Oregon Summer Popsicles

Description

This trio of easy-to-make frozen pops will keep summer heat at bay! Make one or all three: Roasted Strawberry with Balsamic Vinegar and Coconut Milk, Nutella and Chocolate Almond Milk, and Thai Iced Tea. Simple, delicious and fun to make, share and eat!

Serves: 6 (each recipe)
Difficulty: easy
Prep time: 10-20 min
Special Tools: popsicle molds

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Ingredients

At a glance
Roasted Strawberry, Balsamic and Coconut Milk Pops
1 lb strawberries, washed, halved and hulled
1 T sugar
1 T balsamic vinegar
1/4 + 1/4 c maple syrup
1 1/2 c full-fat coconut milk
1/2 t vanilla extract
small pinch sea salt
 

Methods/Steps

Preheat oven to 375 degrees. Spread berries on parchment-lined sheet pan. Sprinkle with sugar and balsamic vinegar. Roast 15 min, until berries are soft. Cool 10 min. Transfer to a blender with any pan juices. Add 1/4 c maple syrup and pulse briefly 2-3 times; mixture should be chunky. In a separate bowl, whisk together coconut milk, remaining syrup, vanilla and salt. In popsicle molds, alternate layers of strawberry and coconut mixtures. Freeze 30 min, then add sticks or tops. Freeze solid, approx. 6 hours or overnight. 
 
Thai Iced Tea Pops
2 c water
2 sm black tea bags
2 star anise, whole
2 T sugar
4 sprigs fresh mint, lightly crushed
1/2 t vanilla, or 1" piece vanilla bean
1/2 c sweetened condensed milk
1/2 c full-fat coconut milk
 
Bring water to a boil. Add tea, anise, sugar, mint and vanilla. Let steep until cooled to room temp. Strain out solids and set tea aside. In a separate bowl, whisk milks together. Add 3/4 cup of milk mixture to tea, combining well, and reserve remaining mixture. Fill molds halfway with tea mixture, reserving what remains, then freeze 1 hour. Add remaining milk mixture, then freeze 30 min. Add remaining tea mixture, freeze 1 hour, then insert tops or sticks. Freeze solid, approx. 6 hours or overnight.
 
Fudgy Nutella Pops
1/2 c Nutella
1/2 + 1 c Almond Breeze Chocolate Almond Milk
heavy pinch sea salt
 
For drizzle and garnish: 
1/4 c Nutella, warmed
2 T hot water
1/4 c hazelnuts, crushed
 
Mix Nutella with 1/2 cup almond milk, whisking until smooth. Add remaining almond milk and sea salt, mixing well. Pour into pop molds and freeze until almost set on top, approx. 1 hour; add sticks or tops. Freeze solid, approx. 6 hours or overnight. When ready to serve, whisk together warm Nutella and hot water. Drizzle over pops and sprinkle with nuts.
 

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