Cool off this summer with these plant-based ice pops your kids will love! Recipe by Plant Based Juniors.
Strawberries and Cream Ice Pops
Yield: 16 Mini Ice Pops
Calories: 137kcal
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- Blender
- Ice pop molds
Ingredients
- 2 cups fresh California strawberries
- 13.5 oz can full-fat coconut milk
- ¼ cup chia seeds
- 1 Tbsp maple syrup optional
Instructions
- Combine strawberries, coconut milk, chia seeds, and maple syrup in a blender.
- Blend on high until smooth.
- Pour the strawberry-coconut mixture directly from the blender into the ice pop molds.
- Place in the freezer to freeze for 6 hours.
Nutrition
Serving: 1 Mini pop | Calories: 137kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Sodium: 8mg | Fiber: 3g | Sugar: 3g | Vitamin C: 22mg
