Strawberry Smoothie Pops


I love these years – when Tony and I go from “Where’s spring?” to “Wow, this is an early and hot summer!” in a matter of days. Though we are still a week or so off from the beloved vacation season, I declare that it is definitely time for smoothie pops!

Dairy-Free Strawberry Smoothie Pops - a simple healthier treat for hot summer days! Naturally vegan & gluten-free, too.

What are smoothie pops? In this case, it is a cool treat that is infused with fresh fruit, fruit juice, and dairy-free yogurt. Sweet, but packed only with wholesome ingredients. Perfect for the almost 90ºF temps we are expecting today. I’m planning for some swimming and one or two of these babies before I hit the work week.

Dairy-Free Strawberry Smoothie Pops - a simple healthier treat for hot summer days! Naturally vegan & gluten-free, too.The recipe and photos for these strawberry smoothie pops were originally shared with us by Tree Top. However, I have adapted their formula slightly for us dairy-free frozen treat lovers!

Special Diet Notes: Strawberry Smoothie Pops

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, vegetarian, and optionally top food allergy-friendly. Just be sure to choose your dairy-free yogurt wisely. 

Need Banana-Free? I get this request quite a bit! Mangoes are amazing with strawberries and provide similar body to smoothies and consequently, smoothie pops! Simply substitute about 1 cup frozen mango chunks for the banana. In the summer, another good option is frozen peach slices.

Dairy-Free Strawberry Smoothie Pops
Prep time
Total time
Serves: 6 ice pops
  • 1 cup apple juice
  • 1 pint strawberries, hulled, sliced and frozen
  • 1 banana, sliced and frozen
  • 1 apple, peeled, cored, sliced and frozen
  • 6 ounces dairy-free vanilla yogurt (almond, coconut, or soy - see my note in the post above)
  • 1 teaspoon vanilla extract
  1. Put all ingredients in a blender and process until smooth.
  2. Pour into ice pop forms or paper cups.
  3. Place ice pop sticks in center and freeze, inverted, for 3 hours or until solid.
  4. Keep frozen until ready to serve.
  5. If the pops stick, run a little hot water over the molds until they slide out.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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