Hooray! Summer is back. And now that I've warmed up and gotten over my little meltdown from a couple weeks ago, I thought I would give some popsicle recipes a go.
This was really just a test to see if I would even like homemade popsicles (spoiler: I do. Like a lot.), or if I should just stick to the eating part and let the pros make them. While popsicles are super easy to make, I can't help but think back to when we used to make popsicles as kids by freezing fruit juice in some molds.
I mean, they were good enough but they always left me a little unimpressed.
Not these though! These are sweet, super creamy and topped with the most addictive ginger snap crust you've ever had. Seriously. The best.
Blackberry Pie Popsicles
2 c frozen blackberries
4 c almond milk yogurt
4 drops stevia
1 c ginger snap cookies, crushed
- Mix blackberries and yogurt in a blender on high until smooth. Add approx. 1/2 cup crushed ginger snap cookies and pulse until just blended.
- Pour yogurt mixture into popsicle molds. Sprinkle remaining ginger snap cookies on top then insert the popsicle sticks.
- Freeze for about 4 hours or until completely frozen.
- To remove the popsicles from the mold, run the bottom under warm water (or in a bowl of warm water) for 10-15 seconds and they should pop right out. Let sit for 5 minutes to soften slightly before eating.