Can you use frozen strawberries?

Frozen strawberries are a great alternative to fresh in this easy recipe, as they can be used straight from the freezer. You'll need to blend them with your sweetener to break them into smaller pieces. If they are too firm to blend, let them rest on the counter at room temperature for 10-20 minutes to soften up slightly.

Do you have to sweeten homemade strawberry popsicles?

That's entirely up to you. Personally, I find that adding a little maple syrup balances the tartness of the strawberries, and the coconut milk needs it to stand on its own. If you want to skip the sweetener entirely, it's best to blend the strawberries and coconut milk together and make creamy popsicles instead of separating out the two sections.

Which molds are best for making your own popsicles?

There are lots of options out there, but I'm a huge fan of this popsicle mold. It has a classic popsicle shape, can make 10 popsicles at once, and it's easy to tuck in the freezer. Plus, it's surprisingly durable! We've used it dozens of times and have had no issues with the mold breaking or cracking. You will need to keep a stash of popsicle sticks on hand, but those are very inexpensive and easy to buy, even at the grocery store. The price is great, too!

Strawberries and Cream Popsicles

Description

Nothing is more refreshing on a hot summer day than Strawberries and Cream Popsicles. They are healthy, vegan, and easy to make using just 4 ingredients! Blend fresh strawberries and layer them with a simple coconut milk mixture for a beautiful frozen treat. Or, if you are crunched for time, combine all the ingredients together to make creamy strawberry popsicles without layers.

Ingredients

2 1/2 cups fresh strawberries, hulled and sliced, divided
6 tablespoons maple syrup or honey, divided
1 1/2 cups canned coconut milk, full-fat (13.5 ounce can)
1 teaspoon vanilla extract, non-alcoholic (optional)
popsicle mold
10 popsicle sticks

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Instructions

For layered popsicles:

Place 2 cups of the sliced strawberries into a blender. Add 4 tablespoons maple syrup and blend until combined. Set aside.
Slice the remaining 1/2 cup of strawberries very thinly. Transfer into a large mixing bowl and add coconut milk, remaining 2 tablespoons maple syrup, and vanilla extract (if using). Stir to combine.
Scoop two tablespoons of strawberry puree mixture into each popsicle mold. Scoop two tablespoons of coconut milk mixture into each popsicle mold, leaving about 1/4-inch space at the top. Repeat until popsicle molds are evenly filled to the top.
Cover with the lid (if your popsicle mold has one), and add popsicle sticks halfway into each filled mold.
Place molds in the freezer and freeze until set, at least 8 hours or overnight (recommended).
Once popsicles are ready, run the mold under warm water for about 20 seconds to help loosen the popsicles and serve!

For creamy blended popsicles:

Place all ingredients into a blender. Blend until smooth and creamy.
Fill the popsicle molds with the strawberry mixture, leaving about 1/4-inch space at the top. Cover with the lid (if your popsicle mold has one), and add popsicle sticks halfway into each filled mold.
Place molds in the freezer and freeze until set, at least 8 hours or overnight (recommended).
Once popsicles are ready, run the mold under warm water for about 20 seconds to help loosen the popsicles and serve!

Notes

How to store: Homemade popsicles can easily become icy and freezer-burned if not properly stored. The secret is to freeze the popsicles until they are frozen solid, then wrap them in parchment paper or plastic wrap before storing them in a freezer bag or airtight container. It's best to have two layers of protection to keep them fresh for as long as possible. Try to eat them within 2-3 months, if you can make them last that long!

Prep Time: 15 minutes
Freeze Time: 8 hours
Category: Frozen Dessert
Method: Blender
Cuisine: American