Why should I roast strawberries for popsicles?

Roasting strawberries concentrates their flavor, making for a more intense strawberry flavor. Plus roasting helps draw out excess moisture from the strawberries, making for a creamier and less icy popsicle.

Can I use frozen strawberries to make popsicles?

Yes, you can use frozen strawberries to make popsicles, though we recommend fresh, very ripe strawberries if available. Fresh and ripe strawberries will have a stronger strawberry flavor compared to frozen. If you only have frozen available, thaw them first and drain off any excess liquid before roasting.

What else can I do with roasted strawberries?

Roasted strawberries are delicious to eat on their own, hot or cold. You can puree the chilled roasted strawberries and spoon over vanilla ice cream or stir into your morning yogurt. Or try folding into whipped cream for an incredibly simple and lovely strawberry mousse.

Roasted Strawberries and Cream Popsicles

Description

These Roasted Strawberries and Cream Popsicles are sweet, tangy, creamy and loaded with rich strawberry flavor. The secret behind the intense strawberry flavor comes from the roasting process. Not only does it concentrate the sweet strawberry flavor, but it also reduces the water content making for a creamier, less icy popsicle.

Ingredients

Units Scale

1 lb. ripe strawberries
3 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 cup plain yogurt
1/2 cup heavy cream

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Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper. Rinse, dry and trim the strawberries.
Place strawberries on a prepared baking sheet and roast in the oven until they turn a deep-purplish red color and become very soft, 20-25 minutes. Cool at room temperature for at least 10 minutes (you may transfer to an airtight container at this point and refrigerate overnight, if desired).
Transfer the cooled roasted strawberries, along with any juices from the parchment, to a blender or base of a food processor. Add maple syrup and vanilla and pulse until the strawberries are finely chopped, about 10 pulses. Scrape the edges of the bowl as needed. Reserve 1 tablespoon of this mixture in a small bowl. Set aside.
Add yogurt to the food processor or blender and pulse until well incorporated. Whip the cream in a medium bowl until firm peaks form. Add about 1/4 cup of the strawberry and yogurt mixture to the whipped cream and stir. Add the remaining strawberry and yogurt mixture to the cream and fold. Divide mixture among popsicle molds (makes about 1 3/4 cups base) then evenly divide roasted strawberry puree between the popsicles and gently stir to create a swirl. Freeze at least 4 hours or ideally overnight before serving. To serve, remove from freezer and leave on the counter for 5 minutes to unmold.

Notes

We recommend using very ripe fresh strawberries.
You can use frozen strawberries for this recipe, but thaw first and drain off excess liquid before roasting.
Roasting the strawberries concentrates the flavor and removes excess water creating a creamier and less icy popsicle.

Prep Time: 10 min.
Cook Time: 15 min.
Category: dessert
Method: roasting/freezing
Cuisine: American