Chill Thrill: Roasted Raspberry & Cream Ice Pops
Summer’s finally here! And with all the hot, hot, hot days ahead, you know your kiddos will be clamoring for a cool snack. Enter our downright dreamy roasted raspberry & cream ice pops. Sure, you could just use fresh raspberries, but roasting them first creates a sweet, bright, concentrated flavor sensation—swirl it with a creamy combo of Greek yogurt, vanilla almond milk, vanilla, and honey for a seriously “wow” summer treat (full recipe below). Eco-Bonus: Making your own pops means no sticky wrappers to toss in the trash.
Of course, DIY ice pops can be made from almost any combo of fruit, veggies, yogurt, milk, or juice. But these roasted berry pops are something special—and super simple to make. Start chillin’ now!
We love that these yummy ice pops are made with a small handful of ingredients that have names we know, rather than a list of terms that makes us think of science projects. Raspberries offer a healthy dose of fiber, vitamin C, and antioxidants while Greek yogurt packs a hearty protein and calcium punch. If you’d prefer a dairy-free pop, swap the Greek for coconut yogurt or full-fat coconut cream.
These ice pops are meant to be a treat—but with only a teaspoon of sugar and a ½ cup of honey for the entire batch, it’s a treat you can feel good about.
When the flavor is fabulous, it really doesn’t matter one bit what your ice pop looks like—you can even use Dixie cups or loaf pans as molds! But if you have kids, chances are any ice pop molds you buy will be put to good use. For a classic shape, we like these stylishly simple and super durable Onyx stainless-steel molds (used for our own pops!) or these Zoku easy-release silicone molds. You can up the fun factor with kid-friendly molds shaped like dinosaurs, rocket ships, robots, or silly tiki faces. There are even reusable Otter Pop–style molds for squeezable treats or mini ice pop molds that are perfect for teething toddlers.
And don’t think ice pops are just for kids! Freeze your favorite green juice or fruit-and-yogurt smoothie recipe for a refreshing antioxidant burst that’s always ready whenever you are.
We’re obsessed with how the sweet, tarty tang of the raspberry swirl balances the rich honey-vanilla cream in these crave-inducing pops. But if your local grocer is fresh out of raspberries, subbing in roasted strawberries, blueberries, blackberries, peaches, pears, apricots, or even tropical fruits like mangoes and pineapples works great, too.
Want a scrumptious summer treat that doesn’t need 4 or 5 hours to freeze? Roast your favorite fruits (we also like plums, nectarines, and bananas) and serve in a bowl with a dollop of honey Greek yogurt, a spot of fresh whipped cream, a scoop of ice cream, or a touch of sour cream mixed with a little brown sugar. Sprinkle with crushed amaretti cookies or granola for a satisfying crunch.
Homemade ice pops are a fun way to give your kiddos some hands-on experience with cooking: Measuring, pouring, mixing, tearing sheets of parchment, and spooning the berry sauce and cream into the molds are all great jobs for little ones. Sure, there will likely be some spills when children take the lead, but also lots of smiles.
Spending time in the kitchen with your children actually has numerous benefits: It can help them learn and practice basic math and science concepts, as well as build language skills, confidence, and a more adventurous palate. Plus, you’ll have a blast and create meaningful memories—and there’s truly nothing sweeter than that.
RASPBERRY & CREAM ICE POPS
* Recipe adapted from What Gaby’s Cooking.
Yields: 6–12, depending on size of ice pop molds
Total time: 35 minutes to prepare/4–5 hours to freeze
Ingredients
● 1 pound fresh raspberries
● 1 teaspoon granulated sugar
● 1 teaspoon lemon juice
● 1 cup vanilla almond milk
● 1 cup full-fat plain or honey-vanilla Greek yogurt
● ½ cup honey, divided
● 1 teaspoon pure vanilla extract
● Small pinch kosher salt
Directions
- Preheat the oven to 450 degrees. Line a sheet pan with parchment paper and set aside.
- Place the berries in a large bowl and add the sugar and lemon juice—stir to thoroughly coat. Pour the berries onto the sheet pan and arrange in an even layer.
- Roast the berries until they are soft and begin to release their juices, about 15 minutes. When done, remove from the oven and let the berries cool to room temperature.
- In a medium bowl, whisk together the almond milk, yogurt, and ¼ cup honey until smooth. Add the vanilla extract and salt, and stir until combined. Set aside.
- Add the roasted berries and ¼ cup honey to a food processor or blender, and pulse until smooth.
- You can use any ice pop maker you have, or plastic cups and wooden craft sticks (if using this method, let the pops freeze for about 30 minutes before adding the stick). Spoon a heaping tablespoon of the berry mixture into the bottom of each ice pop mold. Layer with a bit of cream and another layer of berries. Continue layering until all the molds are evenly filled.
- Freeze the pops until they set, about 4–5 hours. Enjoy!
