Ingredients
- ¼ cup raspberries
- ¼ cup strawberries
- 1 teaspoon maple syrup
- 1 ripe banana
- 1 cup almond milk
- ¼ cup blueberries
- ¼ cup apple juice
Instructions
- Arrange your ice pop molds on the counter and make space for them in your freezer, preferably a flat surface that you can reach without having to tilt or move the molds too much each time you access them.
- Combine raspberries, strawberries and maple syrup in a blender and blend until liquefied. Distribute this mixture equally into the ice pop molds. Leaving the molds uncovered (do not insert stick/base), place them in the freezer and let sit there for twenty minutes. Rinse out blender while you wait.
- Combine banana and almond milk in the blender and blend until liquefied. Remove ice pop mold from freezer and gently pour second layer into the mold. (Try not to pour too fast so that the banana layer does not breach the berry layer. The first layer will not be frozen solid at this point, but firm enough that with a gentle pour it will allow clean layering—I like to layer with twenty minutes in between each because I do not want the layers to freeze solid separately in fear that this might cause them to break apart while being enjoyed.) Return molds to freezer for another twenty minutes. Rinse out blender while you wait.
- Combine blueberries and apple juice in the blender and blend until liquefied. Remove ice pop mold from freezer and gently pour the third layer into the mold. Insert top with stick into the mold and return to freezer. Freeze overnight.
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