Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles!?

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

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I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicle Recipe

Ingredients:
1 C. whole milk
1/4 C. heavy whipping cream
1 C. strawberry yogurt
2 Tbsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
1 Tbsp. strawberry extract
3 C. fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add corn starch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

Enjoy this healthy and frozen summer treat!

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Blueberry Cheesecake No Churn Ice Cream

Some of my favorite things about summer include fresh blueberries and ice cream!

Blueberry season is here in Indiana and one of my favorite things I look forward to is taking the kids to go blueberry picking. We pick several pounds to eat fresh, bake with and freeze.

Who doesn’t love ice cream!?? I would say it is actually my weakness in a dessert. I love ice cream!

This blueberry cheesecake ice cream is so delicious! I honestly don’t think I will want to buy store bought ice cream again, when I can simply make it at home.

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The best part….it’s NO CHURN! So you don’t need a fancy ice cream machine to make it!

I love the flavors of this blueberry cheesecake ice cream! It is smooth, rich, and so creamy!! The blend of blueberry and cheesecake together is fantastic!

This creamy, no churn ice cream will become a summertime favorite! Blueberries and the richness of the cheesecake flavor in this ice cream – delicious!

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Blueberry Cheesecake No Churn Ice Cream Recipe

Ingredients:
1 1/2 C. blueberries, fresh or frozen
1/4 C. granulated sugar
1 tsp. Clabber Girl Corn Starch
6 oz. cream cheese, room temperature
1/2 C. brown sugar
2 tsp. vanilla extract
2 C. heavy whipping cream

Directions:
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries start to release their juices, about 5 minutes. Add the corn starch to the saucepan and continue cooking for another minute while stirring continuously. Remove from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.

In a large mixing bowl, cream together the cream cheese and brown sugar until smooth and well blended. Add 1/2 C. whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.

In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then, using a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.

The great thing about no-churn ice cream recipes is simple: the mixture doesn’t need to churn to form the ice cream. No ice cream maker necessary! How great is that?!

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