As summer arrives I’m looking for new types of cold desserts to enjoy. I normally turn into a complete ice cream addict, but will have to limit myself this year due to my newly discovered dairy intolerance. There are days where I crave the real-deal ice cream, but most of the time I just want something cold and sweet. I remember loving pops as a kid, and wandering around with my mouth matching whatever the flavor was of the pop I just ate.
There are lots of great non-dairy options out there, especial coconut based desserts. I decided to try out a homemade almond milk version of a pop. These are great because they are super easy to make and only have three ingredients. When the almond milk freezes it has an ‘icy’ texture vs a creamy texture. So if you’d like an all natural italian ice style of pop, this is pretty close.
Raspberry Pops Recipe
- 1 3/4 cups vanilla unsweetened almond milk
- 1/8 cup honey
- 1 cup raspberries
- Put all ingredients in powerful blender (I used a magic bullet) and blend until super smooth.
- Pour into popsicle holder and freeze. I used fancy sticks, you can see my Instagram tip here for getting them to stand up correctly (and straight if you are lucky).
Have a wonderful holiday weekend!