Cherry and Cream Popsicles



450-500g cherries, pitted (Willowbrook Orchards)

½ cup sugar

1 cup water

1½ cups cream (Holy Cow)

1 teaspoon pure vanilla extract

pinch of salt



In a saucepan over medium heat, combine tart cherries, sugar and water. Bring to a boil and the reduce to a simmer, cooking until sauce thickens, about 20 minutes. Let cool to room temperature.

In a separate bowl, combine cream, vanilla and salt.

To make popsicles, alternate adding cream mixture with cherry mixture to the popsicle moulds. Stir with a skewer or knife to swirl even more.

Add popsicle sticks and freeze until set.


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