Creamsicles are a delicious treat during the summer. While store-bought ice pops are convenient and tasty, they are made with refined sugar and dairy and are not the healthiest option for dessert. Making your own ice pops free of refined sugar is easy, as you can use any liquid sweetener, such as pure maple syrup, agave or honey. Blend together fresh fruit, coconut milk and pure maple syrup for healthier summer dessert.

Raspberry coconut milk ice pops.

Julia Mueller

Things You'll Need

Step 1: Blend the Ingredients

Add all of the ingredients to a blender, and blend until smooth.

Ingredients thoroughly mixed in a blender.

Julia Mueller

Step 2: Pour Into an Ice Pop Mold

Pour the raspberry coconut-milk mixture into 10 3-ounce ice pop molds. Leave a small amount of room at the top of each mold, as the liquid will expand while freezing.

Ice pop molds filled.

Julia Mueller

Step 3: Insert Sticks and Freeze

Cover and insert a stick into the center of each mold. Place the molds in the freezer and freeze for 5 hours.

When ready to eat, run the outside of the molds under hot water for 10 to 15 seconds. Pull on the sticks to release the ice pops from the molds.

Ice pop molds with sticks ready to freeze.

Julia Mueller

While blending all of the ingredients together is a quick and easy way to prepare your ice pops, you can blend ingredients separately to create a marbled effect.

Things You'll Need

Marbled ice pops on a bowl of ice.

Julia Mueller

Step 1: Blend the Fruit

Blend the raspberries with 3 tablespoons of the coconut milk, half of the maple syrup and half of the lemon or lime juice. Once blended, transfer the mixture to a glass bowl or liquid measuring cup and wash out the blender.

Raspberries being blended.

Julia Mueller

Step 2: Blend the Milk

Blend the remaining coconut milk, maple syrup, lemon juice and vanilla extract in the blender until well mixed.

Blended coconut milk.

Julia Mueller

Step 3: Fill the Ice Pop Molds

Alternating with the raspberry and coconut mixtures, fill the molds a tablespoon at a time.

Spoonful of raspberry mixture being added to an ice pop mold.

Julia Mueller

Coconut milk mixture being poured into the molds.

Julia Mueller

Step 4: Insert Sticks and Freeze

Once you’ve used up both the raspberry and the coconut mixtures, cover the molds and insert sticks into the centers. Place the mold in the freezer for 5 hours or until completely frozen.

To serve, run the outside of the mold under hot water for 10 to 15 seconds and then gently pull on the sticks to release the ice pops from their molds.

Ice pop molds filled with marbled mixture.

Julia Mueller