From the kitchen
Berry & Almond Milk Popsicles
Blended fresh berries and sweetened almond milk frozen into layers for a bright, refreshing frozen pop.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 1/2 cups Mixed Berries
- 2 tbsp Sugar or Maple Syrup
- 2 cups Unsweetened Almond Milk
- 3 tbsp Sugar or Maple Syrup
- 1/2 tsp Vanilla Extract
Method
- Blend the berries with 2 tablespoons sugar until smooth; strain out seeds if desired.
- Whisk the almond milk with the remaining sugar and vanilla in a separate container.
- Spoon alternating layers of berry purée and almond milk mixture into popsicle molds, swirling gently with a skewer.
- Insert sticks and freeze for a minimum of 6 hours, or until completely solid.
- Dip molds briefly in warm water to release the popsicles before serving.
Kitchen note
Because almond milk has no fat to prevent hard ice crystals the way dairy does, these freeze quite firm — let them sit at room temperature for a minute or two before eating for the best texture.
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