Dr. Mark Hyman’s Raspberry-Lemon Ice Pops

Yield: 6 servings
Calories: 130
Theme: Snack
Rating:  This recipe has not been rated

These aren't your average sweet frozen treats: gelatin powder provides the perfect protein kick you won't get from any other ice pops. That makes these excellent for post-workout recovery fuel and a quite literal cool down session! They're also perfect for fitting important nutrients into a tasty snack for your kids.


  • 2 1/4 cups full-fat coconut milk
  • 2 1/2 tsp unflavored gelatin powder
  • 1/4 cup maple syrup
  • zest of 1 lemon
  • 1/2 tsp ground cardamom
  • 1 tsp alcohol-free, gluten-free pure vanilla extract
  • 1/8 tsp sea salt
  • 1/2 cup fresh or frozen raspberries


1. Place 1/4 cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.


2. Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla, and sea salt in a saucepan over medium-high heat for 5 minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.


3. Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours. 


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