Healthy Homemade Popsicle Recipes

Nothing reminds me of summer time as a kid more than sitting in the grass, eating an ice pop! Now that I am an adult and a mom, I want to continue this summer-time tradition with my own little man. But I also want to make sure they are something I can feel good about!

Making popsicles (or ice lollies) at home is super easy! All you need is a blender (or food processor) and popsicle molds. Check out these BPA-Free popsicle molds on Amazon.

This post contains affiliate links. For more information see my full disclosure here.

Spinach Berry

Ingredients:

1/2 cup blueberries

1/2 cup strawberries

1/4 cup baby spinach 

1 cup coconut water, unsweetened/ OR water

Directions:

Wash the berries and spinach and trim the ends off the strawberries. 

Add the fruits, spinach, and coconut water in a blender. Blend into a very smooth puree.

Pour in the popsicle molds and insert sticks and freeze for 8-12 hours.

Gently remove from mold by running water over the outside of the mold and pulling the stick- enjoy popsicles immediately!

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Tropical Chia Seed

Ingredients:

1/2 cup pineapple chunks

1/2 cup mango

1/2 cup plain whole milk yogurt

2 tsp coconut water, unsweetened/ OR water

1 tsp chia seeds

Directions:

Peel and roughly chop the pineapple and mangoes.

Add the fruits, yogurt, chia seeds, and coconut water in a blender. Blend into a very smooth puree.

Pour in the popsicle molds and insert sticks and freeze for 8-12 hours.

Gently remove from mold by running water over the outside of the mold and pulling the stick- enjoy popsicles immediately!

This post contains affiliate links. For more information see my full disclosure here.

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Chocolate Cherry

Ingredients:

3/4 cup cherries, pitted

3 tbsp Kween Chocolate Granola Butter *nut-free*

1/2 cup plain whole milk yogurt

3 tbsp coconut water, unsweetened/ OR water

Directions:

Wash the berries and spinach and trim the ends off the strawberries. 

Add the fruit, yogurt, granola butter and coconut water in a blender. Blend into a very smooth puree.

Pour in the popsicle molds and insert sticks and freeze for 8-12 hours.

Gently remove from mold by running water over the outside of the mold and pulling the stick- enjoy popsicles immediately!

Raspberry Lime

Ingredients:

1/4 cup raspberries

1 cup coconut water, unsweetened/ OR water

2 limes, juiced

Directions:

Wash the raspberries and break into 2-3 pieces each. Then add 5-10 pieces to each popsicle mold

Slice and juice limes then mix with coconut water.

Pour over raspberires in the popsicle molds and insert sticks and freeze for 8-12 hours.

Gently remove from mold by running water over the outside of the mold and pulling the stick- enjoy popsicles immediately!

This post contains affiliate links. For more information see my full disclosure here.

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Greek Yogurt Mango Raspberry

Ingredients:

1/2 cup raspberries

1/2 cup mango

1/4 cup plain whole milk Greek yogurt

1 tsp chia seeds

2 tsp coconut water, unsweetened/ OR water

Directions:

Wash raspberries and roughly chop mangoes.

Add the fruit, chia seeds, Greek yogurt, and coconut water in a blender. Blend into a very smooth puree.

Pour in the popsicle molds and insert sticks and freeze for 8-12 hours.

Gently remove from mold by running water over the outside of the mold and pulling the stick- enjoy popsicles immediately!

Why Coconut Water?

Of course, you can substitute any of these recipes with water in place of coconut water however coconut water is full of a variety of essential nutrients!

Coconut water is a great source of:

Potassium– which is needed for muscle contractions

Magnesium – which is needed for regulating blood sugar, nerve function, and making protein, bones, and DNA

Calcium – which is needed for strong bones and teeth

Phosphorous – which is needed for energy production and bone health

The best part is that coconut water offers all of these essential nutrients with a very easily accepted flavor! You just want to be mindful to watch for “added sugars”. Coconut water has natually occuring sugar (about 0.8 grams of sugar per fluid ounce of coconut water) which is okay however anything added is something to avoid – especially when cooking (or in this case freezing) for toddlers!

This post contains affiliate links. For more information see my full disclosure here.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. For more information please read our full disclaimer here.

Published by snackswithjax

Sarah is the creator and mom behind "Snacks with Jax", a social media community of over 85,000 parents/caregivers, where she shares her son's meals, nutrition information, and evidence-based tips for feeding children. She is a Certified Health Education Specialist with a Bachelor's degree in Nutrition emphasizing in Wellness from Texas Woman's University and years of experience as a culinary instructor working with ages 2+. She has coached hundreds of parents & caregivers through the journey introducing solids to babies and also navigating picky eating with toddlers and older children. Her focus is on establishing a life-long healthy relationship with food for children while also empowering, encouraging, and educating their adult caregivers.

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