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Author Notes: I enjoy the pops for their deep, intense flavor. They're not light and bright, like the fruit juice ice pops I grew up with. They're headier, with the darker flavor of cherry and tea-smitten cardamom. I recommend these for an indulgent snack on a hot afternoon, or a tasty bite after a light dinner. —Miachel Breton
Makes 4 pops
- 1 1/2 cups cherries
- 1 cup strawberries
- 8 green cardamom pods
- 1 cup coconut milk
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 4 ice pop molds
- Remove the stems from the cherries and strawberries. Pit the cherries. (I don't have a pitter, but a regular knife worked fine for me.) Cut the fruit into quarters. Crush the cardamom pods under the flat blade of your knife, and harvest the black seeds inside, discarding the outer green shells. Grind the spice with a mortar & pestle, or a spice grinder.
- Combine all ingredients in a food processor or blender. Blend for 30 seconds or until only a few chunks of fruit remain.
- Carefully spoon the mix into each ice pop mold, reserving an inch of space at the top. Plunk the stick vertically into the mix, and freeze for at least 2 hours. (I love leaving them overnight, for a sweet treat in the morning.) To remove the goodness from the ice pop mold, hold it under running water, stick-side down. You should feel the ice pop start to loosen up. Enjoy!
- This recipe was entered in the contest for Your Best Frozen Dessert