Every time I feel a hint of sadness towards the closing of August, I have to remind myself that summer is not at all over – the air is still sweet with balmy heat, the water is at the warmest it will be all year, and there is a whole month left until the start of astronomical fall. Making summery frozen treats like these berry creamsicles helps do away with the blues as well. These beauties are a breeze to make, requiring no ice cream maker, and are colored lilac with all of summer’s sweetest, sun-ripened berries. The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you don’t want to bother with the drizzle.
Read on for some links we’ve enjoyed this week and have a sweet Sunday :)
Bryant Terry’s talk at TedMed – amazing
Mette Helbæk at Home – looking forward to trying the ginger-nettle infusion recipe at the end of this article
How to Make a Quenelle – the spoon-shaped scoop of ice cream you see served at fancy restaurants, off to practice
Sacred Salt Blog – enjoying the food, photography and overall mood of this page
Breakfast Club at Nourish Atelier – loving all of Nina’s interviews within the series
Martha Stewart and Snoop Dog Launch a TV show together – I’ll be watching
Choose to Be Grateful, It Will Make You Happier – always a nice reminder
Cats Sitting on Glass Tables – just because ;)
- 2½ cups mixed berries - blackberries, blueberries, strawberries, raspberries, etc.
- freshly squeezed juice of ½ lemon
- 5 tablespoons maple syrup - divided
- ¼ cup cashews - soaked for 2-4 hours
- 1 can minus ¼ cup full fat Thai coconut milk (1/4 cup reserved for the white chocolate drizzle below)
- 1 teaspoon vanilla extract (optional)
- ½ cup cashews - soaked for 2-4 hours
- ½ cup shaved cacao butter - melted on a double broiler
- reserved ¼ cup coconut milk (from above)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch sea salt (optional)
- Soak wooden popsicle sticks in water for a few hours or overnight.
- Combine berries with lemon juice and 2 tablespoons maple syrup in a small saucepan and bring to a boil over medium heat. Cook for 2-3 minutes, mashing the berries slightly with a fork, until jammy. Let cool.
- Drain and rinse cashews and combine them with coconut milk, remaining 3 tablespoons maple syrup and vanilla extract, if using, in an upright blender. Blend until smooth.
- Add berries and pulse to combine.
- Pour the mixture into popsicle molds, cover and let freeze for 2 hours. Insert the wooden sticks and let freeze completely.
- Briefly run hot water over the molds for easier removal. Remove creamsicles from the molds and place back into the freezer. Make sure to lay creamsicles on parchment paper inside the designated container and to separate them from each other with parchment paper as well.
- Drain and rinse cashews and combine them with the rest of the ingredients in an upright blender (high speed works best here) until smooth. Spoon into a ziplock bag and cut a tiny hole in one corner of the bag.
- Take frozen creamsicles out of the freezer and place onto a parchment paper-covered flat surface. Drizzle with the white chocolate mixture by squeezing it through the hole in the ziplock bag. Place back into the freezer until the drizzle hardens. Enjoy right away or store frozen in an air-tight container.