Vegan Strawberry Cheesecake Popsicles
These pops taste just like icy cold cheesecake, yet have a much lower calorie count than the real deal. This recipe is hands-down, the most popular popsicle recipe I’ve ever made at my house. As soon as the household hears I’m making them, folks conveniently start milling around the kitchen… and once they’re frozen, they’re gone in about 5 minutes flat.
- About 1/2 cup + 2 tablespoons vegan cream cheese
- 1 cup dairy-free milk
- 4 tablespoons sugar
- 2 tablespoons organic lemon juice
- A good handful of fresh or frozen organic strawberries
- About a tablespoon or two of ground graham crackers per pop
- Combine your cream cheese, milk, sugar and lemon juice in your blender, pour into bowl and set aside.
- Puree your strawberries in the blender. If they’re frozen, you may need to add a bit of water.
To Assemble: These are layered pops, so a little more time consuming, but worth it.
- Sprinkle some ground graham crackers into each ice pop mold.
- Fill your mold about 1/2 full with the cream cheese mixture.
- Spoon in some strawberry puree.
- Sprinkle more ground graham crackers into the mold.
- Add more cream cheese mixture, leaving room for another dollop of strawberry puree and one last sprinkling of graham crackers.
- Freeze for at least 4 hours.
- *NOTE: If using shot glasses and spoons instead of molds (as shown in the image above), use a bit of foil over the top of the glass to keep the spoon handles upright until the pops freeze.
Mock Starbucks Vegan “Frappuccino” Pops
A few summers ago I got crazy addicted to Starbucks’ Frappuccinos. The downside: cost, for one thing, especially since Starbucks charges WAY too much for soy milk. Also, Starbucks isn’t GMO-free and I’d have to drive to get one, wasting time and gas. Thus, I started trying to whip up my own Frappuccino at home—which sounds easy—but I had a ton of failed attempts before I hit on the magic combination. After figuring the recipe out, I realized I could easily freeze my fraps into icy pops as well.
- 12 organic dairy-free milk ice cubes (I use plain, unsweetened almond or soy milk)
- 1/2 cup liquid dairy-free milk (I use plain almond milk)
- 3-5 Fair Trade, organic coffee ice cubes (more if you love caffeine)
- A squeeze of Fair Trade, organic dark chocolate syrup—optional. You can also use fruit syrup or chunks of real fruit if you’re not into chocolate, or nothing at all for a true coffee frap.
- Your first step is making milk and coffee ice cubes. I do this in huge batches all summer long.
- Once you’ve got your frozen milk and coffee cubes. Pop 1/3 of the ice cubes, plus all the liquid milk into a blender.
- Pulsate to crush the ice.
- Add another 1/3 of ice, repeat pulsating then add the last ice cubes, crush, then blend everything until smooth.
- If adding chocolate syrup, other syrups or fruit, do this during the final blending process. If your frap mixture is too thick, add a bit more milk.
- Pour the mixture into popsicle molds, freeze, then enjoy your frap on a stick.
- See an in-depth explanation of the homemade Frappuccino recipe here.
Peachy Vegan Vanilla Pudding Pops
Usually chocolate pudding gets all the applause, but this vegan vanilla pudding is a huge hit at my house, even among the serious non-vegan chocoholics. Once you add fresh peaches, it gets even better.
- 3 tablespoons cornstarch.
- 2 and 1/2 cups vanilla soy milk or other alternative milk.
- 2/3 cup organic white sugar.
- 2 tablespoons Earth Balance (vegan butter).
- 2 teaspoons Fair Trade, organic pure vanilla extract.
- 1 to 2 organic peaches, washed, peeled and chopped into small pieces (about 2 cups worth). You can also use frozen organic peaches or another fruit of your choice.
- Whisk 1/4 cup milk plus the cornstarch together. Set aside.
- Heat the rest of the milk and the sugar in pot on the stovetop.
- Heat the milk and sugar on medium low heat, stirring occasionally.
- When the milk starts to steam whisk in the cornstarch mix.
- Cook on medium high heat, stirring occasionally until thick and starting to boil (about 5 minutes).
- Turn the heat down very low and cook 5 more minutes.
- Turn off the heat and whisk in your butter and vanilla.
- Allow mixture to cool down
- Fold chopped peaches into the vanilla pudding.
- Pour into molds.