Family, fireworks, and delicious food and drink, and these homemade vegan berries popsicles are the best ways to celebrate the July 4th holiday.
I love this holiday because it seems like everyone gets into the spirit, showing off the red, white, and blue of the flag. It’s guaranteed that there will be lots of tricolor dishes at any BBQ and one of my favorite ways to honor the stars and stripes is with a flavor-packed fruit popsicle.
These homemade vegan berries popsicles will quench your thirst and cool you down on the warmest of summer days.
the main ingredients
These popsicles are made using Stevia, a natural sweetener about 150 times sweeter than sugar, plus a whole load of fruit.
Using fresh berries is the best way to go with these popsicles to give them the best flavor and color.
Vegan whipped cream, I’ve made this recipe vegan by using non-dairy heavy whipping cream for the white layer. You should be able to find this at your local grocery or health food store, but if not there are loads of DIY recipes available. Try using cashews and water, or full fat coconut milk – both freeze well.
Wash the fruits well, and puree them until they are smooth. The stripes are formed by freezing each layer in the molds for 3 hours before pouring on the next color.
To get nicely defined straight lines, try not to dribble along the sides of the mold. If you do end up spilling, just use a popsicle stick to scrape down the inside of the mold after each stripe. If you want to get really particular, you could pour your puree into the molds using a funnel.
After the holiday, try this recipe out with whatever fruit is in season throughout the summer. I highly recommend peach-mango popsicles.
They’re a lot healthier than store-bought options too! Most grocery store pops are made with high fructose corn syrup, as well as artificial colors and flavors.
Homemade vegan berries popsicles
- 1 ½ cups Strawberries
- ½ cup Blueberries
- 2 teaspoon Stevia
- ¾ cup Vegan heavy whipping cream
- ½ cup Water
- Start by washing the blueberry properly under running water. Add the blueberry into a small bowl with 1 teaspoon of stevia and ¼ cup of water.
- Using a small food processor, or blender, puree the blueberry until smooth. Set aside.
- Take the popsicle mold and divide the blueberry puree evenly among 10 popsicle molds. Put the molds into the freezer and let them freeze for 3 hours.
- In the meantime prepare your next layer by repeat the same process.
- Take the strawberry and wash them properly under running water. Cut out the stem and add them to a medium bowl.
- Blend the strawberries with 1 teaspoon of stevia and ¼ cup of water until a smooth puree form. Take the popsicle molds out of the freezer and add the second layer of Strawberry puree.
- At this point, insert the popsicle sticks into the molds. Cover the top of the mold with foil or with the molded lid. Put the mold into the freezer and let them freeze for another 3 hours.
- You should have some strawberry puree left, set it in the fridge for later.
- For the next stripe, whisk together the vegan heavy whipping cream ( you can swap for coconut milk if you prefer). Take the popsicle molds out of the freezer and divide the vegan heavy whipping cream among the popsicle molds. You should use half of your mix. Freeze for another 3 hours.
- Repeat the same process for the other layer until you reach the top of your mold.
- Once filled and completely frozen solid, you can un-mold your pops and enjoy.