Homemade ice cream popsicles are very easy to make, and the flavor options are nearly endless. 3-ingredient, vegan berry ice cream has no added sugar.
The ingredients you need:
- blueberries and raspberries
- coconut milk
- blender or hand blender
- ice cream molds
The best ice cream popsicle molds
I use Ikea’s Chosigt Ice Lolly Molds. They are very affordable and handy. Every mold is its own individual unit that will be placed in a holder for freezing. The plastic sticks they come with, are easy to replace with wooden ice cream sticks.
Amazon.com has a wide range of different molds in various materials and shapes, and usually, ice cream molds can be found in supermarkets, too.
The true beauty of popsicles is that you don’t necessarily need to purchase fancy molds at all. Use empty and washed yogurt cups, for example. Replace the ice cream stick with the takeaway chopsticks cut in two or even regular small spoon will do the trick.
Making ice cream at home is indeed very affordable.
The most important thing to take into consideration when purchasing your first ice lolly mold set is to choose a set where every popsicle can be treated separately in its own little mold unit. There are a lot of molds set in the market where, for example, six popsicles make a whole. They might be pretty in form, but it will be a nightmare to get one single ice cream out of a mold like that, even if you were to eat them all at once. Also, washing and storing is not that handy.
Blend the berries in a blender or use a hand blender and a bowl. The berry mixture can have bits and pieces in it and we don’t advise to pass it through a sieve as the zest and seeds contain fiber the most.
Spoon about two tablespoons of the berry mixture into the ice pop molds.
Add coconut milk to the remaining berry mixture in the blender and pulse. Pour or spoon the coconut mix into the molds.
Freeze at least for two hours.
Use fresh berries instead of juice
One of the best memories of my childhood summer is filling ice cream popsicle molds with juice and waiting for the juice to chill into refreshing ice cream. Having the molds guaranteed we never ran out of ice cream during those endless childhood summer days. Remember how long the summer was when you were a kid? Oh, sweet memories!
Now I’m making the same memories for my children, but I don’t use juice anymore. When trying to avoid excess sugar, it’s better to stay away from juice even if it’s 100 % fruit or berries.
Let me give an example. Oranges are good. They are filled with vitamins, even though they are pretty sweet. But one or even two every day will be for your benefit.
One middle-sized orange contains approximately 12 g of sugar. For one class of freshly squeezed oranges juice, you need 6-7 oranges. Do the math.
Berry ice cream popsicles have 14 grams of sugar. In all 12 altogether.
Easy, healthy ice cream
Making homemade ice cream popsicles really is easy, even without juice. The easiest method is to puree some fruit or berries and fill the molds with the puree and freeze them for a couple of hours.
In addition to fruit and berries, you can use coconut milk as I did with the berry popsicles. Coconut milk gives the ice cream a creamy consistency and helps them not to melt too fast once out of the freezer.
Coconut milk is rich in vitamins C and E and contains a good deal of magnesium and potassium.
Berries are full of antioxidants and fiber and help to control the blood sugar levels.
Mostly, berries and fruit need no added sweetener but sometimes you might need to add a little maple syrup or honey (not vegan) to give the ice cream and extra hint of sweet and to boost the natural flavors of the ingredients.
Canned and frozen berries and fruit are a good option too for homemade ice cream. Just make sure they don’t include added sugar or artificial sweeteners or other additives.
Homemade Berry Ice Cream Popsicles
- blender or hand blender
- bowl if you use a hand blender
- lollie molds
- 100 g blueberries
- 100 g raspberries
- 1 can (400 ml) coconut milk
- Measure the berries into the blender and pulse until coarsely mixed.
- Spoon two spoonfuls of the berry mixture into each ice pop mold.
- Add the coconut milk into the remaining berries in the blender and blend together.
- Pour the coconut and berry mixture into the molds.
- Place sticks in the ice cream and carefully move the molds in the freezer.
- Freeze for at least two hours.