Loaded Strawberry Ice 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.

By Nancy Macklin, RDN,


  • 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


  • 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.
  • Freeze about 4 hours or until completely frozen. Run pop molds under hot water to help loosen pops. Remove pops from molds.

Comments (1)

(5 from 2 votes)

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Lucy C

these were delicious - i was looking for a recipe to use up all the strawberries we just picked from the garden. They were a big hit with my five year old too. I used mango instead of stone fruit as that's what we had in the fruit bowl

About the Author

Headshot of Nancy Macklin

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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