These Green Smoothie Popsicles are a favorite toddler snack all year long in our house. They’re super yummy and packed with nutrients!
Green Smoothie Popsicles
If you have a toddler who’s not a fan of smoothies, you have leftover smoothie, or just want a new way to serve up fruits and veggies smoothie, these freezer pops are a great option.
They are refreshing and easy, and are a fun snack or dessert during warmer months…or really, any day!
We’re basically turning a kid-friendly smoothie—featuring yogurt, chia seeds, and plenty of produce—into a frozen treat that toddlers will love. (Okay, I love them too!)
Ingredients You Need
The ingredients in this recipe are similar to if you were making a green smoothie. You need:
- Mango or kiwi
- Baby spinach
- Optional: chia seeds, hemp seeds, avocado, and/or almond butter
TIP: You can use plain or vanilla yogurt, though I recommend using whole milk for the creamiest end result.
Here’s a look at the basic steps in this recipe. Scroll down to the bottom of this post for the full recipe.
- Add ingredients to a blender.
- Blend really smooth.
- Divide the mixture among a freezer pop mold or small plastic cups and popsicle sticks.
- Let freeze, then serve.
TIP: To loosen popsicles from popsicle molds, you can run them under hot water. To loosen them from small plastic cups, snip the cup to remove it.
Frequently Asked Questions
Yes, just use a favorite nondairy yogurt.
Look for the little 4-ounce bathroom cups and pair with a popsicle stick,
Best Tips for Success
- Use plain or vanilla yogurt, but know that whole milk will result in the creamiest popsicles.
- To make these dairy-free, use nondairy yogurt.
- Blend the mixture very smooth.
- Freeze for at least 4 hours or overnight.
- Run popsicle molds under hot water to help loosen if needed.
- Store in a zip top bag in the freezer for up to 2 months once fully frozen.
- Freeze leftover Green Smoothies into popsicle molds to reduce any potential waste.
- You may also like my Strawberry Yogurt Popsicles, my Mango Popsicles, and my Fudge Pops.
I’d love to hear your feedback on this recipe if you try it, so please leave a comment below!Print
If you want to make more pops, simply double the recipe! If you have a toddler who’s super sensitive to textures, use mango instead of kiwi for extra creamy results.
- Add the ingredients to a blender.
- Blend very smooth, starting on low and working up to high.
- Taste and adjust sweetness if needed. (You can add a little maple syrup if needed.)
- Divide mixture into reusable freezer pop molds. Or among 3-ounce plastic cups (put them onto a freezer-safe plate for easy transporting), placing a popsicle stick into the center of each cup.
- Freeze popsicles for at least 4 hours or overnight.
- To store after the pops are fully frozen, transfer to zip top freezer bag and freeze for up to 2 months.
- To serve, run the popsicle molds under hot water to loosen, or snip the cup with scissors and peel away.
Use plain or vanilla yogurt, but know that whole milk will result in the creamiest popsicles.
To make these dairy-free, use nondairy yogurt.
Blend the mixture very smooth.
Freeze for at least 4 hours or overnight.
Run popsicle molds under hot water to help loosen if needed.
Store in a zip top bag in the freezer for up to 2 months once fully frozen.
Keywords: freezer pops, popsicle recipe