Vegan Key Lime Popsicles

Make vegan key lime pie popsicles with this simple recipe!  (Or make any fabulous, fruity and creamy dairy free popsicles with this simple technique.)

Yesterday, I showed you how to make a homemade, healthy, creamy, rich, and delicious fudgesicle.  And I like chocolate, don't get me wrong.  But I always tend to gravitate towards tart fruit desserts myself, so I decided to experiment and come up with some fruity, non-dairy, vegan, healthy popsicle treats, too.

I actually developed two different recipes, for two different styles of fruity popsicles: one more mild and sweet (kind of like a creamsicle), and one intense and tart (my favorite!).

Creamy, Sweet Vegan Creamsicle Recipe:

• one can (12 oz) of fruit nectar (I used apricot)
• 3/4 cup (6 oz) almond milk (I used Silk's Protein+Fiber variety for extra nutritional value)
• 1/4 c sugar (could easily omit entirely.  The apricot nectar is pretty sweet.)

Mix all the ingredients together, and stir until the sugar is dissolved.  I found a whisk helpful for incorporating the apricot nectar well with the almond milk.  

Pour the mixture into ice pop molds or ice candy bags.  If you're going to use the Otter Pop style ice pop bags, a funnel is a very helpful tool.  

Freeze until solid.  (This takes several hours.  More, if your kids keep taking them out of the freezer and bringing them to you, asking, "Is it ready yet?  How about now?")

Tart and Creamy Vegan Key Lime Pie Popsicles

• One can of frozen juice concentrate, thawed (12 oz size) (I used limeade)
• 2 cups Silk Almondmilk Protein+Fiber

You can probably guess the instructions.  

Mix.  Pour.  Freeze.  Taste the mixture before you freeze it; I like intensely flavored things in general, but you might want to add more almond milk to the mixture to adjust the popsicles to your tastes.  I also added a wee bit of food coloring to make the popsicles a little more green.  

Made with limeade concentrate, I thought these tasted a lot like a frozen key lime pie.  Next time, i think I'll make them in a classic popsicle mold, and when I unmold them, I'm going to experiment with adding a crust of graham cracker crumbs.  Mmmm.

There are so many amazing juice concentrates out there--fabulous flavors and blends--that the possibilities are practically endless.  I'll bet the tropical flavors would taste incredible with Silk's new coconut milk and almond milk blend.  The fabulous creamy mouth-feel of the almond milk, the island flavor of the coconut milk...  Time to make more popsicles!  

If you want to make these, but want to stay away from the sugars or other ingredients that might be used in commercially prepared juice concentrates, follow my recipe for making your own homemade frozen juice concentrate!  

(No, I wasn't compensated in any way for this post.  I just actually really like the product and couldn't stop creating fun new variations!)

Other Popsicle Recipes You Might Like: