Store-bought ice pops are quick and easy to grab at the grocery store, but they’re also highly processed and heavy on the sugar. Making your own frozen treats gives you the freedom to experiment with flavor, while loading up on whole fruits and other healthy ingredients like yogurt and nuts. (Plus, just think of all the DIY points you’ll score when you unveil your creations to your friends.) For the perfect remedy against the blazing summer heat, try one of these three tasty combos.
Strawberry Banana Ice Pops
Makes 4
INGREDIENTS
- 2 ripe bananas, peeled and sliced
- 2 cups chopped fresh strawberries
- 3 tablespoons water, plus more if needed
- 1/2 cup raw walnuts or slivered almonds
- 1 tablespoon honey
DIRECTIONS
Combine all ingredients in a high speed blender and puree until very smooth. Transfer mixture to popsicle molds and freeze for at least 8 hours. Remove ice pops from the molds by running the molds under warm water and serve immediately. Keep ice pops frozen until ready to serve.
Cocoa Avocado Ice Pops
Makes 8
INGREDIENTS
- 2 medium ripe avocados, peeled, pitted and diced
- 2 large bananas, peeled and sliced
- 3/4 cup plain full fat Greek yogurt
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons honey
- 1 tablespoon pure vanilla extract
DIRECTIONS
Combine all ingredients in a high speed blender and puree until very smooth. Transfer mixture to popsicle molds and freeze for at least 8 hours. Remove ice pops from the molds by running the molds under warm water and serve immediately. Keep ice pops frozen until ready to serve.
Kiwi Yogurt Ice Pops
Makes 6
INGREDIENTS
- 1 cup plain full-fat Greek yogurt
- 2 kiwis, peeled and diced
- 1 teaspoon shredded coconut
- 3 tablespoons honey
DIRECTIONS
Combine yogurt and kiwi in a large bowl; mix well to combine, then transfer mixture to ice pop molds and freeze for at least 8 hours. Set shredded coconut in a shallow plate. Remove ice pops from the molds by running the molds under warm water. Drizzle with honey and roll in coconut flakes. Serve immediately.
Photo courtesy of SELF.
