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Creamy Red, White, and Blue Popsicle
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Recipe by Morgan Peaceman

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!

20 MIN PREP
FREEZE OVERNIGHT
5 servings
Ingredients
Fresh Raspberries
1 cup raspberries
Fresh Raspberries
1 cup blackberries
banana
½ banana, divided
banana
A small bottle of vanilla extract.
2 tsp. vanilla
A small bottle of vanilla extract.
coconut flakes
¾ cup coconut milk with cream (comes in a can)
coconut flakes
1 ¾ cup Organic Valley Heavy Whipping Cream, divided
1 cup Organic Valley Whole Milk, divided
honey
4 Tbsp. honey
honey
A small bottle of vanilla extract.
½ tsp. coconut extract (optional)
A small bottle of vanilla extract.
2-3 tsp. beetroot powder for darker coloring (optional)
2-3 tsp. butterfly pea flower for darker coloring (optional)

Directions

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.
Strain out seeds if you prefer a more smooth popsicle.
For a darker, richer color you may add 2-3 teaspoons of beetroot powder. This will help your top layer appear more red.
Pour mixture into molds and freeze for two hours to set and prep for the honey coconut layer.
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.
Pour ¾ cup out of the blender mixture into a liquid measuring cup.
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.
Add the ¾ cup of coconut and cream mixture back into the blender and add 2 Tbsp of honey. If you prefer a richer coconut flavor, add 1/2 tsp. of coconut extract.
Blend for 20 seconds or just till thickened. Do not over mix.
Pour mixture into molds and freeze for two hours to set and prep for the blackberry layer.
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.
For a darker, richer color you may add 2-3 teaspoons of butterfly pea powder. This will help your bottom layer appear more indigo.
Blend on high for 20-30 seconds.
Pour 1/3 of the mixture into the molds.
Freeze overnight and your popsicles will be ready!
© Morgan Peaceman 2024. All rights reserved.