Sweetened whipped cream with over-ripe strawberries folded in and frozen makes these light and fluffy pops into an ice cream-like treat. Popsicles are an easy favorite and hard to beat in the summer!
Strawberries and Cream Popsicles
A frozen interpretation of a simple summer classic, fresh strawberries and whipped cream. For best results, use fresh strawberries– the kind that are over ripe, super red and really juicy.
1 pint strawberries
3/4 cup sugar, plus 3 additional tablespoons
1 pint heavy whipping cream
1 tbs vanilla extract
Prep your strawberries by hulling and chopping them into big but bitesized chunks. Sift a couple spoonfuls of sugar over the strawberries and let them sit to release their juices (about 15 minutes, or longer). While your strawberries are sitting, mix your whipping cream with sugar and vanilla into whipped cream (see below for details). Whip until soft peaks form, do not over whip or you’ll end up with butter! The strawberries should form a sugary juice from sitting. Strain some of that juice into the whipped cream and mix until the cream is tinted pink and well incorporated. This should give the cream a subtle strawberry flavor. Fold the remaining strawberries and juice into the whipped cream with a rubber spatula, gently, just enough to mix. Spoon into popsicle mold. Tap the molds gently on the counter to work out any big air bubbles. Freeze overnight.
Making Whipped Cream: Homemade, fresh whipped cream is easy and fast with a couple tricks. Use a metal bowl that’s been in the freezer and make sure your cream is very cold. Use an electric mixer on high, or whisk by hand with a metal whisk, working air into the cream in a circular motion. If you have a stand mixer, just chill your bowl and beat the whipping cream on high for 2-4 minutes. Again, do not over mix — or you’ll create butter!