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Strawberry Creamsicles

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For the strawberry puree:
  • 1 cup quartered California Giant strawberries

  • 1 T honey

  • 1 T lemon juice

  • 2 T sugar

  • 3 T water

For the yogurt puree:
  • ½ cup Greek yogurt

  • ½ cup cool whip

  • ½ tsp vanilla

  • 1 T honey

  • ½ cup diced strawberries

Equipment needed:
  • Ice cream molds and sticks


  • In a small sauce pot, bring strawberries, honey, lemon juice, sugar, and water to a boil, stirring frequently. Blend in a blender until smooth and then chill until room temperature or colder.

  • In a small bowl, stir together the yogurt, cool whip, vanilla, and honey until well combined. Fold in diced strawberries.

  • Layer a little bit of each mixture into the ice cream molds until its about ¼ inch from the top.

  • Let freeze for 1 hour and then put popsicle sticks into each, leaving about 1 ½ inches of the stick exposed. Continue to freeze for at least 8 hours, preferably overnight.

  • To remove, run the molds under warm water until the popsicles remove easily. Enjoy!

prep time
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CALORIESper serving
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Berry Sweet Cravings eBook Download | California Giant Berry Farms