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Creamy Red, White, and Blue Popsicle

Morgan is a born and raised Brooklyn girl. Ever since she was able to chew, she had an unrelenting love for food. They say meals are meant to be had with those you care most about, and she agrees.

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Creamy Red, White and Blue Popsicle

Nothing says summer like a delicious homemade creamy popsicle. Have fun making these festive three-layer popsicles, made with simple, whole ingredients and naturally delicious!

Featured in:Ways to Use Extra Milk
10 min Prep8 hrs Freeze8 hrs 10 min Total
10 min Prep•8 hrs Freeze•8 hrs 10 min Total
10 min Prep•8 hrs Freeze
8 hrs 10 min Total
5 Servings
Creamy Red, White and Blue Popsicle
10 min Prep8 hrs Freeze8 hrs 10 min Total
10 min Prep•8 hrs Freeze•8 hrs 10 min Total
10 min Prep•8 hrs Freeze
8 hrs 10 min Total
5 Servings

Nothing says summer like a delicious homemade creamy popsicle. Have fun making these festive three-layer popsicles, made with simple, whole ingredients and naturally delicious!

Featured in:
Ways to Use Extra Milk
Cooking Mode

Prevent your screen from going dark as you follow along.

Ingredients

  • 1 cup raspberries
  • 1 cup blackberries
  • ½ banana, divided
  • 2 teaspoons vanilla
  • ¾ cup coconut milk with cream (comes in a can)
  • 4 tablespoons honey
  • ½ teaspoon coconut extract (optional)
  • 2-3 teaspoons beetroot powder for darker coloring (optional)
  • 2-3 teaspoons butterfly pea flower for darker coloring (optional)

Directions

  1. For the raspberry layer, pour 1 cup of raspberries, ¼ of the banana, ½ cup heavy cream, ½ cup whole milk, 2 tablespoons honey and 1 teaspoon vanilla into a blender. Blend all ingredients on high for 20-30 seconds. If you are using frozen berries, your mixture will be of a thicker consistency.
  2. Strain out seeds if you prefer a more smooth popsicle.
  3. For a darker, richer color you may add 2-3 teaspoons of beetroot powder. This will help your top layer appear more red.
  4. Pour mixture into molds and freeze for 2 hours to set and prep for the honey coconut layer.
  5. While the raspberry layer is freezing, you can prepare the honey coconut layer. Blend ¾ cup of coconut milk with cream and ¾ cup of heavy whipping cream together in a blender for 5-7 seconds, until mostly smooth.
  6. Pour ¾ cup out of the blender mixture into a liquid measuring cup.
  7. Pour the remaining coconut milk/cream mixture back into the can and set aside. Note, 1 can of coconut milk with cream will make 2 batches of popsicles.
  8. Add the ¾ cup of coconut and cream mixture back into the blender and add 2 tablespoons of honey. If you prefer a richer coconut flavor, add 1/2 teaspoons of coconut extract.
  9. Blend for 20 seconds or just till thickened. Do not over mix.
  10. Pour mixture into molds and freeze for 2 hours to set and prep for the blackberry layer.
  11. For the blackberry layer, pour in the blackberries, ¼ of the banana, ½ cup heavy whipping cream, ½ cup whole milk, 1 tablespoon honey and 1 teaspoon of vanilla to a blender.
  12. For a darker, richer color you may add 2-3 teaspoons of butterfly pea powder. This will help your bottom layer appear more indigo.
  13. Blend on high for 20-30 seconds.
  14. Pour 1/3 of the mixture into the molds.
  15. Freeze overnight and your popsicles will be ready!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. For the raspberry layer, pour 1 cup of raspberries, ¼ of the banana, ½ cup heavy cream, ½ cup whole milk, 2 tablespoons honey and 1 teaspoon vanilla into a blender. Blend all ingredients on high for 20-30 seconds. If you are using frozen berries, your mixture will be of a thicker consistency.
  2. Strain out seeds if you prefer a more smooth popsicle.
  3. For a darker, richer color you may add 2-3 teaspoons of beetroot powder. This will help your top layer appear more red.
  4. Pour mixture into molds and freeze for 2 hours to set and prep for the honey coconut layer.
  5. While the raspberry layer is freezing, you can prepare the honey coconut layer. Blend ¾ cup of coconut milk with cream and ¾ cup of heavy whipping cream together in a blender for 5-7 seconds, until mostly smooth.
  6. Pour ¾ cup out of the blender mixture into a liquid measuring cup.
  7. Pour the remaining coconut milk/cream mixture back into the can and set aside. Note, 1 can of coconut milk with cream will make 2 batches of popsicles.
  8. Add the ¾ cup of coconut and cream mixture back into the blender and add 2 tablespoons of honey. If you prefer a richer coconut flavor, add 1/2 teaspoons of coconut extract.
  9. Blend for 20 seconds or just till thickened. Do not over mix.
  10. Pour mixture into molds and freeze for 2 hours to set and prep for the blackberry layer.
  11. For the blackberry layer, pour in the blackberries, ¼ of the banana, ½ cup heavy whipping cream, ½ cup whole milk, 1 tablespoon honey and 1 teaspoon of vanilla to a blender.
  12. For a darker, richer color you may add 2-3 teaspoons of butterfly pea powder. This will help your bottom layer appear more indigo.
  13. Blend on high for 20-30 seconds.
  14. Pour 1/3 of the mixture into the molds.
  15. Freeze overnight and your popsicles will be ready!

© Morgan Peaceman 2026. All rights reserved.

© Morgan Peaceman 2026. All rights reserved.

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