Allergy Friendly Blueberry Cheesecake Popsicles (Edit recipe)

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Only 6 ingredients, refined sugar-free, so easy, so refreshing & so creamy, these delicious dairy-free, egg-free, gluten-free popsicles really do taste like blueberry cheesecake in ice cream-popsicle form.

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PREP TIME

10 minutes to 15 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 14

Ingredients

1.5 cups Blueberries, Fresh or frozen can be used; if using frozen blueberries, thaw to room temperature
5 Tbsp Pure Maple Syrup, Divided use
3 whole Banana, Medium-size; peeled, sliced into chunks, and frozen prior to use
0.25 cup Mayonnaise, *Use vegan mayonnaise (I used Hellmann’s Plant-based Mayonnaise)*
9 Tbsp Unsweetened Vanilla Almond Milk, Or your choice of dairy-free milk
0.25 tsp Pure Vanilla Extract

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine blueberries & 2 Tbsp maple syrup in small saucepan over medium heat. Simmer several minutes until blueberries begin to burst and release their juices; stirring occasionally.
Remove pan from heat. Mash blueberries in pan until they resemble blueberry pulp. Allow to cool completely.
Add frozen bananas to blender, followed by vegan mayonnaise, dairy-free milk, remaining 3 Tbsp maple syrup, and vanilla extract. Cover and blend on high until smooth and creamy (mixture will resemble slightly melted soft serve ice cream).
Transfer blended banana mixture to medium mixing bowl. Gently fold cooled blueberry mash into banana mixture. To achieve a swirly pattern, only mix slightly (otherwise popsicles will be purple).
Carefully pour or spoon mixture into popsicle molds. Freeze at least 3-4 hours or overnight before serving.

Notes

*Number of servings will vary depending on the size of your popsicle molds (this recipe made 14 popsicles in my popsicle molds).* *Make sure to freeze the banana chunks in advance (at least 4 hours or the day before you plan to make popsicles).* A 10-oz bag of frozen blueberries should yield 1.5 cups. Recipe is easily made nut-free using your choice of nut-free, dairy-free milk. Recipe is also vegan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	83
Fat:	4 g
Carbohydrates:	13 g
Protein:	0 g
Cholesterol:	3 g
Sodium:	31 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.