When you think of strawberries and cream you may think of dunking your strawberries in a creamy dip made with dairy-based cream. Instead of dunking, we blend, and instead of dairy, we use plants, in this fun and flavorful Strawberries and Cream Popsicle recipe.
2cupsorganic strawberries (fresh or frozen, halved or quartered if larger)
1cupplant-based yogurt (unsweetened, unflavored)
¼cupdate paste (link in Chef’s notes)
2tspvanilla extract
Directions
1
Add all ingredients to a blender or food processor and blend until smooth.
2
Taste for additional flavors of your choice (more berries for tart, more yogurt for creaminess, more date paste for sweetness).
3
Pour into individual popsicle molds, filling ¾ full to allow for expansion. Freeze for 2 hours before serving.
Chef's Notes
Substitutions Instead of strawberries, try mixed frozen berries, blackberries or blueberries.
For the yogurt, use any unsweetened and unflavored plant-based yogurt of your choice (store-bought or homemade).
Date paste Purchase it in the store or make your own Date Paste.
Prep ahead Make the date paste ahead of time and store it in an airtight container in the refrigerator for up to seven days or in the freezer for up to 30.
Storage Store in an airtight container in the freezer for up to six weeks.
Ingredients
2cupsorganic strawberries (fresh or frozen, halved or quartered if larger)
1cupplant-based yogurt (unsweetened, unflavored)
¼cupdate paste (link in Chef’s notes)
2tspvanilla extract
Directions
1
Add all ingredients to a blender or food processor and blend until smooth.
2
Taste for additional flavors of your choice (more berries for tart, more yogurt for creaminess, more date paste for sweetness).
3
Pour into individual popsicle molds, filling ¾ full to allow for expansion. Freeze for 2 hours before serving.
