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Strawberry Milk Popsicles - Want to feel like a kid again? These popsicles will transport you back to your childhood.

Strawberry Milk Popsicles

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Hi Bold Bakers!

Last summer, I shared with you all my various recipes for Natural Fruit Popsicles, and you guys ate them up…literally! As a result, I’ve decided that this summer I wanted to create five new and unique frozen popsicle flavors that are rich and creamy to the taste! By using a combination of milk, cream and yogurt, I’ve created some truly delicious concoctions for you all to enjoy. A few of my other recipes I’ve made so far include flavors like Mint Chocolate Chip Popsicles and Neapolitan Popsicles. But one of the new recipes that I’m SUPER excited to debut to you all are my Strawberry Milk Popsicles!

When creating these creamy Popsicles, I wanted to make some flavors we all know and love, while also including a few that you might not have tried before. If you’ve never had anything strawberry milk flavored, then you are in for a treat! This recipe for Strawberry Milk Popsicles is a lovely and fruity surprise. The combination of milk, cream and homemade strawberry puree creates a gorgeous and delectable creation. And best of all, they’re incredibly easy to make!

There’s really something magical about mixing the smooth texture of rich cream and the tangy sweetness of fresh fruit. As a result of combining the two, you get a flavor that just can’t be beat. These Strawberry Milk Popsicles, a cousin to popular flavors like Cereal Milk Ice Cream and my Strawberries and Cream Milkshake, are sure to be one of your new favorites!

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After they’re frozen, I dipped them in white chocolate and covered them in rainbow sprinkles. While they’re beautiful and fun to look at, they’re an even better treat to taste. Most of all, these could easily be the centerpiece of any pool party or beach day you have this summer. So now sit back, relax, and enjoy these frozen concoctions!

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Get more of my 5 Best Popsicles for Summer!


4.67 from 9 votes
Strawberry Milk Popsicles - Want to feel like a kid again? These popsicles will transport you back to your childhood.
Strawberry Milk Popsicles
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
 
Servings: 6 -8
Author: Gemma Stafford
Ingredients
  • 2 cups (8floz/450 ml) milk
  • 2/3 cup (5floz/142ml) cream
  • 2 cups (10oz/284g) strawberry, pureed and strained
  • 2 tablespoons sugar
  • 1 cup (6oz/170g) white chocolate, melted
  • Confetti sprinkles for garnish
Instructions
  1. First make your strawberry puree by blending or blitzing in a food processor of strawberries. If you can't find fresh berries you can use frozen.
  2. Once pureed strain the mixture though a sieve to remove any seeds.
  3. Next combine the milk, whipping cream and strawberry puree in a large jug with a spout.
  4. Mix together until well combined and pour the mixture into your popsicle molds.
  5. Insert ice pop sticks and freeze until solid, about 4-6 hours or preferrably overnight.
  6. To remove the popsicles from the molds run them under warm water for about 5 seconds and gently pull on the popsicle stick.
  7. Before serving, melt the white chocolate in the microwave for about 30 second. Let cool to room temperature.
  8. Dip each ice pop in the white chocolate then sprinkle with confetti sprinkles.
  9. Enjoy immediately or store the popsicles wrapped in waxed paper in the freezer for up to 8 weeks.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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41 Comments

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  1. Annie Yeats on June 10, 2018 at 4:50 am

    Hello Gemma!

    I absolutely loved this popsicle! It was delicious! We shared some of these popsicles with our friends and they LOVED them as much as we did! We were wondering how you get them out of the molds so easily. We have the same mold as you, but it is always so hard to take out the popsicle without ruining it. Also it wasn’t very sweet. Would adding more sugar impact the popsicle?

    Thanks,
    Annie Yeats

    • Gemma Stafford on June 11, 2018 at 5:22 am

      Hi Annie,
      I use a container of warm water, deep enough to take the container, hold for about 30 seconds. Oddly, some popsicles pop out easily, others hang on! Not sure why.
      Gemma 🙂

  2. amal on March 27, 2018 at 5:05 am

    Hi Gemma , My doubt is instead of cream can we use cream cheese

    • Gemma Stafford on March 27, 2018 at 1:11 pm

      yes you can use cream and mixed with milk 🙂

  3. AmeerahHaris on March 27, 2018 at 4:55 am

    Hi Gemma
    We are really a huge fan of you, your different kinds of cooking are always helpful for me and my small sis. My doubt is that instead of cream can we use cream cheese.
    thankyou
    Ameerah

    • Gemma Stafford on March 27, 2018 at 1:34 pm

      Hi Ameerah,

      Delighted you like my recipes. you can mix cream cheese with some milk instead of cream.

      Gemma. 🙂

  4. Alefiyah on March 22, 2018 at 7:00 am

    Hi Gemma
    I leave in a hot country, can you advise me on what cream to use and how should i make it from home? And i love your cooking i recently made the butter cream frosting it turn out yummy..
    Thanks alot
    Alefiyah

    • Gemma Stafford on March 23, 2018 at 6:16 am

      Hi there,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      For this popsicle recipe the cream is not so crucial, so a UHT cream will work well for you in the absence of fresh dairy cream. It will need to be a liquid cream, not pre whipped.
      Gemma 🙂

      • AmeerahHaris on March 26, 2018 at 9:52 am

        Hi Gemma
        We are really a huge fan of you, your different kinds of cooking are always helpful for me and my small sis. My doubt is that instead of cream can we use cream cheese.
        thankyou
        Ameerah

        • Nicole on June 21, 2018 at 10:38 am

          Instead of cream you can almost always substitute heavy coconut cream which is canned and will last at room temperature unopened. You can also substitute coconut milk for the milk to make it dairy free 🙂

  5. Archana on February 24, 2018 at 10:42 pm

    Hi.. Im a huge fan of urs…my question is which cream did u used here.. Heavy milk cream or whipping cream…

    • Gemma Stafford on February 25, 2018 at 4:14 am

      Hi there,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      In some places tih cream is not easy to find. For the popsicles recipe I think a UHT cream would work well,
      Gemma 🙂

  6. Kavita on February 15, 2018 at 8:42 am

    Hi Gemma

    Firstly I am your huge fan !! Your such an amazing and inspiring cook. Thank you for sharing your recipes with us 😊.

    I plan to make your strawberry milk popsicle for my two year old daughter who loves strawberries and pink is favorite color😊.

    My question to you is Can I make the popsicle with half and half instead of whipping cream ?

    Thank you
    Love
    Kavita

    • Gemma Stafford on February 17, 2018 at 12:42 pm

      Hi there,
      How lovely, so nice to have a little girl to look after.
      Rally what matters is that it will freeze, and half and half will freeze well. (https://www.biggerbolderbaking.com/?s=Popsicles) there is quite a list here, take a look through, you may find something else to make for her too!
      Gemma 🙂

  7. adelenneteoh on January 23, 2018 at 5:02 pm

    What effect does yogurt has on the milk based popsicles?

    • adelenneteoh on January 23, 2018 at 5:10 pm

      THanks Gemma, you’ve already answered me in the below comment.

    • Gemma Stafford on January 23, 2018 at 7:49 pm

      The yogurt freezes hard setting the popsicle.

  8. adelenneteoh on January 23, 2018 at 4:36 am

    Hi Gemma from Malaysia!
    I’m always left wondering what’s the difference between adding yogurt into the milk combo when I watch you making creamsicles.

    • Gemma Stafford on January 23, 2018 at 6:54 am

      Hi there in Malaysia,
      It adds a ‘tang’ to the popsicle, which tends to make the popsicles less sweet.
      Try it!
      Gemma 🙂

      • adelenneteoh on January 23, 2018 at 5:10 pm

        I’ve got some ripe Star fruits and I’m wondering how should I make it as a popsicle. Here in Malaysia, we eat it with Asam Boi (salted dried sour plums) and I thought it’s not very healthy to make it as a popsicle. Do you have any ideas for this fruit recipe other than just blend it? Thanks!

        • Gemma Stafford on January 23, 2018 at 7:47 pm

          Hi,

          So you could puree it like I do the strawberries. I don’t know if star fruit really gives off much juice. I only even seen star fruit used in fruit salad.

          hope this helps,
          Gemma.

          • adelenneteoh on January 24, 2018 at 3:25 am

            Thanks Gemma! I’ll try it out, loads of hugs and kisses to you from Malaysia!

            • Gemma Stafford on January 24, 2018 at 1:32 pm

              Thank you so much, kisses and hugs always appreciated, and returned!
              Gemma 🙂



  9. Emma on August 25, 2017 at 5:26 am

    Hey. I was just wondering if this works with ice cube trays? But mine might be to small idk

    • Gemma Stafford on August 25, 2017 at 2:14 pm

      it will work Emma no problem. you can also use dixie cups. Just make sure you have proper popsicle sticks. 🙂

  10. Lina Benchekor on August 5, 2017 at 7:20 am

    Hi Gemma,
    I love all your popsicle recipes soo much. It was so hard to decide which recipe to make, but at the end I choose to go with strawberry popsicles! Since I didn’t have strawberries at home, I changed the recipe completely. I kind of used the Neapolitan strawberry recipe. So instead of Greek yoghurt I used strawberry flavored yoghurt and instead of sugar I used sweetened condensed milk. I also added a bit of pink food coloring to make them look more “strawberry” like! Thanks so much Gemma, I can’t wait to taste them 🙂

    • Gemma Stafford on August 6, 2017 at 3:59 am

      Wow! Lina, you invented your own solution, using what you have on hand. This is a great idea too, and should be good. Thank you for letting us know,
      Gemma 🙂

  11. Aileen on July 16, 2017 at 8:19 pm

    I just made three diff kinds of popsicles and i cant wait for them to freeze! The strawberry milk ones look super yummy! You have so many awesome popsicle recipes, i think i need more molds!

    • Gemma Stafford on July 16, 2017 at 11:53 pm

      Hi Aileen,
      That is great, I am happy that you tried these.
      I find molds in the oddest of places! Dollar/discount stores are a great place to find these, especially at the end of the season, you do not need to spend a lot!
      Have a nice time eating and sharing these treats, thank you for being with us,
      Gemma 🙂

  12. terrycava on June 18, 2017 at 7:39 am

    What kind of cream do you use in the Strawberry Milk Popsicles?

    • Gemma Stafford on June 19, 2017 at 3:35 am

      Really your choice here Terry, a single cream will work as well as a double one, but the double will be richer,
      Gemma 🙂

  13. marva on June 14, 2017 at 8:48 pm

    i made the strawberry milk popsicles, and they were so good!! thanks!
    do you have a recipe for a coffee popsicles?

    • Gemma Stafford on June 15, 2017 at 1:30 am

      Hi Marva,
      That is a great suggestion. I think I would be inclined to use a good quality instant coffee, one teaspoon per popsicle. dissolve it in a little hot water, then top up with 1/2 and 1/2 milk and cream. It will be an experiment! let me know how it worked for you. add a little sugar/agave/stevia to taste,
      Gemma 🙂

  14. Pariza on June 12, 2017 at 2:26 pm

    Hi Gemma. I love all of your videos, their so amazing. I have a passion for cooking so I look at you videos and recipes for inspiration. I was wondering if I could leave out the cream because my parents don’t let me buy cream cause it’s very expensive in my area. Is there a substitute?

    • Gemma Stafford on June 12, 2017 at 2:49 pm

      Hi,

      you can add in yogurt instead of cream and that will work. If you have not got yogurt then full fat milk 🙂

  15. Bonny on June 9, 2017 at 10:10 pm

    These are so pretty! I make chocolate ice cream using your recipe and cocoa, by the way. Have you ever used extracts for flavoring? I know vanilla extract is ubiquitous, but I was thinking of fruit-flavor extracts, among others.

    • Gemma Stafford on June 10, 2017 at 3:45 am

      Hi Bonny,
      Here on my website I have shown you how to make extracts. The most successful will be the fruits, like citrus, which have a high proportion of an oil, which is what gives the flavor. The best way to get flavor from most other fruits is to puree them, and use the puree. You can also make juices, and freeze these too!
      Hope this is of help. Thank you for being in touch,
      Gemma 🙂

  16. Blanca on June 9, 2017 at 10:41 am

    Hi Gemma,
    You are very inspiring to me and a great baker. Thank you so much because I love your recipes.

    • Gemma Stafford on June 10, 2017 at 4:08 am

      Thank you, that is very kind. It is really good to have you with us,
      Gemma 🙂

  17. Merete on June 8, 2017 at 2:18 pm

    Hi Gemma
    Great recipe! Will definitely try this! Can I use this recipe for some of your other popsicle recipes? I’m not too keen on the yogurt flavor.
    Thanks for a very inspiring channel/blog!

    • Gemma Stafford on June 9, 2017 at 3:03 am

      Hi Merete,
      Yes, you can swap, change and experiment. That is the idea. The yogurt is there for people who do not find fresh dairy cream so easily.
      Good to have you with us,
      Gemma 🙂

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