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  • Prep-time: / Ready In:
  • Makes 8 pops

Save this recipe for a hot summer day! Luscious strawberries, nectarines, and blueberries are encased in lightly sweetened almond milk to create the perfect fruit-forward popsicle. These colorful treats are an ideal afternoon snack or healthy dessert that both kids and adults will love. 

Tip: No ice pop molds? Use 3- to 5-oz. paper cups. After filling, cover the cups with foil. Cut a slit in the center of the foil on each cup; insert a wooden stick in each slit. Place cups on a small baking sheet and then freeze.

Strawberry, blueberry, and nectarine popsicles on a pink background surrounded by ice cubes


  • 2 cups fresh strawberries, hulled
  • 1 cup unsweetened, unflavored plant-based milk
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon pure almond extract
  • ½ cup thinly sliced fresh nectarine or peach
  • ¼ cup fresh blueberries


  1. Thinly slice ½ cup strawberries; set aside. In a blender combine the remaining strawberries, the milk, maple syrup, and almond extract. Cover and blend until smooth. Tuck the reserved strawberry slices, the nectarine slices, and blueberries into 3- to 5-oz. Pop molds. Pour strawberry mixture over fruit. Add tops and sticks to molds.
  2. Freeze about 4 hours or until completely frozen. Run pop molds under hot water to help loosen pops. Remove pops from molds.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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