Roasted Blueberries n Cream Popsicles are the ultimate summer treat! They’re full of rich, jammy blueberry flavor, marbled with sweet honey almond milk “cream.” This one’s a crowd-pleaser for sure!
In case you hadn’t heard…
It’s POPSICLE WEEK!!
Ever since I got an ice pop mold for a wedding gift (I’m probably supposed to say “we,” right?), and then supplemented it with another mold (TJ Maxx!), I’ve been going crazy for homemade popsicles! Um, did you SEE my Birthday Cake Fudgsicles and my Mango Coconut Ice Pops?! Yeah.
So, get your frozen treat on!
I knew I absolutely had to make a Roasted Blueberries n Cream Popsicle. Don’t ask me why. Maybe berry crisp or pie was dancing through my brain. But, it had to be done.
Fresh blueberries, roasted with coconut sugar until jammy and jamming, stirred into honey almond milk, and frozen to perfection! Then…roll that suckah in some coconut sugar and you have an ULTIMATE Summer cooler. Yum.
This little face says it all…
I don’t typically show you what I do with the other 75% of my time…but these little ones have kept me on my toes for 2 ½ years! (Cheers to all the fellow nannies out there!) And, well, when it came to choosing to have my husband holding a popsicle or a cute little 3-yr-old in a swimsuit holding the popsicle…
Husband…child…man hands…kiddo hands…
You get it. Kid won. Sorry honey.
Anyways! Hope you love um. We certainly do! And keep an eye on the Popsicle Week happenings too!
- 1 ½ cups fresh blueberries
- 1 Tbs. coconut sugar
- 1/8 tsp. cinnamon
- 2 cups unsweetened almond milk
- 2 Tbs. local honey
- extra coconut sugar, for rolling (optional)
- In a small baking dish, sprayed with nonstick spray, place your blueberries in and even layer and sprinkle with the coconut sugar. Toss them around a bit to get them covered. Roast them in a 400 degree oven for 15 minutes, stirring once or twice to ensure the sugar doesn’t burn.
- Transfer the cooked blueberries to a dish, stir in the cinnamon, and let the jammy mixture cool and thicken.
- In a jar (or container with a lid), combine the almond milk and honey. Shake to combine.
- Divide out half of the jam between your Popsicle molds, spooning a bit into the bottom of each one. Fill each mold with the honey almond milk until almost full. Spoon the rest of the jam carefully into each of the molds. Use a popsicle stick to carefully give a quick swirl through the milk and blueberries in each mold.
- Insert sticks and freeze according to your mold’s directions. (Mine says at least 6 hours.)
- When you’re ready to eat them, run the mold quickly under hot water, pull the Popsicle out of the mold, roll the edges in coconut sugar and enjoy!
- I found my popsicle molds at TJ Maxx and Sur la Table. They are also available at Williams Sonoma, on Amazon, and many more places!
Oh fine, here’s one last kiddo pic for ya…
Pretty sure he’d pull on his face until it hurt if it made her laugh!
PS. Happy Birthday to my little brother!! I love you!