Roasted Cherry Amaretto Creamsicles
We’ve arrived at the sexiest recipe I’ve ever made. Come on: Bursting bing cherries paired up with amaretto and creamy coconut milk. Are you kidding me? If these popsicles were a person, they’d be Tom Hardy. Or Gael Garcia Bernal. Or Michael B. Jordan. Or Scarlett Johansen. Or George Clooney. Or James Franco. I digress.
“Healthy” is relative, especially with this cherry amaretto creamsicle recipe. I mean, there’s alcohol in here. Not nearly enough to make you feel buzzed or throw off your nutrition, but there’s a smidgen. Still, let’s look at the pros that make this recipe healthy-ish:
Cherry amaretto creamsicles are naturally sweetened with roasted cherries and honey
They’re made of whole food ingredients
They’re non-dairy (& vegan)
They have more vitamins than boxed popsicles
Roasting Fruit is
The Secret Sauce
Now is the time to try roasting fruit if you never have. Roasting berries and other fruit first caramelizes and concentrates the fruit flavor, as well as cooks away some of their natural liquid, reducing iciness in the final pops. I layered the roasted cherries with creamy coconut milk to create vegan, dairy-free popsicles, but you can easily use whatever dairy you have on hand; thick Greek yogurt, sweet whipping cream, or even buttermilk would add a nice, creamy tang to offset the sweetness of the cherries.
Because it’s sexy as hell. Realistically though, a hint of bitterness draws out and amplifies the other flavors. It’s why I always add a bit of espresso to my brownie batter, or a teaspoon of bourbon to my whipped cream.
Amaretto is an Italian liqueur that actually means “a little bitter”. It’s made of almonds, apricot pits, or a combination of both, it has a warm and nutty flavor that is frequently used in Italian treats. Amaretto is sometimes incorporated in tiramisu, cakes, and cookies.
Pinky up, babe
For how simple this recipe is to make, it’ll make you feel SO fancy serving and enjoying it. Serve these cherry amaretto creamsicles at a summer barbecue, a wedding shower, or just enjoy them all week for meal prep. No rules, all love.
96 calories per pop | 4g F | 13g C | 1g P
Pin for Later!
Makes 10 popsicles
1 can full-fat coconut milk
2 tbsp honey
1 1/2 tbsp Amaretto liqueur (See note 1)
1/4 tsp almond extract
Pinch of salt (optional)
Fruit Layer Ingredients
2 cups Bing cherries, pitted and chopped
(frozen will also suffice)
1/4 cup sugar (I prefer coconut sugar)
For the creamsicle layer, combine all ingredients in a bowl and whisk together. Set aside.
For the fruit layer, set a heavy metal saucepan on the stovetop over medium heat. Add cherries and sugar and stir to coat the cherries. Cook for about 10 minutes or until the cherries have softened and began releasing their juices.
Transfer roasted cherries to a blender or food processor and pulse until slightly smooth. I like to leave some cherry chunks remaining.
Into a popsicle mold, add the fruit layer until 1/2 filled. Top off each mold with the cream layer. Use a knife or a skewer to stir the layers together inside each popsicle mold. More stirring will cause less “separation” of the two layers.
Insert popsicles sticks and freeze for at least 3 hours. To remove popsicles, run the mold under warm water for about 20 seconds. They should slide out easily.
Note 1: Amaretto is an Italian liqueur made of either almonds or pitted apricots—or both. There’s alcohol in here, but not enough to derail your diet or feel tipsy. I used Disaronno in my popsicles. Bourbon would also lend a great flavor.