recipe

Strawberry and Cream Popsicles: the colorful, summery frozen dessert recipe

Total time: 15 Min + Chilling time
Difficulty: Low
Serves: 4 people
By Cookist
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These Strawberry and Cream Popsicles are perfect for summer—fun and easy to make. It’s just the frozen dessert recipe you need to cool you down in the hot weather. To make it, you need juicy, ripe strawberries, icing sugar, and whipped cream. The strawberries make the popsicles sweet and fruity, with just the right amount of tartness. The cream adds richness, balancing out the fruitiness of the strawberries.

To make it is really easy. You puree the strawberries and pour them into a mold together with whipped cream. Once frozen, it’s ready to enjoy. This treat is also great for making ahead of time because you can store them in the freezer. Make sure to check out our tips below!

Ingredients For Strawberry and Cream Popsicles

Strawberries — use fresh, ripe strawberries. You can use frozen strawberries too, but this recipe is great for using up an overabundance of strawberries during strawberry season.

Cream —whipped adds creaminess to the popsicles.

Icing sugar – used to add a touch of sweetness to offset any tartness from the strawberries.

How To Make Strawberry and Cream Popsicles

Make the strawberry puree. In a bowl add the strawberries, powdered sugar, and water, then mix with a hand blender until the puree is smooth. Place a sieve on top of a large bowl, then pour the strawberry puree through the sieve. Pour the puree into the popsicle molds, making them about ¾ full. Freeze for 2 hours.

Now flip the mold over onto a plate or bowl. The unfrozen center will pour out. Fill the mold with whipped cream, leaving a small space on top. Insert ice cream sticks into the popsicles, then freeze again for 3 hours. After 3 hours, pour the last bit of strawberry puree on top (it should be filled to the brim). Freeze again for an hour and enjoy.

Tips

For extra richness, you can also use milk instead of water when mixing the strawberries.

For a pink popsicle, blend the strawberries and whipped cream together and freeze. This will create a creamy, pink popsicle.

For more flavor, add a teaspoon of vanilla extract enhances the flavor of the popsicles.

Feel free to use honey instead of sugar as a sweetener.

For a healthier popsicle, omit the sugar and use Greek yogurt instead.

If you have a sweet tooth, use condensed milk instead of whipped cream. You can leave out the icing sugar.

Make them dairy-free by using coconut cream instead of whipped cream.

If you want the color and flavor to be more intense, add a tablespoon or two of freeze-dried strawberries.

How to Store Strawberry and Cream Popsicles

Store the strawberry popsicles in the freezer for up to 2 months.

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Ingredients
Strawberries
150 g
Powdered sugar
10 g (1 1/2 tbsp)
Water
50 ml (1/4 cup)
Whipping cream
50 ml (1/4 cup)

Instructions

In a bowl add the strawberries, powdered sugar, and water.

Mix with the immersion blender until all the ingredients are well combined.

Strain the strawberries puree through a sieve.

Pour the strained strawberry puree into the popsicle molds, making them about 3/4 full. Freeze for 2 hours.

After time has elapsed, flip the popsicles over to release the unfrozen centers.

Whip the cream until stiff peaks form. Transfer the whipped cream to a piping bag, then use it to fill each popsicle. Place an ice cream stick into each popsicle.

Freeze for about 3 hours.

After three hours, pour the rest of the strawberries mixture to fill up each popsicle.

Freeze for 1 hour, then serve and enjoy!

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