We’re having some nice warm days here in San Diego. On these kinds of days, I love to treat my kids to ice cream or popsicles, but I’m not a big fan of store bought ice cream because it tends to contain too much sugar and too many preservatives. Of course, it’s also wrapped in individual packaging. So I opt for homemade popsicles and ice cream. Making your own popsicles is easy and, as long as you have time (since they need to freeze overnight), they are the best option when it comes for treating your little ones to something yummy and cold.
First, to make ice cream, you need some good molds and, yes, you can buy ice cream molds almost anywhere. However, many are made from plastic and, therefore, may contain harmful chemicals. The good news is that there are chemical free ice cream molds on the market. Over the years I have invested in a ray of toxic free ice cream molds. Here are my favorites:
Tovolo popsicles molds—These are BPA-free, reusable and have drip guard handles.
Polar Pops stainless steel popsicle molds—If, like me, you are trying to avoid all things plastic, this might be a good option because it’s made with food-grade stainless steel. They are reusable ice pop makers that have reusable bamboo sticks, so there is no waste, and they are BPA-free and dishwasher safe.
Cosmos Silicon Ice Pop Molds—These are my kids’ favorite. They are made with food safe and BPA-free silicon according to FDA’s standards.
Next, you need very nice ripe, organic and colorful fruits to make your own homemade popsicles. Store bought popsicles not only cost a lot of money but also may contain synthetic additives and preservatives, artificial dyes, artificial sweeteners, as well as added sodium and sugar. You don’t want chemicals in your body and you don’t want them in your family’s bodies, either. Making your own popsicles can be as easy as pureeing some fruit and freezing it in the molds or simply making a smoothie as the base, as I do. That way, I know my kids get a nutritional snack with no extra sugar — and they think it’s a real treat.
Watermelon Ice Cream Recipe: Let’s face it, kids love colorful ice cream, and this one is and is a great hydrator on a hot day for little ones.
- ½ ripe and seedless watermelon
- Juice from 1 lime
Mix watermelon and lime until pureed and pour into mold.
Smoothie Popsicle Recipe:
- 1 very ripe banana
- 2/3 cup vanilla soy or coconut yogurt
- 1/2 cup frozen acai puree or blueberries
Mix everything in a blender until very creamy and smooth. Pour into popsicle molds and freeze for at least 2 hours.
Peach and Raspberry Popsicle Recipe: This is my favorite one to make when we have fresh and ripe peaches because It tastes just like summer.
- 4 very ripe peaches, peeled and chopped
- 2 tsp agave nectar
- 1 tsp lime juice
- A few fresh raspberries
Mix peaches, agave nectar and lime juice until completely smooth. Place 2 raspberries at the bottom of mold and pour peach puree over.
Mango Popsicle Recipe: Mangoes are a big favorite in my family. The color of these icy treats is amazing — it’s like sunshine in a pop!
- 2 medium mangoes, peeled and chopped
- 1 cup of almond milk
- 2 tablespoons of honey or agave
- 1 tablespoon of lime
Combine everything in a blender until pureed approximately, 45 seconds to 1 minute. Pour into popsicle molds and freeze for 4 hours or overnight.
Green Gorilla Pops Recipe: Often times it’s challenging to get our kids to eat green leafy veggies, but when something has a fun name, anything is possible.
- 1 cup kale leaves removed from stalk. (My friend likes to use spinach, as it is a little sweeter). Other leafy greens work well, too.
- 1 ½ cups chopped pineapple
- 1 small banana
- 1 cup coconut water
Combine everything in a blender until pureed, approximately 45 seconds to 1 minute. Pour into popsicle molds and freeze for 4 hours or overnight.
Strawberry Yogurt Popsicle Recipe: For all you yogurt lovers!
- 2 ½ cups strawberries, hulled and chopped
- 1 ½ cups of plain unsweetened Greek yogurt (vegan)
- ¼ cup of agave nectar or maple syrup
- 1 tablespoon lemon
Combine everything in a blender until pureed, approximately 45 seconds to 1 minute. Pour into popsicle molds and freeze for 4 hours or overnight.
