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.

Julia Clancy
Source: EatingWell Magazine, July/August 2018


Recipe Summary

15 mins
6 hrs 15 mins


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; protein 0.8g 2% DV; carbohydrates 14.5g 5% DV; exchange other carbs 1; dietary fiber 1.6g 7% DV; sugars 11.1g; fat 0.3g; saturated fatg; cholesterolmg; vitamin a iu 301.6IU 6% DV; vitamin c 47.5mg 79% DV; folate 1.6mcg; calcium 19.8mg 2% DV; iron 0.4mg 3% DV; magnesium 15.2mg 5% DV; potassium 179.9mg 5% DV; sodium 51.1mg 2% DV; added sugar 4g.