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Vegan Red White and Blue Popsicles are a festive, refreshing, and healthy sweet treat to enjoy on 4th of July or all summer long. They only require 15 minutes of hands on time to make. As well as being vegan they are refined-sugar-free and gluten-free!
Next to Christmas and Thanksgiving the 4th of July is by far my favorite holiday! It gives us an excuse to be outside and enjoy the heat, an excuse to fire up the grill, to catch up with family and friends, and an excuse to enjoy a cocktail or two, and maybe a popsicle!
I grew up across the street from the Rock River in Wisconsin. Our speed boat was on a boat lift making summertime boat rides, tubing, and skiing simple to do and fun. There were many weeks during the summer that we would take the boat out for a few hours most every day! What a life!
Every evening of the 4th of July – after an entire day of eating and hanging out outside – my parents and I, along with some family friends, would pile in that very same boat. We would bring blankets – riding through the river air was always chilly at night – and plenty of drinks. My dad would drive us, along with a ton of other boats, right up to the spot where they would set off the fireworks from a riverbank. He would inch us as close as they would let us get and throw the anchor into the river – I’m pretty sure this was the only time he ever used that anchor, but then it served its purpose. When the fireworks would FINALLY start my friend and I would claim the spot in the front of the boat and lie down on the tan, skinny seats, allowing our knees to scrunch up. With the fireworks going off in the sky almost right above us, and the bright ones reflecting in the water, we felt like we had the best view in the entire world.
On the way back to our dock my dad would speed along trying to beat the crowd of other boats as we watched people along the river who would set off more fireworks. It was as if the entire river population had their own kind of celebration and I always felt special to be a part of it.
These days the 4th of July looks a little different. Paul and I alternate spending each year with our families, which are both fun and special in their own ways and I wouldn’t trade it for anything. My parents no longer own that dock with the convenient boat lift and they eventually had to let go of the boat, too. I know this may sound a little shallow but letting that boat go was kind of like letting go of the home you grew up in – it will be forever missed. So many good memories on that boat!
When thinking of a 4th of July recipe I never know what to make. Artificial food dye isn’t my thing, so I resorted to the idea of strawberries and blueberries. Can’t go wrong, right? As the temperatures creeped up on us fast in June I couldn’t resist popsicles. Besides the kid in me still loves popsicles even as an adult. Who doesn’t?
These Vegan Red White and Blue Popsicles are layers of pureed strawberries, full fat coocnut milk for the creamiest middle stripe, and pureed blueberries. They’re fun to eat and festive to look at! Can a 4th of July summertime treat get any better?
Vegan Red White and Blue Popsicles are super easy to make. It only requires about 15 minutes of hands-on time to blend up each layer and pour it into the mold. The hardest part is waiting for them to freeze, about 4 to 6 hours. Once they are frozen you have a refreshing, tasty, healthy sweet treat that looks very impressive!
I have visions of you and your family enjoying melty Vegan Red White and Blue Popsicles on the 4th of July and all summer long! I hope everyone has a wonderful 4th! Enjoy!
Vegan Red White and Blue Popsicles
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 10 popsicles 1x
- Category: Dessert, Snack
- Cuisine: Vegan, Gluten Free
Description
Vegan Red, White and Blue Popsicles are a delicious, festive, summertime treat that are perfect for the 4th of July – or anytime during the summer. They have layers of pureed strawberry, full fat coconut milk, and pureed blueberry.
Ingredients
- FOR THE RED LAYER:
- 1 1/2 cups frozen, defrosted strawberries
- 2 to 3 teaspoons agave nectar (depending on how sweet your strawberries are)
- 1 teaspoon gluten free vodka* (suggestion on a brand in notes section below)
- FOR THE WHITE LAYER:
- 1 1/2 cups canned full fat coconut milk, shaken
- 1 teaspoon pure vanilla extract
- 1 teaspoon gluten free vodka
- 2 to 3 teaspoons agave nectar
- FOR THE BLUE LAYER:
- 2 cups frozen blueberries, defrosted
- 1 teaspoon gluten free vodka
Instructions
- FOR THE RED LAYER:
- Blend the strawberries in the blender for 1 minute, or until smooth. Taste and add agave nectar to desired amount depending on the sweetness of your fruit. Also add the vodka and blend until combined.
- Pour the strawberry puree into your popsicle molds, about 1/3 of the way full. Pop the popsicle mold into the freezer for 30 minutes. This helps to ensure that the layers don’t mix together.
- FOR THE WHITE LAYER:
- Rinse out your blender; no need to wash it. Add the coconut milk, vanilla extract, vodka and agave nectar to the blender. Blend until well mixed, about 10 seconds. Don’t overblend; otherwise you might create whipped coconut cream.
- Once the red layer has partially frozen remove the mold and evenly distribute the coconut milk in each mold, about 1/3 of the way up.
- Pop the mold back into the freezer for another 30 minutes.
- FOR THE BLUE LAYER:
- Again rinse out the blender; no need to wash it. To the blender add the blueberries and vodka. Blend on high for 10 seconds, or until smooth and no skins remain. I found the blueberries to be sweet enough so I didn’t add any agave nectar, but taste and adjust if needed.
- Once the white layer has partially frozen evenly distribute the blueberry puree into each mold filling it up mostly to the top. Leave a little room for expansion.
- Insert your popsicle molds and freeze for 4 to 6 hours, or until completely frozen.
- Once the popsicles are frozen fill your sink with hot water and gently lower the popsicles into the hot water. Do not allow the top of the popsicles to be covered with the water. Allow them to sit for 15 to 30 seconds, or until the popsicles remove from the mold.
- Serve immediately or store in the fridge well covered for up to 2 months.
Notes
*I added a teaspoon of vodka to each layer to prevent the popsicles from having so many ice crystals and help them to be a little smoother. You cannot taste the vodka at all. If you don’t want to serve vodka to your kids that’s okay, you can leave it out; just know that the texture will vary slightly.
Not all vodka is gluten free. Those distilled from potatoes, or from corn, such as Tito’s, are gluten free.
This is the popsicle mold I used, although any kind will do. Or you can use ice cube trays with mini popsicle sticks or even small paper cups!
You may have some of the layers leftover depending on the size of your molds. You can either add them each to a smoothie, maybe make them into a cocktail, or make them into more popsicles.
The prep time does not include the time needed to freeze the popsicles, 5 to 7 hours total.
Nutrition Facts are based on 1 popsicle – Keep in mind that the nutrition facts can vary depending on the size of your popsicle mold.
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