Munch Ice Pops are back and perfect for making healthy homemade ice blocks for big kids and little kids. In fact we have a great seasonal recipe for you to make at home this summer – Fresh Strawberry Munch Ice Pops. These will be popular with big and little kids alike. Oh and grown ups like them too.

Homemade Munch Ice Pops are great for hot summer days, whether you are at a picnic, relaxing at the beach or poolside and they are even great for school lunches. They have the added bonus of keeping other foods cool too. They have a great no mess design.

Munch Ice Pops are only $16.99. So they make perfect Christmas presents.

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Munch Ice Pops are reusable, easy to use, BPA Free, silicone popsicle molds and Mums and Dads love the no mess design:

“I love using these icepop moulds at our place because they can make healthy iceblocks that the kids can squeeze up. This means no iceblock sticks or dripping everywhere.

“Simply fill, pop on the lid and leave them to freeze. They fit any way in the freezer so you are not worried about them tipping over and spilling like traditional moulds. When ready to eat, run under warm water and push up from the bottom. It’s child’s play” 

Laura Morley from Looloo – Toilet Training Solutions

Fresh Strawberry Munch Ice Pops

Fresh Strawberry Munch Ice Pops

Munch Ice Pops are great for creating homemade healthy snacks and ice blocks. This recipes calls for fresh strawberries, but you could easily use frozen fruit instead, just reduce the water by about half a cup.

For some of our other recipes you could try our Tasty teething pops, specifically designed for little ones who are teething. Or try some of our other ice pops recipes like these dairy free home made coconut milk ice blocks.  Or go for freestyle ice pops, like we do in making fruit fun – freestyle ice blocks.

Fresh strawberry ice pops
Prep time
Total time
Serves: 6-8
  • 1 punnet strawberries, washed with stems removed
  • 1 cup (250 ml) water
  • 2 tsp lemon juice
  • 2 cups (500 ml) apple yoghurt
  1. Using a blender or food processor, blend the strawberries with the water and lemon juice. Strain into a bowl and throw away the seeds.
  2. Pour the strawberry puree into the yoghurt and mix until combine.
  3. Pour the mixture into 6-8 ice block moulds, and gently place ice block sticks into the middle of the moulds.
  4. Freeze overnight or for at least 3 hours before eating.

Mummy to three small boys

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