Blueberry, Peach and Basil Cream Pops

Cool off this summer with sweet and creamy vegan Blueberry, Peach and Basil Cream Pops. This layered dessert highlights fresh summer produce in a popsicle.

Homemade popsicles seem to be growing in popularity each year and rightly so since it now is so easy to combine favorite flavors into an all-natural, summertime treat. While many of the pops the girls and I have made this summer resemble what you may find in a traditional morning smoothie (strawberries, banana, yogurt, and maybe some juice), I decided to step it up a notch to make a layered treat that uses not only fresh fruit but also fresh basil and simply sweetened coconut cream.

Blueberry, Peach and Basil Cream Pops

To make these pops, you’ll need a blender or food processor to puree the produce as well as some molds and sticks. The size of your molds will determine the yield of this recipe. We have quite a variety of shapes and sizes at our house so it is hard to give an exact measurement for each layer. Just make sure you’re distributing each of the ingredients evenly to achieve the look you want.

If you haven’t made frozen pops before and are feeling a little less than confident, just make your favorite smoothie, pour it into a mold (or even a paper bathroom cup), add a stick (popsicle, straw, sucker, etc.) and freeze! Here’s my favorite equation of late:

Smoothie for breakfast = frozen pops made from leftover smoothie =

sweet and creamy dessert or guilt-free breakfast

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Blueberry Peach and Basil Cream Pops from Holley Grainger

More Frozen Pops

Do you have a favorite frozen pop recipe? If so, please share! You can find dozens more popsicles from my favorite bloggers on my Frozen Pop Pinterest board

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Blueberry, Peach and Basil Cream Pops

  • Author: Holley Grainger
  • Yield: 6 1x


Sweet, creamy, and ideal to help cool you off in the summer heat, these Blueberry, Peach and Basil Cream Pops are simple to make and use fresh ingredients from your local farmers’ market or grocery store.



  • ¾ cup blueberries
  • 2 large ripe peaches
  • 4 large basil leaves
  • 1 can coconut cream (full fat)
  • 12 Tbsp sugar


  1. Puree blueberries, 1 peach, and basil in the food processor until evenly blended. (Note that some flecks of the blueberry skin or basil will remain).
  2. Evenly divide the pureed mixture among the popsicle molds.
  3. Rinse the food process then puree the remaining peach until it is well blended. Add an even amount of puree to each mold.
  4. Pour coconut cream into a small bowl and stir in 1 to 2 tablespoons of sugar, to taste. Stir constantly until the sugar is incorporated. Divide evenly among popsicle molds.
  5. Add a stick to each mold and freeze for at least 6 hours or overnight.
  6. When you’re ready to enjoy, remove from the freezer and let sit on the counter 15 minutes or until the pops loosen from the molds. For a quicker fix, run the mold under hot water for 7-10 seconds.