It’s the middle of the summer, which in my neck of the woods means it’s super hot. Like, even hotter than it should be in July. Thanks, global warming. But when life gives you global warming, make popsicles. (Also reduce your carbon footprint.) These are made with Oregon strawberries and mint that’s so local it was growing in my yard. And they just happen to be vegan, so these are a dessert you don’t have to feel guilty about.

Strawberry Mint Creamsicles

1 can full-fat coconut milk
1/4 cup honey
1 teaspoon lemon juice
2 teaspoons vanilla extract
2 cups fresh strawberries
pinch of sea salt
1 big handful fresh mint leaves (about ¼ cup leaves, packed)
Combine the coconut milk, honey, lemon juice and vanilla extract in a blender and mix with a few pulses.
Add in the strawberries and the basil leaves and pulse again until leaves are chopped fine. Pour the mixture into your popsicle molds and freeze.