Ice cream pops are a delicious way to cool off on a hot summer day. I like to make them the old-fashioned way with paper cups and wooden Popsicle sticks—none of these fancy-schmancy molds for me. These Strawberry Vanilla Ice Cream Pops from The Cutting Edge of Ordinary look absolutely scrumptious...
1 lb strawberries hulled and halved
1/2 cup sugar
1 teaspoons lemon juice
2 pints vanilla ice cream
Mash the strawberries in a large bowl with a potato masher or a fork. Transfer to a large nonstick skillet along with the sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl and freeze, uncovered, until cold (about 10 minutes).
Transfer the ice cream to a microwave safe bowl and heat at 30 percent power in 10-second intervals, stirring until softened, about 50 seconds total.
Spread even in a 9x13 inch-baking dish and freeze while strawberry mixture chills. Dollop tablespoons of the strawberry mixture all over the ice cream then swirl it gently through the ice cream with a spoon. Spoon into molds or paper cups and add wooden Popsicle sticks. Freeze until firm, about an hour and a half, or up to 4 days covered.
Here are a few other ideas for making your own ice cream pops:
Do you make your own ice cream pops during the summer?