With a base of coconut milk to be ultra-creamy, these dairy-free blackberry popsicles are a refreshing summer treat. Made with just 5 ingredients, you’ll want to whip them up again and again for both the kids and yourself!
There is nothing more quenching during the summer than enjoying a bright, cool popsicle! And these blackberry popsicles take flavor to a whole other level.
As a Certified Nutrition Coach, I love that the dairy-free popsicles are made with coconut milk for a dose of healthy fats have minimal ingredients to come together. While I’m a sucker for protein popsicles (protein ice cream all around actually), these ones are a favorite of my kiddos because of their beautiful color and creamy texture.
Why You'll Love This Recipe
Minimal ingredients: You only need 5 ingredients for the blackberry popsicles to come together.
Allergy-friendly: This recipe is naturally dairy-free, gluten-free, paleo, and vegan which makes it perfect for any guests you have over.
Refreshing: The burst of blackberries with a high-quality vanilla is the perfect flavor pairing!
Ingredients and Substitutions
Below is a quick shot of everything you need to make the recipe. The ingredients are super basic and probably ones you already have on hand.
Make sure to use full-fat coconut milk for the dairy-free popsicles. This gives them their creamy texture. Low-fat coconut milk will result in icy popsicles.
I use coconut palm sugar to keep the popsicles paleo-approved. If this doesn’t matter to you, brown sugar is fine.
Flavor Variations
Dairy-free popsicles are so much fun to make in the summer that you’ll want them every week. So, here are a few ways to adjust the flavor so you can try out new flavors!
Fruit: Blackberries are delicious but can easily be substituted with 2 cups of raspberries, 2.5 cups of strawberries, or 2 cups of blueberries.
Citrus: In place of vanilla extract, use fresh lemon or orange juice for a citrus twist.
Expert Tips To Make It
The kind of molds you choose will determine the number of popsicles you make. For the easiest results, use silicone molds.
When you’re portioning the popsicles, leave ½ an inch of space at the top for them to expand. You also want to tap the molds on the table to remove any air bubbles before you freeze them.
To remove them from the mold, fill a pan with hot water and place the tips of the popsicle mold in for about 10 seconds. This will help them loosen up.
How To Make Blackberry Popsicles
Step 1: Mix together the cornstarch and some of the coconut milk to make a slurry. Heat the remaining coconut milk with the coconut palm sugar and vanilla. Add coconut slurry to the coconut slurry. Cook until it thickens.
Step 2: Combine the blackberries with the remaining sugar in a blender and process until smooth.
Step 3: Add half the blackberry mixture to the coconut milk base and pour it into the popsicle molds until ¾ full. Freeze to set.
Step 4: Remove them from the molds with a bit of warm water and enjoy.
How To Store Them
Store dairy-free blackberry popsicles in a sealed plastic bag or wrapped in plastic wrap lying flat. They stay fresh in the freezer for up to one month.
FAQs
Dairy-free popsicles will have an icy or crystallized texture when not enough fat is used. Make sure to use full-fat coconut milk and only the thick white cream part of it. Try not to get any water in there.
Thickening the mixture with the slurry before you freeze the popsicles creates a softer texture. Kind of like pudding popsicles. This ensures that the fat and water don’t separate in the coconut milk, which would give an icy, inconsistent texture. So, don’t skip the step!
More Dairy-Free Dessert Recipes You'll Love
Dairy-Free Blackberry Popsicles
Equipment
Ingredients
- 2 cups Blackberries fresh or frozen and defrosted
- 1 ⅔ cups Full-fat coconut milk 1 can
- 6 tablespoon Coconut palm sugar (75g)
- 1 teaspoon Vanilla extract (5ml)
- 2 tablespoon Arrowroot powder (16g)
Instructions
- In a small bowl, combine cornstarch with 3 tablespoon of coconut milk, stirring until smooth. Set aside.
- In a medium saucepan, combine the remainder of coconut milk with 4 tablespoon of the coconut palm sugar and vanilla extract over medium heat. Add the cornstarch slurry.
- Cook, stirring constantly until thickened. This may take up to 8-10 minutes.
- Remove from heat. Cover with plastic wrap, pressing the wrap to the surface to prevent a skin from forming. Set aside.
- Combine the blackberries with 2 tablespoon coconut palm sugar in a bowl or large measuring cup. Use an immersion blender to puree until it is mostly smooth. Alternatively use a regular blender.
- Add ⅔ of blackberry puree to the coconut milk mixture. Mix well or use an immersion blender to combine them.
- Pour creamy mixture into each well of the popsicle mold, filling them about ¾ full.
- Top off each well with the plain blackberry puree, leaving about ½”/12mm space at the top. Using a butter knife, swirl through each of the wells to create a blended pattern.
- Place the cover on the popsicle mold if it has one. Place a popsicle stick in the center of each well, leaving about 1 ½”/4cm of stick exposed.
- Freeze for at least 8 hours.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
My kids are absolutely obsessed with these so I've been doubling the batch as I can't keep up!