Carrot and Wheatgrass Pops

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.

Lemon blueberry pie

Vegetable enchiladas

Blueberry streusel muffins

Makes six 8-ounce pops or eight 6-ounce pops

Ingredients

3 1/2 cups apple juice

1/2 cup brown sugar

1 1/2 cups peeled and diced carrots

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1 cup coconut milk, homemade or canned

1 cup wheatgrass juice, freshly squeezed or prepared from prepackaged tablets

Directions

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.
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 temperature.
In a food processor or blender, puree the carrot mixture until smooth. Add 1/2 cup of the coconut milk and process to combine.
In a bowl, combine the wheatgrass juice, 3/4 cup of the reserved apple juice mixture, and the remaining 1/2 cup coconut milk.
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 hours.
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.