Step 1: Prepare the Strawberries
Wash and hull the strawberries. Place them in a blender and blend until smooth. If you prefer a smoother texture, strain the puree through a fine-mesh sieve to remove the seeds.
Step 2: Add the Remaining Ingredients
Add the whole milk, heavy cream, sweetened condensed milk, granulated sugar, vanilla extract, and lemon juice (if using) to the blender. Blend for 30–60 seconds until the mixture is completely smooth and creamy.
Step 3: Taste and Adjust
Taste the mixture. If your strawberries are very tart, add a little more sugar or condensed milk and blend again until the sweetness is just right.
Step 4: Fill the Popsicle Molds
Carefully pour the strawberry mixture into popsicle molds, leaving about ¼ inch (6 mm) of space at the top to allow for expansion during freezing. Insert the popsicle sticks.
Step 5: Freeze Until Firm
Place the molds in the freezer for at least 6–8 hours, or preferably overnight, until completely frozen.
Step 6: Unmold the Popsicles
To release the popsicles easily, run the outside of the molds under warm water for 10–15 seconds. Gently pull them out and serve immediately.
To Make Strawberry Ice Cream Instead
Step 7: Freeze in a Container
Pour the prepared mixture into a freezer-safe container. Cover tightly and freeze for 6–8 hours. For an extra creamy texture, stir the mixture every hour during the first 3–4 hours to break up ice crystals.
Step 8: Scoop and Serve
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve in bowls, cones, or topped with fresh strawberries.
Tips
- Use ripe, sweet strawberries for the best flavor and natural sweetness.
- Add a few fresh strawberry pieces before freezing for extra texture.
- For a lighter version, replace the heavy cream with Greek yogurt.
- Store popsicles or ice cream in the freezer for up to 2 months in an airtight container.
Enjoy these creamy Strawberry Ice Popsicles or transform the same recipe into rich, homemade Strawberry Ice Cream—perfect for warm summer days! 🍓🍦