Vegan Blueberry Yogurt Ice Cream Popsicles

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!

Drucken Pin

Course: Dessert, Ice Cream, Snacks

Cuisine: Germany

Keyword: Blueberry Ice Cream, Blueberry Ice Cream Popsicle, Popsicle, Vegan Ice Cream

Prep Time: 15

Chill: 4

Servings: 4 Popsicles

Author: Melanie

Jetzt loskochen

Zutaten

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

Anleitung

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.

Hinweise

Depending on the yogurt used, the texture may vary. Thick plant-based yogurts (like soy skyr) work best for a creamy consistency. If you prefer something lighter, go for regular soy yogurt.

Serving size: Will vary depending on the size of your popsicle molds.

Nährwerte