popsicles with berries and verbena

This year, the sum­mer is par­tic­u­lar­ly long in com­ing. After two at least luke­warm spring days come again and again long rainy days, wind or hail. But I do not care, I start with the ice cream sea­son. The first is a berry coconut pop­si­cle. Light­ly sweet­ened with maple syrup. Veg­an and if you’re care­ful with the yogurt, gluten free too. By lay­er­ing it gets a beau­ti­ful mar­bling. Each ice cream is there­fore indi­vid­ual and the moment when you pull the frozen ice cream from the mold, at least for me, real­ly excit­ing. Com­pa­ra­ble to the moment when you wash as his hair dye mass after 50 min­utes from the hair, and look how the col­or has become 😉

My ice cream mold is from the brand Rosen­stein & Sons. It is made of plas­tic and alu­minum (but the ice cream is not in direct con­tact with the alu­minum). It works great and has already done some food styling ‑pro­duc­tions good ser­vice. It is of course nicer if you can use molds with­out sil­i­cone or plas­tic. There are more and more sup­pli­ers for this. Her are two exam­ples of stain­less steel molds. Super cool but expensive. 

If you don’t feel like get­ting an extra mold for occa­sion­al ice cream mak­ing, you can use old yogurt pots, small glass­es or cups, etc. Pop­si­cle sticks can be self-carved from small branch­es (! here, of course, watch out for splin­ters). Or you can get small french fries wood­en picks from a snack bar (of course ask nice­ly before­hand). If you have small met­al cake forks or mocha spoons, you can also freeze them as handles.

The sec­ond pop­si­cle is made from a ver­be­na tea. I put black­ber­ries and fresh ver­be­na leaves into the ice cream molds. Who would like to have the recipe for this, sign up on on my blog. I send the recipe soon in the newslet­ter to all subscribers.

Ver­be­na comes from South Amer­i­ca. Its lemo­ny scent occa­sion­al­ly gives it the name lemon ver­be­na. Cau­tion!: Preg­nant women should avoid this plant, as it can induce labor and men­stru­a­tion. Ver­be­na is said to have a calm­ing but also stim­u­lat­ing effect. In sum­mer, the plant has fra­grant green leaves, which I like to use direct­ly for mak­ing tea. But it can also be used to fla­vor beau­ti­ful desserts.

The ver­be­na ice cream I have only slight­ly sweet­ened. The best thing is to suck out the ice-cold sweet-lemon and fra­grant aro­mas like a vam­pire (or just like in the past with coke- pop­si­cles ) and spit out the frozen leaf. A deli­cious refresh­ment on hot days! Final­ly, a lit­tle tip: teenagers tend to ice cream vari­ant num­ber 1. The ver­be­na ice cream is prob­a­bly too lame and less colorful 😉

Berry- Popsicles with Coconut

easy veg­an popsicles
Prep Time20 mins
freez­ing time8 hrs
Total Time8 hrs 20 mins
Course: Dessert, ice­cream, sweets, treats
Cui­sine: gluten­free, vegan
Serv­ings: 6 por­tions


  • approx. pop­si­cle molds (à 80 ml) and wood­en sticks


  • 250 g fresh Straw­ber­ries alter­na­tive­ly frozen, already thawed
  • 50 g wild blue­ber­ries frozen, already thawed
  • 3 tbsp maple syrup alter­na­tive­ly birch sug­ar, Sug­ar, date syrup etc.
  • 200 g veg­an coconut yogurt alter­na­tive­ly oth­er yogurts ( !not all are gluten­free), greek yogurt etc.


  • Clean and wash fresh straw­ber­ries. Weigh 150 g of them and puree with 1 tbsp. maple syrup. Puree remain­ing straw­ber­ries (100 g ) with blue­ber­ries and 1 tbsp maple syrup. Mix the remain­ing maple syrup (1 tbsp) with the yogurt (if it is already sweet­ened, omit the syrup here if necessary).
  • Lay­er the three mass­es alter­nate­ly in the ice cream molds. Stick a popsicle/wooden stick in the cen­ter of each and freeze the molds for 6- 8 hours. To serve, hold the mold briefly in hot water and pull out the ice cream by the sticks.
Print Recipe