In fact the antioxidants are so high in blueberries that they are prescribe to nourish the eyes. Blueberries are also one of the sweeter berries, allowing you to make Popsicles with less sugar, that still has good texture.
Make these healthy, blueberry Popsicles that are low in sugar but high in flavor and texture.
- 2 cups of blueberries, fresh or frozen
- 1 cup coconut milk, canned, full fat
- 1 tablespoon maple syrup
- Place blueberries, coconut milk, and maple syrup in a blender. I use a Magic Bullet. Blend on medium for 1 minute or as long as it takes to completely blend the blueberries and coconut milk.
- Pour the mixture into ice pop mold, leaving 1/4 to 1/8th inch head space. Insert sticks.
- Place in freezer. Freeze for 4 to 6 hours or until the ice pops are fully frozen.
- To remove from the molds, run hot water over the outside of the ice pop mold, just until the ice pop slips easily from the mold.
- Store in Ice Pop freezer bags for long term storage. Ice pops will last for 2 months frozen in individual freezer bags.
Other fruit such as bananas, raspberries, mangoes, or strawberries can also be used to make delicious, healthy ice pops.
What molds should I use?
Popsicle molds made of plastic or stainless steel are the most commonly used household molds for Popsicles. I used stainless steel molds for this recipe like this one or this one. But you can even use paper cups, recycled yogurt containers, or plastic and silicone popsicle molds. If your mold doesn’t have an integrated stick use wooden popsicle sticks. They can still be found on Amazon here.
However, if you are using the vintage Tupperware popsicle molds be aware that these were made before BPA was a banned chemical in children’s food products. If you are buying new popsicle molds for this recipe, choose popsicle molds that are BPA-free and phthalate-free.
Can I use frozen blueberries?
Both fresh and frozen blueberries can be used in this blueberry Popsicle recipe. Frozen blueberries will speed up the freezing of the ice pops in the freezer.
Can I use other berries like raspberries or black currants?
Blueberries are one of the sweetest berries and so need less added sugar than other berries like raspberries or black currants. If you change the kind of fruit you’ll also need to adjust the amount of maple syrup to add to the recipe before you mix it, to keep the texture of these ice pops soft and bite-able.
Check out my recipe for raspberry ice pops here.
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Learn more about making healthy and nutritious ice pops, sherbet, botanical drinks,herbal tea, fruity lemonades, liqueurs, and bistro drinks healthier at home using wholesome ingredients, less sugar, and more fun. My new class Inspiring Botanical Drinks will help you turn your garden produce and easy to find ingredients into beautiful beverages and frozen desserts easily.
Break the pop and sweet tea habit with these healthier options. You’ll save money, reduce food waste, and enjoy delicious and nutritious hot and cold drinks year-round,when you use herbs, garden fruit and berries, and even weeds to make healthy tea, drinks, and beverage syrups.