Icebox Pops: Roasted berry goat cheese ice pops
Getting to the roasted berry mixture was like a little treasure hunt with these ice pops. I probably ate them faster than necessary just so I could find a blueberry or raspberry in the mix.
For the roasted berries:- 4 cups fresh berries (I used blueberries and raspberries, but use what you have!)
- 5 tablespoons sugar
- 1/4 teaspoon vanilla extract
- pinch ground cardamom
Preheat the oven to 450 degrees.
Toss all ingredients in a bowl. Transfer the mixture to a parchment-lined baking sheet. Roast for 20-25 minutes, or until the fruit is soft and tender. Let cool.
For the ice pops:
- 1/2 cup milk
- 2 ounces goat cheese (about 4 tablespoons)
- 2 tablespoons honey
- pinch cardamom
- 1/4 teaspoon vanilla extract
Whisk together the milk, cheese, honey, cardamom and vanilla in a small sauce pan over medium-low heat. Mix constantly until the mixture is warm and the cheese is completely melted. Let cool.
Spoon 1 scant tablespoon of the roasted berries into the bottom of each ice pop mold. Fill the mold about halfway with the milk mixture. Add another scant tablespoon of berries; fill the remaining way with the milk mixture. Freeze — overnight is best.
Makes about 4-6 ice pops.
Recipe adapted from: My Baking Addiction
*Summer bounty takes on a new tone when you blend it and freeze it. Grab some inexpensive popsicle molds and sticks, and try our favorites Icebox Pops lickety-split!
