Chia pudding is my go to snack food when I’m craving something sweet. Recently I was in Bed Bath & Beyond and saw a package of ice pop molds and decided try to transform my chia pudding into some type of ice pop for the summer to switch things up a bit. My main reason to incorporate the chia into the ice pop is because it will help create a more creamy texture, versus pure ice.
My favorite ice pops growing up were the Edy’s strawberry frozen fruit bars, so I wanted to incorporate some type of strawberry flavor into the mix. I already had frozen strawberries, pineapples, and bananas in my freezer so I decided to use all of them. The recipe can really be modified to use whatever fruit you desire or already have at home.
Because I used all frozen fruit with just a cup of almond milk for this recipe, I only added in a few pieces of fruit at a time so that the blender did not jam. Although I must note, I have a pretty terrible blender. If you have one of the high tech Vitamix or Ninja blenders, that may be a different story. (I can’t wait to register for one of those guys!)
Once the pops are frozen and ready to eat, run the mold under hot water for a few seconds if you have a difficult time removing them!
Let me know what you think! Comment below to let me know about the varieties you made :)
- 1 cup almond milk
- 1 banana
- 1/2 cup frozen strawberries
- 1/2 cup frozen pineapple
- 1 tablespoon stevia or sweetner of choice (optional)
- 1/3 cup chia seeds
- 1. Combine almond milk, fruit, and stevia in the blender and pulse until smooth.
- 2. Pour mixture into a large bowl, mix in chia seeds, and refrigerate for about 10 minutes.
- 3. Remove from the refrigerator and pour into ice pop mold.
- 4. Freeze for at least 3 hours before serving.
- You may have some excess. I kept mine in the refrigerator and ate as a pudding.