Welcome back to QCK!
First, I want to say that the world is a crazy place right now and I hope everyone is staying safe and sane! What are you doing to keep busy during social distancing? How are you staying sane in your houses?
With school being transitioned to fully online and being currently unemployed, my schedule has opened up significantly. Meaning I have lots and lots of time to work on this blog. What recipes are you interested in seeing? Let me know in the comments!
Originally I had planned to save this recipe to post in June, but I decided to share it now. Why? Because the sun is out in Minneapolis and the weather is finally starting to warm up. Usually today would be the perfect day to go for a walk and get an ice cream cone but since we can’t do that, popsicles on the couch will have to suffice.
I love these because they’re like grown up popsicles but kids will love them too. Plus you know exactly what’s going in the mix. No artificial sweeteners or colors. This is also the perfect way to use those strawberries you thought you would eat in time but then didn’t and now they’re on their last day.
Tips and Tricks
- As far as sweeteners go, you can use whatever you have on hand. For this recipe I used just a tablespoon of honey. My strawberries were already really sweet and that was all I needed. If you have sour berries, I suggest letting them sit in a tablespoon or two of granulated sugar until they get syrupy, then blending.
- You want the cream to be somewhere between raw cream and whipped cream. Just whisk it enough to dissolve the brown sugar and honey. It should be pretty bubbly on top and slightly more stable than raw cream. This makes for a more ice cream like texture in the end.
A Note on Styling
I chose to style my popsicles in a pretty dramatic way for a few reasons; one, because I think the contrast is gorgeous, two, because it photographs well, and three because I like the two separate textures and the ability to have both flavors together in one bite or each flavor separate.
If you want the same effect that I have here, simply fill your popsicle mold 3/4 full with the strawberry puree and let it freeze for about an hour WITHOUT the popsicle stick. Then pour the cream to fill the mold and insert the popsicle stick. You can move the stick around to make a swirling pattern or just insert it and let the cream do it’s thing.
If you want a one texture, one color, one flavor, even all the way through popsicle, simply mix all the ingredients at once in a blender. You’ll get beautiful bright pink, creamy popsicles.
Recipe
| Prep: 15 Min | Freeze: 6-8 Hours | Difficulty: Easy | Servings: 6 |
Ingredients
- 1 lb Fresh Strawberries
- 2 TBSP Honey, separated
- 1 1/2 tsp Lime Juice
- 1/4 C Water
- 1/3 C Heavy Whipping Cream
- 1 TBSP Brown Sugar
Directions
- Remove all stems from strawberries and cut in half.
- In a blender combine strawberries, 1 TBSP of honey, lime juice, and water.
- Fill popsicle molds 3/4 full, freeze up to one hour or until slightly frozen. DO NOT ADD POPSICLE STICKS AT THIS POINT.
- In a small bowl, whisk heavy cream. 1 TBSP honey, and brown sugar until the cream is slightly more stable, but not whipped cream.
- Fill the remainder of the popsicle mold with the cream mixture and inster the popsicle stick. You can swirld the stick around or leave it as is and let the cream settle natrually.
- Freeze 6-8 hours or up to a week and a half.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!
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