Freeze Your Smoothie for a Nutrition-Packed Ice Pop

Gluten-free, vegan ice pops

Smoothie Ice Pops. Source: Kim Lutz

Spring and summer mean loads of activities at my house. Baseball, swimming, biking, and playing outside are some of the fun times that make it a little more challenging to ensure that my family is eating well. It seems like mealtime can be hurried when there are a million more entertaining things to do.

How can I provide the treats we love while making sure that everyone is getting a wide range of fruits and vegetables?

By transforming our year-round staple, smoothies, into a dessert! If you freeze your produce-rich smoothies in an ice pop mold, your kids (and you) can lick up fruits and vegetables any time they like.

Not only can you blend up a batch of smoothie and freeze it all into ice pops, but you can freeze the little bit that’s left over in your blender after your breakfast into just one ice pop!

If you don’t have an ice pop mold, you can get started anyway.  Just freeze your smoothie in an ice cube tray, cover it tightly with plastic wrap and insert short craft sticks, straws or toothpicks through the plastic into the center of the cube.  Once it’s frozen, remove the plastic and pop out a mini ice pop!

Here’s a recipe to get you started.

Mango Pineapple Smoothie Ice Pops

Makes 4 ice pops, plus a little more for drinking

Ingredients:
(Measurements are approximate.)

  • 1 cup frozen pineapple chunks
  • 1 cup frozen mango
  • 2 carrots, peeled and chopped
  • 1/2 to 1 cup apple juice
  • 1 to 2 cups non-dairy milk (depending on desired consistency)

Instructions:

  1. Blend all ingredients until smooth. (I used my Vita-Mix high-powered blender.  If you don’t have a high-powered blender, first grate the carrots as finely as possible in a food processor or blender.)
  2. To make a frozen smoothie pop, just pour the smoothie into popsicle molds and freeze.

Want some other smoothie ideas?

Kim Lutz is a vegan mom to two boys, and lives with her rocker husband, dog and cat. She is the author of Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes and the gluten-free, allergen-free, vegan website, welcomingkitchen.com. Kim is the co-author with Megan Hart, MS, RD, LD, of two other cookbooks.

Read all of Kim’s posts here.

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