Back-to-School Recipes
STRAWBERRIES AND CREAM POPSICLES Sam Hu | Ahead of Thyme | Total Time: 8 hours 15 minutes Yield: 10 popsicles | Diet: Vegan
Nothing is more refreshing on a hot summer day than Strawberries and Cream Popsicles. They are healthy, vegan, and easy to make using just 4 ingredients! Blend fresh strawberries and layer them with a simple coconut milk mixture for a beautiful frozen treat. Or, if you are crunched for time, combine all the ingredients together to make creamy strawberry popsicles without layers.
INGREDIENTS
• 2 ½ cups fresh strawberries, hulled and sliced, divided
• 6 tablespoons maple syrup or honey, divided
• 1 ½ cups canned coconut milk, full-fat( 13.5 ounce can)
• 1 teaspoon vanilla extract, non-alcoholic( optional)
• Popsicle mold
• 10 popsicle sticks
INSTRUCTIONS For layered popsicles: Place 2 cups of the sliced strawberries into a blender. Add 4 tablespoons maple syrup and blend until combined. Set aside. Slice the remaining ½ cup of strawberries very thinly. Transfer into a large mixing bowl and add coconut milk, remaining 2 tablespoons maple syrup, and vanilla extract( if using). Stir to combine. Scoop two tablespoons of strawberry puree mixture into each popsicle mold. Scoop two tablespoons of coconut milk mixture into each popsicle mold, leaving about ¼-inch space at the top. Repeat until popsicle molds are evenly filled to the top.
For creamy blended popsicles: Place all ingredients into a blender. Blend until smooth and creamy. Fill the popsicle molds with the strawberry mixture, leaving about ¼-inch space at the top.
Cover with the lid( if your popsicle mold has one), and add popsicle sticks halfway into each filled mold.
Place molds in the freezer and freeze until set, at least 8 hours or overnight( recommended).
Once popsicles are ready, run the mold under warm water for about 20 seconds to help loosen the popsicles and serve!
HOW TO STORE Homemade popsicles can easily become icy and freezer-burned if not properly stored. The secret is to freeze the popsicles until they are frozen solid, then wrap them in parchment paper or plastic wrap before storing them in a freezer bag or airtight container. It’ s best to have two layers of protection to keep them fresh for as long as possible. Try to eat them within 2-3 months, if you can make them last that long!
26 Community Life