5 Homemade Allergy-Friendly Popsicles

Summertime is synonymous with frozen treats. Or at least in my book it is. I absolutely adore popsicles and I buy them regularly at the grocery store. Not your average sugar-water type of popsicles loaded with artificial colors. No, I go for the all fruit popsicles. Why? I feel good about eating them and I feel good about letting my children eat them.

One of the reasons I feel good about popsicles (especially homemade ones!) is that they are a low-calorie sweet, refreshing treat. In today's world of childhood obesity, families need to be thoughtful about snacks, because they can get out of control if you're not doing a good job of regulating them. In other words, taming snacks is part of raising a healthy child.

If you have a child with food allergies, or you have food allergies yourself, don’t let your food allergy hold you back from enjoying popsicles! I’ve come up with 5 different allergen-free popsicles you can make at home. You won’t believe how easy they are to make (and this alone will make you a happier cook)! If you don’t have popsicle molds, you can find them at any cook shop, or you can simply use small paper cups, which is what I often do.

Remember, whenever you freeze fruit, the flavor is intensified. Intense flavor leads to intense satisfaction! And, these popsicles are not only satisfying, they are nutritious too!

Raspberry Lemonade Popsicles

raspberry lemonade popsicles
Raspberry Lemonade popsicle. Jill Castle, MS, RDN

You will need:

2 cups of Newman’s Own pink lemonade

½ cup fresh raspberries


Pour ½ cup of lemonade into each of 4 popsicle molds. Drop in 3 or 4 raspberries (or more if you can fit them in!). Freeze for 4 hours or more, until frozen through.

Coconut Popsicles

coconut popsicles
Creamy Coconut Popsicles. Jill Castle MS, RDN

You will need:

1 cup of coconut yogurt

1 cup of coconut milk

¼ cup Flaked coconut (optional)


Add the coconut yogurt and coconut milk to a blender and blend on high until thoroughly mixed. Pour into 4 popsicle molds and freeze overnight or for at least 4 hours. When ready to eat, dip the popsicle into the coconut flakes.

Cherry Banana Popsicles

cherry banana popsicle
Cherry Banana Popsicle. Jill Castle, MS, RDN

You will need: 

1 cup of frozen cherries

1 frozen banana

½ cup of sparkling water (plus more if needed)


Place the frozen cherries and banana in a blender. Add about 1/2 cup of sparkling water. Blend on high until the mixture becomes a medium-thick liquid (add more sparkling water if needed to thin out the mix). Pour into 4 popsicle molds and freeze overnight.  

Mango Pineapple Popsicles

mango popsicle
Mango Pineapple Pops. Jill Castle, MS, RDN

You will need:

1 cup frozen pineapple

1 cup mango nectar


Add the frozen pineapple and mango nectar to a blender. Whiz on high until liquefied. Pour into 4 popsicle molds and freeze overnight.

Mango Tango Popsicles

You will need:

1 cup of frozen mango

1 cup of 100% orange juice


Add the frozen mango and orange juice to the blender. Blend until liquefied. Pour into 4 popsicle molds and freeze for 4 hours or until completely frozen.

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