Looking for a cool summertime delight that is low in sugar, but high in yumminess?

Check out these frozen treats made from fruit and almond milk.

What You Need

• 1 cup of Unsweetened or Vanilla Almond Milk
• 1 tsp of vanilla (can omit if using vanilla flavored almond milk)
• 1 tbsp of honey
• ¼ cup of fresh or frozen blueberries, strawberries, or raspberries. If using fresh strawberries cut them into small pieces.
• Popsicle Molds
• Blender, hand blender, or smoothie blender
• Measuring cup

Directions

Step #1 – Measure out the almond milk.

Step #2 – Add in the vanilla and honey.

Step #3 – Put into the blender.

Step #4 – Measure out your fresh or frozen fruit. Add to blender.

Step #5 – Blend this mixture until it is smooth.

Step #6 – Pour into Popsicle molds.

Step #7 – Place into the freezer in an upright position.

Step #8 – Wait until frozen.

Enjoy your frozen treats!

Tip: To make it easier to get your almond milk-sicle out of the mold once it’s frozen, run it under hot water. It should pop right out!

Extras

This recipe lends itself to many variations. Instead of blending the fruit, try adding whole fresh or frozen fruit to the almond milk mixture.

One of our milk-sicles (the darker “green” one) has ⅛ tsp. of Matcha tea added – this gives it a super-healthy boost of antioxidants.

You can also try adding fresh or frozen peaches, bananas, or a dollop of peanut butter.

Try your own combinations to see what you like best.

Fun With Food Facts Feature – Almonds

Did you know?

Almonds are actually the edible seeds of the almond tree.

Almonds are in the rose family.

Almonds have a fuzzy hull to protect the “meat” inside. It kind of feels like a peach.

The almond crop is 100% dependent on bees. If there are no bees to pollinate the crop, there are no almonds!

Some almond growers will rent bees to ensure they have a healthy crop.

Be sure to come back next week for another Fun With Food Recipe.

Did you try these frozen fruit almond milk-sicles? Let us know how they turned out in our comments section.