No, seriously—carrot and wheatgrass pops. They may sound ... funny, but we promise—they're amazing. And if you want to cool off without the guilt that comes with a pint of Ben & Jerry's, these are the perfect option. In fact, you might just come away feeling even healthier than before!
The recipe comes from Krystina Castella's amazing book Pops!, which is full of tons more icy treats. Some of our favorite concoctions: sour plum, sweet martini, Thai iced coffee and blueberry cheesecake.
1 cup wheatgrass juice, freshly
squeezed or prepared from prepackaged tablets
1. In a saucepan, combine the apple
juice and brown sugar and stir over low heat for 5 minutes to dissolve the
sugar. Set aside 1 1/2 cups of the mixture.
2. To the remaining apple juice mixture
in the saucepan, add the carrots, ginger and cinnamon. Bring to a boil over
high heat, then lower the heat and pour into a bowl to cool to room
3. In a food processor or blender, puree
the carrot mixture until smooth. Add 1/2 cup of the coconut milk and process to
4. In a bowl, combine the wheatgrass
juice, 3/4 cup of the reserved apple juice mixture, and the remaining 1/2 cup
5. Partially fill the ice pop molds with
the carrot mixture. Insert the sticks. Freeze for at least 2 hours. Add a layer
of the wheatgrass mixture, freeze for 2 hours, then add a layer of the
remaining reserved apple juice mixture and repeat the layers, freezing for at least 2
hours between layers, until the pop molds are full. Freeze for at least 4
6. Remove from the freezer; let stand at
room temperature for 5 minutes before removing the pops from the molds. Replace
your daily wheatgrass shot with one of these pops.
Carrot, Orange and Wheatgrass Pops: Replace the apple juice with orange
juice. Omit the coconut milk.
Carrot, Pineapple and Wheatgrass
Pops: Replace the
apple juice with pineapple juice. Add an additional 1 teaspoon ginger. Omit the