Coconut Raspberry Ice Pops


These days you’re lucky if the ice cream truck passes through your neighborhood. 

Really lucky. Coconut Raspberry Ice Pops-Mama's High Strung When I was younger, we would chase the “ice cream man” down the street so we could find a little relief from the scorching West Texas sun. I can still taste that deliciously cold coconut ice pop and feel it slowly dripping down my hand.

Pure magic.

Sadly, there are no trucks in our neighborhood. But I can still recreate a little bit of the fun with these Coconut Raspberry Ice Pops. I added fruit because it really makes the cold treats POP! Major bonus: these are gluten-free, lactose-free and vegan! I submitted this recipe to the Virtual Vegan Linky Potluck. Check it out!

For this recipe, I used Nopro’s Ice Pop Maker that makes 10 3-ounce ice pops. If you don’t have an ice pop mold, go old-school and pour them into a paper cup or an ice cube tray.

What memories. What magic.

If you like ice cream (and who doesn’t?) you’ll probably enjoy these posts:

Easy Ice Cream Peach Pie 

Mini-Chocolate Doughnut Ice Cream Sandwiches

Snickerdoodle Ice Cream Sandwiches

Plated + Served: On the Eighth Day of Christmas…


The Eight Maids a-milking arrived just in time for a New Year’s Day toast with Double Chocolate & Banana MilkShake Shots.

The small portion (2 ounces!) also helped Mama keep her resolution to cutback on the amount of sweets she serves the family.

Hmmm…I wonder if I need to share that resolution with the kids?



Plated + Served: On the Seventh Day of Christmas…


How about Seven Swans a-swimming in chocolate sauce?

Oh, and they’re filled with little scoops of vanilla ice cream rolled in coconut.

This is the kind of dessert that, when you bring it to the table, everyone is dumbfounded that YOU actually made it.

Honestly, making this recipe isn’t that difficult. The hard part is convincing yourself that the swans don’t have to be perfect.

Come to think of it… as we head into a new year, that’s a pretty good lesson for all of us!




Plated + Served: Easy Ice Cream Peach Pie


Whew… in just under the wire with this recipe.


Did you know that August (at least what’s left of it) is National Peach Month? Well, you can still celebrate in style. I have the easiest recipe you can imagine to make an impressive… and delicious… Easy Ice Cream Peach Pie.

One HUGE caveat: you have to serve this baby FAST or you’ll be serving ice cream soup. (You remember ice cream soup, don’t you? We used to make it when we were kids by stirring our frozen ice cream around and around in the bowl until it became… well, ice cream soup!).

Ok… so much for tripping down Memory Lane, back to the easy Easy Ice Cream Peach Pie.

1. Buy a refrigerated piecrust. Roll it out and bake it according to the package directions.

2. Fill the cooled pie shell with one-quart of vanilla ice cream (or your favorite flavor, but I think vanilla or peach ice cream tastes best).

3. Place freshly peeled and sliced ripe peaches on top.

4. Serve immediately… or you’ll end up with peaches swimming in soupy ice cream.

The most difficult part of the recipe is peeling the fresh peaches. This is how you do it:

1. Make a small “X” on the bottom of the peach using a paring knife.

2. Drop the peaches into a pot of boiling water for 1 to 2 minutes, depending on their ripeness. The skin should start to peel away from the “X”.

3. Remove peaches with a slotted spoon and drop into a large bowl filled with iced water.

4. Peel the peaches and slice.

You can make the pie crust yourself as well as the ice cream. But hey, with summer winding down, you need to squeeze out as much of the day as you can, so let Pillsbury and Ben and Jerry do the work!




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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: