Hello fireworks and new beginnings, Bye bye 2015! It is absolutely surreal to me (I’m sure it is to most of you too) that it’s 2016 already and I’m the mommy to a very-soon-to-be 3 year old… I just had a baby! Like yesterday… At least it feels that way.
These all-natural Rocket Pops are totally fitting while ringing in the New Year, but that’s not why we actually got to making them. Every time Zoey and I go to my parents’ house, she likes to rummage through their Tupperware drawer in search of their ice pop molds. She always finds them and demands that we make them “right now!” And it’s not so easy to explain to a not even 3 year old little human that even if we do make them right now, she won’t be able to eat them any time soon. So for Christmas, my parents being the thoughtful gift givers that they are, got her her very own sets of ice pop molds, and not just any old molds, but really cute sailboat molds and rocket pop molds!
My parents also got me a vertical garden box—now I can finally start my own garden without having to worry about my monster pups tearing it up! I know for sure that I want to plant all sorts of herbs, tomatoes, kale and peppers… I can’t wait to share recipes with you made with homegrown veggies! I also just recently sprouted an avocado seed and just the other day transferred it to a pot outside. I know it’ll be years before it bears any fruit, but I’m so excited about it!
Back to the ice pops… When I saw the box of rocket pop molds, I may have been even more excited than Zoey. Rocket Pops were one of my favorite frozen treats when I was younger… Who knows what’s even in them… So I was so excited to be able to make an equally as fun and pretty, but healthy version of them!
|Servings||Prep Time||Cook Time||Total Time|
|6||10 mins.||0 mins.||10 mins.|
- ¼ cup raspberries
- ¼ cup strawberries
- 1 teaspoon maple syrup
- 1 ripe banana
- 1 cup almond milk
- ¼ cup blueberries
- ¼ cup apple juice
- Arrange your ice pop molds on the counter and make space for them in your freezer, preferably a flat surface that you can reach without having to tilt or move the molds too much each time you access them.
- Combine raspberries, strawberries and maple syrup in a blender and blend until liquefied. Distribute this mixture equally into the ice pop molds. Leaving the molds uncovered (do not insert stick/base), place them in the freezer and let sit there for twenty minutes. Rinse out blender while you wait.
- Combine banana and almond milk in the blender and blend until liquefied. Remove ice pop mold from freezer and gently pour second layer into the mold. (Try not to pour too fast so that the banana layer does not breach the berry layer. The first layer will not be frozen solid at this point, but firm enough that with a gentle pour it will allow clean layering—I like to layer with twenty minutes in between each because I do not want the layers to freeze solid separately in fear that this might cause them to break apart while being enjoyed.) Return molds to freezer for another twenty minutes. Rinse out blender while you wait.
- Combine blueberries and apple juice in the blender and blend until liquefied. Remove ice pop mold from freezer and gently pour the third layer into the mold. Insert top with stick into the mold and return to freezer. Freeze overnight.