Roasted Strawberries and Cream Popsicles

A delicious, nearly foolproof recipe for roasted strawberries and cream popsicles made with jammy roasted berries, vanilla, and creamy maple-sweetened coconut milk. These strawberry swirl ice pops are a favorite for the whole family, and perfect for spring/summer! Just 5 ingredients, naturally gluten free + vegan, and easily adaptable.

Roasted Strawberries and Cream Popsicles - Naturally gluten free and vegan optional | Fork Knife Swoon @forkknifeswoon

Simple strawberries and cream popsicles

I made these roasted strawberry pops a few mornings ago with the windows open for the first time in what feels like forever. Despite a fairly mild Winter, it felt good to finally fling back the draperies and let some fresh air inside.

Abundant sunshine and an invigorating breeze whisping through the house inspired some Spring cleaning, and I was suddenly tearing my way through a to-do list, armed with the vacuum, scrubbers and dust cloths, purging closets and decluttering, and had loaded up four boxes of giveaway items in no time.

Somewhere in the midst of my crazy cleaning spree, I happened upon the popsicle maker, hiding in a closet since last year, and decided to roast a big heap of berries for some sweet, refreshing strawberries and cream popsicles.

Roasted Strawberries and Cream Popsicles - Naturally gluten free and vegan optional | Fork Knife Swoon @forkknifeswoon
Roasted Strawberries and Cream Popsicles - Naturally gluten free and vegan optional | Fork Knife Swoon @forkknifeswoon

Why you’ll love these creamy strawberry coconut pops

Roasting the berries first caramelizes and concentrates the strawberry flavor, as well as cooks away some of their natural liquid, reducing iciness in the final pops. I layered the maple-sweetened, roasted strawberries with creamy coconut milk, for vegan, dairy-free popsicles, but you can easily use whatever dairy you have on hand.

Thick Greek yogurt or sweet whipping cream would be great. You can even try buttermilk, which would add a nice, creamy tang to offset the sweetness of the strawberries (and a great way to use up an awkward amount of leftover buttermilk).

Roasted Strawberries and Cream Popsicles - Naturally gluten free and vegan optional | Fork Knife Swoon @forkknifeswoon

Just about any type of berries or fruit can be roasted for these pops – strawberries, blueberries, blackberries, peaches, plums… – just pick the sweetest, in-season fruit you can find, and adjust the cooking time as needed.

The hardest part of this whole recipe is not eating all the roasted berries right off the baking pan… not to mention waiting four tortuous hours for these indulgent, fruity popsicles to fully freeze. Unless maybe you’re blessed with more patience and self-control than me? Maybe…

Happy Spring!

Roasted Strawberries and Cream Popsicles - Naturally gluten free and vegan optional | Fork Knife Swoon @forkknifeswoon

Other easy and delicious strawberry recipes you’ll love:

If you make these strawberries and cream pops, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Roasted Strawberries and Cream Popsicles - Naturally gluten free and vegan optional | Fork Knife Swoon @forkknifeswoon

Roasted Strawberries and Cream Popsicles


  • Author: Laura Bolton
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 10 Popsicles 1x
  • Diet: Vegan

Description

A delicious, nearly foolproof recipe for roasted strawberries and cream popsicles made with jammy roasted berries, creamy vanilla and maple-sweetened coconut milk. These strawberry swirl ice pops are a favorite for the whole family, and perfect for spring/summer! Just 5 ingredients, naturally gluten free + vegan, and easily adaptable.


Ingredients

Scale
  • 1 lb strawberries, hulled and halved
  • optional: 2-3 tsp good-quality balsamic vinegar
  • 1/2 cup pure maple syrup (or honey), divided
  • 11/2 cups full fat canned coconut milk*
  • 1 tsp pure vanilla extract
  • small pinch fine sea salt

Instructions

  1. Preheat the oven to 375℉. Arrange the strawberries in an even layer on a parchment paper-lined sheet pan. Drizzle lightly with the balsamic vinegar, if using.
  2. Roast until the strawberries are soft and fragrant, about 20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room-temperature.
  3. Add the roasted strawberries and 1/4 cup of maple syrup to a food processor or blender, and pulse a few times to combine. The mixture should still be a bit chunky, with small bites of fruit throughout.
  4. In a separate bowl or measuring cup, whisk together the coconut milk (or dairy of choice) and the remaining 1/4 cup maple syrup, adding more or less sweetener as needed, to taste. Remember that the sweetness will mellow once frozen. Stir in the vanilla and salt.
  5. For blended popsicles: Add the cream mixture to the food processor/blender and pulse until just combined. Divide between 10 popsicle molds and freeze until set, about 4 hours. After 30 minutes, place a popsicle stick in each pop, and continue freezing.
  6. For layered/swirled popsicles: Spoon a tablespoon or two of the strawberry mixture into the bottom of each popsicle mold. Top with a bit of the cream, and continue layering until all the molds are evenly filled. Freeze until set, about 4 hours. After 30 minutes, place a popsicle stick in each pop, and continue freezing.
  7. To remove the popsicles: Place the popsicle mold in a large pot of warm water for 10-15 seconds, then pull gently on each popsicle stick until the pops release.

Notes

I prefer to use whole canned coconut milk in this (and most) frozen coconut recipes because it results in a creamier texture that more closely mimics dairy cream. You can certainly use light coconut milk, but it will result in an “icier” textured pop. Look for brands that have just two ingredients: coconut and water, and no added gums or stabilizers such as Golden Star or Native Forest Simple.

Using coconut milk keeps these pops vegan, but feel free to use whatever dairy you have on hand. Greek yogurt or heavy cream or buttermilk are all good choices.

  • Category: Dessert
  • Method: Roasting, Freezing
  • Cuisine: American

Keywords: strawberries and cream popsicles, roasted strawberries, vegan popsicles, strawberry coconut, ice pops, maple, easy

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42 Comments

  1. 6.7.21
    karen r curtis said:

    I am going to use this as a base for ice cream….just freeze the whole amount and scoop out

    • 7.9.21
      Laura said:

      Yum! It would work well in an ice cream maker, too. If you go the ice cream route, I would recommend adding a bit of arrowroot starch to keep the texture from getting too icy.

  2. 9.26.16
    Karen said:

    These are amazing!!! I have tried many popsicle recipes from the internet and these are by far my favourite. I am so glad that I found this recipe!

    • 9.26.16
      Laura said:

      Thanks so much, Karen! That makes my day 🙂

  3. 8.31.15
    Linda said:

    I wonder how this would work with peaches?

    • 9.1.15
      Laura said:

      Hi Linda! I think peaches would be great – might have to adjust the roasting time a bit? Maybe slice into halves or quarters? I’d love to know how they turn out if you try it! 🙂

  4. 8.29.15
    Silvia said:

    Hi Laura, I wanted to let you know what a beautiful recipe you made. I love fruit popsicles and the more colorful the better. Although summer is just about ending this recipe convinced me to make these popsitcles and enjyo a bit longer of the sunny days. Gorgeous picture also. Thanks 🙂

    • 9.1.15
      Laura said:

      Thank you so much, Silvia! So glad you enjoyed these as much as we do!

  5. 4.28.15

    These are so gorgeous. I’ve never roasted strawberries in the oven but I will have to try it. I’ll bet these berries would be good with a bowl of vanilla ice cream too. Must get popsicle maker!

    • 4.29.15
      Laura said:

      Thank you so much, Karen! YES – the roasted strawberries are super yummy over vanilla ice cream, and that’s even easier than these pops!

  6. 4.17.15
    Eileen said:

    These look delicious I am going
    to make them tomorrow.

    • 4.21.15
      Laura said:

      Thank you, Eileen! Hope you enjoy!!

  7. 4.15.15

    Hahaha oh good, I thought I was the only one that always seems to have a crazy amount of buttermilk left over! Love how you roasted the strawberries first, so smart!!! And beautiful photos, as always!

    • 4.21.15
      Laura said:

      Right?? There’s always like some awkward weird amount left over! Thanks Chris!!

      • 6.12.15
        Amy said:

        I always have an awkward amount of heavy cream left, so this recipe is perfect! My popsicles are in the freezer now 🙂 I have been trying a bunch of your recipes the past few months, love them! Thanks Laura!

        • 6.14.15
          Laura said:

          Thanks so much, Amy! So glad you loved these!

  8. 4.13.15

    These are beautiful, Laura. Roasting the strawberries to concentrate their flavor and adding the balsamic vinegar are both such good ideas that really elevate this recipe. And isn’t it great to see the California strawberries coming into the market? I’ve been buying them frequently.

    • 4.21.15
      Laura said:

      Thank you so much, Mary!! I feel like I’m cheating with CA strawberries, but they’ve actually been really good lately, and it holds me over until we get some local berries!

      • 5.25.15

        Laura I just got to making this today. They are in the freezer, can’t wait to see how they turn out! Tasted the roasted blended strawberry sauce and it’s amazing. It was very easy to roast the strawberries, I’m sure I’ll be doing it again. I am making the swirled variation.

        • 5.25.15
          Laura said:

          I hope you enjoy, Mary! Let me know! 🙂

          • 5.29.15

            They’re great! I put a photo of them (and link) up on my blog. I’m glad to have them in the freezer for this weekend with all the great warm weather we are having!

  9. 4.13.15

    Roasted strawberries are one of my most favorite things in the whole world. Love how fabulous these pops look!

    • 4.21.15
      Laura said:

      Me too! Thank you so much, Annalise!

  10. 4.10.15

    Doesn’t it feel good to finally open the windows. I’m ready for warm weather. These popsicles are stunning. Pinned.

    • 4.11.15
      Laura said:

      SO ready! Thanks, Jennie!!

  11. 4.10.15

    Roasted strawberries and balsamic is one of my favorite combinations! Just those two with a pinch of nuts and drizzle of coconut cream is amazing but you went a step further and made these popsicles. This is what dreams are made of!

    • 4.10.15
      Laura said:

      Me too! It took sooo much will power not to just eat all of the roasted strawberries by themselves. Thanks, Christina!!

  12. 4.10.15
    adina said:

    Wow! These look so great. My children would love them. Great blog as well. I wish I had discovered it sooner. Love the pictures.

    • 4.10.15
      Laura said:

      Thanks so much, Adina! Hope you and the kids enjoy!!

  13. 4.9.15

    These beauties are getting me excited for Summer! Bring on the berries.

    • 4.10.15
      Laura said:

      Thanks, Nicole! I can’t wait until berry season hits full swing…

  14. 4.9.15

    Well hello there spring! These look positively luscious. It’s making me crave a popsicle right this moment!

    • 4.9.15
      Laura said:

      Thank you so much, Courtney!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.