Yield
Makes 10
Jennifer Causey

How to Make It

Step 1

Combine cantaloupe, cashew milk, agave, lime juice, cinnamon, vanilla, and salt in a blender and puree until smooth. Divide mixture between ten 3-oz ice pop molds.

Step 2

Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment lined baking sheet and keep in the freezer until just before serving.

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