3 Ingredient Strawberry Ice Pops (Dairy-Free)

Good morning! I hope you all had a great weekend.

I’ll be back this afternoon with some highlights from the past couple of days, but first… these.

Even though fall is just around the corner (and believe me – we are starting to feel it up here), the warmth and sunshine has stuck around long enough for me to make a few more rounds of my favorite go-to summer snack: ice pops!

In case you’ve never attempted to make your own before, an ice pop is one of the easiest after-school or anytime treats you can quickly throw together and freeze to serve just a few hours later. All you need is a set of pop molds and a couple of minutes to decide what to create!

(For those of you newer to the blog, I purchased this set on a recent trip into TJMaxx for under $8. You can find similar ones online here, here, and here.)

Today’s (delicious and nutritious) recipe is coming to you thanks to a collaboration with Almond Breeze.

I am a fan of both coconut and almond milks, and I have especially been loving the unsweetened version of vanilla coconut almondmilk in my cereals and smoothies lately.

In this mixture, the almonds are blended with coconut to produce a rich and creamy, non-dairy, all natural beverage with only 45 calories per serving.

I decided to try it in my latest ice pop concoction, and it was a great success!

Neither the vanilla or coconut flavors are overwhelming, and both add just enough flavor to create the perfect fruity, sweet (healthy) treat your entire family is sure to love.

You only need three total ingredients for this recipe, and I seriously can’t get enough of them…

 

Ingredients

 

3 cups fresh strawberries, sliced

2 cups Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened

3 Tbsp. honey (or to taste if you’d like to add some sweetness)

 

(makes six pops)

 

Directions

 

1. Combine ingredients into a high-powered blender. Pour mixture into popsicle molds.

2. Place into freezer to harden for at least 3-4 hours, or overnight depending on consistency.

3. Before taking the pops out of their molds, run them under warm water to loosen them up.

4. Remove ice pops from molds and enjoy a light and healthy snack!

 

I have a feeling this recipe would work with just about any berry, and I fully plan on making them again with blackberries, blueberries, and raspberries (separate and together) soon.

I haven’t tested this yet, but doesn’t watermelon also sound great?

As someone who loves the taste of fresh fruit (without added sugar), I could have easily omitted the honey, but I threw it in for extra sweetness for my husband. He prefers to sweeten his smoothies and popsicles, and I’m guessing kids would be on the same level there.

If you are allergic to nuts, try using regular coconut milk. (You can add a 1/2 Tbsp. of vanilla extract if you want to keep the vanilla coconut flavor.) If you aren’t thrilled about using honey, you can always substitute maple syrup, date syrup, or… wait for it… date puree. I haven’t personally tried the last two as a sweetener substitute, but I’ve heard they both work great!

I would love to hear what kind of combinations you come up with if you tweak this recipe and use different (or even frozen) fruit. Feel free to share your creations or substitutions in the comments section, and let me know if you give them a try!

 

Disclosure: This post is sponsored by Almond Breeze Almondmilk. For more easy recipes made with five ingredients or less, visit Almond Breeze on Facebook, Twitter, Instagram, and Pinterest. Thank you for your support, and I hope you enjoy the recipe as much as we do!