Strawberries and Cream Ice Pops


Strawberry Layer:          

1 cup (250 mL) hulled and halved strawberries

1/2 cup (125 mL) water

1/4 cup (60 mL) granulated sugar      

Custard Layer:   

1/2 cup (125 mL) granulated sugar

1 tbsp (15 mL) cornstarch

Pinch salt

1 cup (250 mL) milk

2 egg yolks

1 tsp (5 mL) vanilla extract



Strawberry Layer: Combine strawberries, water and sugar in blender. Purée until smooth. Divide half the mixture evenly between 10 (2 oz/60 mL) popsicle molds (only fill 1/3 of the way up each mold). Freeze for 30 minutes or until surface is set. 

Custard Layer: Meanwhile, stir sugar with cornstarch and salt in medium saucepan; whisk in milk until smooth. Cook over medium heat, stirring constantly, for 7 to 10 minutes or until thickened.

Beat egg yolks in heatproof bowl; whisk in some of the hot milk mixture. Whisk warm egg yolk mixture back into saucepan. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat and strain through fine mesh sieve; stir in vanilla. Set bowl in an ice bath, stirring often, for 20 minutes or until custard is cool.

Carefully spoon custard over semi-frozen strawberry layer (only fill 2/3 of the way up each mold). Freeze for 1 hour or until surface is set. Spoon remaining strawberry mixture over semi-frozen custard layer. Freeze for 6 hours or until completely set. Popsicles can be held in the freezer for up to 1 month.

Makes 10 servings

Recipe courtesy of Egg Farmers of Canada


Serve any remaining strawberry and custard mixture with biscuits or scones for a quick strawberry shortcake treat.

Hold the bottom and sides of the mold under warm running water to help the popsicle release easily.

Nutrients per serving:

Calories 86

Carbohydrate 1.5 g

Fat 1.5 g

Protein 1 g

Sodium 26 mg

Sugars 17 g

Fibre 0.5 g