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These Popsicle Rockets are made with tons of fresh fruit and have no dyes, no dairy, and very little sugar which means moms will love giving these popsicles to their kids.
I am looking forward to this summer and all the yummy popsicles I’ll make and share with y’all! I saw these rocket ice pop molds and they brought back childhood memories of eating endless supplies of Bomb Pops. Do you remember the excitement of hearing the ice cream truck music? I will admit that I would probably still run outside if I heard the ice cream truck coming down the street. My take on popsicle rockets has considerably less sugar and real fruit inside- guaranteed to make both you and your kids happy!
My Rocket Popsicle Recipe is a healthier version of the ones sold at stores. I think you’ll love giving these to your kids any time of day because my copy cat bomb pops are vegan, dye free, made with real fruit, and they tiniest bit of sugar. The best parts…kids won’t even realize they are healthy, well, until you say they can have one for breakfast. Then they might get suspicious. Ha!
Red White and Blue Rocket Popsicle
Feel free to use a different popsicle mold if you want- I was pretty happy with the way these molds worked out as they have a nice tray that allows you to pour in your ingredients and take out one popsicle at a time when you’re ready to eat them. One note is that I ended up using plain popsicle sticks instead of the base that came with the mold only because I was adding layers and the base wouldn’t work for my purposes.
- 1 pint (2 cups) strawberries washed and hulled
- 1 pint blueberries
- 1/2 c sweetened almond milk
- 3 T simple syrup (divided)*
- 3 T water (divided)
- In a blender or food processor, combine strawberries and half of the simple syrup and water. Pulse a few times until strawberry mixture is to desired texture ( I like my fruit popsicles a little chunky, but sometimes kids like it smoother). Add a bit more water if needed. Pour strawberry mix into molds 1/3 of the way full. (There may be some leftover.) Freeze until hardened, about 30 mins to a hour.
- Take molds out of freezer and pour almond milk into molds, another 1/3 of the way up. Place popsicle sticks in- you may have to push a little into the frozen strawberries so it holds upright. Return to freezer for 30 more minutes till firm.
- Pulse blueberries in a clean blender or processor bowl with the remaining simple syrup and water. Fill molds and return to freezer.
- To remove pops from the mold, you may need to run under warm water for a second or two before they release. Enjoy!
- *To make simple syrup, combine equal parts water and sugar in a medium saucepan. Bring to a boil, stirring, until sugar has dissolved. Allow to cool and store in the refrigerator until ready to use or up to a couple weeks.
Amount Per Serving: Calories: 355 Total Fat: 3g Saturated Fat: 1g Sodium: 104mg Carbohydrates: 86g Fiber: 16g Sugar: 62g Protein: 5g
These popsicle rockets are dairy-free, but if you don’t have allergies to worry about, you could substitute yogurt for the white layer. After you make these popsicle rockets, check out what the rest of the 12 bloggers is bringing to our 4th of July picnic today!
- Sparkling Raspberry Lemonade from Mom Endeavors
- Homemade BBQ Sauce from BetsyLife
- Apricot Crumble In A Jar from The Rebel Chick
- 4th Of July Marshmallow Pinwheels from Home Cooking Memories
- Grilled Corn With Honey Mustard Butter from A Little Claireification
- Grilled Pineapple & Watermelon Fruit Kabobs from A Night Owl Blog
- Strawberry Rhubarb Lemonade from Bless This Mess Please
- Veggie BBQ Sliders with Slaw from Million Moments
- Deep Dish Crumb Topped Apple Pie from Eat Your Heart Out
- Mac & Cheese Cups from See Vanessa Craft
- Popsicle Rockets from Around My Family Table
- Caesar Burgers from Plugged In Family
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