Summer means longer days, warm weather, swimming, family cookouts, and of course popsicles! When my children were younger, an Ice Cream Truck would always draw everyone out of their houses with its melodic yet somewhat annoying song. What might be even better than the children running and clamoring for frozen treats was how everyone in the neighborhood would come outside with their children and enjoy the ice cream together so it became a neighborhood event. It was always the perfect ending to a hot summer day, and the perfect way to catch up on neighborhood gossip!
Although this has always been a classic image of summer, the Ice Cream Truck popsicles were sugar filled, didn’t taste that great, and certainly not very nutritious. Over the years, as we’ve become more conscious of what we consume, homemade popsicles have become a summer staple in our house, with flavors ranging from classics including orange and grape to this delicious strawberry-cherry cheesecake popsicle. Filled with a variety of vitamins, minerals, and electrolytes from the coconut water addition, they also provide much-needed antioxidants. Popsicles are a wonderful way to stay hydrated during those brutally hot days of summer, and what better way is there to enjoy berry season than in a frozen cheesecake form? You could of course make these popsicles without the cheesecake layer, but they do add a touch of creamy decadence that anyone would enjoy! The chocolate dip made with cacao and Acai doesn’t hurt either. If you have leftovers, line a mini muffin pan and layer them in and enjoy tasty little cheesecake bites!
- 1/2 cup crushed graham crackers
- 1 12oz frozen sweet cherries
- 1 12oz bag frozen strawberries
- 1/2 of lemon, juiced
- 1 cup coconut water
- 1/4 cup frozen pitaya
- Agave to taste
- 2 cups cashews
- 2 tsp vanilla bean paste
- 1/4 cup coconut oil, melted
- 1/4 cup agave
- 2-3 tbsp coconut milk
- 2/3 cup berry puree (recipe above)
- 1/2 of lemon, juiced
- 1 cup mixed fresh cherries and strawberries
- 1/2 packet of frozen pitaya
- 1/4 cup cacao powder
- 1/4 cup coconut oil
- 1 tsp acai powder
- 2 tbsp agave
- pinch sea salt
- 3/4 tsp vanilla
- In a blender, combine all ingredients until smooth. Reserve 2/3 cup and set the rest aside in a mixing bowl.
- In blender or food processor, combine all cheesecake ingredients except fresh berries. Once smooth and creamy (add more liquid if necessary to reach desired texture), add fresh berries and pulse for a few seconds.
- Fill each popsicle mold about 2/3 of the way with berry puree mixture. Freeze for 20 mins. Remove from freezer and fill rest of mold with cheesecake mixture. Sprinkle top with graham cracker crumbs and put popsicle stick in. Freeze for 6-8 hours or overnight.
- Whisk all ingredients until smooth and well combined. Dip or drizzle popsicles in chocolate and sprinkle with leftover graham crackers. Because coconut oil is solid at room temp, the chocolate will harden up very quickly!