Looking for a sweet hommade treat for your 4th of July celebration? We have just the thing - homemade popsicles minus all of the sugar. These all contain a simple ingredient list, all you have to do is set aside a couple of hours to allow them to set. Make these tonight or tomorrow morning and they will be a hit while you watch fireworks this year!
Roasted Peaches and Coconut Cream Popsicles
via KatieDid.com
Ingredients: (makes roughly 6 3oz popsicles)
2 peaches
Squeeze of lemon and pinch of salt
1 can (14oz) Coconut Milk (light or full fat)
1 tsp Vanilla Extract
#1:
Preheat oven to 425 degrees. Slice peaches into wedges, sprinkle with lemon juice and a touch of sea salt. Place in the oven and roast for about 25 minutes until they are beginning to caramelize. Remove from oven and dice into smaller pieces.
#2:
Whisk together (or blend) the coconut milk and vanilla extract. Pour the coconut milk into the popsicle molds to fill them about half way. Stick in the freezer and allow to set for 30 minutes.
#3
Remove molds and drop in the peaches. Try and evenly distribute the peaches into the popsicles. They should be full of peaches. Top off the popsicles with the remaining coconut milk until just about all the way to the top. Stick a popsicle stick in each and freeze for another 2-3 hours. Once frozen remove the mold and you may have to run the base under warm water to remove them, depending on your popsicle mold.
Watermelon Mint Popsicles
via 101 Cookbooks
Ingredients:
1 Seedless watermelon
2 limes
Sprig of fresh mint
Sea salt
#1:
Slice and scoop the meat out of the watermelon and place it in a food processor or blender with mint and the juice of limes.
#2:
Poor the watermelon mixture into the molds and place in the freezer.
#3:
When its frozen pull the popsicles out and sprinkle with a little sea salt.
Fruit Cup Popsicle
via Natural Wrap
Ingredients:
3 cups seedless watermelon puree
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
Handful fresh cherries, pitted and chopped
#1:
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
#2:
Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top.
#3:
Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
Carrot Cake and Almond Butter Popsicles (makes 5 3 oz popsicles)
via KatieDid.com
Ingredients:
4 large carrots
3/4 cup canned coconut milk
1/4 cup almond butter
Juice from 1/4 a lemon
Cinnamon, Ginger, Salt
Honey
#1:
Peel your carrots then cover them with water and bring to a boil over high heat. Allow to boil for 7-10 minutes or until very soft. Drain them and put them into a food processor.
#2:
Puree the carrots until they are a smooth texture. Then add in almond butter, lemon juice, and coconut milk. You can add more coconut milk or even water if you prefer a thinner consistency and more icy popsicle. Puree until everything is combined.
#3:
Add in small amounts of honey, cinnamon, ginger, and salt. Mix well then taste and adjust the sweetness and seasoning to your liking.
#4:
Pour into popsicle molds, insert popsicle sticks, and freeze for 3-4 hours or until they’re solid. To remove them run the bottom part of mold under warm water for a few minutes until the popsicles have loosened. Sprinkle with crushed almond or shredded coconut for garnish.
