I first made these back in April, but four little girls scarfed them down before I could get any photos.
Just made them for the second time and made sure to snap a poolside pic before they were devoured again!
Miss F was my model today as she is a HUGE fan of all things strawberry. (Miss E opted for a Bomb Pop. Sad that she wouldn’t eat my tasty treat, or thrilled that she knows a good thing in a Bomb Pop??) Anyway, these are super easy as they use commerciall vanilla ice cream as the base. You could definitely make your own ice cream and use it here, but I opted for a Haagen-Dazs vanilla. Why sweat the ice cream when it’s only a vehicle for the awesome, fresh and sweet strawberries?
These are creamy and sweet with big chunks of real strawberry. Really delicious and perfect for the long, hot days of summer.
Strawberry Vanilla Ice Cream Pops
1 pound strawberries, hulled and halved
1/2 cup sugar
2 tsp. fresh lemon juice
2 pints premium vanilla ice cream
1. Mash the strawberries in a large bowl with a potato masher or a fork.
2. Transfer to a 12-inch nonstick skillet; add the sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened (about 10 minutes).
2. Transfer to a bowl and freeze, uncovered, until cold (about 10 minutes).
3. Meanwhile, transfer ice cream to a microwave-safe bowl. Microwave at 30 percent power in 10-second intervals, stirring until softened, about 50 seconds total.
4. Spread evenly in a 13-by 9-inch baking dish and freeze while strawberry mixture finishes chilling.
5. Dollop tablespoons of the strawberry mixture all over the ice cream, then swirl it gently through the ice cream with a spoon.
6. Spoon into molds (or into cups) and add wooden sticks. Let the pops freeze for about 20 minutes before putting the sticks in – it’s easier to get them to stay straight.
7. Freeze until firm, about an hour and a half, or up to 4 days covered.