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Strawberries and Cream Popsicles

It never fails—after a typically long, cold and dreary Northeast winter, I am so READY for spring that I gather up all the pretty, colorful produce I can carry, as soon as it hits the stores.

Especially the strawberries.

Problem is, those berries are not always quite ready. Not yet sweet enough, not yet juicy enough. And now I’m left with a bunch of berries. And even more buyer’s remorse.

You too? I understand.

But whatever you do, don’t toss ‘em!

A quick and easy process called “macerating” will fix those berries right up.

Macerating berries is as simple as cutting them up and tossing them with a bit of sugar. This process softens the berries and draws out their juices, making them incredibly sweet. Those once lackluster berries are now ready to use in any number of recipes, but my favorite way to use them is in these “strawberries and cream” popsicles.

These pretty pops are easily made by layering softened vanilla ice cream with your macerated berries. You can stop right there, or do as I did and give your pops a dunk in some two-ingredient homemade magic shell.

The results? It’s like the best chocolate-covered strawberries (folded into vanilla ice cream and frozen on a stick) that you ever had.

Which should hold you over for a few more weeks!

Strawberries and Cream Popsicles

  • Makes


    10 popsicles
  • Meal
  • Prep

    60 minutes
  • Cook

  • Total

    60 minutes


  • 1 pound strawberries, hulled and quartered
  • 1 tablespoon granulated sugar
  • 1 pint good quality vanilla ice cream
  • 4 ounces semi-sweet chocolate, chopped
  • 1/3 cup coconut oil


  • 1. Combine the strawberries and sugar in a medium bowl. Macerate for about 30 minutes. Meanwhile, remove the ice cream from the freezer and let sit till softened.

  • 2. Fill each popsicle mold one-quarter of the way up with the softened ice cream. Add a layer of macerated strawberries. Repeat until the molds are filled, add popsicle sticks and freeze overnight.

  • 3. Make the magic shell: Melt the chopped chocolate and coconut oil, either on the stove top or in the microwave. Stir to fully incorporate and let sit for 30 minutes.

  • 4. Line a baking sheet with foil and place in the freezer. Remove the pops and place on the prepared sheet. Working with one pop at a time, dip into the magic shell. When the shell turns from glossy to matte, return to the baking sheet. Repeat with remaining pops; keep stored in the freezer till ready to serve. (Any leftover magic shell can be kept covered, at room temperature, for up to one month. Gently rewarm prior to using.).

Images via Sheri Silver

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