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Roasted Strawberries and Cream Popsicles Recipe

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4.3 from 9 reviews

Delightfully creamy and naturally sweet, these Roasted Strawberries and Cream Popsicles combine caramelized strawberry flavors with a rich coconut milk base. Perfect for a refreshing summer treat, they can be made vegan and feature optional layers or swirls for a visually stunning and delicious frozen dessert.

Ingredients

Strawberries

  • 1 lb strawberries, hulled and halved
  • 2–3 tsp good-quality balsamic vinegar (optional)
  • 1/2 cup pure maple syrup (or honey), divided

Cream Mixture

  • 1 1/2 cups full fat canned coconut milk*
  • 1 tsp pure vanilla extract
  • Small pinch fine sea salt

Instructions

  1. Roast Strawberries: Preheat your oven to 375°F (190°C). Arrange the halved strawberries evenly on a parchment-lined sheet pan. If using, drizzle them lightly with balsamic vinegar to enhance their flavor. Roast for about 20 minutes, until the strawberries are soft and fragrant. Let them cool on the pan for 10 minutes, then transfer all strawberries along with their juices to a bowl and cool to room temperature.
  2. Prepare Strawberry Mixture: Place the roasted strawberries and 1/4 cup of maple syrup into a food processor or blender. Pulse a few times so the mixture is combined but still chunky, retaining small pieces of fruit for texture.
  3. Mix the Cream Base: In a separate bowl or measuring cup, whisk together the coconut milk and the remaining 1/4 cup of maple syrup. Adjust sweetness to taste, remembering that freezing will mellow it slightly. Stir in the pure vanilla extract and a small pinch of fine sea salt to enhance flavor.
  4. Blend Popsicle Mixture: For blended popsicles, add the cream mixture to the food processor with the strawberry mixture and pulse until just combined. Pour the mixture evenly into 10 popsicle molds.
  5. Layer Popsicles (optional): For layered or swirled popsicles, spoon one to two tablespoons of the strawberry mixture into the bottom of each mold, then top with some cream base. Repeat layering until molds are filled evenly, creating a marbled effect.
  6. Freeze Popsicles: Freeze popsicles for about 4 hours until completely set. After 30 minutes of freezing, insert a popsicle stick in each mold to hold in place and continue freezing until ready.
  7. Unmold Popsicles: To release popsicles, dip the mold briefly (10-15 seconds) into a large pot of warm water. Gently pull on the popsicle sticks to loosen and remove the popsicles.
  8. Serving Suggestion: These popsicles are creamy and refreshing, perfect for warm days. Using coconut milk makes them vegan, but full-fat dairy options like Greek yogurt or heavy cream can be used for extra richness.

Notes

  • Using canned full fat coconut milk keeps the popsicles vegan.
  • Substitute maple syrup with honey if not vegan.
  • You can adjust the sweetness to your liking; remember freezing will reduce perceived sweetness.
  • Try adding balsamic vinegar for a depth of flavor during roasting.
  • Full-fat dairy alternatives like Greek yogurt, heavy cream, or buttermilk can be used instead of coconut milk for creamier results.
  • After 30 minutes of freezing, adding popsicle sticks helps them freeze properly without sinking or tilting.
  • Warm water bath helps to easily release popsicles from molds without breaking.

Find it online: https://lauracooks.com/roasted-strawberries-and-cream-popsicles-recipe/