Strawberries and cream popsicles

Summer too hot? Then cool off with these super simple strawberries and cream popsicles. Just blend and freeze!

A few weeks ago, my family and I attended a local street food festival. Over 50 local restaurants set up tents in the middle of downtown and offered $3 tasting plates. When we asked Addie what she wanted to eat, she said without hesitation, “mac and cheese!” Being the wonderful parents that we are (ha!), we found some tents that offered mac and cheese and bought some for Addie.

When she was finished with her plate, Addie said that she wanted a popsicle. We passed by at least two vendors who offered them and she quickly followed her dad to the nearest one. Addie kept saying that she wanted a strawberry popsicle, but this particular popsicle vendor did not offer that flavor. Addie settled for a raspberry banana popsicle and demolished it in about 1 minute flat.

Although Addie got to eat her popsicle that day, I felt bad that she didn’t get a strawberry one like she wanted. Since the weather is slowly getting warmer and the air conditioning has officially been turned on, it was time to dust off the popsicle mold from the pantry and make some popsicles. Obviously, I wanted to make some strawberry popsicles for my little girl.

I happened to have a container of plain Greek yogurt that came with a small compartment of honey to mix in. I intended to bring it to lunch one day but forgot. So I decided to mix this with some strawberry puree and create some strawberries and cream popsicles for us to enjoy. The best part (other than seeing Addie’s face, of course) is that this recipe only makes 3 popsicles. No leftovers – which means that I have an excuse to try another flavor.


Strawberries and cream popsicles

Make these super simple strawberries and cream popsicles with your blender. Then freeze and eat!
Prep Time5 minutes
Chilling time6 hours
Total Time5 minutes
Course: Dessert
Cuisine: American
Keyword: Ice Cream, Popsicles
Servings: 3
Author: Eva Bakes


  • 1 cup strawberries washed and stemmed
  • 1 5.3 ounce container Greek yogurt I used FAGE 2% plain Greek yogurt with honey*
  • 3-4 teaspoons honey only if you are not using Greek yogurt with honey
  • 5 Tablespoons milk of choice


  • Blend all ingredients in a high-speed blender (I used my Blendtec and put it on the "smoothie" setting). Transfer puree to popsicle molds or paper/plastic cups with a popsicle stick in the middle.
  • Freeze for at least 4-6 hours or until the popsicles are frozen.


* Note that this is the Greek yogurt that has two compartments - one with the yogurt and one containing honey. If you buy the honey-flavored Greek yogurt, you may need to add extra honey to obtain the amount of sweetness you desire.
Source: An Eva Bakes original


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