50 Vegan Popsicle Recipes




Homemade vegan popsicles have many benefits, such as a lower cost than store-bought, less waste and healthier ingredients. Plus, you can be sure the popsicles you're getting are 100% vegan, since you make them yourself. Below are about 50+ refreshing vegan popsicles you can make all summer long.







Vegan Fruit & Veggie Popsicles



It's easy to make ANY sort of fruit of veggie pop you like. Simply combine one cup of fruit and/or veggies with 3 ice cubes or 1/3 cup of water. You can adjust the produce content as needed and add agave or organic sugar if you need the pop to be a little sweeter. Below are some specific vegan fruit and veggie popsicle recipes to give you some ideas.


Cherry - Blend 1 cup cherries with 3 ice cubes. Pour into molds and freeze.


Any sort of berry - Blend 1 cup berries (your choice) with 1/2 cup water and agave to taste. Add 1 teaspoon lemon or lime juice for fun. Pour into molds and freeze.


Watermelon - Blend 3 to 4 cups of chopped watermelon with 1/2 cup water. 2/3 cups of orange juice is a good optional addition or you can add a splash of lemon juice or replace the water with sparkling water. Pour into molds and freeze.











Papaya tangerine - Blend 1/2 cup organic sugar with 1/2 cup water in a pot. Bring to a boil over medium high heat. Once the sugar is dissolved, add two tablespoons lime zest. Simmer for about two minutes. Allow the liquid to cool. Puree an entire papaya (seeded and cut into chunks) and mix it into the water/sugar mixture. Peel and remove the membranes of about two or three tangerines and divide into segments (you need about a cup’s worth of tangerine segments). Place two to three tangerine segments into each ice pop mold, then pour the papaya mixture over the segments. Freeze. You can also pour this papaya mixture over fresh raspberries or cherries in molds


Green smoothie - Puree 1 and 1/2 cups plain almond milk with 1/2 cups packed baby spinach with the stems removed and 1 and 1/2 cups frozen or fresh cherries or mixed berries. Make sure it’s blended well, pour into molds, freeze.







Pink lemonade - Combine 1/2 cup of water with 1/2 cup of sugar in a small saucepan. Slowly heat up the saucepan on the stove top, stirring frequently until the sugar dissolves. In a pitcher, combine the sugar water with 1/2 cup lemon juice (juice of about 3 lemons) and 1 and 1/2 cups cold water. Mix and taste. If it’s too lemony, add a bit more water. If it’s too tart, add a bit of agave. To add a pink color, squeeze in the juice of a few cherries. Pour lemonade into ice pop molds. Freeze until solid.


Limeade - Combine 1/2 cup of water with 1/2 cup of sugar in a small saucepan. Slowly heat up the saucepan on the stove top, stirring frequently until the sugar dissolves. In a pitcher, combine the sugar water with 1/4 cup lime juice (juice of about 2 limes) and 1 and 1/2 cups cold water. Pour into molds and freeze. Limeade is excellent with cherry juice or pureed honeydew too.









Strawberry lemon mint - Blend 2 cups chopped strawberries, 4-5 tablespoons lemon juice, 1/2 tablespoon chopped fresh mint, 4 tablespoons agave, and 1 to 1.5 cups water. Pour into molds and freeze.


Apricot - Blend 2 cups organic apricot juice with 1/2 cup organic soy milk and freeze.


Apple cinnamon - Wash, peel and chop one whole organic apple. You can use 3/4 cup organic applesauce instead, but it tastes better with fresh. Steam your apple until soft. Add apple to blender along with 1/2 cup silken tofu OR 1/2 cup soy yogurt, plus 1/2 cup soy milk, 1 teaspoon of your favorite nut butter (almond or peanut etc), 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 teaspoon pure organic maple syrup and about 6-10 ice cubes. Optional add ins – flax seed (ground) or wheat germ (ground). Blend everything, pour into molds and freeze.




Honeydew lime or lemon - Peel, seed and chop an entire honeydew melon. Toss it in a blender with 1/4 cup agave, 3/4 cup lime or lemon juice (different fun flavors depending), and a good handful of ice cubes. Blend, freeze.


Tangerine - Squeeze 4 large tangerines, blend with 1/2 cup ice, pour into molds and freeze.


Peach + wild blueberry - Blend 1 cup fresh peaches with a tablespoon of agave and 1/4 cup water. Pour into molds, leaving some room. Toss in some whole small wild blueberries. Freeze.


Sweet potato - Cook, mash, and puree a large sweet potato (adding some soy milk or apple juice to thin it out), sprinkle in a little nutmeg, freeze.




Pineapple - Blend 2 cups of fresh pineapple with 2-4 tablespoons of water. Freeze. Pineapple is great with a handful of cherries blended in too.


Fruit infused H20 - Some days you need to cool off, but don’t want to drink plain water or eat an overly sweet popsicle. On days like this, you can freeze plain fruit infused water for a refreshing treat. Grab a large glass jar or juice pitcher and fill it with H2O. Add washed, peeled and sliced or chopped fruit to the water and allow it to sit in the fridge for a day or so. Using a slotted spoon, remove your fruit, then pour your infused water into ice pop molds and freeze. You can tons of fruits to make this, such as melon cubes, any citrus fruit (sliced), crushed berries, mango slices, pineapple cubes, or even cucumber slices. You can also add fresh herbs.


Kiwi strawberry - Blend 1/2 cup granulated sugar, 1-1/2 pounds of kiwi (peeled) and 1 cup strawberries. Pour into molds and freeze.


Spinach - Blend 3/4 cup orange juice, 1 large handful baby spinach, 1 banana, 1/2 cup blueberries and a handful of ice cubes. Freeze.


Pumpkin pie - Blend 1 cup pureed pumpkin, 2 cups soy milk, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 2 teaspoons vanilla and 2-4 tablespoons agave. Sprinkle some ground up vegan graham crackers into your popsicle molds and pour the pumpkin mix over. You can add a few tablespoons of vegan cream cheese if you want pumpkin cheesecake pops.


Coconut - Blend 1 14oz can of lite coconut milk with, 1/2 teaspoon vanilla, 1/4 cup sugar and 6 oz of soy or almond milk.


Vegan Yogurt Popsicles



Any fruit you like yogurt pops - To make any sort of fruit and yogurt pop, the basic formula is 1 cup soy yogurt, 1-2 cups fruit (fresh or frozen) and 1/4 cup sweetener of choice (sugar, agave). Blend everything and freeze. Play around and see what you can come up with. You can also try adding veggies to the blender.


Banana - Blend 2 bananas with 1 cup vanilla soy yogurt, and 1/2 cup organic milk. Freeze.


Mandarin orange - Drain 10 to 12 ounces of mandarin oranges (save the juice for muffins or plain juice ice pops). Blend the oranges with 2 cups vanilla soy yogurt, 1 teaspoon grated orange zest and add a bit of agave. Freeze. NOTE – you can also use blood oranges.


Strawberry, spinach, apple - Blend 3 cups organic strawberries, 2 cups worth of peeled, cored and chopped organic apples, a good handful of stemmed and washed organic spinach, a tablespoon of wheat germ or ground flax seed, 1 cup vanilla or plain soy yogurt, 2 tablespoons of organic agave, a handful of ice cubes and 1 cup of water. Pour into molds and freeze.


Green power nut butter and spinach - Toss the following into a blender – two good handfuls of washed and stemmed organic spinach, 1 cup organic soy milk, 1 cup of organic soy yogurt, 1 banana, 2 tablespoons of your favorite nut butter (peanut, almond, etc.) and about 6-8 ice cubes. Blend, pour into molds and freeze.


Fresh plum pops - Place about a pound of peeled, pitted and chopped organic plums into a blender. Squeeze in about 2 tablespoons of fresh organic lime juice. Add a cup of plain or vanilla organic soy yogurt, 1/4 cup organic sugar and 1 tablespoon organic agave. Blend, pour into molds and freeze.


Orange vanilla cream - Mix 2 cups soy yogurt (vanilla is best) with a few teaspoons Fair Trade, organic vanilla extract. Then add either… 2 chopped oranges or 1 small can of frozen orange juice concentrate or a mix of both. Add a few tablespoons of organic powdered sugar. Blend, freeze and eat.


Lemonade yogurt - Blend up 1/4 cup granulated sugar with one to one and one-half cups plain soy yogurt and 1/4 to 1/2 cup freshly squeezed lemon juice. Freeze. *NOTE these are pretty tart, even with the sugar.


Melon - Chop 3 cups of any melon you like, such as cantaloupe or honeydew. Add the melon to your blender along with 1/2 cup of soy yogurt, a few teaspoons of lemon juice and about 1/4 cup of your favorite sweetener (sugar, agave). Blend and freeze.


Cranberry juice - Blend 1 and 1/2 cups organic cranberry juice with 1 cup berries (strawberries, cherries, etc – you can also use purple grapes). Add 1/3 to 1/2 cup organic soy yogurt, a tablespoon of organic agave and a teaspoon of fresh organic lemon juice. Blend it all up, pour into molds and freeze.


Mango - Chop up 2 cups worth of fresh peaches, 1 cup chopped citrus (like oranges) OR pineapple, and 1/2 to 1 whole mango. You can use frozen fruit too. Toss all of the fruit in a blender and add 1 cup of plain or vanilla soy yogurt, 2 tablespoons of lemon juice and 1/4 cup of organic raw agave nectar. Blend until smooth, freeze and eat.


Vegan Treat Popsicles - not everyday fare, but delicious






Sparkling pink grapefruit & citrus strawberry - In a blender, combine 3/4 of on 12 oz. can of Hansen’s Grapefruit Soda with about 1 cup of organic orange juice and a cup of frozen or fresh organic strawberries. Blend, pour into molds and freeze.


Root beer float - Open one can of organic root beer and leave it in the fridge for a few hours, so the fizz dies down. Later, combine the can of root beer with one to two scoops of organic vanilla soy ice cream plus 1 cup of soy milk. Blend, pour into molds and freeze.











Cookies and cream - Beat one 8 oz package of vegan cream cheese with one cup organic powdered sugar. Toss the cream cheese mix in the blender with 2 cups organic soy milk. Blend. Pour mixture into a bowl and mix in about 10 to 12 crumbled or chopped vegan oreo-like cookies. Pour into molds and freeze.


Vanilla pudding - Whisk 1/4 cup vanilla soy milk with 3 tablespoons cornstarch and set it aside. In a pot, heat up 2 and 1/4 cups vanilla soy milk with 2/3 cups organic white sugar on medium low heat, stirring often. Once the milk starts steaming, blend in the cornstarch mixture, stirring often as it cooks on medium high heat for five minutes. Once it starts to boil, turn the heat to simmer and cook an additional five minutes. Turn off the heat, whisk in 2 teaspoons vanilla extract and 2 tablespoons Earth Balance. Allow pudding to cool a bit then pour into molds and freeze. Add some chopped peaches or berries if you like.







Fruity ice cream - Blend 1/2 cup vanilla soy ice cream with 1/2 cup of your favorite fruit and 1/2 cup of soy milk. Freeze.


Vegan Herbal Tea & Coffee Popsicles



Herbal popsicles anyway you like - To make a basic herbal ice pop mix, make herbal tea by boiling herbs in a few cups of water for a good long while on your stove and use the liquid for your pops. Or try the alternative sugar method where you pound herbs down with a pestle and mortar (or food processor). Add an ounce of super fine sugar and pound to make a paste. Next, boil a liter of water with about 2 ounces of super fine sugar for five minutes. Add the juice of two lemons or not – this step depends on what you’re trying to create. You can add orange juice, lime, etc. You could even just add more water or some saved tea. Mix the herb mixture and the water mixture together. Stir well with a whisk. Cool down before filling your molds.


Chamomile sun tea – Make sun tea & freeze. My favorite is lemon ice sun tea with a little sugar or agave.


Iced vanilla coffee yogurt - Brew some strong coffee and let it cool. Once cool add about 1/2 cup to one cup of coffee to the blender. Also add 8 ounces vanilla soy yogurt, 1/2 cup vanilla soy milk, 2 teaspoons organic pure vanilla extract and blend. Pour into molds and freeze.


Orange spice tea - Bring the following to a boil: 2 cups water with 2 organic orange spice tea bags, the peels from an orange, 1-2 tablespoons of agave, 5 whole organic cloves and 1 or 2 sticks of cinnamon. Simmer for an hour or so. Cool, then remove whole spices and orange peel, pour into molds and freeze.







Organic green tea and vitamin C - Gently mix (DON'T BLEND IN BLENDER - too much foam) 2 tea bags of organic green tea decaffeinated - (I like to use Mango, Peach, & Pineapple Green Tea) Flavor) with the juice of 2 organic oranges, about 1/4 cup of organic pineapple and about a shot glass of agave. Freeze.


Mocha coffee - make a batch of homemade chocolate frap and freeze it.




Chai - Steep 4 chai tea bags in 16 oz h20. Gently mix with 1/3 cup soy milk, 1/2 tbs agave, 1/4 tsp cinnamon, 1/4 tsp nutmeg and freeze.



Article by JenniferC


All images ©Jennifer Chait