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Peanut butter and jelly popsicle

Peanut Butter and Jelly Ice Pops

Cook Time:
20 Minutes
Serves Up To:
6 Servings

Nutrition Information

Total Fat11.3 g
Total Carbohydrates16.5 g
Cholesterol0 mg
Sodium145 mg
Potassium45.1 mg
Dietary Fiber1.6 g
Sugars14.2 g
Protein4.9 g


  • 1/4 cup natural creamy peanut butter
  • 3 tablespoon powdered sugar
  • 3 tablespoons Concord grape jelly


  1. In a blender, add the creamy peanut butter, powdered sugar (if the sugar it clumpy, don’t be afraid to sift it into the blender) and original almondmilk. Pulse until pureed, about 30 seconds. Fill each of the popsicle molds 1/4 of the way. Transfer to the freezer for 1 hour.

  2. At the 1-hour mark, scoop the jelly into a small saucepan and set it over medium-low heat and whisk it with a fork until it’s very smooth and no longer clumpy and jelly-like. Remove the molds from the freezer and add about half of a teaspoon to each mold. Top with about another inch of peanut almond milk mixture and insert popsicle sticks into each mold. Return to the freezer to freeze for an additional hour.

  3. At the 2-hour mark, repeat this same process: adding a 1/2 teaspoon of jelly and then topping it off with the remaining peanut almond milk mixture. Freeze for at least 4 hours, ideally overnight. To un-mold the ice pops, run the molds under warm water and gently tug until the ice pops release.

Made with these products:

Original Almondmilk
Original Almondmilk
Shelf Stable Original Almondmilk
Shelf Stable Original Almondmilk


For extra creaminess use unsweetened original almond cashew milk.

Courtesy of: A Cozy Kitchen