Even though my Shavuot spent in Upstate New York was kinda chilly, there are signs of summer at every turn. The fresh smell of grass in the air, the sun peaking out through the clouds, and the mosquitoes coming out of hiding (scratch, scratch). As a foodie though, I look for the signs of summer at the market. The fresh berries, in-season sweet-as-sugar melon and the beautiful fragrant leaves of basil that blossom to their fullest potential. Ahh, the sweet, sweet smell of summer!
In this quick and easy recipe, the best of summer comes together in a healthy, Paleo creamsicle that is as sweet as it is refreshing. It’s my go-to all summer long!
Strawberry Basil Popsicles
1 can full fat coconut milk
1 pint strawberries, hulled
8 large basil leaves
1/3 cup honey
1/2 tsp fresh squeezed lemon juice
Special Equipment: popsicle molds
Add all the ingredients to a food processor or blender and blend until smooth and creamy. Pour the mixture into popsicle molds and freeze until solid.
Yield: approximately 10 popsicles, depending on size.
TIP: to easily remove popsicles from their mold, run under warm water for 30 seconds.
A bucket of popsicles makes an amazing hostess gift for summer parties! Gift one at your next cookout!
orange creamsicle pops
cherry yogurt popsicles
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4 thoughts on “Strawberry Basil Popsicles”
YUM! wish it was summer here :( these look amazing! would coconut cream work the same? thats what ive got on the shelf
Coconut cream is thicker than canned coconut milk, so maybe thin it out with a bit of water.
Can I use frozen strawberries instead of fresh?