Fresh cherries and cream are a lovely combination, especially when the weather calls for something straight from the freezer. These homemade cherry cream popsicles keep things simple, with two ingredients and no cooking.
They’re also a handy way to use a small handful of cherries. You know, the ones you’ve managed to save after telling yourself you were only going to eat three.
A mixture of pink cherry cream and plain cream gives these ice pops a pretty layered finish. You can make them smooth or leave a few finely chopped cherry pieces for extra texture.
Ingredients
- 360 ml thickened cream, used unwhipped
- 100 g fresh cherries, weighed after removing the pits
Optional: A little sweetener, to taste. Adding sweetener makes this a three-ingredient recipe.
The two-ingredient version relies on the cherries for sweetness, so expect a lightly sweet frozen cream treat rather than a sugary commercial ice pop.
Equipment
- Blender
- Popsicle molds and sticks
- Small jug or bowl
- Knife and chopping board
Use the molds you already have. If buying a set, check the capacity and choose one that stands securely while you fill it. Amazon has plenty of options, but a simple reusable set is all this project needs.
How to Make Cherry Cream Popsicles
- Wash and pit the cherries, checking carefully for any remaining stones.
- Finely chop a small portion of the cherries and set aside.
- Blend the remaining cherries with half the cream until smooth.
- Divide the chopped cherries between the molds.
- Add some cherry cream, followed by a little reserved plain cream, then more cherry cream. Leave the headspace recommended by your mold manufacturer.
- Insert the sticks and freeze overnight, until completely solid.
For a gently marbled finish, draw a skewer briefly through the layers before inserting the sticks. Avoid overmixing if you want the pink and white sections to remain visible.
Tips for Better Homemade Ice Pops
Use ripe cherries. Tart fruit will give you tart popsicles. Taste the blended mixture before filling the molds.
Keep fruit pieces small. Finely chopped cherries are easier to bite through when frozen than large chunks.
Don’t whip the cream first. This method uses liquid cream, which is easier to blend and pour.
Release gently. Follow your mold’s instructions. A brief rinse around the outside with warm water can help loosen stubborn popsicles without pulling the sticks out.
Expect a firm texture. Unsweetened cream freezes firmly. Let the popsicles soften briefly before eating if needed.
Easy Variations
For completely smooth popsicles, blend all the cherries into the cream.
For a uniform pink finish, blend both ingredients together instead of layering.
If you prefer a sweeter result, add a small amount of your chosen sweetener before freezing. Keep that addition clear when sharing the recipe so the ingredient count stays accurate.
Can You Use Frozen Cherries?
Pitted frozen cherries are a practical alternative. Let them soften enough for your blender to process, then blend them into the cream. Check for pits even when the package says “pitted.”
Storing Your Popsicles
Keep the popsicles frozen in their molds or transfer them to a sealed freezer-safe container, separating them so they don’t stick together. Label with the date and enjoy promptly for the best flavor and texture.
A batch tucked away in the freezer makes a lovely little afternoon treat. No saucepan, no elaborate decorating and very little washing up. That’s the sort of summer kitchen project I can get behind.
