Happy National Ice Cream Day!

It’s almost National Ice Cream Day! To celebrate, we’re sharing one of our favorite recipes from Agate’s newest cookbook Hungry for Harbor Country by Lindsay Navama: her Cheery Cherry Chocolate Popsicles. We hope you love this recipe as much as we do!

Cheery Cherry Chocolate Popsicles



Blend the Popsicle Base Add the cherries, orange juice, honey, and salt to the blender. Blend, moving from low to high, until the mixture is smooth and combined, about 2 minutes. There may still be some small pieces of cherry skins, and that’s just fine. 

Make Your Pops Divide the cherry mixture evenly among the popsicle molds. Insert the sticks as directed by your popsicle mold set. Freeze for at least 8 hours or overnight.

Melt the Chocolate Once your popsicles are frozen, place the semisweet chocolate chips and white chocolate chips into two small microwave-safe bowls. Microwave each bowl for 30 seconds, then stir and continue to microwave in 20-second increments until the chocolate is smooth and you can easily drizzle it from a fork. This should take about 1 to 11/2 minutes total. Let cool for 2 to 3 minutes. 

Coat with the Chocolate Remove the popsicles from the freezer about 5 minutes before coating with the chocolate. This makes it easier to release the pops from the molds. If a popsicle still seems stuck, you can run it under warm water for 2 to 3 seconds.

Line a baking sheet with parchment paper or aluminum foil. Remove the popsicles from the molds and set on the lined baking sheet. Now it’s time to access your inner chocolate artist! Will you dip, drizzle, or paint your pops with the melted chocolates? Work quickly during this step to prevent the pops from melting. A simple fork is the perfect tool for drizzling, or try dipping a popsicle corner in the semisweet chocolate and the opposite corner in the white chocolate. 

Let’s Eat! Place the baking sheet with the popsicles in the freezer for at least 20 to 30 minutes before serving to harden the chocolate. You can also store the popsicles covered in plastic wrap for up to 1 week! 

6–8 summertime servings 

30 min active time              

8 hrs 30 min start to finish

Special Items Needed

Popsicle molds

Popsicle sticks



3 cups fresh pitted cherries, or 2 1/2 cups frozen dark sweet pitted cherries, defrosted and juice drained 

1 cup freshly squeezed orange juice (in a pinch, use store-bought orange juice)

1 tablespoon honey 

Pinch sea salt 

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

Tips for Success

Lightly oil a tablespoon before measuring the honey. This can be done any time you need to measure a sticky ingredient to ensure the full amount required is added to the recipe.

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