Instructions

Step 1

Purée strawberries in a blender. Set a fine strainer over a bowl; strain strawberry purée, discarding solids. Whisk in sugar, heavy cream, and lemon juice until sugar dissolves. Pour strawberry mixture into four 3–oz. ice-pop molds.

Step 2

Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.

Recipes

Strawberries and Cream Ice Pops (Paletas de Fresas y Crema)

Name: Strawberries and Cream Ice Pops (Paletas de Fresas y Crema)
Total time: PT0D0H0M
Yield: makes four ice pops
Ingredients: 1 lb. hulled strawberries; 1 ⁄ 3 cup sugar; 1 ⁄ 4 cup heavy cream; 1 tbsp. fresh lemon juice

Serves
makes four ice pops

MICHAEL KRAUS

Strawberries and cream is one of the hundreds of flavors of paleta that you'll find in Mexico. Other unusual flavors include arroz con leche, tamarind-chile, and pineapple.

Ingredients

1 lb. hulled strawberries
¹⁄₃ cup sugar
¹⁄₄ cup heavy cream
1 tbsp. fresh lemon juice

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Instructions

Step 1

Step 2

Purée strawberries in a blender. Set a fine strainer over a bowl; strain strawberry purée, discarding solids. Whisk in sugar, heavy cream, and lemon juice until sugar dissolves. Pour strawberry mixture into four 3–oz. ice-pop molds.
Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.