Wednesday, June 28, 2017

Home Made Blueberry Raw Food Ice Pops

Summer! Time for refreshing drinks, ice cream and frozen desserts! Many people will not believe that there was a time when kids had to wait till summer to enjoy ice cream. Today, we can get dozens of flavors all year round, but ice cream never ceased to be the number one dessert on any hot day.

Ice cream, especially the raw and raw vegan varieties, is very easy to make. You can practically turn any fresh fruit juice or smoothie into ice cream or sorbet. It takes only a few hour in the freezer and your frozen summer dessert is ready to eat. The most important thing, however, is that you are in full control of what goes into your ice cream. You can indulge without guilt and make it as healthy as any other raw food dish.

  • 1 1/2 cups fresh or frozen organic blueberries
  • 1 tsp açai powder (if you can get a frozen açai puree, use it!) 
  • juice of 1/2 lemon
  • 1/2 tsp organic vanilla essence
  • 1 tsp vegan lecithin powder 
  • 1/4 cup maple syrup
  • pinch pink Himalaya salt
  • 1/2 freshly made almond cream

  • Toss all ingredients into a blender and process until smooth. Adjust the taste to your personal liking. Add more or less maple syrup depending on how sweet you want your ice pops. Use different sweetener or no sweetener at all if you prefer.
  • Pour the blueberry mass into individual ice pops forms and place them in the freezer for about two hours. The ice pops should be ready by then. Refrigerate longer, if necessary.
  • Remove ice pops forms from freezer. Pull the blueberry ice pops out of the forms and serve right away. Enjoy in good company!


If you have never made your own raw food ice cream you may have to experiment a bit. For the creamier versions you may have to use lecithin, preferably vegan lecithin powder to combine all ingredients into a smooth, creamy mass that freezes well. Experiment. It's fun!

In radiant health - passionately raw - Dominique

Dominique Allmon©2017

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