About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
20 mins

Modern Art Desserts
Makes 10 ice pops
Hands-on time: 1 hour
From start to finish: 5 hours
Do Ahead: Stored in an airtight container, the ice pops will keep for up to 2 weeks in the freezer.
Above and Beyond: These ice pops are beautiful and delicious frozen in any ice-pop mold, but to get the vertical-stripe effect, it’s necessary to use ones that lay flat when filled and frozen. Ice-pop molds made by Cold Molds are the perfect size and shape for both this recipe and the Kelly Fudge Pops.

Strawberry Ice-Pop Base
1 pound (454 g) fresh strawberries

Mint-Cream Ice-Pop Base
1/3 cup (2.7 oz / 77g) cold heavy cream

Posted by Ten Speed Press Published See Ten Speed Press's 28 projects » © 2018 Caitlin Freeman / Ten Speed Press · Reproduced with permission. · Reprinted with permission from Modern Art Desserts, by Caitlin Freeman, copyright (c) 2013.) Photography by Clay McLachlan (c) 2013.
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  • Step 1

    To make the strawberry base, wash, dry, and hull the strawberries. Cut the berries in half or quarter them if they are especially big.

  • Step 2

    Combine the strawberries, water, sugar, and lemon juice in a medium nonreactive saucepan and bring the mixture to a simmer over medium-low heat, stirring to help the sugar dissolve. Turn down the heat to the low, cover, and simmer until the berries are soft, 8 to 10 minutes. Remove from the heat and let the berries rest for 5 minutes.

  • Step 3

    Transfer the berry mixture to a fine-mesh sieve set over a 1-quart liquid measuring cup. Let stand for 5 minutes to allow the juice to drain from the berries; don’t press on the fruit to extract additional liquid. You should have 4 cups (34 oz / 950 g) of strained strawberry juice.

  • Step 4

    Pour the strawberry base into the prepared molds, dividing it evenly; each one should be about two-thirds full. Freeze until firm, at least 2 hours; follow the manufacturer’s instructions for inserting the sticks. If you don’t have ice-pop molds, pour the base into ice cube trays, filling each cavity about half full.

  • Step 5

    To make the mint-cream base, whisk the cold cream and cornstarch in a medium saucepan until combined. Add the milk, spearmint leaves, sugar, salt, and food coloring. Set the pan over medium heat and cook, stirring frequently, until bubbles begin to form around the edges and the mixture registers 180°F to 190°F on a digital thermometer.

  • Step 6

    Remove the pan from the heat, cover, and let stand for 15 minutes. Strain the liquid through a fine-mesh sieve set over 2-cup liquid measuring cup. Discard the mint, then cover the measuring cup with plastic wrap and refrigerate until strawberry ice pops are frozen.

  • Step 7

    Remove the molds from the freezer and top them off with the mint-cream base. Continue freezing until solid. If using ice cube trays, top with the mint-cream base; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.

  • Step 8

    Unmold the ice pops, dipping the molds into warm water to loosen, if needed, and serve.

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