Strawberry Popsicles are creamy and fruity summer treat, drizzled with chocolate. They are super healthy and easy to make.
This hot time of year, at least here in North America and Europe calls for ice cream. Wouldn’t you agree? Therefore I deiced to make these finger-licking Strawberry Popsicles drizzled with chocolate. They are not only flavorful but also very creamy and satisfying. I also love working with these new Silicone Molds, so I am definitely planning to make more popsicles.
Have you made popsicles before? It is actually quite easy when you have the right tools. The last time I made them, the molds I was using were plastic instead of silicon, so it was quite difficult. I had trouble getting them out of the molds and I end up damaging them. Since then I didn’t make any; I just made BLACKBERRY ICE CREAM instead, which was very delicious by the way. Nevertheless, I will make ice cream as well, but now I am excited and ready to tackle more popsicles!
Now I have to ask; what is your favorite flavor? I love all kinds, especially strawberry, but also vanilla dipped in chocolate with almonds or hazelnuts. I know that will be my daughter’s favorite. And I also would love tropical fruit flavors, such as mango pineapple, kiwi, and papaya. I just can wait to make them all, so stay tuned!!!
And don’t forget to share your ideas! I would love to hear all about your experience with homemade popsicles. Thank you for visiting and enjoy the summer!
STRAWBERRY POPSICLES
Equipment
- Popsicle silicone molds
- Food processor
- saucier spoon or squeeze bottle
- double boiler
- cooling rack
- parchment paper,
Ingredients
- 1 cup of raw cashew soaked for 6 hours and rinsed
- 1 cup cup light coconut cream or oat milk
- 1 cup fresh strawberries
- 1/2 cup maple syrup
- 100 gr dark chocolate vegan, Lindt or other dairy free chocolate
Instructions
- Arrange your silicone molds on a tray and pierce them with wooden sticks. If you are using them for the first time, you may have to cut the holes with small pointy knife.
- Blend all ingredients except chocolate in a blender until smooth.
- Fill your molds and place them into a freezer over night.
- Next day, cover your working space with parchment paper and place a pastry cooling rack on top.
- Melt the chocolate in a double boiler above the steam.
- Carefully remove each popsicle from the mold and dip the top in the chocolate.
- Place gently on the cooling rack.
- By using saucier spoon or squeeze bottle, apply drizzle on each popsicle.
- Place it back into a freezer for at least 30 minutes to 1 hour.
