Sweet summer blueberries and chai spice come together in these creamy vegan blueberry popsicles. A base of coconut milk and raw cashews make a silky smooth base with no soaking time required. Fresh lemon juice cuts though the richness and enhances the blueberry flavour.These vegan blueberry creamsicles are also gluten-free, paleo-friendly, and refined sugar free. Ready to freeze in about 10 minutes and makes 6-7 popsicles depending on the size of your particular mold.
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Why This Recipe Works
These creamy vegan blueberry popsicles are such a lovely frozen treat for summer. Sweet summer blueberries and chai spice make a surprisingly good flavour combination.
Creamy coconut milk and blended cashews makes the dairy-free base for the popsicles—a high speed blender makes these into an exceptionally silky texture. Fresh lemon juice helps balance the creaminess and brighten the blueberry flavour in this simple recipe. Maple syrup, along with blueberries, adds natural sweetness without the use of refined sugar.
Rather than blending the blueberries into the cream base, the blueberries are blended separately then gently swirled though the first layer of the cream base. A final layer of the coconut cream is added on top, however, there is no need to freeze in between additions—it's really quick to prepare.
This recipe contains instructions for making your own chai spice, however, you can use a store bought made mix.
These Vegan Blueberry Coconut Popsicles are:
- Made from simple ingredients
- Dairy-free
- Vegan
- Gluten-free
- Paleo-friendly
- Refined sugar-free
- Creamy and luscious
- Full of blueberry and chai flavour
- Easy to make and keep on hand for hot days
Reader Review
"First time making homemade popsicles and the flavor is amazing! 10/10 would make again!"
Ingredients Needed
For the full detailed list of ingredients and quantities, please see the recipe card further down the post.
- frozen blueberries
- full fat coconut milk
- raw unsalted cashews
- lemon juice
- sea salt
- maple syrup or agave syrup
- vanilla extract
- ground cardamom
- ground allspice
- ground cinnamon
- ground cloves
- ground ginger
Step by Step Guide
For the full detailed instructions, please see the recipe card further down the post.
STEP 1: Prepare the chai spice by combining all the spices together.
STEP 2: Puree the thawed blueberries. Set aside.
STEP 3: In a full sized blender, combine the coconut milk, cashews, chai spice, lemon juice, sea salt, agave and vanilla extract. Blend on high until smooth (about 30 seconds if using a high powered blender).
STEP 4: Then, pour the coconut milk mixture into your popsicle mold, filling only half way. Next, pour several spoonfuls of the blueberry puree into the molds.
STEP 5: Finally, pour the remaining coconut milk mixture into the molds. To get that swirled marble effect, a chopstick can be gently swirled in the mixture.
STEP 6: Insert the popsicle sticks and place in the freezer for 6-8 hours.
Helpful Tips
- Blend the cashews really well: you want them to be really smooth to create that perfect creamy texture. A high powered blender is really helpful here.
- Use Full Fat Coconut milk: the fat content will ensure you get a well rounded and creamy texture. The coconut flavour isn't really detectable (to me, anyway).
- Freeze in a good popsicle mold: I use a mold from Onxy Stainless Steel. However, a flat silicon mold can also work.
- Make you own chai spice: it's easier and cheaper than store bought spice blends. The recipe is included below.
Storage
These blueberry popsicles need to stay in the freezer in the mold. Alternatively, you can unmold them, wrap them individually in parchment paper and store them in an airtight freezer safe container or bag. They will last up to 2 months.
More Recipes
If you like my vegan blueberry creamsicles, don't miss my:
Dairy-free Magic Shell Ice Cream Bars
Vegan No-bake Banana Cream Pie
If you made my Creamy Vegan Blueberry Popsicles please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.
Creamy Vegan Blueberry Popsicles with Chai Spice
Special Equipment
- High Speed Blender
- Popsicle Mold
Ingredients
- 1 ½ cups frozen blueberries, thawed
- 400 ml can of full fat coconut milk
- ⅓ cup raw unsalted cashews, unsoaked
- 1 ½ teaspoon chai spice, (recipe below)
- Juice of 1 lemon
- pinch of sea salt
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
Chai Spice Mix
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoon ground ginger
Instructions
- Prepare the Chai spice mix by combining all the above spices; pour into a reusable container or a clean up-cycled spice jar with a fitted lid. Set aside.1 teaspoon ground cardamom, 1 teaspoon ground allspice, 2 teaspoon ground cinnamon, 1 teaspoon ground cloves, 2 teaspoon ground ginger
- Puree the thawed blueberries in a blender, or small food processor (I like to use a handheld immersion blender for this part). Set aside.1 ½ cups frozen blueberries
- In a full sized blender, combine the coconut milk, cashews, chai spice, lemon juice, sea salt, maple syrup and vanilla extract. Blend on high until very smooth (about 30 seconds if using a high powered blender).400 ml can of full fat coconut milk, ⅓ cup raw unsalted cashews, 1 ½ teaspoon chai spice, Juice of 1 lemon, pinch of sea salt, ⅓ cup maple syrup, 1 teaspoon vanilla extract
- Pour the coconut milk mixture into your popsicle mold, filling the cavities only half way. Pour several spoonfuls of the blueberry puree into the molds. Then portion the remaining coconut milk mixture into the molds, making sure to leave a about ½ cm at the top to account for expansion of the filling during freezing. Using a chopstick, gently swirl the mixtures together to create a marble effect.
- Insert the popsicle sticks as per the directions for your mold and place in the freezer for 6-8 hours or overnight. Unmold the popsicles per the directions of your particular mold.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.
These are great! The cashews weren't quite as creamy as I would like, but I probably didn't turn up the Vitamix as high as I needed too. My molds ended up being really tiny compared to the recipe (I think they are mini-sized), so I just put the extras in the fridge in two separate glass jars for use after the first set are all gone (I'm guessing within a day). One star off because the Chai Spice link didn't work and I had to spend a fair amount of time hunting one down that would work. I also subbed the blueberries with mixed berries as that's what we had. It seems like the recipe would work with a lot of different frozen fruit. I might try mango next.
Hi Minnie! I’m happy to hear you like the recipe and thank you for the feedback 🙂 My apologies, I will have that broken link corrected and thank you kindly for bringing that to my attention!
These are so delicous! Thank you for the recipe, Heidi!
So happy you like them, Dianna!
First time making homemade popsicles and the flavor is amazing! 10/10 would make again!
Really glad to hear it, Courtney 🙂
I love a sweet treat that I don't have to feel guilty about! I've made these several times and they are delicious!
I am so happy to hear it, Courtney! Thank you for taking the time to share your feedback!