For our last Healthy Kitchen @Home, we are bringing you the SNACK BUS! Here are the recipes for all our favorite ice pops! 

“Snack Bus” Ice Pops

The recipes below are inspired by the ice pops that the Healthy Snack Bus delivers to Frost Valley campers all summer long.  We typically use large ice cube trays that make 2-inch pops, but you may use regular ice cube trays.

Basic Directions for All Ice Pops

  1. For all pops, fill ice cube trays approximately 2/3 full.  
  2. Cover trays with aluminum foil and puncture the foil with miniature wooden ice cream spoons (or regular ice cream sticks).  
  3. Allow to freeze overnight on a level surface in the freezer.
  4. Allow pops to sit at room temperature for a minute or two before trying to remove them from their trays.  Then, you may store them in freezer-safe bags. 

Apple-Grape Ice Pops

Apple juice (or white grape juice)
Frozen grapes

  1. Put 4 frozen grapes at the bottom of each cube of the ice cube trays.
  2. Fill trays 2/3 full with apple juice.
  3. Finish pops by following the Basic Directions.


Berry Frozen Yogurt Pops

Vanilla yogurt

Fresh or frozen blueberries, strawberries, and/or raspberries

  1. In a blender or food processor, chop up the berries.
  2. Add a layer of chopped berries to ice cube trays.
  3. Fill 2/3 of the way with yogurt, and finish pops by following the Basic Directions.

Blended pops variation:  To make blended pops, puree the berries and mix them into the yogurt before filling the ice cube trays.  For a swirled effect, pour the berry puree into the trays first, then fill with yogurt and briefly stir each pop until the two swirl together.

Peaches ‘n’ Cream Pops:  Use fresh or frozen peaches instead of berries.

 

Pineapple-Banana-Coconut Ice Pops (a.k.a. “Tropical Pops”)

4 cups (about 20 oz) canned pineapple chunks, with juice

1 can (14 oz) coconut milk

3-4 very ripe bananas

Note:  The amounts listed here are approximate.  Feel free to experiment with ratios until you find your favorite combination!

  1. Peel bananas and break them into pieces.  
  2. Pour everything into a blender or food processer and puree until smooth.
  3. Finish pops by following the Basic Directions.


Watermelon Basil Ice Pops

1 seedless watermelon, cut into chunks
2 large bunches basil 

  1. Tear off basil leaves (a few stems are okay, too).  Toss them in a food processor and pulse until minced.  You might find it works better if you add a tiny amount of water to the processor.  (If you don’t have a food processor, just chop up the leaves.)  
  2. Puree the watermelon in a food processor or blender, in several batches.
  3. Stir the basil leaves into the watermelon puree. Finish pops by following the Basic Directions.

Jessie Emmons

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Jessie Emmons

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