A vegan popsicle made with coconut milk ice cream and fresh watermelon…it’s the perfect summer treat to cool off with! Does anyone else feel like summer is slipping through their fingers? I have mixed feelings. As in, I feel like I’ve really taken advantage of slowing down this summer and doing a lot of “summer” things. We’ve gone on countless family bike rides, we eat outside every chance we get, have had way too much ice cream, and I checked off a summer bucket list item of spending a week in Iowa with my family.
At the same time, we haven’t gone to the pool and beach as much as I’d hoped, have only been to the farmers market once, and I’ve only made popsicles for Lars twice!
Back in May I was dreaming up all of the fun popsicles flavors I could make for Lars. I pictured him in his diaper with whatever concoction I made that week dripping off the stick down his little arm, with a sticky, smiley face. Since then I’ve only made these Coconut Watermelon Popsicles and my Homemade Bomb Pops. Apparently I need to step up my popsicle making game!
While the Homemade Bomb Pops are a little putsy, as they require three separate freezing periods, these are the exact opposite. They only require two ingredients and can be made in 15 minutes. What is easier than blending TWO ingredients together and pouring them into popsicle molds? Not much.
I used So Delicious Coconut Milk Vanilla Bean Frozen Dessert in this recipe, which makes these popsicles vegan and dairy free! It also adds some creaminess and sweetness and is the perfect complement to the fresh watermelon. It ended up being a hit with all three of us! Lars, of course, was ecstatic that he got a “pop-sick!”