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Cherry and Cream Ice Pops

Cherry and Cream Ice Pops

Ingredients

  • 1 1/2 Cup Cherry Juicy Juice® 100% Juice
  • 1 1/2 Cup frozen dark cherries or pitted fresh cherries ½ cup vanilla Greek yogurt
  • 1/2 Cup vanilla Greek yogurt
  • 1/3 Cup half and half
  • 1 Tablespoon honey
  • ice pop molds
  • ice pop sticks

Directions

Puree Cherry Juicy Juice® 100% Juice and cherries in a blender until the cherries are slightly broken down, 10 to 20 seconds. Divide the cherry mixture in half. Take one half and pour into each pop mold, dividing evenly among them (they should each be about ⅓ full), and freeze 45 minutes. Refrigerate the remaining batch of cherry mixture for step 3.

Whisk Greek yogurt, half and half and honey in a large glass measuring cup with a spout until the honey is completely dissolved into the yogurt mixture. Divide among the pop molds (the pop molds should be about ⅔ full after). Set pop molds in freezer and allow to firm about 45 minutes. After 45 minutes, a layer of ice should form across the top, but the yogurt layer should not be solid.

Remove the 2nd batch of cherry mixture and stir to combine. Fill the pop molds with a final layer of the remaining cherry mixture, add pop sticks, pressing down through the partially frozen layers and freeze until solid, at least 4 hours. Run under warm water to release pops from molds and serve!


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.


Roasted Cherry Ice Cream

I had a full punnet of cherries and not too much time. So I searched around for a quick and easy cherry ice cream recipe.

I couldn't find one. In fact the most interesting recipe I saw specifically states "this recipe isn't quick or easy". However it also added "but it's incredible" so I thought I'd give it a go, cutting corners where I could.

In fact it turned out to be very easy and pretty quick too. And I didn't have to cut too many corners to get there!

The idea with this one is to intensify the flavor of the cherries, whilst also reducing unwanted water in the mixture by roasting them.

The cherries are roasted whole and then the pips are steeped in the cream to extract the maximum amount of that subtle almondy flavor you get in cherry stones.

The original recipe asks us to reduce the cherry mixture further by simmering it on the stove top. But that was the corner I decided to cut.

The pureed roasted cherries already looked intense enough to me, so I just measured out the required amount.

The other reason this recipe is decidedly easy is that there's only 3 ingredients. Just cherries cream and sugar!

Anyway the final ice cream was a big hit. Intensely cherry with a subtle but undoubtedly almondy back bone.