So we didn’t exactly have the nicest summer in Germany (or at least here in Hamburg): July and August felt like autumn! In just a few hours, I’m heading out to California to escape this crappy weather. Anyway, summer will eventually find its way back to us; here’s a couple of beautiful popsicle recipes so you’re prepared.

I really wanted to incorporate some superfoods into these ice pops, so I came up with the flavors Raspberry Chia Pudding and Açaí Blackberry. I like to use these molds. (And they’re currently on sale!)

Raspberry Chia Pudding Popsicles

Makes 8 popsicles

Pink layer

250 g raspberries
200 ml milk or milk alternative (e.g. almond milk)

White layer

4 tbsp chia seeds*
300 ml coconut milk

Preparation:

Wash raspberries and purée or mix with milk. Distribute half of mixture evenly into eight popsicle molds. Place lids on molds, insert wooden sticks, and freeze at least four hours.

Stir chia seeds* into coconut milk and let soak in fridge for at least 30 minutes. Remove lids from popsicle molds and distribute chia-coconut pudding mixture evenly among them. Refreeze molds, without lid, for at least four hours.

Distribute remainder of raspberry-milk mixture into molds and freeze again for at least four hours.

Açaí Blackberry Popsicles

Makes 8 popsicles 

Purple layer

250 g blackberries
1 tbsp açaí powder*
200 ml coconut milk

White layer

300 ml coconut milk
1 generous pinch ground vanilla or 1/4 tsp pure vanilla extract

Preparation:

Wash blackberries and purée or mix with açaí powder and coconut milk. Distribute half of this mixture evenly into eight popsicle molds. Place lids on molds, insert wooden sticks, and freeze at least four hours.

Stir ground vanilla into coconut milk. Remove lids from popsicle molds and distribute coconut milk evenly among them. Refreeze molds, without lid, for at least four hours.

Distribute remainder of blackberry-açaí-milk mixture into molds and freeze again for at least four hours.

Have fun! :-)

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