Updated: Jun 13
Balsamic roasted strawberries and sour cream come together to create magic in these popsicles! Fun and easy to make, these creamy delicious strawberry popsicles are something your taste buds will thank you for!
The extra step of roasting the berries with balsamic vinegar adds a depth to this popsicle, taking it the special level! The roasted strawberries are mixed with sour cream for luscious texture and a slight sourness that balances the sweetness of the berries. The honey used in this recipe may seem like a lot, but keep in mind that the sweetness will be dulled when eaten frozen.
If you’d like to make this recipe vegan, substitute coconut milk for the sour cream and maple syrup for honey. Both sour cream and coconut milk are high in fat and work well as the cream in this recipe.
Ventura is famous for our strawberries and those strawberries are perfect when mixed with cream, but we think roasted pineapple, plums, or even peaches would also be wonderful in this recipe.
The two mixtures of this popsicle can be blended together before freezing, but we had fun layering them--and didn’t they turn out pretty!! To layer, spoon a bit of the strawberry mixture into your popsicle mold and then add a bit of the cream mixture. Repeat until your mold is filled.
This recipe makes 10-12 popsicles in a popsicle mold, but if you don’t have a popsicle mold, never fear--paper cups and popsicle sticks to the rescue. Fill your paper cups with your two mixtures--layering or mixing. Place in the freezer for 45 minutes. Then add popsicle sticks. If needed, poke your popsicle sticks through a sheet of foil to keep them upright. When ready to eat, simply peel the cups off the frozen popsicles. And enjoy!
1 pound strawberries, stemmed and halved
1-2 tablespoons Balsamic vinegar
½ cup Honey
1 ½ cups of sour cream or canned full-fat coconut milk
1 teaspoon Vanilla Extract
Pinch of Pacific Flake Sea Salt
Preheat oven to 375° F. Place your hulled, sliced strawberries on a baking sheet in an even layer. Drizzle with balsamic vinegar.
Place baking sheet in oven and roast for 20 minutes.
Remove from the oven, place strawberries and their juices in a bowl, and let cool until strawberries reach room temperature.
Blend together strawberries and ¼ cup of honey (or maple syrup). Mixture does not need to be smooth--roughly chopped fruit will add a nice texture to this popsicle.
Whisk the remaining honey (or maple syrup) into the sour cream (or coconut milk).
Stir vanilla extract and salt into the sour cream and honey mixture.
Stir both mixtures together and add to popsicle molds or layer two mixtures into molds.
Place into freezer and allow to freeze for at least 4 hours.
Unmold and Enjoy!