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Strawberries and Cream Ice Pops

Strawberries and cream ice pops recipe sitting over ice

Summer treats are coming in hot. Well, actually cold. Frozen to be exact. Take advantage of in-season berries by making these strawberries and cream ice pops. Think of this as your yogurt parfait in a mold. Cool? All signs are pointing to yes


2 cups fresh strawberries, hulled and halved
1/4 cup Crown® Lily White® Corn Syrup
3 tablespoons sugar, divided
1 1/2 cups Greek style yogurt
1/2 teaspoon pure vanilla extract


1. Combine strawberries with 2 tablespoons of corn syrup and 1 tablespoon of sugar in a blender or food processor and puree until smooth. Transfer to a small bowl and set aside.

2. Combine yogurt with remaining 2 tablespoons of corn syrup and 2 tablespoons of sugar in another bowl. Add vanilla and stir until smooth.

3. Spoon mixtures into popsicle molds in alternating layers. Swirl layers using a thin knife to pull the berry mixtures up the sides creating fun designs. Add sticks and freeze until solid; about 12 hours or overnight. To unmold popsicles, run water along the sides until loosened.

Recipe and image courtesy of

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