Before we begin, a big thanks the lovely people at Zwilling J.A. Henckels for providing some of the tools used in this shoot. After using the Zwilling Natural Cutting Board (I have literally never owned something so *adult-ish*) and the adorable Staub Ceramic Small Bowl, I can say honestly that I am hooked. Check them out if you get the chance!
Cherries, much like the ones in these Vanilla Bean and Sour Cherry Pops, and I go way back.
When I was five years old, my family moved from Brampton—a bustling city near Toronto—to the relative quiet that is Georgetown. My few blurry memories of moving don’t include much, but I do remember staring into the frozen hole where my house was going to be built. I like to think that I was ruminating about the frailty of human existence but most likely I was wondering what was for dinner that night. I’m so disappointed in my five year old self.
Fast forward to our official move-in, and the warmth of summer. My parents planted two cherry trees in our backyard that served as a great place to watch local birds eat, but didn’t really do much. Once in a while we’d harvest the fruit, but most of the time my Dad couldn’t be bothered to put the bird netting up in time, and by then, everything was a gnawed mess.
But one year, the cherries were safe. And it was picking time.
Up on the ladder myself and my two best friends went, grabbing cherries and dodging fuzzy bees and terrifying wasps. I can’t recall how big our bounty was, but I remember huge Ziploc freezer bags stuffed full, so evidently quite large. It was raining cherries. Cherries in desserts! Cherries for snacks! Cherries to chuck off the deck to the little robins in the backyard!
One of our poor cherry trees got sick with some sort of bug or tree virus. And the other succumbed as well. The bountiful fruit was no more. Now, in the place of one of our cherry trees is a shed. And, correct me if I’m wrong Mom, but the other is gone as well. And if it’s not, it’s most definitely dead.
Rest in peace.
And on that note, let’s talk about popsicles! 🙂
While my old cherry trees produced sweet cherries, you need to try sour cherries if you’ve never had the chance. They’re quite pucker-inducing, but so, so tasty. When they’re cooked down, like they are in these vanilla bean and sour cherry pops, it minimizes the tang slightly, while still maintaining that unique taste.
Now add that to a vanilla bean popsicle, made from a base of pure almond milk, a few spoonfuls of vanilla instant pudding mix, and a scraped out vanilla bean. We don’t bring out the fancy stuff like vanilla beans often over at Crumb Kitchen, but to mark our lovely partnership with Zwilling, I thought it would be fitting.
To make these pops even more delicious, you can pipe on a little drizzle of melted white chocolate chips. Because even though these are fruity popsicles, you know chocolate is always needed.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $8.20 (Budget breakdown below recipe)
- 3.5 cups cold milk*
- 3 tbsp. fat-free instant vanilla pudding mix
- 1 vanilla bean, scraped of seeds
- 4.5 oz. and 3 oz. (separated) de-stemmed and pitted fresh sour cherries, measured after prep work
- 2 oz. white chocolate chips
- Start by de-stemming and pitting all 7.5 oz. of fresh sour cherries (measured after) if you haven't already done so. Take 4.5 oz. of the cherries and add to a small saucepan over medium heat; cover. Cook for about 5-8 minutes, stirring every minute or so, until the mixture is a cooked-down thick sauce with some cherry pieces remaining. Pour into a small bowl and refrigerate.
- Meanwhile, make the popsicle base. Whisk the milk, pudding mix, and scraped-out vanilla bean in a large bowl until lumps are gone and the vanilla seeds are dispersed throughout. Refrigerate.
- Once the cooked-down sour cherries are no longer warm, remove from fridge with the popsicle base. Scrape cooked cherry mixture into the popsicle base and gently fold in twice or three times. Do not over-stir.
- Carefully pour mixture into a popsicle mould, being sure to scoop a bit of the cherry mixture in with each popsicle, as it sometimes pools at the bottom of the bowl. Leave some room in each mould at the top.
- Using the remaining 3 oz. of fresh sour cherries, chop most in half, leaving a few whole cherries. Drop the cherries into the moulds to give the pops more of a concentrated cherry flavour. Insert sticks and freeze for at least 4 hours, or overnight.
- Once frozen, run the mould under lukewarm water until popsicles can be removed. Lay flat on a baking sheet with waxed paper.
- For the topping, microwave the white chocolate on medium power in 25 second intervals. Once almost fully melted, remove and stir to break down any remaining chunks. Pour into a Ziploc bag, snip the tip, and pipe onto the popsicles.
- Place baking tray into freezer for 10 minutes and serve.
Crumb Kitchen original recipe.
3.5 cups cold milk = $1.00
3 tbsp. fat-free instant vanilla pudding mix = $0.45
1 vanilla bean = $2.00
4.5 oz. and 3 oz. (separated) de-stemmed and pitted fresh sour cherries = $4.00
2 oz. white chocolate chips = $0.75
Why it’s Cheap
If you can get fresh or frozen sour cherries on sale, the costs go way down for this recipe. But in general, this recipe is slightly pricier than most CK recipes due to the fact that it’s a partner post with Zwilling and I wanted to go all out.
Make it More Budget-Friendly
Swap out the vanilla bean for 1 tsp. vanilla extract. If you have the clear type, even better. Some stores sell frozen cherries, and if not, your local farm store may have a good deal on sour cherries around this time of year.