Our neighborhood is one where kids ride their bikes in the street, drag out the homemade wooden skateboard ramp, and pop from one backyard to the next to splash in inflatable kiddie pools and sprint through sprinkles all summer long. We still have an old-school ice cream truck that inches down our long street—sometimes twice in the same day—to attract sweaty kids with its familiar jingle and promise of frosted pops, tender ice cream sandwiches, and the latest neon-colored confections. When the musical bells of the ice cream truck toll, kids' Pavlovian responses kick in, they beg their parents for money or sprint upstairs to grab their allowance stash, exchange promises with moms that all vegetables will be consumed at dinner, and dash out to flag down the truck.
I'm all for my kid indulging in the summer traditions I enjoyed with my siblings and friends, and I love watching his sated grin when he gets to sit down on the curb with his buddies, tear open his chilled treat, and relish the rapidly melting sweetness that drips and dangles off the stick toward the ground. I only allow him to buy ice cream from the truck every once in a while because I am one of those moms who cringe at all of the added sugar, artificial colors and additives in those summertime treats. I try to split the difference, though, and make homemade frozen pops with high-quality ingredients sweetened with frozen fruit or 100% fruit juice. Luckily, as long as it's sweet and ice cold, my son enjoys all types of frozen treats. This watermelon strawberry matcha pop is as eye-catching as the rocket pops and strawberry shortcake ice cream bars sold from the ice cream truck, but is made with frozen fruit and our matcha collagen latte drink mix for a slightly sweet frozen treat you can keep stashed in your freezer.
Watermelon Strawberry Matcha Pops
Time: 4 hours
Servings: 6 frozen pops
- 1 cup watermelon
- 1 cup frozen strawberries
- 2 scoops Primal Kitchen Collagen Quench Triple Berry
- 1/2 cup unsweetened coconut milk (canned)
- 2 scoops Primal Kitchen Matcha Collagen Keto Latte Drink Mix
- Place watermelon and frozen strawberries in a blender, and blend until smooth. Add the Collagen Quench and pulse until incorporated.
- Pour the watermelon-strawberry mixture into each frozen pop mold, leaving about 1/2 inch of space at the top of the molds. Place the lids and sticks inside each mold. Freeze for 3 hours.
- Pour 1/2 cup of room-temperature coconut milk into a small bowl or glass measuring cup. Add the Matcha Collagen Keto Latte Drink Mix, and whisk until combined.
- Remove the pops from the freezer, and open the lids. Pour the coconut matcha mix to fill the rest of each pop mold, replace the lids, then place back in the freezer for 1 hour.
- To remove the frozen pops from the molds, place the mold under warm running water; run the warm water over the outside of the pop mold until it's easy to pull the stick and slide the pop out of the mold.
Nutrition info (per serving: 1 frozen pop):
Carbs: 6 grams
Fat: 3 grams
Protein: 2 grams
Nutrition information calculated using Cronometer.
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