Strawberry Cheesecake Popsicles
Oh my … I am in a strawberry heaven this summer season. And these Strawberry Cheesecake Popsicles are literally lighting up my life.
And I want, no need, you to make them and experience the same deliciousness as my family.
This satisfying summer treat is so nostalgic of those Good Humor strawberry shortcake popsicles you’d get off the ice cream truck. I think there was a chocolate flavor, too. Whoever got the chocolate one was weird. Did you? Whoops, in that case, you were just young and foolish. Haha!
Seriously. My hubs is sneaking these popsicles once I am off to bed and thinking I won’t notice. So, definitely make extras because you won’t regret it.
These strawberry Cheesecake popsicles are so tasty during these hot summer days and nights. And a simple and satisfying dessert that is good for you! This recipe can easily be made SCD friendly with SCD french cream and an un-granola mixture. Otherwise, use gluten free granola for an IBD-AID version. Popsicles are, of course, gluten free and refined sugar free.
Makes 5 Dixie cup popsicles*.
You’ll need …
5 (5 oz) Dixie cups
2 c. frozen strawberries
1/4 c coconut milk
1/4 c honey (split in half)
1 c SCD french cream*
1 tsp pure vanilla extract
1 c SCD friendly un-granola (or sub gluten free oat granola)
Optional: coconut milk or water
What to do …
Place a bowl and whisk in freezer for 30 minutes (optional, but helps whip the cream)
In a blender on low, pulse together the strawberries and honey. I allowed the berries to defrost a bit in the blender, so they were softer than straight out of the freezer. Taste. Add more sweetener to your liking.*
Take your bowl and whisk from the freezer. Pour cream, honey and vanilla into the bowl. Whisk quickly to form soft peaks. Taste.
Divide the whipped cream evenly between the Dixie cups. Then add the strawberry mixture. This should fill the cups about 2/3 of the way. Place in freezer for 1 hour.
Add granola to the blender and pulse until finely chopped. I suggest adding a few drops of water or coconut milk to the mixture so it can bind in the freezer. After an hour, place popsicle stick into the center of the dixie cup and then add the granola. Granola should fill the remainder of the cup. Freeze for an additional 4 hours or overnight.
*This recipe has been adjusted on 7/27 to accommodate a larger batch of popsicles
*If you don’t have the time to make SCD cream, you can sub plain Greek yogurt for IBDAID version. I haven’t tried this yet, so can’t attest to its tastiness, so definitely let me know if it’s yummy!
*Simply double the recipe for more popsicles.
*Often times things are less sweet once frozen. So if your strawberry mixture tastes borderline sweet enough, you won’t regret adding more :) Sweetness can also depend on ripeness of berries.
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