Nut milk, Almond, cashew, etc. or freshly brewed green tea work. For creamy fruit popsicles, you’ll need to start with a base of bananas and nut milk. They are key to getting a creamy, smooth, velvety texture that freezes well. Green tea will make them more icy. I used a 50/50 mixture of almond milk and tea to make the batch below.
Fruit. , I recommend strawberries, blueberries, peaches, cherries, and mango. They blend beautifully and maintain a creamy texture.
Optional: , Protein Powder, Chia Seeds, Collagen Powder, Chopped Fruit or Shredded Coconut, for texture
Blend your fruit and nut milk with bananas.
Fill each mold cavity with the blended fruit mixture.
Pop on the sticks.
Transfer to your and freeze for 2 hours.
After they’re solid, enjoy.
NOTE: You may have to run hot water on the outside of your molds to release the popsicle from the mold. I always have to.
Avoid using ‘watery’ or fruits commonly found in juice, like watermelon, orange juice, or apples. They tend to have a watered down taste and icy, texture.
You’ll need 1/2 cup of nut milk for every banana you use. 1 banana + 1/2 cup nut milk will fill 6 molds about 1/3 of the way.
I use the other fruits to create different flavors and fill the rest of the mold.
I blend the banana and nut milk and transfer it to a measuring cup. Then I blend some of it with other fruits to make my own flavors.
I usually blend a little bit of the banana milk mixture with one fruit at a time. In this case, I used 1/4 cup of the banana mixture with 1/2 cup of blueberries.
Mix and match different fruits to make new flavor and color combinations.
You can also add one mixture (color 1) to the bottom of the mold, then layer on other colors/flavors to create gradients.
Add chunks of fresh fruit to the mixture. I like chunks of chopped peaches, banana, cherries, strawberries, and blueberries the best. They freeze well and look pretty.