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Skinny Summer Blackberry Ice Cream Pops


Summer is my FAVORITE. I love being out in the sun (wearing sunscreen of course), relaxing by a body of water, drinking something cold and refreshing, and driving with the windows down. The only part that can be a bit intimidating is sliding into that bikini after a winter full of pumpkin spiced something or another... Not to mention, summer barbecues. While a blast, they can be full of heavy, not-so-healthy foods.

For instance, I am obsessed with ice cream. I absolutely love that cold and creamy treat on a hot summer day! So how do you really make it healthy? Well, I've done just that with these blackberry ice cream pops! A mixture of coconut cream with tangy yogurt gives you that craveable richness, while leaving your insides feeling great! I even added toasted pistachios and graham crackers for an added crunch. Plus, you can make them ahead of time and pull them out of the freezer when you're ready for a sweet (yet skinny) treat! Now you can kick those bad cravings to the curb, while your taste buds think you’re indulging.

As for my summer plans, they're a bit different this year, now that I'm back in Napa Valley. The summers, while very warm, aren’t too hot and the evenings cool off nicely, which is perfect for patio dinners. I plan to make new friends, drink great wine, take road trips to the beach, and do more outdoor fitness activities, which I will share with my followers on my blog, A Modern Muse.

I hope your summer plans are equally relaxing and fun! Feel free to share your favorite summer snack or activity in the comments below!


Ingredients (serves 24)

1 cup organic coconut cream (just the solid cream off the top of coconut milk)

3 cups whole fat, grass fed yogurt

1 cup grade-A maple syrup

1⁄2 tsp ground cinnamon

1 T vanilla extract

6 oz (1 small plastic container) fresh blackberries, lightly chopped

1 cup toasted and pistachios

1⁄2 cup crushed organic graham crackers


*Make sure ice cream maker bowl is completely frozen (I freeze mine overnight)

In a blender, blend coconut cream, yogurt, vanilla, cinnamon, and maple syrup until smooth. Turn on ice cream maker and pour mixture into it. Allow to churn for 22 minutes, add your chopped blackberries, then churn for another 8 minutes.

*If you do not have an ice cream maker, that is okay! Just ensure your mixture is cold.

Pour and spread mixture into ice cube molds (I use an offset spatula to smooth tops and remove excess mixture on top so that there is no overflow). Top with toasted pistachios and crushed graham crackers.

Place in freezer and allow to freeze for atleast 4 hours or until hard in the center. About 2 hours into the freezing process, place paper sticks (sticking straight up) in each cube and allow to freeze completely. Gently remove by popping out cubes from bottom of mold.






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