Hydrating with popsicles? Our 5-year-old selves approve. These quick vegan ice pops are blended with fresh summer fruit for a grown-up version of the season's ice cream truck classics. Source: EatingWell Magazine, July/August 2018

Julia Clancy


Ingredient Checklist


Instructions Checklist
  • Press sliced strawberries to the insides of six 3-ounce freezer-pop molds.

  • Combine whole strawberries, watermelon, lime juice, brown sugar and salt in a blender. Puree. Pour the mixture through a fine-mesh sieve set over a medium bowl, pressing on the solids to yield as much juice as possible. (Discard solids.) Divide the mixture among the prepared molds and insert sticks.

  • Freeze until solid, about 6 hours.


To make ahead: Freeze for up to 3 weeks.

Equipment: Six 3-oz. freezer-pop molds

Nutrition Facts

57 calories; 0.3 g total fat; 51 mg sodium. 180 mg potassium; 14.5 g carbohydrates; 1.6 g fiber; 11 g sugar; 0.8 g protein; 302 IU vitamin a iu; 48 mg vitamin c; 2 mcg folate; 20 mg calcium; 15 mg magnesium; 4 g added sugar;