The other day I popped into the zombie grocery store (if you went there you’d totally understand) and bought 2 lbs of strawberries because they were somehow $4? And (real talk) I’ve been the worst at letting fruit go bad lately. Herbs get wrankled and black in my tundra-fridge and I’ve been losing cheese in the back and forgetting about heavy cream. So, I had to get my life together and use up these berries in a respectful way, ya know?
I roasted ALL of the berries with some sugar and blended them up with vanilla, lemon and coconut milk. So these just happen to be vegan and they also happen to taste like pie and look like a lipstick color. They are an easy thing to whip up for casual summer snacking. I’d be wary to freeze these in juice glass though because my leftover business got stuck in there like you wouldn’t believe. I also shattered a glass all over one of these? (What am I saying?) So just rest at ease knowing I have 9 in my freezer despite two casualties and that you’ll love these if you make them!
P.S. My girl Cindy is Ice Pop Queen. Check out her round-up of 10 dreamy ones right HERE.
Roasted Strawberry Ice Pops (makes 10-12 pops)
Ice Pop recipe from my summer-lovin’ heart & inspired by Cindy always
- 5 cups strawberries, quartered
- 1/3 (kinda heaping) cup sugar
- juice from 1 small lemon
- 1 t vanilla extract
- 1 (14 oz.) can coconut milk
- Preheat oven to 375F. Roast berries with sugar for 24 minutes. Puree with lemon juice in a food processor or blender. Whisk in coconut milk and vanilla. Freeze in your ice pop mold overnight. Run mold under warm water to loosen. Enjoy at your leisure!
Yay! Click HERE for a printable pdf of the recipe above.