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 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!
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.
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
- 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 mold 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||As Served|
|Calories 355kcal Calories from fat 30|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Dietary Fiber 16g||64%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Join the newsletter
Get Delicious & Seasonal Recipes in your INBOX every week.