Vegan Blueberry Yogurt Ice Cream Popsicles – Refreshing, Creamy & No Ice Cream Maker Needed
When the weather gets hot, there’s nothing better than a creamy popsicle – even better when it’s homemade! These vegan yogurt ice cream popsicles with blueberries are quick to prepare, fruity, and completely free of refined sugar or dairy. Perfect for kids, guests, or just a refreshing summer snack!
Homemade, Healthy & Always on Hand – My Summer Popsicle Obsession
I’ve always dreamed of having a batch of healthy homemade ice cream in my freezer without refined sugar, without additives, and without the hassle of an ice cream maker. Just something refreshing, wholesome, and delicious. And guess what? It’s totally possible! These vegan blueberry yogurt ice cream popsicles are exactly that: quick to blend, beautiful to look at, and perfect for warm days. Ever since they’ve been in my freezer, I don’t want anything else.
Vegan Ice Cream Popsicle Ingredients
- Creamy plant-based yogurt (e.g., soy skyr or thick coconut yogurt – avoid overly fatty types)
- Fresh or frozen blueberries (other berries also work well)
- Natural sweeteners like maple syrup, date syrup, or rice syrup, depending on your taste
- Nut butter like almond or cashew for extra creaminess
- A splash of lemon juice for freshness
- Pinch of salt
- For the coating: vegan dark chocolate and a bit of coconut oil
How to Make Vegan Blueberry Yogurt Ice Cream Popsicles
What you’ll need:
- Blender or food processor
- Popsicle molds with sticks (silicone or plastic)
- Optional: spoon or funnel for clean filling
- For the chocolate coating: small bowl, microwave or double boiler
- Step: Blend all ingredients (except chocolate and coconut oil) in a blender until smooth.
- Step: Taste and adjust with more sweetener or lemon juice as needed.
- Step: Fill the mixture evenly into popsicle molds. Use a spoon or funnel if needed.
- Step: Insert sticks and close molds.
- Step: Freeze for at least 4 hours, ideally overnight.
- Step: To remove, briefly run molds under warm water.
- Optional Chocolate Coating: Melt vegan chocolate with coconut oil. Let the popsicles thaw slightly, then dip or drizzle with chocolate. Add chopped nuts or coconut if desired – the coating hardens immediately.
Variations & Tips
- Swirl Effect: Reserve a little berry purée and swirl through the molds before freezing.
- Crunch: Add chopped nuts or granola when filling molds.
- Layered Look: Alternate layers of yogurt and fruit purée for a beautiful effect.
- Crispy Topping: Sprinkle chocolate-coated popsicles with cornflakes, nuts, or puffed quinoa.
- For Kids: Use smaller molds or colorful sticks for fun mini versions.
- Caffeine Boost: Add a spoonful of instant coffee to the mix for a mocha twist.
FAQ: Vegan Ice Cream Popsicles
Do I need an ice cream maker?
Nope! Just a blender and popsicle molds.
Can I use different fruits?
Yes – strawberries, mango, raspberries, or a mixed berry blend all work great.
Is the recipe sugar-free?
It’s free of refined sugar. You can sweeten it naturally to your taste.
How long does it last?
Stored airtight in the freezer, it keeps for 2–3 weeks – if you can resist that long!
More Summer Plant-Based Snack Ideas:
- Vegan Snickers Ice Cream Bars
- Vegan Strawberry Chocolate Cake
- Healthy Pistachio Energy Balls
- Baked Oatmeal Carrot Cake
- Nutrient-Rich Pistachio Bars (Chocolate Dubai Style)
- Easy No Bake Blueberry Lemon Energy Balls
- Creamy Strawberry Tiramisu
- No-Bake Energy Balls with Dates and Raspberries
Did You Enjoy This Recipe?
I would love to hear your feedback! If you give this recipe a try, please leave a comment with a ⭐ rating. Are you active on Instagram? If you post a picture of this recipe, be sure to tag me @plantiful.heart so I can see your creation!
Vegan Blueberry Yogurt Ice Cream Popsicles
Ingredients
- 220 gr Vegan Yogurt e.g., soy skyr, coconut or unsweetened soy yogurt
- 100 gr Blueberries
- 2-3 tbsp Maple Syrup
- 1 tbsp Almond Butter or cashew butter
- A pinch of Salt
- 1 tsp Lemon Juice optional
For the chocolate coating:
- 70 g Vegan Chocolate dark, white, or “milk” style
- 1 tsp Coconut Oil
Instructions
- Blend all ingredients (except chocolate and coconut oil) into a smooth mixture using a blender or food processor.
- Taste the mixture , add more sweetener or lemon if needed.
- Pour evenly into 4 popsicle molds and insert the sticks.
- Freeze for at least 4 hours, preferably overnight.
- Tip: Briefly run the molds under warm water to release the popsicles.
- Optional: Melt the chocolate with coconut oil. Let the popsicles thaw slightly, then dip or drizzle with chocolate. Top with chopped nuts or coconut flakes if desired. The chocolate will harden immediately.
Notes
Nutrition
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