These Strawberry Milk Popsicles are a creamy, dreamy treat that combines the sweetness of ripe strawberries with the smooth richness of milk. Perfect for hot summer days, they offer a refreshing burst of fruity flavor in every bite. With just 15 minutes of prep and a quick freeze, you’ll have a delightful dessert that’s both simple and satisfying. The velvety texture melts on your tongue, while the vibrant strawberry swirls add a playful pop of color. Whether you’re cooling off or indulging a sweet tooth, these popsicles are a crowd-pleaser for all ages. Ready in just over three hours, they’re the ultimate no-fuss treat to keep on hand.
Ingredients for Strawberry Milk Popsicles
- 2 cups (8 fl oz / 450 ml) milk (whole milk works best for creaminess)
- 2/3 cup (5 fl oz / 142 ml) cream (whipping cream or heavy cream)
- 2 cups (10 oz / 284 g) strawberries, pureed and strained (fresh or frozen both work)
- 2 tablespoons sugar (adjust to taste or substitute with honey)
- 1 cup (6 oz / 170 g) white chocolate, melted (use high-quality chocolate for best results)
- Confetti sprinkles for garnish (optional, but adds a fun touch!)
Step-by-Step Instructions
- Prepare the strawberry puree: Blend or blitz the strawberries in a food processor with the sugar until smooth. Strain the mixture through a sieve to remove seeds.
- Mix the base: In a large jug with a spout, combine the milk, cream, and strawberry puree. Stir until well combined.
- Fill the molds: Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert ice-pop sticks.
- Freeze: Place the molds in the freezer and freeze until solid, about 4-6 hours or preferably overnight.
- Remove the popsicles: To release the popsicles, run the molds under warm water for about 5 seconds, then gently pull on the sticks.
- Melt the chocolate: Microwave the white chocolate in 30-second intervals, stirring in between, until fully melted. Let it cool to room temperature.
- Decorate: Dip each popsicle into the melted white chocolate, then immediately sprinkle with confetti sprinkles.
- Serve or store: Enjoy immediately or wrap the popsicles in waxed paper and store in the freezer for up to 8 weeks.
Sweet Swaps: Recipe Variations to Try
Want to mix things up? Swap strawberries for raspberries or blueberries for a different fruity twist. For a dairy-free version, use coconut milk or almond milk instead of regular milk and cream. You can also skip the white chocolate dip and drizzle with dark chocolate or caramel for a richer flavor.
Quick Tips for Perfect Popsicles
To save time, use store-bought strawberry puree or jam (just reduce the sugar). If your popsicles are stubborn to remove, let the molds sit at room temperature for 1-2 minutes before running them under warm water. For a smoother texture, blend the mixture again after combining all ingredients.
Fun Serving Ideas for Every Occasion
Serve these popsicles at summer parties, picnics, or as a refreshing dessert after a BBQ. Pair them with a scoop of vanilla ice cream for an extra indulgent treat. For a kid-friendly activity, set up a DIY popsicle decorating station with melted chocolate, sprinkles, and crushed nuts.
Storage Secrets for Long-Lasting Treats
Wrap each popsicle individually in waxed paper or plastic wrap to prevent freezer burn. Store them in an airtight container or zip-top bag for up to 8 weeks. If the chocolate coating cracks, simply re-dip the popsicle in melted chocolate before serving.
Essential Equipment for Popsicle Success
Invest in a set of silicone popsicle molds for easy removal and cleanup. A high-speed blender or food processor ensures a smooth puree, and a fine-mesh sieve is key for removing seeds. A microwave-safe bowl with a spout makes melting chocolate mess-free.
Strawberry Milk Popsicles
Ingredients
- 2 cups milk 8floz/450 ml
- 2/3 cup cream 5floz/142ml
- 2 cups strawberry 10oz/284g, pureed and strained
- 2 tablespoons sugar
- 1 cup white chocolate 6oz/170g, melted
- Confetti sprinkles for garnish
Instructions
- First make your strawberry puree by blending or blitzing the berries in a food processor with the sugar. If you can’t find fresh berries you can use frozen.
- Once pureed strain the mixture though a sieve to remove any seeds.
- Next combine the milk, whipping cream, and strawberry puree in a large jug with a spout.
- Mix together until well combined and pour the mixture into your popsicle molds.
- Insert ice-pop sticks and freeze until solid, about 4-6 hours or, preferably overnight.
- To remove the popsicles from the molds run them under warm water for about 5 seconds and gently pull on the popsicle stick.
- Before serving, melt the white chocolate in the microwave for about 30 second. Let cool to room temperature.
- Dip each ice pop in the white chocolate then sprinkle with confetti sprinkles.
- Enjoy immediately or store the popsicles wrapped in waxed paper in the freezer for up to 8 weeks.
