When you live in Texas, where it gets so hot in the summer it feels like your skin is going to melt off your bones (sorry for the gross visual), popsicles are a must! And not just any old popsicle from the grocery store full of artificial ingredients and high fructose corn syrup is going to do. We are trying to nourish ourselves here people!
Enter the Creamy Dreamy Strawberry Mint Popsicle…. A few weeks ago I received a pint of strawberries and a bunch of mint in my CSA basket. I wasn’t sure what to do with it at first so both the strawberries and the mint sat in my refrigerator for a while until inspiration struck. Even though it’s only the beginning of June we have already had quite a few days over 90° and when that heat hit all I could think about was busting out those popsicles molds I bought last fall and never used and making a tasty ice cold treat. And what better to make it with than with the strawberries and mint that had been sitting in the fridge waiting to be used up.
- 2 cans coconut milk
- 1 bunch fresh mint (about 1 packed cup)
- ¼ cup honey (or more, to taste)
- 2 cups strawberries (fresh or frozen, I used fresh)
- Place coconut milk, mint and honey in a pot over medium heat
- Once the liquid mixture comes to a low boil, turn off the heat and cover the pot to steep for 45 minutes
- Strain the liquid through a fine mesh strainer and add to blender with the strawberries
- Blend until smooth
- At this point taste for sweetness and add more honey if desired. You can also add peppermint extract if you'd like it a little more minty but I didn't find this necessary
- Pour into popsicle molds and freeze until solid
Note: I have not tried making this with my homemade coconut milk, but if you do, comment below and let me know if it works!
If you don’t have popsicle molds (or you’re just not a fan of popsicles) you can also make this into ice cream using an ice cream maker. The recipe is the same. Just make sure it is chilled and then pour into ice cream maker and use the manufacturer’s instructions. It took about 15 minutes in mine. Alternatively, if you don’t have an ice cream maker, place the “batter” in a bowl in the freezer and stir roughly every 30 minutes until it is frozen and ice cream texture is achieved.
In vibrant health,