Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Remember going to the pool on a hot day as a kid, and how, after a splash around with friends, you would hop out of the water, pad your dripping feet across the warm concrete and grab an ice pop from the snack bar? This summer, take a moment to enjoy the pleasures of an icy cold vegan popsicle or paleta ice pop, catching each drip of fruity flavor with your tongue before it gets a chance to melt.
Vegan Strawberry-Orange-Mango Ice Pops
Ingredients
¾ cup Natalie’s Orange Mango Juice
1½ cups frozen mango chunks
¼ cup canned coconut milk (light or full fat)
1 cup frozen strawberries
½ cup canned coconut milk (light or full fat)
Directions
- In blender, add Orange Mango Juice and ¼ cup coconut milk. Blend until smooth, then transfer into large cup.
- In blender, add strawberries and ½ cup coconut milk and blend until smooth.
- Scoop a spoonful of orange mango mixture into each ice-pop mold and follow with a scoop of strawberry mixture.
- Continue alternating between scoops of each mixture until molds are full.
- Place tops of molds on ice-pop sticks and freeze overnight, at least four to six hours.
Citrus-Beet-Yogurt Ice Pops
Ingredients
1 32-oz container of vanilla Greek yogurt (use dairy-free to make recipe vegan)
1 16-oz bottle of Natalie’s Orange Beet Juice
orange slices (optional)
Directions
- For a layered frozen pop, add yogurt one-third full into ice-pop mold, divided evenly between molds.
- Place in freezer for 30 minutes.
- Top with orange beet juice and orange slices.
- Insert ice-pop sticks.
- Continue freezing pops for four hours, or until firm.
From Oxygen
RELATED: This ‘Vegan Hunting’ Guide Is Preserving the History of Seaweed Foraging Along the California Coast
Get more of what you love from VT. Follow us on Instagram, Facebook, and Twitter.