If you read How to Survive Summer in Phoenix as a Mom, you know that learning to make Homemade Mexican Popsicles was on my list of things to do this year. After two attempts, I have honed in on a recipe that my family loves! It has also turned into a fun activity that my little one can get involved in.
What you will need to make Homemade Mexican Popsicles:
- 1.5 cups Almond Milk (I used vanilla unsweetened, but you van use any milk you want)
- ¾ cups mashed fruit of choice
- 1 tsp Vanilla (I used Vanilla Bean Paste, but regular extract is just fine)
- 3 Dates (soaked in hot water)
- 1+ tsp Cinnamon (optional)
- Popsicle molds
- Soak your dates, without the pits, in a small bowl of hot water for about 10 minutes, then drain. This will just help soften them, and make them easier to blend.
- Mash or blend whatever fruit you are using. We used two bananas, minus whatever my two-year-old ate.
- Add all of your ingredients into your blender or bullet blender.
- Blend until smooth and pour into your molds.
- Freeze for a minimum of 3-4 hours.
It’s really that easy! We did end up having enough mix for 8 popsicles, I put the extra in the fridge and refilled as the molds became available. You can customize these to suit your family and easily control the ingredients. These make an easy and healthy snack or after dinner treat for those hot summer days.
More flavor ideas!
- Coconut Milk and Lime
- Mango and Chili (Trader Joe’s has an awesome spice blend for this!)