Paleo Strawberry Creamsicles
Summer is officially here and who’s ready to get their creamsicle on?! There’s something about hot summer days and frozen treats that scream childhood! I mean, basically, what kind of summer will your children have if you don’t make these creamsicles? Okay, flare for the dramatic here! But in all seriousness, there is something so satisfying about feeding your children something you know is healthy and without all the processed ingredients and sugar that come in traditional creamsicles. I found the ingredient list for the orange creamsicle . I think it’s safe to say there’s a lot of sugar in those babies!
For this recipe, I used fresh strawberries from our recent strawberry picking adventure to Thompson’s Strawberry Farm. Strawberry season always sneaks up on me, so I’ve started to put reminder alerts on my calendar for specific in-season fruit. This way, we’re sure to get there before things get too picked over (apples, raspberries, strawberries, etc.). It was a wonderful afternoon and the boys clearly had a good time. Oh, and Emerson ate less dirt than last year, so I’d call that a win!
I froze most of the berries as a way to be sure none went to waste. There’s something fun about using berries a month or two later; all the sweet memories of that day and little helping hands make the food that much tastier. I’ve already made some paleo friendly jam, which I’ll be sharing soon.
Scroll down for your kiddo’s new favorite summer treat! Oh, and I used these molds I purchased through Amazon.
- 5 cups Fresh or frozen strawberries (I froze my fresh ones)
- 3 tbsp Water
- 2-3 tbsp Honey (helps with tart factor)
- 1 can Coconut milk
- 1 tsp Vanilla extract
- 2 tsp Maple syrup
- Place strawberries, water and honey into a large pot and simmer until strawberries soften, about 5 minutes for fresh and 6-7 for frozen
- Use a potato masher to help get the strawberry juices out
- Remove from heat and use either a regular or emulsion blender to puree the strawberries. Place in freezer to cool for about 30 minutes
- Using either an emulsion blender or mixer, whip together the coconut milk, vanilla extract and syrup. It should be decently frothy after about 2 minutes. Keep in mind you won't get the magnificent peaks you would with heavy whipping cream, but it's still hella tasty.
- Alternating between strawberry puree and cream, spoon mixture into popsicle molds. Freeze for at least 6 hours. I usually do over night just to be safe.