Blueberry Lavender Thai Basil Popsicles

Yield: 10 pops
Gluten-free, Dairy-free, Vegan Optional
Vegan and dairy-free blueberry lavender Thai basil popsicles on a bed of ice surrounded by basil leaves and sprigs of lavender.

As temperatures continue to peak, perk yourself up with the most refreshing popsicle yet. These purple beauties are a swirl of fresh and juicy blueberries, made aromatic with fragrant lavender and zesty basil. They’ll be sure to keep you cool as we come into the dog days of summer — just make sure to share them with all the other hot dogs out there!


  • 1 cup full fat coconut milk
  • 1 cup nut milk* 40 g (about 1/4 cup) macadamias or cashews (or the same amount of leftover pulp from making homemade nut milk)
  • 1 tbsp dried lavender 10 leaves Thai basil (or other basil)
  • 1/2 banana
  • 1 tbsp coconut butter
  • 1 tbsp tahini 1/2 teaspoon vanilla extract
  • 1 heaping cup blueberries (optional: plus some more for swirling into the popsicles)
  • raw honey, to taste (2 tbsp will get you mildly sweet popsicles)
  • small pinch sea salt

*We prefer a rich and creamy homemade nut milk such as macadamia or cashew, but any store-bought nut milk will work in a pinch.


  1. In a small saucepan, combine coconut milk and nut milk, lavender and basil leaves. Bring mixture to a light simmer, remove from heat, cover and let steep 20-30 minutes.
  2. Pour steeped milk into a blender through a sieve, straining out the solids. 
  3. Blend all ingredients (except the extra blueberries to fold in) together in the blender until smooth.
  4. Pour mixture into popsicles mold, filling molds 1/3 at a time and layering in a few blueberries after each third.
  5. Freeze for at least 4 hours or until frozen solid. Run outside of mold under a bit of hot water to loosen and remove popsicles.