Mila's Ice Pop Adventure - Blackberry Cream

Mila’s Ice Pop Adventure was born really because we make homemade ice pops (or popsicles) pretty regularly. I actually first started making them when when son Ryan was a teething baby. I used to make these soothing chamomile ice pops he could suck on to sooth his gums. When my Ryan was older he became obsessed with frozen treats, as most children do, so I took to making them at home in hopes of creating healthier versions. Now with my daughter Mila I do the same thing and it brings me such joy to deliver goodness to both my children. I love how they both enjoy homemade ice pops, plus it is great way for us to get creative in the kitchen together. What I love most about the whole process though is watching Mila get so excited over wholesome ingredients. Homemade ice pops have been a go-to vehicle for me in getting more nutrients into my toddler. I even sneak some veggies into them, which I'll share soon!

I thought it would be a fun idea to share with you all one of our ice pop recipes each week. This way you can choose your favorites and get prepared to make them during the upcoming Summer months. Each week we’ll show you how to put together the most delicious and simple frozen ice pop. The best part really is you can enjoy them as a treat, but the ingredients in every single ice pop are wholesome and healthy enough to enjoy for a quick breakfast or snack. In making our homemade ice pops I only use real fruit, fresh squeezed juices, unsweetened almond milk, etc. (with the exception of yogurt) I never add sugars or sweeteners like agave or maple syrup. The reason being is simple, I wanted to make fruity ice pops that actually taste like real fruit. I want my children to understand how fruits taste and above all else, I wanted to make something fun to eat as healthy as I could. For the most part, when the kids as for a popsicle I can always say sure! 

Now with that said, I don’t hold my kids back from enjoying store bought popsicles! I believe everything is healthy in moderation. Though at home we stick to our homemade ice pops and Mila has truly learned to enjoy both. I hope you enjoy Mila’s Ice Pop Adventure and book mark your favorites. Here is the last ice pop recipe we shared - Watermelon Lime. This week we are sharing a family favorite, Blackberry Cream! This ice pop is perfect for a quick breakfast or after school snack. Take a look and enjoy! The recipe is below and on a printable recipe card. 

Photos by Lily Ro Photography 

Ice Pop Molds by Koji at Target


  • Prep time: 10 minutes

  • Cook time: 6- 12 hours

  • Servings: 6-8 Pops *Depends on your Ice Pop Mold


  • 1 cup black berries

  • 1/4 cup unsweetened plain almond milk

  • 1/2 cup vanilla yogurt

  • 2-3 tablespoons granola

  • You'll also need a mesh strainer

This recipe makes about 2 cups of liquid. It depends on your ice pop mold on how many you'll be able to make. If you end up with extra liquid, freeze in an ice tray and use to make smoothies. For this recipe I use Siggi's Vanilla Yogurt because it doesn't have any added sugars (other than agave) and the ingredient list is pretty "clean". For the granola I say use your favorite kind!



First, always prep your ice pop molds and make sure you have all the working parts. That way when the liquid is ready to be poured everything is in place and you aren't searching around for molds, sticks or tops. 


Add your blackberries and almond milk to a blender. Blend until smooth. If you need to add a bit more almond milk thats ok!


Place a mesh strainer on top of a medium sized bowl. Pour the blended blackberries into the mesh strainer and use a spatula to push the liquid through the strainer. Doing this will rid all the berry seeds and make for a real smooth ice pop. 


Add the yogurt to the blackberry liquid and whisk until incorporated and smooth. 


Slowly pour or spoon the blackberry and yogurt mixture into your ice pop molds. Be sure to leave about half an inch of room at the top!


Next gently spoon a little bit of granola on top of each ice pop. Then add the sticks of lids (however your mold works) and freeze for up to six hours or over night. 


Enjoy when fully frozen. These keep in your freezer for up to 2 weeks.