Strawberries and Cream Popsicles

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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!

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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!

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 5 minutes

Servings: 10 popsicles

Calories: 99kcal

Author: Megan

Ingredients

• 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

Instructions

• 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.

Notes

Run molds under hot water for 20 seconds in order to easily remove popsicles from molds.

Nutrition

Calories: 99kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 5mg | Potassium: 156mg | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 27.2mg | Calcium: 14mg | Iron: 1.5mg

This recipe was shared on Gluten-Free Wednesdays and Allergy Free Wednesdays.

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