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    Home » Recipes » Vegan Ice Cream

    Crazy Carrot Pops

    Published: Jun 25, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    carrot and spinach ice popsIce pops made from real fruits and veggies are a win-win — lots of fun for kids to eat, and reassuring for parents to know they're giving their children a wholesome treat. Recipe adapted from a contribution by the Betty Crocker company.

    Yield: 6 ice pops

    • 2 containers (6 oz each) nondairy vanilla yogurt
      (soy or coconut)
    • 2 cups chopped ripe mango
    • ½ cup carrot juice
    • 1 cup packed fresh spinach leaves

    In blender, place yogurt, mango and carrot juice. Cover; blend until smooth. Reserve 1 cup mixture; cover and refrigerate. Divide remaining mixture among 6 (5-oz) paper cups, about ⅓ cup in each. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 2 hours or until frozen.

    In blender, place reserved mango mixture and spinach. Cover; blend until smooth. When first layer is frozen, remove foil from pops. Pour about 3 tablespoons spinach mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze about 6 hours or until frozen.

    • Explore more of Vegkitchen’s Vegan Ice Cream recipes.
    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.
    « Great Gluten-Free Vegan Eats by Allyson Kramer
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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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