Fresh blueberries are one of my favorite things to freeze in the summertime and then munch on throughout the year. Making these basil blueberry popsicles with frozen blueberries means that not only are they a great low histamine snack, but they can become an array of healthy low histamine treats, too.
This blueberry popsicle recipe uses them in a delectable way, lessening the sugar bomb of store-bought popsicles by combining it with another summer harvest: sweet basil!
About this recipe
Low in sugar. Much like my other low histamine desserts, monk fruit is my chosen sweetener for this recipe, meaning that the only sugar in the recipe is the small amount naturally present in the blueberries.
Antihistamine powerhouse. Both blueberries and basil are strongly antihistamine foods, meaning that they contain plant chemicals which inherently help your body calm histamine production.
Easy to make. These blueberry basil popsicles will please picky kiddos and adults alike, and they’re super easy and fun to make.
Blueberries: these bright berries are an antioxidant and antihistamine powerhouse! Making blueberry popsicles with frozen blueberries doesn’t have to cut down on their power, either. Just be sure to use organic, locally-sourced blueberries when possible.
Sweet Basil: this is the antihistamine ingredient which sparked my love for this whole flavor combination! Last summer we needed to cut back our basil halfway through the growing season, and we were all out of pecans for making pesto. Enter: blueberry popsicles and this fantastic nice cream recipe, and we were all set-up for success.
Amchur (Amchoor): pure ground green (unripe) mango. This Indian-origin spice is quite common in curries and stews, thanks to its sour flavor and simple storage. You can find it in any Indian grocery store, and it’s a great substitute for lemon and other sour flavors.
Monk Fruit: when you’re trying to eat low-sugar, monk fruit extract will be one of your best friends. It packs a sweetness level approximately 200x that of table sugar, so use it sparingly.
How to make blueberry basil popsicles: step-by-step instructions
Step 1. Before taking anything out of the freezer, wash your fresh basil, pluck off the leaves, and measure & add the amount needed to the food processor. Then you can measure out your blueberries, monk fruit, and amchur, and add them to the food processor, as well.
Step 2. Pour in one Cup of water, then blend everything thoroughly (about 1 minute), scraping down the sides at least twice to make sure everything is well-blended.
Step 3. Once the basil leaves have all been macerated into tiny bits, your mixture is ready to be frozen. Pour or spoon it into your popsicle molds, adding the popsicles sticks beforehand, if needed. Freeze your ice pops for at least 4 hours, then pop out of the molds and enjoy!
Recipe notes & tips
Freezing. Your popsicles will be ready to eat as soon as they’re frozen-through. They will last at least 3 months in the freezer, or up to 6 months if properly-stored, though it’s unlikely you’ll be able to keep your hands off them long enough to test these limits.
Sweet Basil. If you don’t have any sweet basil on hand, you can use the same amount of mint or lemon basil. If you’re wary how much basil is in the recipe, start with half and then try the base mixture before deciding whether to add more. Remember that cold deadens the senses, so it will taste less strong once frozen-through.
Monk Fruit. Some people dislike the taste of monk fruit, so if you’re one of those people, your alternatives include stevia or 2 teaspoons of your liquid sweetener of choice (I recommend manuka honey).
Homemade Blueberry Basil Popsicles Recipe Card
As always, if you try one of my recipes, I really appreciate a review or comment!
Low Sugar Blueberry Basil Popsicles
Simple but sweet, these blueberry ice pops have a mild basil undertone with all the familiar tang of blueberries!
- 2 Cups fresh or frozen blueberries
- 1/4 Cup fresh basil, loosely packed (~15 leaves)
- 1/4 teaspoon monk fruit extract
- 1/2 teaspoon amchur powder (or 2 teaspoons lemon juice, if tolerated)
- 1 Cup water
- Wash all your basil leaves thoroughly, then pluck them off the stems and set aside.
- Measure and add your basil leaves, blueberries, monk fruit, amchur, and water to the food processor, and then blend everything thoroughly (about 1 minute), scraping down the sides as needed.
- Spoon the mixture into your popsicle molds, adding the popsicles sticks beforehand, if needed.
- Freeze your ice pops for at least 4 hours, then pop out of the molds and enjoy!
FREEZING: these popsicles will stay good in the freezer for 3-6 months, depending on the temperature fluctuations in your home.
BASIL: you can start with half the amount of basil called-for if it seems like too much, but I promise that the flavor isn't very strong once it's been macerated and frozen.
SWEETENERS: some people hate the taste of monk fruit, and if you're one of those people, try using stevia instead (or 2 teaspoons of your liquid sweetener of choice).
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 22.31kcalTotal Fat: 0.14ggSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1.1mgmgCarbohydrates: 5.57ggFiber: 1gSugar: 3.72ggProtein: 0.35gg
Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.
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