8 vegan popsicle recipes you can’t resist

Water ice is considered the slim sister of cream ice. But unfortunately, the relative from the refrigerator shelf is usually a cheat pack, because the missing fat is compensated by an extra load of sugar. With our 8 Popsicle creations you don’t need to worry about your figure: The vegan popsicle is not only super delicious, it can also score with an extra benefit each, which will help you get through the summer even better. All you need is a blender – and a lot of desire for a nice Popsicle.

All Popsicle ice cream recipes make 6 portions:

1. green smoothie popsicle

Ingredients: ½ Pineapple + 1 cucumber + 1 apple + 1 handful of spinach + 2 sprigs of mint

Peel pineapple, cucumber and apple and cut them into even pieces. Put them in the blender together with the spinach leaves and the mint leaves plucked from the twigs and chop evenly. If necessary, fill up to 600 millilitres with water, stir, put into the ice cups and place in the freezer.

Delicious, Nicecream: Vegan ice cream from only 2 ingredients

Nutritional values per serving: 135 calories, 3 g protein, 10 g carbohydrates, 9 g fat

Tip: A green smoothie on a stick still contains as many healthy ingredients as the pressed juice. A study by the Swedish Lunds Universitet has found that spinach can suppress cravings. 

2. ice cream on a stick recipe “coconut & strawberry

ZUGRIFF ! Strawberry popsicle to go © etorres / Shutterstock.com

Ingredients: 500 ml coconut water + 100 g strawberries

Crush the coconut water with the strawberries in a blender. If you don’t like pulp, you can still pass the liquid. Then fill the ice cream moulds and put them in the freezer.

Nutritional values per serving: 20 calories, 0 g protein, 5 g carbohydrates, 0 g fat

Tip: This ice cream is just the thing if you get muscle cramps quickly from running or other sports. The high proportion of potassium in coconut water helps to prevent cramps.

3. simple recipe for banana-nut ice cream on a stick

Ingredients: 2 bananas + 2 TL Nutmeg + 1 TL Maple syrup

Peel the bananas and cut them into pieces. Put them into a freezer bag and place it closed in the freezer for at least 3 hours (better overnight). Then put them into a mixer and mix until a creamy mixture is obtained. Add nut puree and syrup, mix everything and then freeze again briefly in the ice moulds.

Make your own ice cream: The best recipes for the summer

Nutritional values per serving: 100 calories, 2 g protein, 20 g carbohydrates, 0 g fat

Tip:  The so-called Nana ice cream (or also called Nicecream) on banana basis can be changed in many different ways. With other fruits like berries, mango, papaya or coconut – and of course chocolate.

4. popsicle recipe “carrot-apple-orange

Deliciously fruity: apple + carrot + orange © etorres / Shutterstock.com

Ingredients: 800 g carrots + 1 apple + 2 oranges

Remove the stalk from the carrots and apple and peel the oranges. Cut the fruit into pieces and chop them in the blender. Then pass through a sieve if necessary. Then fill the ice cream cups and put them in the freezer. The sugar content of the ice cream raises the freezing point. This also means that the ice cream melts faster. Please suck this one quickly.

Nutritional values per serving: 103 calories, 2 g protein, 20 g carbohydrates, 1 g fat

Tip: A study by the renowned Harvard University showed that beta-carotene from carrots improves women’s fertility, as well as the quality of sperm (by 8 percent).

Brain freeze and what helps against it

5. ice-cream stick recipes “melon mint

Ingredients: ½ Watermelon + 5 sprigs of mint

Peel the watermelon and remove the black and white seeds. Pluck the mint leaves from the stalks. Put everything into the blender and mix until both have evenly combined. If necessary, top up to 600 millilitres with a little water. Mix everything once again and fill it into the ice cream cups and then put it in the freezer.

Nutritional value per serving: 96 calories, 1 g protein, 21 g carbohydrates, 1 g fat

Tip: If watermelon juice is drunk half an hour before training, current studies show that it can significantly reduce muscle soreness afterwards. This is due to the amino acid L-citrulline contained in the juice.

6. exotic Popsicle with pineapple, pear and ginger

Ingredients: pineapple + 2 pears + 10 g ginger

Peel pineapple, pears and ginger, cut into pieces and press in the juicer or chop in the blender. There should be about 600 millilitres of liquid; if it is less, just fill it up with water. Then pass the liquid through a sieve and fill it into 6 ice cream cups. Place in the freezer for at least 4 hours.

Nutritional values per serving: 54 calories, 1 g protein, 12 g carbohydrates, 0 g fat

Vegan ice cream to make yourself

Tip: A single pineapple contains 131 percent of the daily requirement of vitamin C and is the only known source of the anti-inflammatory agent bromelain. In combination with ginger, it soothes sun-irritated skin.

Lemon or wild berries? Your Choice! © etorres / Shutterstock.com

7. wild berry-nut popsicle

Ingredients: 100 g cashew nuts + 4 dates + 1 pinch of salt + 1 TL Açai powder + 1 TL Mixed berries (e.g. strawberries, raspberries and blueberries)

Put the cashew nuts and 2 dates in a bowl, cover with water and leave to swell for at least 4 hours. Pour off the water and top up with 500 millilitres of fresh water. Now put it in the blender together with all the other ingredients and mix well. Strain the liquid as desired and then pour into the ice cream cups and place in the freezer.

Nutritional values per serving: 135 calories, 3 g protein, 10 g carbohydrates, 9 g fat

Basic recipe for delicious coconut water popsicles

Tip: Researchers from Reading University in England found that blueberries can improve memory and concentration up to 5 hours after consumption.

8. cocoa cashew popsicle

Ingredients: 120 g cashews + 4 dates + 1 pinch of salt + 2 TL cocoa + 1 TL Lucuma + 1 TL Cocoa nibs

Cover cashews and 2 dates in a bowl with water and leave to soak for 4 hours. Drain the water and mix it with 600 millilitres of fresh water and the salt until creamy. Then add the remaining ingredients and mix again. Leave to soak for about 10 minutes, then fill into the ice cream moulds and place in the freezer.

Nutritional values per serving: 156 calories, 4 g protein, 11 g carbohydrates, 11 g fat

Tip: A US – American study by Cornell University in New York showed that cocoa beans contain 3 times more antioxidants than green tea. However, for this to happen, the cocoa must be of raw vegetable quality.