Real Fruit Ice Pops - BC Dairy

For BC dairy farmers

For health professionals

School or Educator

Equipment

Ice pop moulds
Measuring cups & spoons
Blender

Ingredients

Pineapple banana ice pops:

2 cups (500 mL) cubed fresh pineapple
1 small banana
1 cup (250 mL) milk
1½ tsp (7 mL) vanilla
Generous pinch of nutmeg

Honey strawberry ice pops:

3 cups (750 mL) chopped strawberries
¼ cup (60 mL) honey
2 tbsp (30 mL) lemon juice
1 cup (250 mL) milk

Mango lime ice pops:

3 cups (750 mL) frozen mango pieces
¼ cup (60 mL) granulated sugar
1 lime
1 cup (250 mL) milk

Directions

Pineapple banana ice pops:

Place all ingredients in a blender. Purée until smooth.
Pour into 8 ice pop moulds.
Freeze at least 4 hours.

Honey strawberry ice pops:

Place strawberries, honey and lemon juice in a blender. Pulse a couple of times to mix.
Add milk and purée until smooth.
Pour into 8 ice pop moulds.
Freeze at least 4 hours.

Mango lime ice pops:

Place mangoes, sugar, zest and juice of lime in a blender. Pulse a couple of times to break up mango.
Add milk and purée until smooth.
Even if mango is still slightly frozen, spoon into 8 ice pop moulds.
Freeze at least 4 hours.