Summer is the best time for ice pops. I love sitting on my porch with my dog, soaking in the rays and slurping on a ice pop. It is like the ultimate feeling of Summer time.
Last time I opened the freezer, I was out of Popsicles. So I added it to my shopping list and went to the store. As I was browsing in stores, I noticed the super sugar filled pops were reasonably priced, but the high quality fruit pops were a bit on the expensive side!
Whenever I see something in the store that is a bit pricey, I think about if it is worth it to make myself – and ice pops are one of those items that are so easy to make at home, why not?
I love the variety of fruits and ingredients you can play with to make you own at-home pops!
All you need is a couple of ingredients and an ice pop mold (I found mine on sale in the grocery store – all summer items are in the sale section right now! You can also find cheap ice pop molds on Amazon. Often, making ice pops only requires 1 or 2 ingredients!
This chocolate raspberry ice pops recipe is so simple, so tasty and a great grab-and-go treat!
With only 3 ingredients, these homemade ice pops are gluten free, dairy free, lactose free, and a lot less sugar than many in store options! They take less than 10 minutes to make and just a short time in the freezer before they are ready to enjoy!
Raspberry Chocolate Pops
Ingredients
- 2 Cups Frozen Raspberries
- 1 Cup Blue Diamond Chocolate Almond Milk
- 1 Tablespoon Honey
Instructions
- 1. Place 1 1/2 cups of raspberries and 1 tablespoon of honey in a blender. Pulse until roughly chopped.
- 2. Scoop out raspberry mix evenly into the ice pop molds.
- 3. Pour in a splash of chocolate almond milk into each mold.
- 4. Next drop in the remaining 1/2 cup of raspberries. This is about 4-5 raspberries per mold, loosely filling the mold to the top.
- 5. Fill the remaining ice pop mold with chocolate almond milk.
- 6. Tap mold on counter to reduce air bubbles.
- 7. Freeze for 5-8 hours until solid!
- 8. Enjoy!
Raspberry Chocolate Pops
Ingredients
- 2 Cups Frozen Raspberries
- 1 Cup Blue Diamond Chocolate Almond Milk
- 1 Tablespoon Honey
Directions
1. Place 1 1/2 cups of raspberries and 1 tablespoon of honey in a blender. Pulse until roughly chopped.
Don’t the pulsed raspberries look so cool? They look like candy!
2. Scoop out raspberry mix evenly into the ice pop molds. This will be the top of the ice pop.
3. Pour in a splash of chocolate almond milk into each mold. This ensures the empty space is filled and the bubbles are out of top raspberry section.
4. Next drop in the remaining 1/2 cup of raspberries. This is about 4-5 raspberries per mold, loosely filling the mold to the top.
5. Fill the remaining ice pop mold with chocolate almond milk.
6. Tap mold on counter to reduce air bubbles.
7. Freeze for 5-8 hours until solid!
8. Enjoy!
This recipe can be versatile to other fruits as well – I assume strawberries would be delicious with the chocolate almond milk too! You could follow the same recipe using vanilla or honey almond milk too! Mix it up with blueberries, cherries and more!
