Cherry Amaretto Popsicles

For as long as I can remember (in blogging years, anyway) I’ve had an American style popsicle mould on my wish list.  Not one of those god awful plastic things with spouts, so popular with sticky children, but a nice uniform mold with a metal lid and wooden sticks.  For the longest time I just couldn’t source this desirable bit of kit, and I was forever tormented with images of perfect popsicles on Pinterest. Finally, after trawling through pages upon pages of multi-coloured monstrosities on Amazon, I happened across the mold of my dreams.  Popsicles, you’re my wife now!

Prepare for an influx of frozen treats, don’t say I didn’t warn you!

Now, go get that bottle of Amaretto you’ve been hiding.  Grab yourself a glut of cherries and get to making these cherry amaretto popsicles, I even promise not to judge if you use plastic kiddie moulds.

Cherry Amaretto Popsicles

Me being me I just had to sneak a bit of booze in there, but if you’re making these for little mouths, just leave it out.  They’ll only be kind of delicious….. just kidding.

Cherry Amaretto Popsicles

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Cherry Amaretto Popsicles

Cherry Amaretto Popsicles

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  • Author: Katie Deacon
  • Total Time: 0 hours
  • Yield: 6 popsicles 1x


Grab yourself a glut of cherries and get freezing, I even promise not to judge if you use plastic kiddie moulds.


  • 1 tin Full Fat Coconut Milk
  • 150g Caster Sugar
  • 2tbsp Amaretto
  • 1/4tsp Almond Extract
  • 350g Frozen Cherries
  • 50g Caster Sugar
  • 1/2tsp Vanilla Extract
  • 1tbsp Amaretto


  1. For the white layer mix the coconut milk, sugar, Amaretto and almond extract in a large bowl and set in the fridge to chill for a few hours.
  2. For the cherry layer, place the cherries and sugar in a small saucepan and cook over a medium low heat for around twenty minutes or until nice and thick. Stir in the vanilla and Amaretto. Pour the cherry mixture into a blender and blend down till smooth. Set in the fridge for a few hours until completely cold.
  3. Starting with your cherry mixture, pour around 2cm of the gloopy mixture in the bottom of your popsicle moulds and alternate with layers of the white mixture ensuring to leave around 1cm gap in the top of your moulds. Give each popsicle a little swirl with a knife, place the lid on the mould and pop in the freezer for two hours. After two hours, slot in the popsicle sticks and return to the freezer till completely frozen. Around six hours.
  • Prep Time: 25 minutes plus chilling
  • Cook Time: -
  • Category: Popsicles
  • Cuisine: Frozen Treats


  1. Alison W.
    June 30, 2016 / 2:55 am

    These look delicious…and gorgeous! 🙂

    • Katie Deacon
      July 11, 2016 / 7:12 pm

      Thanks Alison 🙂

  2. Katie Bryson
    June 30, 2016 / 2:42 pm

    Heheheh this has made me laugh as i've had exactly the same obsession and have just ordered the exact same mould!! It's arriving tomorrow and i've already bought my ingredients so I can get stuck straight in. Your recipe looks and sounds divine…. nice job!!!!!

    • Katie Deacon
      July 11, 2016 / 7:13 pm

      It's such a nice mold! Nobody wants a big plastic lolly holder ;)Can't wait to see your creations.Katie xoxo

  3. Anne
    July 1, 2016 / 12:00 am

    omg that color is GORGEOUS! I can only imagine how great these popsicles taste!

    • Katie Deacon
      July 11, 2016 / 7:13 pm

      Thanks Anne, I can confirm that they're super tasty ;)Katie xoxo

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