Name: Strawberries and Cream Ice Pops (Paletas de Fresas y Crema)
Brand: keviniscooking.com
SKU: keviniscooking-com-3
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Strawberries and Cream Ice Pops (Paletas de Fresas y Crema)

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Skip to content from votes8 CommentsLeave CommentPrint RecipeJump to RecipeThis post may contain affiliate links. Please read my disclosure policy.Today’s recipe for strawberries and cream ice pops, also known as paletas de fresas y crema, is a delicious combination of succulent, ripe strawberries, velvety heavy cream, tangy lemon zest, and sweet sugar. This all-star cast of ingredients is pureed into a satiny mixture and frozen to create a fantastically fruity, creamy, and decadent dessert.Summertime approaches and along with it comes a whole host of irresistible frozen desserts. If you are a fan of my No Churn Mango Ice Cream, you are definitely going to love today’s recipe for strawberries and cream ice pops.This simple sumptuous dessert — paletas de fresas y crema — comes to us from the vibrant world of Mexican Cuisine. It is yet another example of how we can create magic out of simple, quality ingredients.&nbsp;If you are looking for other strawberry-themed recipes to enjoy this season, check out my recipes for Strawberry Rhubarb Crumble, Baked Strawberry Rhubarb Empanadas, or this exciting Strawberry Salsa. Speaking of paletas, I hope you give my Mango Chile Ice Pops (Paletas de Mango con Chile) or these Pineapple Ice Pops (Paletas de Piña) a try too.1. Prepare the Strawberries. Give the berries a nice wash and trim the greens from the top. Transfer the fruit to the blender.&nbsp;2. Add Other Ingredients. Add the sugar and heavy cream to the blender along with the juice and zest of half a lemon. Puree everything together until smooth.3. Pour Into Molds. Carefully divide the puree into eight 3-ounce molds. Cover and insert either wooden sticks — or the reusable ice pop sticks if they were included with your mold kit. Place the molds in the freezer and allow them to set for a minimum of 3 hours, preferably more.&nbsp;4. Use an Alternate Method. If your ice pop mold kit doesn’t include a lid that will hold the sticks in place while freezing, there is a simple fix. Simply place your molds in the freezer for about one hour, or until slightly slushy. Remove from the freezer, insert a popsicle stick into the center of each, then return to the freezer for at least 3 hours or until frozen solid.&nbsp;5. Serve &amp; Enjoy! The easiest way of releasing your ice pops is to run the bottom of the molds under warm water for a few seconds. After that, push up from the bottom and get ready for a refreshing treat.Nothing is worse than a rock-hard popsicle! The solution? Fat! High fat content is a key factor for creamy treats. In this recipe for strawberries and cream ice pops, heavy cream is the solution. Other recipes may incorporate full-fat Greek yogurt, coconut cream, or other high-fat ingredients.&nbsp;Another trick used in some creamy popsicle recipes is to add a few teaspoons of cornstarch to the mix. We didn’t use any in these paletas de fresas y crema, but feel free to try it out if you’d like softer results.Water-based or lower-sugar popsicles will freeze faster than higher-sugar, higher-fat recipes like strawberries and cream ice pops. Both sugar and fat cause ice pops to harden at a lower temperature, meaning they will require more time to freeze.&nbsp;A good rule of thumb is to allow any ice pops you make to freeze for about 4 hours. Adjust your times as needed, but that usually does the trick.You have a few options for storing your strawberries and cream ice pops.&nbsp;Still Hungry?Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.from votesSave RecipeSavedPin RecipePrintThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.Share This PostFree BonusThis site uses Akismet to reduce spam. Learn how your comment data is processed.Wow Kevin. We grow a few Strawberries at home, and always looking for a fresh way to eat them. This was a great taste, pretty easy to make, and we just had the first few of many, so more to enjoy. Great recipe. Beats all the other “pops” we have tried making.ReplyKevin!! You have done it again!! I love this!! I have had to use frozen strawberries and stevia. With the frozen berries just be sure they are whole berries . Pour the mixture quickly into the molds. It will be semi frozen already. Love love them!! I am going to use blueberries also. Keep the good times coming!!!ReplyI grew up eating paletas in New Mexico – these look delicious! Could I add alcohol to this recipe for an “adult paleta”? If so, what type and how much could I add without impacting the freezing?ReplyHi, I'm Kevin!Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!Read MoreAs Seen In

Skip to content from votes8 CommentsLeave CommentPrint RecipeJump to RecipeThis post may contain affiliate links. Please read my disclosure policy.Today’s recipe for strawberries and cream ice pops, also known as paletas de fresas y crema, is a delicious combination of succulent, ripe strawberries, velvety heavy cream, tangy lemon zest, and sweet sugar. This all-star cast of ingredients is pureed into a satiny mixture and frozen to create a fantastically fruity, creamy, and decadent dessert.Summertime approaches and along with it comes a whole host of irresistible frozen desserts. If you...

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

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