Gluten Free Blueberry & Cream Ice Pops Recipe
On a hot summer afternoon, nothing is quite so refreshing as an icy treat pulled straight from the freezer. Blueberries lend a beautiful shade of purple to these easy dairy-free pops. Keep a few stashed in the freezer all season long so you’re always ready to beat the heat!
Blueberries lend a beautiful shade of purple to these easy dairy-free pops.
- 1 15-ounce can full-fat coconut milk
- 2 tablespoons honey or maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1 cup blueberries fresh or frozen
Combine the coconut milk, honey, vanilla, and cinnamon in a blender. Blend until smooth. Add the blueberries and blend until they’ve been broken down a bit but are not completely pureed. Pour into molds and freeze for 4-6 hours before serving.
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