Strawberries and Cream Vegan Popsicles
Hey there! So, I’ve got this fun little recipe for strawberries and cream vegan popsicles that I just have to share with you. I stumbled onto this concoction one lazy summer afternoon when I was craving something cold and sweet, but the freezer was painfully devoid of ice cream (the horror, right?). These popsicles turned out to be a hit, mostly because, let’s face it, who doesn’t love a good popsicle? Plus, they’re vegan, so my lactose-intolerant friends can enjoy them too without any funny business.
Why You’ll Love This
I whip these up when I want a treat that’s both refreshing and guilt-free (well, mostly). My family goes a bit bananas for these because they’re sweet yet somehow feel a tad healthier than, say, a giant slice of chocolate cake. It’s that delightful blend of strawberry’s tartness with coconut creaminess (and believe me, I tried using almond milk once—it wasn’t quite the same).
Ingredients
- 2 cups fresh strawberries, hulled and halved (I sometimes use frozen if I’m in a pinch)
- 1 can full-fat coconut milk (my grandma swears by the brand with the elephant on it, but really, any will do)
- 2-3 tablespoons maple syrup (or honey, if you’re not strictly vegan)
- 1 teaspoon vanilla extract (I’ve also tried almond, which was lovely)
- A pinch of salt (trust me, it brings out the sweetness)
Directions
- Start by blending the strawberries until they’re smooth. This is where I usually sneak a taste—just to make sure they’re not too tart.
- Add the coconut milk, maple syrup, vanilla, and salt to the blender. Blend again until everything is well mixed. Don’t worry if it looks a bit weird at this stage; it always does!
- Pour the mixture into popsicle molds (or use small paper cups if you don’t have molds). Here’s where you can stick in the popsicle sticks. I often use a spoon to scrape every last drop out of the blender—no sense in wasting all that deliciousness.
- Freeze them for at least 4 hours, but overnight is even better. Try not to peek and poke them too much—they need their beauty rest!
Notes
Don’t skimp on the coconut milk fat; it’s what gives these popsicles their creamy texture. I once tried using light coconut milk, and let’s just say it was more like eating a strawberry ice cube (brr!).
Variations
I once added a handful of basil leaves to the mix; it gave a nice herby twist. Though, my attempt with mint was a bit too toothpaste-y. If you’re feeling adventurous, throw in some chia seeds for a bit of texture.
Equipment
A blender is pretty crucial here, but in a pinch, you could mash the strawberries by hand and whisk everything together. It’ll be a bit more rustic, but charmingly so!
Storage Info
Keep these in the freezer, obviously, but honestly, in my house, they never last more than a day! If you somehow manage to have leftovers, they should be good for a couple of weeks.
Serving Suggestions
We usually enjoy these popsicles while lounging in the backyard, and I think they pair beautifully with a sunny afternoon and some lighthearted conversation.
Pro Tips
I once tried rushing the freezing process by putting them in the coldest part of the freezer. Big mistake—they ended up with a strange icy layer. Patience is your friend here.
FAQ
Can I use other fruits? Absolutely! I’ve used raspberries once, though they were a bit tart for my taste.
Do I need to hull the strawberries? Well, technically no, but I find it makes for a smoother texture. Plus, who wants to chew on those!
Why coconut milk? It makes these popsicles creamy without dairy. If coconut isn’t your thing, cashew milk might work, but I personally haven’t tried it yet!
