Homemade popsicles are a year-round essential at our house and come with dozens of health and eco-benefits over buying store-bought popsicles. For example, homemade ice pops are zero waste, while store-bought pops come with sticks, wrappers and boxes and bonus, they're free from icky ingredients. You can make ice pops for everyone from babies to kids to adults and popsicles are so easy to make that they're a great starter way to get kids into the kitchen. Homemade popsicles also cost far less per batch than store bought organic pops and make the perfect low-cost dessert or snack. Plus you can easily use up your leftover food by making pops, thus also cutting down on food waste - seriously at my house the kids will eat ANYTHING so long as I freeze it and call it a popsicle. I've made squash and carrot pops, spinach pops, sweet potato pops, pops with leftover yogurt and oatmeal, tomato pops and more. The kids gobble them up. There are so many benefits to homemade pops that once you get started, you'll wonder why you ever purchased store-bought pops in the first place. Popsicle benefits aside, there is a slight ice pop learning curve. You'll need to learn about the best molds, how to avoid rock hard pops, which ingredients to choose and more. Get started with the tips and tricks below.
Leave a Comment
Please keep your comments relevant to this blog entry. Email addresses are never displayed, but they are required to confirm your comments.
Please note that gratuitous links to your site are viewed as spam and may result in removed comments.