Popsicles may be my new favorite thing. Not only to eat, but also to make. Why you ask? Because they are so dang easy! Seriously, I thought making ice cream was easy, but popsicles may take my summertime dessert making laziness to a whole new level. No churning the ice cream in the ice cream maker for 30 minutes. Just blend together, freeze in the molds, and wait! LOVE! So just a fair (and yummy) warning that you will see many, many more popsicles recipes on this blog.
These popsicles are so fresh and fruity. They almost taste like a smoothie on a stick! Which is a good thing because then you can eat it for breakfast too! (Which is exactly what my dad and I did after making them.) Just make sure you use the ripest strawberries you can find to get the perfect amount of sweetness and flavor in your popsicles. I can’t wait to make more variations to share with you all!
Are you ready to get started on your popsicle game? You can pick up the popsicle mold I have here.
Strawberries and Cream Popsicles
These popsicles are so fresh and fruity. They almost taste like a smoothie on a stick! Which is a good thing because then you can eat it for breakfast too!
- 16 oz package of strawberries stems cut off
- 14 oz full-fat coconut milk canned
- 1 tsp lemon juice
- 1 tbsp honey or maple syrup
In a blender, combine strawberries, coconut milk, lemon juice and stevia. Pulse until combined.
Pour blended strawberry concoction into 10 popsicle molds (3 oz each).
Place popsicle stick in the center.
Freeze until firm, at least 6 hours.
Run molds under hot water for 20 seconds in order to easily remove popsicles from molds.
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