BALSAMIC ROASTED STRAWBERRIES & CREAM ICE POPS

Creamy, yet refreshing ice pops with nostalgic flavor.

Keep these in your freezer this summer for when you need a treat to satisfy kiddos and kiddos at heart.

Makes 6 Paddle-Style Ice Pops

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YOU WILL NEED

for the BALSAMIC ROASTED STRAWBERRIES

• 7 large strawberries, sliced 

• 1 tablespoon balsamic vinegar 

• 1/4 teaspoon fine sea salt

  for the CREAMY FILLING

• 3/4 cup unsweetened, nondairy milk

• 3/4 cup unsweetened non-dairy yogurt or kefir

• 1/3 cup maple syrup 

• 1 teaspoon vanilla extract 

• 1/8 teaspoon fine sea salt 

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TO MAKE

Preheat the oven to 400°F. 

Arrange the sliced strawberries on a lined baking sheet. Drizzle with the balsamic and salt.

Place in oven to roast, about 10 to 15 minutes.

Gently press the strawberries along the inside of ice pop molds so they are evenly dispersed.

Use an electric whisk or hand whisk to combine the milk, yogurt, maple syrup, vanilla, and salt until thick and creamy.

Pour the creamy filling into each strawberry-lined ice pop mold. Insert an ice pop stick into each filled mold. Place in freezer until frozen solid and ready to enjoy!

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