Dairy-Free Creamy Raspberry Pineapple Pops

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Even though it's not even spring yet, my thoughts can't help but wander to the warmer days that I know are coming. Long lazy afternoons in the yard, watching Max play… I'm SO ready. Part of how I mentally prepare is by coming up with summery treats, even in the middle of winter. These dairy-free ice pops are a delicious snack, made creamy by the magic of cashewmilk, and their sweetness just comes from fruit, so I can feel good about snacking on these any time!

I'm under doctor's order to kick dairy out of my diet, but I still crave that creamy texture that milk gives. These ice pops are a great lightened up alternative to ice cream, and I'm sure I'll be snacking on them all summer.

There are two brand new varieties of Silk Almond & Cashew Dairy free milk, one with flax and one with oats, and they're available at Walmart. Free of soy, dairy and gluten, and with less than 3g of sugar per serving, they're a great way to get more plants into your diet. The flax version is a good source of omega-3 ALA, and the oat version gives you 5g prebiotic fiber per serving.

This recipe is super easy to make, and could easily translate to any of your favorite fruit combinations. I happen to think that pineapple is the most delicious fruit on the planet, and raspberries are a close second, so that's what I went with here.

Dairy-free ice pops

1 1/2 c. Silk Cashewmilk
1 whole pineapple
1 c. raspberries
Ice pop mold and sticks

Gather your ingredients together; you'll also need a sharp knife and a blender.

Roughly cut the pineapple into large chunks and throw it in the blender, add 1 cup of cashewmilk.

Blend into a fine puree. You may find you want to add more cashewmilk to thin it out a bit.; you want it to be pretty smooth and a pourable consistency.

Carefully pour the pineapple puree into the molds, filling them only about 3/4 of the way full. (My molds hold about 2 oz when full)

Put the partially-filled mold in the freezer for 60-90 minutes. When that time is almost up, it's time to prep the raspberries.

Combine 1 cup of raspberries with 1/2 cup of cashewmilk and blend to a fine puree.

Remove the partially frozen pineapple pops from the freezer, and pour raspberry puree on top to fill. Using a bamboo skewer or something similar, carefully mix the raspberry puree down into the pineapple, careful not to overstir and combine everything too much.

Insert sticks and put top on the mold, freeze for 4-6 hours until solid. (If your mold doesn't have a lid to hold sticks in place, you may want to freeze for 30-60 minutes, then insert sticks)

To remove the frozen pops from the mold, submerge in warm (not too hot!) water for 10 seconds at a time until they release.

Wrap the individual pops in plastic cling wrap and put them back in the freezer for storage (or you can eat them right away, but I recommend refreezing for a bit after the warm water) They'll keep for about a week before they start losing flavor, but they probably won't last that long!