If you haven’t hopped on the homemade popsicle wagon, you are missing out on a ton of tasty fun.
For about $10 you can buy a decent popsicle mold, which will give you the freedom to explore delicious combinations, use up left over juice and smoothies, and allow you ultimate control over your sugar intake.
When it comes to one of summer’s most loved treats, everyone wants one. It’s great to be able to give a guest or your child’s friend an option even though they have dietary restrictions.
For this recipe, I didn’t add any additional sweeteners like sugar or honey. I wanted to be able to feel good about this and not have to put it on the splurge side of my diet. The full fat milk makes it decadent enough for me, but feel free to add some sweetness in your strawberry blend or some vanilla in your cream.
I made these just a few days ago and thy were a huge hit — not to mention the most photogenic food I’ve ever made.
Let me know what you think in the comments below!
Strawberries and Cream Popsicles
Makes about 10 popsicles
- 1 lb fresh strawberries, hulled
- 1 cup heavy cream or full-fat coconut milk*
- 1/4 cup skim milk*
- 4-5 medium strawberries, chopped
- Toss hulled strawberries in a high-powered blender and puree until smooth.
- In a medium bowl, mix together cream and skim milk. Add chopped strawberries and stir.
- Using a popsicle mold of your choice, begin to layer the strawberry puree and cream on top of each other until each slot is full. I like using about two tablespoons of each before switching.
- Place lid and stick in place. Freeze for about 5 hours.
- To remove popsicles, run mold under hot water for 10-15 second and pull gently upward on the stick.
*Use whatever dairy product fits your dietary needs. Full fat milks give a delicious feel, but almond milk or oat milk would add their own unique flavors too.
A new way to shop groceries. Visit everybodycravespantry.com.