4th of July Strawberry Creamsicles
Prep time
Total time
Serves: 5
  • 1 (14 ounce) can of coconut cream (if you can't find coconut cream in your stuff, full fat coconut milk will work as well), at room temperature
  • ¼ cup raw honey
  • ⅓ cup freeze dried strawberries
  • ½ cup fresh strawberries, diced
  • 2 tablespoons raw honey
  1. Whisk together coconut cream and ¼ cup honey. Then pour ingredients in an ice cream maker.
  2. While ice cream is churning, place freeze dried strawberries in a food processor and pulse until fruit is completely broken down.
  3. When ice cream is almost done churning, pour the pulsed fruit into the ice cream maker to let combine with the ice cream.
  4. (If you don’t have an ice cream maker, you can mix the ice cream with pulsed fruit, pour into a bread pan, place in freezer, then scoop out when solid. A little time in the microwave may be needed to help soften it.)
  5. Mix together diced strawberries and 2 tablespoons honey in a small bowl.
  6. When ice cream is done, scoop into small disposable cups, then top with a bit of fresh strawberries and press down into ice cream. Then press a craft stick into the middle.
  7. Repeat with all ice cream. I made 5 ice cream pops with the ingredients.
  8. Place in freezer for 30+ minutes to let harden.
  9. Serve immediately.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/4th-of-july-strawberry-creamsicles/