10 Best Vegan Popsicle Recipes For Your Kids
A must-have summertime treat is a popsicle. They can be made with nutritious fruits and juice and are simple to make and refreshing.
You can make these dairy-free popsicles whenever you want a sweet treat or on any warm summer day! Let's try some delicious vegan popsicle recipes.
Are Popsicles Generally Vegan?
Considering the sort of food: It's equivalent to asking if guacamole is hot to inquire, “Are popsicles vegan?” whereas a popsicle is just one food.
A popsicle is a chunk of flavoured ice or ice cream on a stick.
You can use any ice or ice cream to make it. Popsicles can, therefore, come in as wide a variety as ice cream.
As a result, depending on whether they were created using vegan ingredients or products derived from animals, popsicles may be vegan or non-vegan.
Best Vegan Popsicle Recipes
1. Mango Cherry Popsicles
These popsicles are the epitome of a fantastic summer delight, with the tropical notes of mango, an energizing kick from orange and ginger, and delicious chunks of cherries in each bite!
Making them takes less than 15 minutes, but the most challenging part is waiting for them to set for a couple of hours! I love the vegan mango popsicles very much.
Prep time: 15 minutes | Freezing time: 3 hours | Total time: 3¼ hours | Servings: 4
- Raw cashews: 1 cup
- Mango: 1 medium size, cut into cubes
- Orange: 1 medium-sized, peeled
- Fresh ginger root: 1-inch
- Coconut milk: ⅓ cup
- Cherries: ½ cup, pitted and halved
- Rinse and drain the cashews.
- Put them in the blender with the other ingredients—but not the cherries—Purée the mixture.
- Add the mango purée and the cherries to the popsicle moulds.
- Freeze for 3–4 hours or until firm.
- Run the mould under warm water until the popsicles come out easily, then enjoy!
2. Watercolour Fruity Popsicles
These delicious fruit popsicles have watercolour-like qualities. They are delicious, healthful, and straightforward to create.
The pops' stunning hues result from the peaches, blueberries, and cherries frozen into a purée. Freshly brewed lemonade makes up the remainder of the popsicle.
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 6
- Pitted cherries: 1 cup
- Peaches: 2
- Blueberries: 1 cup
- Lemon juice: 3¼ tablespoons
- Water: 1 cup
- Purée all peaches smoothly. Pour through a wire mesh strainer to remove any remaining skin fragments. After tasting, add sugar as desired.
- Repeat the step for cherries and blueberries.
- Pour the purées into any small silicone candy or ice cube moulds you may have (they should hold approximately ½ tablespoon each). Put into freezing. Use standard ice trays in their place if you don't have small silicone moulds.
- They will freeze quite quickly—at most two hours—if you have silicone moulds. If not, wait until they are solidified.
- The lemon juice, water, and 3 tablespoons of sugar should be combined as the ice purées are chilling. Until the sugar melts, stir. To make the lemonade lovely, put it in the refrigerator.
- If you used standard ice cube trays, smash the unmoulded cubes into smaller pieces by placing them in a plastic bag and banging it against a surface (just under a square inch is good).
- Put chunks of the vibrant fruit ice into the popsicle moulds. To make them fit, you might need to push them down. In each mould, you need to fit about 6 portions.
- Insert a popsicle stick. Perhaps the coloured pieces will be able to keep the sticks in place. If not, carefully press a knife into the pieces to make a tiny slit. This will grip the stick after that.
- On top of the mould, pour the ice-cold lemonade.
- Leave them in the freezer until they are solid. Run mould under hot water gently to remove.
3. Black Plum Popsicle
You haven't experienced summer until you've got a brain freeze from all the frozen foods. Enjoy these black plum popsicles as the humidity increases, and your craving for an icy treat grows.
Jamuns, also known as jambul, are fruits that are indigenous to Southeast Asia and India and give popsicles their sweet flavour.
Due to their reviving bite and health-promoting qualities, these deep purple plums have been growing in popularity among chefs worldwide.
Prep time: 30 minutes | Freezing time: 3 hours | Total time: 3½ hours | Servings: 6
- Jamun (black plums): 9 ounces
- Water: 6 cups
- Sugar: 5-6 tablespoons
- Clean all Jamun seeds.
- Set ¼ of the jamuns aside. Smooth down the remainder with a bit of water.
- To the purée, add the jamuns that were set aside after being coarsely chopped. Next, add the water.
- Add spoonfuls of sugar. Until the sugar melts, stir. The amount of sugar needed may change according to how sweet or sour the jamuns are.
- Fill the popsicle moulds with the ice candy mixture. Put a popsicle stick in the middle of each section of the mould. Freeze entirely after 3–4 hours of freezing.
4. Piña Colada Popsicles
Throw a one-way ticket to Waikiki Beach with the coconut, rum, and pineapple. This enjoyable, simple dessert will take your guests on a tropical vacation and is ideal for outdoor parties.
Prep time: ½ hour | Freezing time: ½ hour | Total time: 1 hour | Servings: 6
- Coconut milk: 14 oz
- Pineapple: 1 cup
- Banana: 1 whole
- Agave nectar: 3 tablespoons
- Vanilla extract: 1½ tablespoons
- Rum: 2 tablespoons
- Shredded coconut: 1½ tablespoon
- Raspberries, for colour: 1 cup
- Blend every component—aside from the raspberries and coconut shreds—in a blender until it is completely smooth.
- Add coconut flakes and raspberries to the mixture (optional).
- Fill the popsicle moulds with sticks with the mixture. Alternatively, pour into ice cube trays with toothpicks inside.
- Freeze until it becomes solid.
5. Creamy Lemon Berry Popsicles
These popsicles are going to blow you away. Imagine a handcrafted, decadent curd that is creamy, vanilla-lemon, cashew, and berry-infused with fresh chocolate.
These ostensibly sumptuous frozen sweets taste fantastic and are also relatively nutritious in desserts. My kids love the creamy lemon berry popsicles very much.
Prep time: 30 minutes | Freezing time: 6 hours | Total time: 6½ hours | Servings:5
Ingredients For The Popsicles
- Quick-soaked cashews: ¾ cup
- Unsweetened vanilla almond milk: 1 cup
- Zested lemon: 1
- Lemon juice: ¼ lemon
- Vanilla extract: 1 teaspoon
- Arrowroot powder: 2 tablespoons
- Stevia powder: 2 teaspoons
- Ground turmeric powder: ½ teaspoon
For Chocolate Drizzle:
- Unsweetened chocolate: 2 oz
- Stevia: ¼ teaspoon
- Blend the soaked cashews, almond milk, vanilla, stevia, and turmeric in a blender.
- After thoroughly blending them, stop to scrape down the sides, then continue blending for a further minute.
- In another bowl, combine the lemon juice and arrowroot powder. Stir the mixture thoroughly until all of the arrowroot is dissolved.
- Place a small saucepan over medium heat and add the cashew custard foundation.
- Add the lemon arrowroot mixture while you are whisking the custard.
- For this, you must use a whisk. Stir the mixture constantly for 1 minute, then turn the heat down to the lowest setting and cook it for 4 minutes.
- When the mixture starts to thicken, take it from the heat, use a spatula to scrape the bottom of the pan, and whisk it one more time.
- Give the custard at least an hour to cool in the refrigerator.
- Take out your popsicle moulds, hold one in your hand, add a few fresh berries, add some custard, and then add a few more fresh berries, pushing them around with your finger. Repeat this process until the mould is nearly complete, just to the lip, at which point carefully insert the bottom portion with the stick and tightly shut the mould.
- To expel air bubbles, tap the mould's non-stick end on the kitchen surface while holding the mould stick side up and tightly closing the base with your other hand.
- Place the popsicle mould gently within the popsicle stand. Use the remaining 5 moulds to repeat this.
- Place the popsicle mould tray in the freezer for at least 6 hours.
- As the chocolate melts, stir it with a spatula, add a ¼ teaspoon of stevia, and combine everything thoroughly. Break the chocolate into pieces and place it in a basin heated over water (a double boiler).
- Obtain a sizable flat dish, cover it with parchment or wax paper, and put it in the freezer.
- Remove one popsicle from the mould, clean it with ice water, then wriggle the popsicle out.
- Drizzle chocolate over the popsicle using the spatula or a spoon.
- After adding the necessary amount of chocolate to the popsicle, open the freezer and gently move the popsicle in the direction of the cold air coming from the rear of the freezer until the chocolate has hardened.
- When all of the popsicles are ready, remove the last mould from the freezer and place it on the parchment-lined dish.
- Remove the popsicles from the freezer five to ten minutes before eating them.
6. Apple Cider Popsicles
These fresh and cozy apple cider popsicles blend comforting flavours and refreshing pleasures. They contain apple cider mix, a hidden optional component, and spiced apples that are cooked swiftly. Instead of mixing apple cider with other ingredients, you could simply pour fresh apple cider into popsicle moulds and call it a day.
Prep time: 15 minutes | Freezing time: 3 hours | Total time: 3¼ hours | Servings: 5
- Granny Smith apple: 1 medium
- Granulated sugar: 1 tablespoon
- Apple cider: 1 cup
- Cinnamon: ½ teaspoon
- Apple cider drink mix: 1.57 packet
- Cinnamon: ¼ teaspoon
- Nutmeg: ¼ teaspoon
- Apple dice, sugar, cinnamon, and nutmeg should all be combined in a microwave-safe dish until the apples are softer. Microwave for 1½ minutes. They should be slightly soft but not mushy. For cooling, set them aside.
- In a microwave-safe liquid measuring cup, combine the apple cider and cinnamon if you're using the apple cider drink mix—Microwave the mixture for 45 to 60 seconds, or just long enough to warm it.
- Stir to dissolve the apple cider drink mix before adding it. If you're not going to use the apple cider drink mix, simply combine the apple cider and cinnamon in a liquid measuring cup without heating it.
- Divide the apples among the popsicle moulds in an even fashion. Over the apples in each mould, pour the apple cider spiced with cinnamon. The popsicles should be carefully placed in the freezer for several hours or until frozen.
7. Tahini Popsicles
If you've ever had tahini caramel, you'll understand my point about these popsicles. They're the ideal little frozen snack everyone can enjoy because they're nut-free, dairy-free, gluten-free, and simple to make.
Prep time: 15 minutes | Freezing time: 4-6 hrs | Total time: 4¼-6¼ hours | Servings: 4
- Full fat coconut milk: 14 oz
- Ripe banana: 1 ripe
- Tahini: 2 tablespoons
- Maple syrup: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Pinch sea salt
- Blend until smooth the following ingredients in a blender: coconut milk, banana, tahini, maple syrup, vanilla, and salt.
- Pour the mixture into the popsicle moulds and freeze for 4 to 6 hours until solid.
8. Chocolate Coconut Popsicles
Here's a quick, easy, and delectable treat for those steamy summer days. Nutritious and ideal for children. Dairy-free, vegan, and sweetened with natural sweeteners!
Prep time: 30 minutes | Freezing time: 2-3 hrs | Total time: 2½-3½ hours | Servings:10
- Organic carob powder: 1 tablespoon
- Frozen bananas: 2 large
- Coconut cream: 1 can
- Sweeteners: agave nectar, maple syrup, stevia, etc
- Dark vegan chocolate
- In a mug, combine some hot water with the carob to dissolve it.
- In your blender or NutriBullet, add the frozen bananas.
- Combine the coconut cream and carob powder. Blend until well-combined and creamy.
- Pour the mixture into your preferred ice cream moulds and place in the freezer overnight.
- To assist in removing the popsicles, run the mould under water.
- Drizzle each popsicle with melted vegan, sugar-free dark chocolate.
- If you're not going to eat them all at once, put the remaining ones back into the mould to freeze.
9. Vegan Salted Dulce De Leche Popsicles
A slightly lighter, vegan version of the classic caramel dish is provided by creamy cashew milk and coconut sugar.
Prep time: 25 minutes | Freezing time: 6 hrs | Servings: 8
- Cashew milk: 2½ cups
- Coconut sugar: ½ cup, divided
- Vanilla extract: ½ teaspoon
- Tapioca flour: 2 tablespoons
- Water: ¼ cup
- Flaky salt: ½ teaspoon
- Tapioca flour, milk, vanilla, and ¼ cup sugar should all be combined in a small saucepan. Stirring frequently for 3 to 4 minutes, increase heat to medium-high.
- After around three minutes, when the consistency thickens, remove from the heat and leave aside.
- Add the remaining ¼ cup sugar, water, and salt to a different small saucepan and boil over medium-high heat. After the sugar has been dissolved for two minutes, stirring continuously with a rubber spatula. Leave the heat alone. Allow cooling for five to ten minutes.
- Approximately ½-inch of sugar-water mixture should fill an ice pop mould. Finish filling moulds with the sugar-tapioca mixture, then scatter a few salt flakes on top. Afterward, insert the wooden ice pop handles before covering them with a lid overnight or for at least six hours.
- After being frozen, run the mould under hot water for ten seconds to make popsicle removal simple.
10. Green Tea Popsicles
Frozen tea is the only thing better than iced tea, so cool down with these energizing Green Tea Hibiscus Pops!
Prep time: 30 minutes | Freezing time: 5 hours | Total time: 5½ hours | Servings: 10
- Water: 24 oz
- Green tea teabags: 2
- Hibiscus tea teabags: 2
- Sugar: ¼ cup
- Fresh pineapple juice: ¼ cup
- Lime juice: 1 lime
- Bring the water to a boil.
- Green tea bags are added at the 8-minute mark after the hibiscus tea bags have steeped for 10 minutes.
- Take out the tea bags, then stir in the sugar until it dissolves.
- Allow mixture to cool before adding pineapple and lime juice.
- Pouring tea into a 10-pop mould requires using a funnel or a measuring cup with an easy-pour spout.
- Pops will expand when they freeze, so leave a little room at the top of each pop mould.
- About 5 hours or overnight are needed to freeze completely.
- If your mould has a lid and wooden sticks, you can partially freeze the uncovered pops for about an hour. Then, carefully add the lid and insert the sticks.
- The partially frozen slush will support the stick and maintain it straight so that removal will be simple. This approach is fantastic because you can position the sticks more shallowly in this fashion, giving little (or big!) hands more of a handle to hold.
- Fill a big dish with water and gently dip your pop mould into it, careful not to submerge it completely. This will help you extract pops from even the most difficult sticky situations. Pops will be simple to remove and can be given a “second freeze” to make them extra solid and less prone to melt all over you.
Vegans have more options now than they did 20 years ago. The food business has taken notice, and there are many tools, instructional manuals, and clubs to discuss tips and tricks. Dairy substitutes have taken over the food scene and are expected to continue to expand, including vegan cheese, yogurt, and ice cream.
I trust you enjoyed this article about the 10 Best Vegan Popsicle Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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