These creamy popsicles are such a treat. They have a sweet, nutty flavor and ice cold smooth and luscious texture. They are even colored with a bit of spinach, because I try not to make popsicles without at least a little bit of vegetables in them. That’s why you follow me, right?
I had the pistachio flavored Jello pudding only a handful of times in my pre-WFPB life, but I remember loving it. Who knew that a little almond extract is all it takes to replicate that flavor?
These popsicles are definitely a treat since they are sweetened with sugar and not just fruit, but up to 25 grams of added sugar a day can be acceptable in my opinion, and this is a worth-it way to use that allotment (even though it’s not even chocolate–and that’s saying something!).
When my husband tasted yet another homemade green popsicle, I don’t know what he was expecting, but he said, “WOW. These are incredible.”
I get a lot of fruits and vegetables into my children over the summer via popsicles. We use our popsicle molds nearly constantly. These molds are my favorite. They don’t use reusable sticks (we have a different mold with reusable sticks) that get lost. I do re-use the wooden ones, but if they get lost or thrown away it’s ok. They are the perfect size and I like the variety of two shapes.
Creamy, sweet, and the perfect nutty flavor.
- 2 cups canned coconut milk (full fat or light) (or replace 1 cup with other plant milk to reduce fat)
- 1/3 cup maple syrup or pure cane sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- handful spinach (fresh or frozen)
- 1 tablespoon cornstarch or arrowroot powder
- 1/2 cup pistachios, shells removed and chopped
Blend all ingredients together until very smooth, then pour into a saucepan. Heat on medium high heat until bubbly and slightly thickened.
Let cool slightly, then stir in chopped pistachios.
Pour into popsicle molds and insert sticks. Let freeze until completely solid, at least 4 hours. Run hot water over molds to loosen and remove pops.