Strawberry Cream Frozen Pops — Paletas de Fresa y Crema
Mexican strawberries-and-cream ice pops, fresh macerated strawberries swirled through sweetened cream and frozen on a stick.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Roughly chop 100g strawberries with 20g caster sugar and lime juice; macerate 15 minutes until syrupy. Dice remaining 50g strawberries into 5mm pieces. Whisk condensed milk, double cream, whole milk, vanilla, salt, and 10g caster sugar until smooth. Stir diced strawberries into cream mixture.
Build
Spoon half the macerated strawberry syrup into 2 ice pop moulds, dividing evenly. Top with cream mixture, filling to 5mm from rim. Gently swirl each mould with a skewer to create ribbons without fully blending.
Freeze
Insert wooden sticks into each mould, cover with lids, and freeze at 0°C for at least 5 hours or overnight until completely solid throughout.
Plate
Run each mould briefly under warm water for 5 seconds until the paleta releases easily. Pull out by the stick and serve immediately, 1 per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.