Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw them completely before blending.

What can I use if I don’t have popsicle molds?

You can use small cups or any freezer-safe container and insert wooden sticks once partially frozen.

Can I substitute the fresh cream with something else?

You can use coconut cream as a substitute for a dairy-free version, but it may slightly alter the flavor.

How long can I store these popsicles in the freezer?

You can store the popsicles in the freezer for up to 2 weeks in an airtight container to prevent freezer burn.

Can I make this recipe without sugar?

Yes, you can use a natural sweetener like honey or maple syrup instead of sugar, but adjust the quantity to taste.

Strawberry and Yogurt Ice Cream

Name: Strawberry and Yogurt Ice Cream
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: 200 g strawberries; 100 mL liquid strawberry or vanilla yogurt; 150 mL fresh cream; 3 tbsp orange juice; 2 tbsp sugar

@cocinero44

International Snack Dessert Frozen Dessert Vegetarian Nut-Free

Summer is here, and with the heat comes the craving for a delicious ice cream. That’s why, from our blog Urban Kitchen Recipes, we’re sharing a recipe for a natural strawberry and yogurt ice cream that’s smooth and delightful. This ice cream has the unique feature of not crystallizing, thanks...

Prep Time

20min

Cook Time

0min

Total Time

20min

Ingredients

4 Servings

(1 serving = 1 popsicle or slice)

strawberries
200g
liquid strawberry or vanilla yogurt
100mL
fresh cream
150mL
orange juice
3tbsp
sugar
2tbsp

How to make Strawberry and Yogurt Ice Cream

Step 1
Wash the strawberries thoroughly and place them in a bowl.
Step 2
Add the sugar and orange juice to the strawberries.
Step 3
Transfer everything to a blender or food processor and blend until it forms a purée.
Step 4
Fill popsicle molds halfway with the strawberry purée.
Step 5
Place the molds in the freezer until the mixture solidifies.
Step 6
Whip the fresh cream with the two tablespoons of sugar until firm.
Step 7
Gently fold in the cold yogurt using smooth, enveloping motions.
Step 8
Use the yogurt and cream mixture to fill the popsicle molds, completing them where the strawberry purée was already added.
Step 9
Return the molds to the freezer for at least two hours.
Step 10
Remove the molds, insert wooden popsicle sticks, and serve.

Nutrition (per serving)

Calories

103.1kcal (5.16%)

Protein

1.6g (3.26%)

Carbs

11.6g (4.22%)

Sugars

9.7g (19.36%)

Healthy Fat

1.8g

Unhealthy Fat

3.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

If you don’t have popsicle molds, you can prepare the dessert in a circular or rectangular mold and serve it sliced into portions.
Ensure the whipped cream is firm but not over-whipped to maintain a smooth texture.
For a more intense strawberry flavor, use ripe and sweet strawberries.

FAQS

Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw them completely before blending.
What can I use if I don’t have popsicle molds?
You can use small cups or any freezer-safe container and insert wooden sticks once partially frozen.
Can I substitute the fresh cream with something else?
You can use coconut cream as a substitute for a dairy-free version, but it may slightly alter the flavor.
How long can I store these popsicles in the freezer?
You can store the popsicles in the freezer for up to 2 weeks in an airtight container to prevent freezer burn.
Can I make this recipe without sugar?
Yes, you can use a natural sweetener like honey or maple syrup instead of sugar, but adjust the quantity to taste.

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@cocinero44

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