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Blueberry Ice Pops

Course Dessert
Cuisine American
Keyword Blueberry Ice Pops
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 7 ice pops
Calories 161kcal
Author Miranda Couse


  • 4 cups blueberries washed
  • 1 cup granulated sugar
  • 1/2 cup Blue Diamond Vanilla Almondmilk


  • In a medium saucepan, add in the blueberries and sugar. Place over medium heat and stir to combine. Using the back of a wooden spoon, press the berries against the sides of the saucepan to pop them. This will help get the juices flowing.
  • Once the juices come up to a boil, let it boil for 3 minutes, stirring constantly.
  • Pour the berries and juice through a fine mesh strainer. Press the berries until all of the skins and very little pulp is left in the strainer.
  • Pour the juice into 7 of the slots in the mold. Place the lid on the mold and sticks in.
  • Place into the freezer overnight or until firm.
  • Run warm water onto the bottom of the popsicle mold for about 30 seconds. Remove the popsicles from the mold.
  • Place the popsicles into a freezer bag or freezer-safe container and store in the freezer.


Calories: 161kcal | Carbohydrates: 40g | Sodium: 24mg | Potassium: 65mg | Fiber: 2g | Sugar: 36g | Vitamin A: 45IU | Vitamin C: 8.2mg | Calcium: 26mg | Iron: 0.2mg