It occurred to me just a few days ago that I don’t ever really remember visiting an ice cream truck in my youth.
There were end of the year parties at school where one always appeared, though I can’t say for sure that I got a treat. A couple of times a truck drove through our neighborhood, but I think I either just wanted to stay inside or missed the truck by the time my baby sitter or Mom and I grabbed some cash and made it out the door.
I have a feeling I’m not really missing out on a whole lot despite how good the treats look whenever ice cream truck desserts are the topic on TV or the internet. A lot of things like that sound much better than they actually are.
And so instead of being all mopey about how I have never experienced an ice cream truck, I made my own ice cream truck worthy treat. In fact, these Homemade Cherry Popsicles are way better than any store bought or truck bought treat out there.
I’m not going to say they are easy to make, as they do involve pitting nine cups of cherries. A feat I completed in about twenty minutes. I’m a machine when it comes to pitting cherries by hand, no pitter required.
Nor are these typical popsicles. They are so full of cherries and I didn’t puree them for a long time that they have texture. They are hearty instead of the flavored water that is most popsicles. These are satisfying and rather healthy, perfect for lounging by the pool or an after dinner treat.
Vegan and gluten free, the cherry flavor is the star here as it should be. I was so surprised and impressed that the lemon juice really balanced the flavor and added some needed tartness. Don’t skimp on that fresh lemon juice.
As I continue enjoying summer life, I’m definitely going to be making more of these popsicles and you have to check them out too!Print
- 4 cups sweet cherries, stemmed and pitted
- 5 cups sour cherries, stemmed and pitted
- ½ cup granulated sugar
- 1 cup milk (I used almond coconut blend, use what you love)
- 3 tablespoons fresh lemon juice
- In a large sauce pan over medium high heat, combine sweet and sour cherries and sugar. Cover with a lid and cook about 20 minutes, stirring occasionally, until cherries are soft and have released their juice.
- Remove the lid and continue cooking for an additional 20 minutes, stirring occasionally, until the juice has reduced.
- Pour mixture into a large bowl, cover with plastic, and refrigerate until chilled, at least two hours and up to overnight.
- Once mixture is chilled, place it in a blender with the milk and lemon juice and puree until smooth. Depending on the size and power of your blender you may need to do this in multiple batches.
- Pour blended mixture into popsicle molds. I used Dixie cups and plastic spoons, but actual popsicle molds will work great. Freeze overnight so they are firm. Popsicles may be stored in an airtight container in the freezer for up to 3 months.
Recipe adapted from Tasting Table
Additional chilling time is necessary
- Prep Time: 40 minutes
- Cook Time: 40 minutes
Don’t forget to check out the other Sunday Supper dishes!
- Dueling Gyozas – Pork vs. Tofu by Food Lust People Love
- Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
- S’mores Cheeseball by Fantastical Sharing of Recipes
- Aunt Deborah’s Snickerdoodles by Family Around The Table
- Chocolate Frozen Custard by Sew You Think You Can Cook
- Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
- Easy Nutella Mousse by Cosmopolitan Cornbread
- Fairy Bread Funfetti Milkshakes by The Crumby Cake
- Grape Juice Jigglers by Sunday Supper Movement
- Gumdrop Cookies by What Smells So Good?
- Homemade Cherry Popsicles by Pies and Plots
- Japanese Peach Boy Ice Cream by The Ninja Baker
- Mango Creamsicles by The Redhead Baker
- No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
- Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
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- Turtle Poke Cake by That Skinny Chick Can Bake
- Whoopie Pies by Monica’s Table
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- Corn Dog Muffins by A Mind “Full” Mom
- Deep Dish Pizza Casserole by My World Simplified
- Grilled Pizza Flatbread Bar by Momma’s Meals
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- Madison’s Shrimp Lasagna Rolls by Life Tastes Good
- Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
- Pasta Quattro Formaggi by La Bella Vita Cucina
- Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
- Spaghetti and Meatball Casserole by Cooking with Carlee
- Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
- Tuna Salad Grinders by Cindy’s Recipes and Writings
- Caprese Quesadillas by Simple and Savory
- Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
- Waffle Parfait by Our Good Life
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