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!

5 from 1 vote
Gluten Free Blueberry & Cream Ice Pops Recipe
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

Blueberries lend a beautiful shade of purple to these easy dairy-free pops.

Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 34 kcal
Author: Hallie Klecker
Ingredients
  • 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
Instructions
  1. 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.
Nutrition Facts
Gluten Free Blueberry & Cream Ice Pops Recipe
Amount Per Serving
Calories 34
% Daily Value*
Potassium 33mg 1%
Total Carbohydrates 8g 3%
Sugars 6g
Vitamin A 0.3%
Vitamin C 2.9%
Calcium 0.7%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Blueberries Cream Dairy Free Gluten-Free Gluten-Free Recipes Magazine Popsicle Summer
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