Very Berry And Soy Delicious Ice Pops

Zoe 0

"This recipe is great for people who are lactose intolerant, but, even if you're not, the kids will gobble them up and you will too!"

Ingredients 3 h {{adjustedServings}} servings 83 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Puree the blueberries and strawberries in batches in a blender or food processor. Strain into a medium bowl, through a sieve lined with cheesecloth.
  2. Stir brown sugar into berries. Stir in soy milk until well blended. Pour mixture into small paper cups, filling about two-thirds full. Freeze until beginning to firm. Insert wooden sticks and freeze until firm, 2 to 3 hours.
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Reviews 7

  1. 8 Ratings


My children and husband whom are all good eaters (but finicky with so many things ) ate these treats and loved them !!!! I didn't clue them in until after they enjoyed them. Great recipe !!! Very healthy -- thanks Zoe !!! Kat in Illinois

SuperK, Beginner Baker!

I haven't made this one specifically but make something similar for my dairy-allergic son and wanted to offer a tip for those looking for something creamier: add a little coconut oil. It does *NOT* taste like coconut, so no worries there. Ice cream needs fat to get that creamy texture (notice how most ice cream recipes call for heavy cream?), and the coconut oil can bring it without affecting flavor or lactose/dairy content.

Joanie Mowry Ray

These were just okay. I think the blueberries made them kind of bitter; however my 1 year old loved them. I think next time I will just us strawberries.