Vanilla Berry Pops

There have been some seriously summer-ish days happening, you guys. Like shorts, sunscreen, flip flops, point me to the beach kind of days. Also, the ice cream truck drives around and around and around our neighborhood just taunting me. Ahhh chipwich why you be soo good?!!

Last spring and summer I would make “smoothie pops” for my kid, aka, whatever leftover smoothie I had, I poured it in the pop mold and froze it and pretended like it was a totally different thing. Funny thing is, if my little man refused the smoothie form, the pop was a hit. Gobbled that down like whoa. I felt a bit like a genius because he was eating kale in that smoothie pop. Kale! And probably ten other things that he would fall over shouting “Noooo I don’t like that” if he saw it in its original form. Anyway, I’m happy to bring the ice pop molds back out from hibernation for their seasonal debut.

On the menu? These beauties. I love having pops in the freezer because it is a great snack for anyone really. I love post-nap chilling with the kids on the stoop chomping on some pops. Plus, they are perfect for bribery. Er, I mean. Pops are great motivators for when you want your kids to do things.

Here’s how you make Vanilla Berry Pops!

In each mold, put some berries. I alternated raspberries, blueberries and then more raspberries. Use the popsicle stick to push the berries into the mold.

Then, mix together the almond milk, vanilla, and agave nectar. I like to use a mason jar because I can get a good shake going and I think it’s fun.

Then pour the almond milk mixture into the molds. Place the lid on and insert the popsicle stick.

Place them in the fridge overnight and you’re ready to party in the morning!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Vanilla Berry Popsicles

Recipe by:Lindsay Grimes Freedman

Prep: 5Cook: 720Total: 725

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Ingredients

• 2 cups unsweetened vanilla almond milk
• 1 t. vanilla extract
• 4 t. agave nectar (or favorite sweetener)
• 1/2 cup fresh raspberries
• 1/2 cup fresh blueberries

Instructions

1. Divide berries into each mold, alternating between raspberries and blueberries.
2. Then, mix together the almond milk, vanilla, and agave nectar.
3. Pour the almond milk mixture into the molds and place the sticks into the pop mold.
4. Place them in the fridge overnight.

Tips

• The amount of almond milk you will need depends on how big your molds are. If you have leftover almond milk, you can just drink it 🙂

© The Toasted Pine Nut

Enjoy!! xo