Best Firecracker Ice Pops Recipes

Coconut Berry Firecracker Ice Pops image

Provided by Kare for Kitchen Treaty

Time 4h10m

Number Of Ingredients 5

1 cup full-fat coconut milk
2 tablespoons + 4 teaspoons honey (divided (can use pure maple syrup or agave syrup to make vegan))
1/4 teaspoon pure vanilla extract
1 1/2 cups about 8 ounces fresh strawberries, hulled
1 cup about 6 ounces fresh blueberries

Steps:

In a small bowl, combine coconut milk, 2 tablespoons honey, and vanilla extract. Set aside.
Add strawberries and 2 teaspoons honey to the pitcher of a blender or to a food processor. Puree. Transfer poureed strawberries to a bowl and rinse out the blender.
Add blueberries and 2 teaspoons honey to the blender or food processor and puree.
Alternating in 3-5 layers, pour coconut mix, pureed strawberries, and pureed blueberries into 3-ounce ice pop molds (these are my favorite). Use a skewer or chopstick to blend and swirl layers slightly.
Add popsicle sticks and freeze for at least 4 hours, until solid.
To remove popsicles from molds, submerge just the mold in a bowl of room temperature water for a few seconds until popsicles easily slide out. Serve immediately.

Firecracker Ice Pops image

Provided by Martha Stewart

Time 10m

Yield Makes 10

Number Of Ingredients 4

1/2 pound strawberries, hulled and quartered (1 1/2 cups)
1/4 cup sugar
1/2 pound blueberries (1 1/2 cups)
1 1/4 cups low-fat plain yogurt

Steps:

In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Nutrition Facts : Calories 59 g, Fiber 1 g, Protein 1 g