Strawberry Milk Ice Pops

Strawberry Milk Ice Pops – a nostalgic treat that will keep you cool on a hot summer’s day! It’s made with a combination of strawberry syrup, nonfat milk and cream.

Summer’s heat makes me lazy in my bones. That’s why ice pops are quickly becoming my favorite warm weather treat. These Strawberry Milk Ice Pops are so quick to make (nostalgic, too!) and the recipe only uses five ingredients. 

I couldn’t resist dipping these in white chocolate and pastel confetti sprinkles. In fact, I’ve never made a strawberry milk -inspired treat without sprinkles! You may remember this cheesecake with a sprinkled crust. It’s my personal favorite equation: Strawberry Milk + Sprinkles = Happy.

Ice Pop Molds

To make these you’ll need an ice pop mold of some sort. I used a hard plastic style pop mold. However, I have since found this silicone version to be much easier for unmolding the pops. But you could also pour the strawberry milk mixture in 3-ounce plastic cups. If you go the cup route, just cover the cups with foil and insert a pop stick through the foil. After freezing, you can remove the ice pop from the cup by submerging the bottom of the cup in hot water for about five seconds. Pull on the stick and – tah-dah! 

These pops are made with a combination of strawberry syrup, nonfat milk and cream. This trio creates the most deliciously creamy and authentic strawberry milk flavor in frozen form.

The super cute ice pop sticks are actually cake pop sticks that Angie (a.k.a. Bakerella) sent me from her Make -n Mold line! They are perfect for these ice pops because they are 7-inches long and very sturdy. They’re no longer in production, but you could opt for these reusable hard plastic drinking straws. Three cheers for reusable ice pop sticks!

Strawberry Milk Ice Pops

Heather Baird

Turn a nostalgic childhood sweet into a chilly treat! Strawberry milk ice pops are refreshing on a hot day.

This recipe requires the use of an ice pop mold. If you don't have one, use paper cups to mold the strawberry milk mixture. Place foil over each cup and then insert an ice pop stick into the foil standing upright. Freeze as directed.

5 from 1 vote

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Prep Time 15 minutes mins

6 hours freeze time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• ice pop mold or 3 oz. paper cups
• ice pop sticks

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups skim milk
• 2/3 cup heavy whipping cream
• 1/2 cup strawberry syrup (such as Hershey’s)
• 8 ounces vanilla almond bark or white chocolate
• pastel confetti sprinkles

Instructions

 

• Combine the skim milk, whipping cream and strawberry syrup in a 4 cup measure with a pour spout. Mix together until well combined. Pour the mixture into each of 8 ice pop molds and over; insert ice pop sticks upright and place in the freezer. Freeze until solid, about 4-6 hours or overnight.
• If using round ice pop sticks with a mold as I did, the sticks will not go through the slits in the manufactured lid. You’ll need to cover the ice pop molds with aluminum foil and push the sticks through the foil so that they stand upright. Freeze until solid.
• To remove the ice pops from the molds, dip each ice pop in hot water for 5 seconds and pull on the stick to remove.
• Melt the chocolate or almond bark in the microwave at 30 second intervals. Let cool until barely warm but still pourable. Dip each ice pop in the chocolate and immediately sprinkle with confetti decors.
• Store ice pops wrapped in waxed paper in the freezer .

Keyword skim milk, strawberry milk, strawberry syrup

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