Homemade strawberry popsicles are an ideal cooling treat for hot summer days. This simple recipe uses just two wholesome ingredients and no added sugar, delivering a naturally sweet, refreshing frozen snack.
Making popsicles at home is quick and satisfying. Store-bought ice pops often rely on added sugar, artificial flavors, and colors, while homemade versions can highlight real fruit and simple ingredients.
Why Make Your Own Popsicles?
- Homemade strawberry popsicles are much healthier than many commercial options. Ripe strawberries provide natural sweetness, so extra sugar isn’t necessary.
- These popsicles are vegan, eggless, dairy-free (when made with plant milk), and naturally gluten-free.
- They contain no artificial dyes or flavorings, making them a cleaner choice for kids and adults alike.
- The process is very simple—the only patience required is waiting for them to freeze solid.
- Fresh strawberry popsicles make a refreshing, delicious, and wholesome treat on warm days.
Here’s What You Need
Only two main ingredients:
- Strawberries — Use ripe, sweet strawberries for the best flavor since this recipe doesn’t rely on added sugar. Local, in-season berries work best.
- Almond milk — Almond milk adds a subtle nutty note that pairs well with strawberries. You can substitute any milk you prefer (dairy or plant-based). Coconut milk will impart a coconut flavor; Greek yogurt will make the popsicles richer and creamier if you want a non-vegan option.
How To Make It
- Puree the strawberries and almond milk together in a blender or food processor until smooth.
- Pour the mixture into popsicle molds and freeze until solid.
Tips For Perfect Homemade Popsicles
- If you prefer a sweeter popsicle, taste the puree before freezing and blend in a touch of sugar, maple syrup, or honey until it reaches your desired sweetness.
- Because this recipe contains no refined sugar, the popsicles will freeze quite hard. Let them sit at room temperature for a few minutes after removing from the freezer to soften slightly before unmolding and serving.
- Silicone popsicle molds are easy to use and release popsicles cleanly, but any mold you already own will work. In a pinch, small paper cups covered with plastic wrap and pierced to insert sticks will do the job.
- If a popsicle is stubborn in the mold, briefly run the base under warm water to loosen it before pulling it free.
Common Questions
Yes. If fresh berries are not available, thaw frozen strawberries before blending. They work well and are convenient outside of strawberry season.
Ice crystals form when there’s too much water. Using almond milk instead of plain water helps reduce iciness and gives a smoother texture.
Sugar lowers the freezing point and softens texture. Since this recipe has no added sugar, the popsicles freeze firmly. Let them sit a few minutes at room temperature after removing from the freezer to soften before eating.
Stored properly in an airtight container or zipper bag, homemade popsicles can keep for up to six months. Remove them from the molds first and pack them in a freezer-safe container.
Variations
- For extra creaminess, swap almond milk for Greek yogurt (not vegan) or use full-fat coconut milk for a richer texture and distinct flavor.
- Add a squeeze of lemon juice to make strawberry-lemonade popsicles.
- Use water instead of milk for a lighter, icier fruit pop.
- For pure fruit popsicles, omit the milk and freeze blended strawberries on their own.
- Try other fruits: raspberries, blueberries, peaches, bananas, kiwi, watermelon, or mango all make delicious homemade popsicles.
More Delicious Frozen Treats To Try
Homemade frozen desserts are easy to prepare and customize. Experiment with different fruits and bases to discover new favorites.
Did you make this recipe? Please leave a rating in the comments and share any changes you made. Your feedback is appreciated—thank you for visiting The Food Blog!
Recipe
Strawberry Popsicles
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Equipment
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Popsicle molds
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Food processor or blender
Ingredients
- 2 cups ripe strawberries stems removed
- 1 cup almond milk
Instructions
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In a food processor or blender, puree the strawberries with the almond milk until smooth.
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Pour the strawberry mixture into popsicle molds. Freeze for at least 4 hours.
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Unmold and enjoy.
Notes
- There is no refined sugar in this recipe. If you like a sweeter result, taste the puree and add a little sugar, maple syrup, or honey before freezing.
- Because they freeze firmly, let popsicles sit a few minutes at room temperature after removing from the freezer to make unmolding and eating easier.
- If a popsicle sticks in the mold, briefly run the bottom of the mold under warm water to loosen it.
Nutrition
| Calories: 21kcal
| Carbohydrates: 4g
| Protein: 1g
| Fat: 1g
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