Sweet summer blueberries and chai spice come together in these creamy vegan blueberry popsicles. A base of coconut milk and raw cashews make this the perfect dairy-free creamsicle. Vegan, gluten-free, paleo-friendly, and refined sugar free!
Why you will love this recipe
These creamy vegan blueberry popsicles are such a lovely frozen treat for summer. Sweet summer blueberries and chai spice make a fantastic flavour combination.
Combined with creamy coconut milk makes these feel like such a decadent indulgence. They come together with little fuss and make a great go-to dessert for cooling off during those hot summer evenings.
This recipe is
In the meantime, let me shower you with these refreshingly sweet frozen treat’s best attributes. 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
Homemade Chai Spice
This recipe contains instructions for making your own chai spice, however, you can definitely use a store bought made mix. Homemade chai spice is much cheaper and sometimes better, because you can use fresh spices and grind them yourselves if you have a spice grinder. This recipe make extra chai spice so you can keep it on hand for other recipes.
Ingredients you will need
- frozen blueberries
- full fat coconut milk
- raw unsalted cashews
- lemon juice
- sea salt
- maple syrup or agave syrup
- vanilla extract
- cardamom
- allspice
- cinnamon
- cloves
- ginger
How to make this recipe
The first step is to prepare the chai spice by combining all the spices together. Then, puree the thawed blueberries.
In a full sized blender, combine the coconut milk, cashews, chai spice, lemon juice, sea salt, agave nectar and vanilla extract. Blend on high until smooth (about 30 seconds if using a high powered blender).
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. 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.
Insert the popsicle sticks and place in the freezer for 6-8 hours.
Tips to make this recipe
- 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 absolutely love this mold from Onxy Stainless Steel. However, find one that you like and use that.
- Make you own chai spice - it's easier and cheaper to make your own chai spice. I have a recipe for homemade chai spice below.
More frozen treats
If you like my vegan blueberry chai creamsicles, don't miss my:
Dairy-free Magic Shell Ice Cream Bars
Vegan No-bake Banana Cream Pie
Creamy Vegan Blueberry Popsicles with Chai Spice
Sweet summer blueberries and chai spice come together to make these creamy vegan blueberry popsicles! So flavourful with a creamy coconut milk base. This recipe is vegan, gluten-free, paleo-friendly and refined sugar free; the perfect summer treat!
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 agave nectar or 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
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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.
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Puree the thawed blueberries in a small blender, or small food processor (I like to use a handheld immersion blender for this part). Set aside.
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In a full sized blender, combine the coconut milk, cashews, chai spice, lemon juice, sea salt, agave nectar and vanilla extract. Blend on high until smooth (about 30 seconds if using a high powered blender).
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Pour the coconut milk mixture into your popsicle mold, filling only half way. Pour several spoonfuls of the blueberry puree into the molds. Pour the remaining coconut milk mixture into the mold, making sure to leave a about ½ cm at the top for the popsicles to expand during freezing. Using a chopstick, gently swirl the mixtures together to create a marble effect.
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Insert the popsicle sticks as per the directions for your mold and place in the freezer for 6-8 hours.
Minnie says
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.
Heidi Richter says
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!
Dianna Vancouver says
These are so delicous! Thank you for the recipe, Heidi!
Heidi Richter says
So happy you like them, Dianna!