Apricot Chamomile Cream Popsicles (Vegan)

Apricot Chamomile Cream Popsicles | Homegrown Provisions #popsicles #apricot #chamomile #summer #plantbasedGolden as the summer sun, apricots, drizzled with agave and almond, swirl together in a chamomile tea-steeped coconut cream to make the most luxurious Apricot Chamomile Cream Popsicles. These popsicles are best enjoyed as a much-needed respite from sun-drenched summer days, and they are dairy free. Their sweet apricot bursts of flavor depend upon a simple method of preparation: roasting the apricots for 30 minutes beforehand to release their juicy goodness. These Apricot Chamomile Cream Popsicles are easy to make and are best made a day ahead of time before devouring—as they need time to set-up in the freezer.

Apricots | Homegrown Provisions #apricots

Apricot Chamomile Cream Popsicles | Homegrown Provisions #popsicles #apricot #chamomile #summer #plantbasedApricot and chamomile are a natural pairing and compliment each other beautifully in this recipe. Full-fat coconut milk with a small amount of cornstarch helps to give the popsicles a silky texture (which is often difficult to achieve in a home freezer). I hope you enjoy these!

Dahlias in the garden. | Homegrown Provisions

For a few weeks each summer, just as the dahlias begin to unfurl their showy blooms, saffron-hued apricots quietly flood the market. Notable for their beautiful fragrance and delicate flavor, the lure of apricots is hard to resist during their all-too-brief growing season.

Looking for more way to stay cool this summer?

Try these Salted Chocolate Dipped Banana Tahini Popsicles or these Watermelon Mint Popsicles

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Apricot Chamomile Cream Popsicles

Apricot Chamomile Cream Popsicles

  • Author: Shannon
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 25 minutes of hands on time + time for cooking and freezing (~6 hours total)
  • Yield: 10 popsicles

Ingredients

Chamomile Cream

  • 14 oz can full-fat coconut milk, well-shaken
  • 1 tbsp agave nectar
  • 2 tbsp loose leaf chamomile tea
  • 1 tsp cornstarch (non-GMO preferred) dissolved in a splash of cold water*
  • pinch of sea salt

Apricot Puree

  • 1 lb apricots, halved and pitted
  • 2-3 tbsp agave nectar, divided (see instructions)
  • 1 1/2 tsp almond extract

Instructions

  1. Apricot Puree: Pre-heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Place the apricots in a medium-sized bowl and drizzle 1 tbsp of the agave nectar and all of the almond extract over the top. Use clean hands to lightly and evenly coat the apricots with the agave-almond extract.
  2. Apricot Puree: Place the apricots cut side down on the parchment lined baking sheet. Drizzle any remaining agave mixture from the bowl over the top. Roast the apricots for 30 minutes. While the apricots are roasting, make the chamomile cream.
  3. Chamomile Cream: Add coconut milk, agave and loose leaf chamomile tea to a medium-size pot. Gently warm the chamomile cream over medium heat to a simmer (stir frequently to avoid burning). Simmer for about 1 minute, but do not boil. Remove the pot from the heat, cover with a lid. Allow the tea to steep for 10-15 minutes.
  4. Chamomile Cream: Strain the chamomile tea through a fine mesh sieve.** Whisk the cornstarch and pinch of sea salt into the cream while it’s still warm. Then set the chamomile cream aside in the refrigerator to cool while you make the apricot puree.
  5. Apricot Puree: When the apricots are done roasting, allow them to cool to room temperature. Then puree the roasted apricots with the remaining agave nectar (1 tbsp at a time; check for your desired sweetness) using a high-speed blender or food processor until smooth.
  6. Assembly: Spoon half of the apricot puree evenly between the popsicle molds. Pour or spoon roughly half of the chamomile cream over the top of the apricot puree. Then alternate, layering the popsicles with the remaining puree and chamomile cream to the top (leaving a tiny bit of room at the top of the each mold). The result should lead to a naturally mixed/swirled popsicle, but you can also use a chopstick to swirl the mixture around even more. Wipe off any excess drips from the top of the popsicle mold.
  7. Freezing: If you’re using a popsicle mold with built-in sticks, cover the mold with the lid and place the apricot chamomile cream popsicles in the freezer for at least five hours. If you’re using a mold that requires the addition of popsicle sticks (this is the type I used), place the lid over the top of the popsicle mold, then insert the stick half-way into the center of each popsicle. Freeze for for five hours, or until frozen.
  8. Unmolding: Allow the popsicles to thaw for 5-10 minutes before removing, or turn the popsicle mold on its side and run lukewarm water briefly over the mold. Gently wiggle each popsicle stick to remove. Enjoy straight away!

Notes

  • * You could also try substituting tapioca flour/starch if you prefer.
  • **Brewing the tea directly in the coconut milk allows the mellow, soothing flavor of chamomile to really shine. Depending on your loose leaf tea variety, some residual tea may find its way in your chamomile cream. Pouring the chamomile cream through the fine mesh sieve one or two more times to strain (to remove any larger bits of tea) should do the trick.
  • Popsicles can be stored in an airtight container for up to 1 week.

Apricot Chamomile Cream Popsicles | Homegrown Provisions #popsicles #apricot #chamomile #summer #plantbased

August 3, 2018

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6 Comments

  1. Reply

    Jen | My Healthy Homemade Life

    July 27, 2018

    I love chamomile and apricots but have never tried them together. Can’t wait to make these! I’ve not heard of adding cornstarch to improve the texture. I’m interested in trying that.

    • Reply

      Shannon

      July 30, 2018

      Thank you lovely, Jen! Apricots and chamomile compliment each other so well. 🙂 Freezing the perfect popsicle can at times, be a challenge (e.g. time and temperature considerations of the home freezer). I found that adding a bit of starch to the coconut milk resulted in slightly smaller ice crystals and a smoother texture overall. I hope you enjoy these!

  2. Reply

    Genevieve

    July 31, 2018

    I made these a couple of days ago and they are so darn good! I hate the taste of coconut so I used low fat canned coconut milk and blended in about a 1/4 cup of cashews after steeping the chamomile. I think next time I might try adding lavender and earl grey tea instead of chamomile to try something different.

    • Reply

      Shannon

      August 1, 2018

      I’m happy you made these popsicles your own, Genevieve! So genius to add in blended cashews. A perfect addition/swap alongside the low-fat canned coconut milk! Lavender and Earl Grey is such a wonderful combo. You’ve inspired me to try that next!

  3. Reply

    Deborah

    August 8, 2018

    I am making these as we speak and will share the recipe along with a link back to you. The only thing I did different was use tea bags as I didn’t wanna mess with straining the cream. Hopefully it will be just as good. I used 5 tea bags. I think that it will turn out fine. Thanks, they look marvelous.

    • Reply

      Shannon

      August 12, 2018

      Thank you, Deborah!! Tea bags should work beautifully as well!

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