Description
Creamy cherry popsicles with stewed cherries with a dark chocolate shell. Perfect for the summer!
Ingredients
Units
Scale
Cherries:
- 1 lb (500g or 4 cups) cherries, pitted and halved
- 1/2 cup maple syrup
- 2 tbsp water
- 1 tsp vanilla extract
Yogurt ice cream:
- 500g Greek yogurt (the thicker and creamier the better, or sub unsweetened coconut whipping cream)
- 1 cup cherry syrup (from cooking cherries)
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Chocolate shell:
- 400g dark chocolate (I like using 65-85% chocolate)
- 2 tbsp coconut oil or butter
Instructions
Cherries:
- Add pitted and halved cherries into a medium saucepan with maple syrup, water, and vanilla extract.
- Bring to a boil, lower the heat and simmer for 10 minutes.
- Divide the cherries and the liquid (you can use a strainer or a spoon, it’s ok if some of the liquid stays with the cherries). You should have approx. 1 cup of cherry syrup.
- Cool both completely in the fridge before mixing with the yogurt.
Yogurt ice cream:
- In a large bowl, mix together the Greek yogurt, cherry syrup, vanilla extract, and cinnamon.
- Fill your popsicle molds about ¾ way up with the yogurt mixture.
- Divide the cherries between the popsicle molds and move them around using the back of a spoon.
- Fill each popsicle mold with more yogurt mixture to the top and insert a popsicle stick into each one. The mixture is quite thick so they should stand up easily.
- Freeze the popsicle for 8-12 hours before taking them out and dipping in chocolate.
- Before taking the popsicles out, add a baking sheet lined with foil into the freezer. To take the popsicles out, run the molds under hot water for a few seconds and pull the popsicles out. If they’re not coming out, repeat the process.
- Lay them out on the prepared baking sheet and freeze again before dipping them in the chocolate.
Chocolate shell:
- Break up the chocolate into small pieces and add to a large heat-proof glass bowl along with the coconut oil.
- Add 1-2 inches of water to a saucepan that’s big enough to fit the bowl on top and bring the water to a boil.
- Take the saucepan off the heat and add the bowl on top making sure the bowl doesn’t touch the water.
- Melt the chocolate stirring often with a spatula to help the chocolate melt evenly. Turn the heat back on if needed.
- Keep the melted chocolate in the bowl or transfer it to a tall wide glass if you want to dip the popsicles whole. Lay the chocolate-covered popsicles back on the baking sheet and transfer them back to the freezer. Once they’re frozen, transfer them to a ziplock bag or a freezer-safe container.
Notes
The popsicles keep for 1-4 months in the freezer if frozen well.
Nutrition
- Serving Size:
- Calories: 377
- Sugar: 32.1 g
- Sodium: 23.5 mg
- Fat: 20.6 g
- Saturated Fat: 12.3 g
- Trans Fat: 0 g
- Carbohydrates: 40.9 g
- Fiber: 4.2 g
- Protein: 7.4 g
Keywords: chocolate covered popsicles, cherry popsicles