Raw Milk Berry Popsicles

Prep time: 15 mins     Cook time: 0 min      Rest time: 1 day   Total time: 1 day 15 mins

Macronutrients per serving: 1g fat | 1g protein | 7g carbohydrates

Makes: 6 popsicles

These animal-based popsicles are made with raw milk, ripe bananas, frozen berries (or frozen fruit of your choice), and sea salt.


What you need to make these Raw Milk Berry Popsicles

Ingredients:

  • Frozen berries
  • Ripe banana
  • Raw milk (ASHLEY20 for 20% off); Note: if you’re located in Austin, TX, ask me about a local source for raw A2 milk.
  • Sea salt (ASHLEYR for 15% off)

Equipment:

(for the full recipe, scroll to the bottom)

Substitutions

Pasteurized milk will work in place of the raw milk.


How to make these Raw Milk Berry Popsicles

Make the popsicle mixture.

In your blender, place the ripe banana, frozen berries*, raw milk (ASHLEY20 for 20% off), and sea salt (ASHLEYR for 15% off). Blend until smooth. There should be no chunks.

*Note: You’ll see three flavors pictured in this post: strawberries only (pink popsicles), blueberries only (purple popsicles), and a mixture of blueberries and strawberries (two-tone marbled popsicles; individual blueberry/strawberry mixtures lightly mixed together). Any combination of frozen fruit will work for this recipe (and it doesn’t have to be berries). Just make sure it’s 1 cup worth.

Note: the banana sweetens these popsicles well, but they are not overly sweet. If you prefer your popsicles on the sweeter side, taste-test the mixture before it goes into the mold and if it’s not sweet enough for you, add some raw honey to taste.

raw milk popsicles

raw milk popsicles

Place the mixture in the popsicle mold.

Once the mixture is blended, place it in your popsicle mold.

Note: If you’re using the popsicle mold I linked, be sure to not fill the opening to the very top. If you do, when you secure the popsicle bottoms and place the sticks in, the mixture will pour out of the holes and sides.

Freeze the popsicles.

Freeze the popsicles for 8+ hours. I left mine in the freezer overnight.

Note: I would not advise shortcutting the freeze time. My first attempt at making these, I froze them for just a few hours and when trying to take the tops off, the popsicles became gooey. I recommend freezing overnight to be on the safe side, but at the very least, 8+ hours.

raw milk popsicles

Prepare the popsicles for consumption.

Once the popsicles are frozen, remove them from the freezer when you’re ready to eat them. Run hot water over the tops of the popsicles for 20-30 seconds or so and the tops will pop right off.

Note: If you like icy popsicles, these can be eaten immediately.

If you like a creamy texture (think soft serve), after popping the tops off, put the top back on and leave the popsicle (with the top on) on the counter for 25 minutes or so to defrost.

If you like a texture somewhere in the middle (softer than frozen/icy but not as creamy as soft serve), defrost the popsicle on the counter (with the top on) for 15-20 minutes before eating.

raw milk popsicles

Tips to make the best Raw Milk Berry Popsicles

  • You’ll see three flavors pictured in this post: strawberries only (pink popsicles), blueberries only (purple popsicles), and a mixture of blueberries and strawberries (two-tone marbled popsicles – individual blueberry/strawberry mixtures lightly mixed together). Any combination of frozen fruit will work for this recipe (and it doesn’t have to be berries). Just make sure it’s 1 cup worth.
  • The banana sweetens these popsicles well, but they are not overly sweet. If you prefer your popsicles on the sweeter side, taste-test the mixture before it goes into the mold and if it’s not sweet enough for you, add some raw honey to taste.
  • If you’re using the popsicle mold I linked, be sure to not fill the opening to the very top. If you do, when you secure the popsicle bottoms and place the sticks in, the mixture will pour out of the holes and sides.
  • I would not advise shortcutting the freeze time. My first attempt at making these, I froze them for just a few hours and when trying to take the tops off, the popsicles became gooey. I recommend freezing overnight to be on the safe side, but at the very least, 8+ hours.
  • If you like icy popsicles, these can be eaten immediately. If you like a creamy texture (think soft serve), after popping the tops off, put the top back on and leave the popsicle (with the top on) on the counter for 25 minutes or so to defrost. If you like a texture somewhere in the middle (softer than frozen/icy but not as creamy as soft serve), defrost the popsicle on the counter (with the top on) for 15-20 minutes before eating.

raw milk popsicles

raw milk popsicles


A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Raw Milk Berry Popsicles

raw milk popsicles

 

Raw Milk Berry Popsicles

These animal-based popsicles are made with raw milk, ripe bananas, frozen berries (or frozen fruit of your choice), and sea salt.
Prep Time15 mins
Cook Time0 mins
Resting Time1 d
Total Time1 d 15 mins
Food Type: Dessert, Snack
Cuisine: American
Diet Preference: Desserts, Egg-Free, Gluten-Free, Ice cream, Nightshade-Free, Nut-Free, Snack
Servings: 6 popsicles
Author: Ashley Rothstein

Equipment

  • Blender
  • Popsicle mold

Ingredients

  • 1 cup frozen berries (or other frozen fruit)
  • 1 ripe banana
  • 1/2 cup raw milk (ASHLEY20 for 20% off); Note: if you’re located in Austin, TX, ask me about a local source for raw A2 milk.
  • dash sea salt (ASHLEYR for 15% off)

Instructions

Make the popsicle mixture.

  • In your blender, place the ripe banana, frozen berries*, raw milk (ASHLEY20 for 20% off), and sea salt (ASHLEYR for 15% off). Blend until smooth. There should be no chunks.
  • *Note: You'll see three flavors pictured in this post: strawberries only (pink popsicles), blueberries only (purple popsicles), mixture of blueberries and strawberries (two-tone marbled popsicles; individual blueberry/strawberry mixtures lightly mixed together). Any combination of frozen fruit will work for this recipe (and it doesn't have to be berries). Just make sure it's 1 cup worth.
  • Note: the banana sweetens these popsicles well, but they are not overly sweet. If you prefer your popsicles on the sweeter side, taste-test the mixture before it goes into the mold and if it's not sweet enough for you, add some raw honey to taste.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Place the mixture in the popsicle mold.

  • Once the mixture is blended, place it in your popsicle mold.
  • Note: If you're using the popsicle mold I linked, be sure to not fill the opening to the very top. If you do, when you secure the popsicle bottoms and place the sticks in, the mixture will pour out of the holes and sides.

Freeze the popsicles.

  • Freeze the popsicles for 8+ hours. I left mine in the freezer overnight.
  • Note: I would not advise shortcutting the freeze time. My first attempt at making these, I froze them for just a few hours and when trying to take the tops off, the popsicles became gooey. I recommend freezing overnight to be on the safe side, but at the very least, 8+ hours.

Prepare the popsicles for consumption.

  • Once the popsicles are frozen, remove them from the freezer when you're ready to eat them. Run hot water over the tops of the popsicles for 20-30 seconds or so and the tops will pop right off.
  • Note: If you like icy popsicles, these can be eaten immediately.
    If you like a creamy texture (think soft serve), after popping the tops off, put the top back on and leave the popsicle (with the top on) on the counter for 25 minutes or so to defrost.
    If you like a texture somewhere in the middle (softer than frozen/icy but not as creamy as soft serve), defrost the popsicle on the counter (with the top on) for 15-20 minutes before eating.

What I used for this recipe:

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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