cool it: 3 healthy ice pops to beat the summer heat

when it’s the middle of summer + you can’t seem to make it from the house to the mailbox without dripping sweat, popsicles never disappoint! the only problem: store-bought ‘sicles are far too often filled with refined sugars + all kinds of artificial flavors + colorings we can’t even pronounce. but you know what they say - if ya want somethin’ done right, ya gotta do it yourself. that’s why we came up with 3 easy fitlosophyzed pops packed with real-food ingredients that you can feel good about slurping down on all summer long!   


[watermelon kiwi pops]

makes 12 pops

2 cups cubed watermelon
1 cup fresh strawberries
juice of 1 lemon
3 tbsp raw honey

4 kiwis, peeled + cut
1 tbsp filtered water

  1. blend the watermelon, strawberries, lemon juice + honey in a high-powered blender until smooth, then divide between 12 popsicle molds, only filling about ⅔ of the way. freeze an hour or so.
  2. blend kiwis + water until smooth, then divide between the 12 pop molds, pouring over the top of the frozen watermelon mixture.
  3. freeze a few hours, until solid, then enjoy!


[peaches + cream pops]

makes 6 pops

1 1/2 cups pitted + chopped fresh peaches, divided
⅓ cup full-fat coconut milk
½ cup unsweetened plain yogurt
1 tbsp raw honey
1 tsp vanilla extract

  1. blend 1 cup peaches + coconut milk + yogurt + honey + vanilla in a high-powered blender until smooth.
  2. divide the remaining ½ cup of chopped peaches between 6 popsicle molds, then divide the yogurt mixture between the molds.
  3. freeze a few hours, until solid, then enjoy!


[mocha coconut pops]

makes 12 pops

cream:
¾ cup full-fat coconut milk
1 tsp maple syrup
½ tsp vanilla extract

coffee base:
2 cups brewed coffee
2 tsp cacao powder
¼ cup full-fat coconut milk
1 tbsp maple syrup

  1. for the cream: blend the coconut milk, maple syrup + vanilla extract in a blender, then divide between 12 popsicle molds + freeze an hour or so, filling each mold with no more than an inch or so of the cream mixture.
  2. for the coffee base: blend the coffee, cacao powder, coconut milk + maple syrup in a blender, then divide between the 12 popsicle molds, pouring over the top of the frozen cream mixture.
  3. freeze a few hours, until solid, then enjoy!

which of these 3 recipes are you going to whip up to cool down? let us know in the comments. we love hearing from y'all! 





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