strawberry fool popsicles are so easy and SO delicious!
I love taking a favorite recipe and – with a few tweaks – turning it into something else that’s equally delicious.
Like that time I turned a margarita into a doughnut.
or hot chocolate into Muddy Buddies.
Today I’ve turned a go-to summer dessert – strawberry fool – into a popsicle. Of course I did!
What’s strawberry fool, you ask?
I’m gonna tell you. Just don’t ask me why it’s called a “fool”. Cause it’s actually genius, IMO.
Strawberry fool is a sublimely easy dessert consisting of strawberries, heavy cream and sugar. There are a gazillion ways to make it but I have always simply macerated the strawberries in some of the sugar, whipped the cream with some more sugar, and layered the two in individual glasses. A sprig of mint if I’m feeling fancy, and maybe some shortbread cookies on the side.
This is that dessert that – when stuck on what to serve on a hot summer evening – is always my answer, time and time again.
I just knew that they’d make amazing popsicles too, and I was right. They’re delicious.
I thought about macerating the berries – or maybe cooking them down a bit as I usually do (see here, here and here), but I’d always wanted to try roasting strawberries so I took the opportunity to do so here.
JUST like with vegetables, roasting brings out the caramel-y sweetness for even the most busted-up, less-than-ripe, about-to-turn fruit you’ve got lying around (assuming you haven’t frozen it already). It took no extra time, as the roasting part is completely hands-off, and the results were fantastic. The berries had a real depth of flavor that complemented the heavy cream beautifully.
And since I always have vanilla beans in the fridge (don’t you?), I scraped one into the cream and sugar mixture as well.
Perfection. Kind of like the best creamsicle you ever had.
I’m sharing two ways to make the pops – swirled and layered.
Enjoy!
1 pound strawberries, trimmed
1 teaspoon + 1/2 cup sugar, divided
1 cup whole milk
1/2 cup heavy cream
1 vanilla bean, scraped (optional)
Pre-heat the oven to 375 degrees; line a baking sheet with parchment paper or a Silpat. Place the strawberries on the baking sheet and toss with 1 teaspoon of sugar. Roast for 30 minutes and let cool on the pan.
For swirled pops:
Place the strawberries – plus any juices – into a food processor along with the 1/2 cup sugar, milk, cream and vanilla bean seeds (if using) and blend till just combined. Transfer to a large spouted cup and pour into your popsicle molds. Freeze till slushy, insert sticks and freeze overnight.
Remove pops from molds by running briefly under hot water; transfer to a foil-lined baking sheet to re-set for a bit; keep frozen till ready to serve.
For layered pops:
Place the strawberries – plus any juices – into a food processor and pulse till blended but still chunky. Transfer to a bowl and clean out the processor bowl and blade.
Place the 1/2 cup sugar, milk, heavy cream and vanilla bean seeds into the processor and blend till frothy. Transfer to a large spouted cup.
Place a bit of the strawberry puree into the bottoms of your popsicle molds. Pour a bit of the cream mixture on top. Freeze till slushy and repeat layering till molds are filled. Inset sticks and freeze overnight.
Remove pops from molds by running briefly under hot water; transfer to a foil-lined baking sheet to re-set for a bit; keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2019/08/22/pop-goes-my-summer-strawberry-fool-popsicles/
Pops GALORE on my Pinterest board!
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
