I have been waiting for the perfect recipe to check “homemade popsicles” off of our Summer Bucket List, and here it is! The Little Big Spoon knocks it out of the park again. Thanks for sharing with us, Bree! We will be doubling and tripling this recipe all summer long 🙂
Makes 3 Dixie cup popsicles.
You’ll need …
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3 (5 oz) Dixie cups
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6 strawberries
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1/4 c coconut milk
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1 Tbsp honey (or coconut sugar or another sweetener)
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1/2 c SCD french cream*
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1 Tbsp honey
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1 tsp pure vanilla extract
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1/2 c SCD friendly un-granola (or sub gluten free oat granola)
What to do …
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Place a bowl and whisk in freezer for 30 minutes (optional, but helps whip the cream)
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In a blender on low, pulse together the strawberries, coconut milk and coconut sugar. Taste. Add more sweetener to your liking*
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Take your bowl and whisk from the freezer. Pour cream, honey and vanilla into the bowl. Whisk quickly to form soft peaks. Taste.
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Divide the whipped cream evenly between the Dixie cups. Then add the strawberry mixture. This should fill the cups about 2/3 of the way. Place in freezer for 1 hour.
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Add granola to the blender and pulse until finely chopped. You may want to add a few drops of water or coconut milk to the mixture so it can bind in the freezer. After an hour, place popsicle stick into the center of the dixie cup and then add the granola. Granola should fill the remainder of the cup. Freeze for an additional 2 hours or overnight.
Notes
*If you don’t have the time to make SCD cream, you can sub plain Greek yogurt for IBDAID version. I haven’t tried this yet, so can’t attest to its tastiness, so definitely let me know if it’s yummy!
*Simply double the recipe for more popsicles.
Check out more deliciousness at The Little Big Spoon! Or on Instagram. And if you make one of her recipes please share with us!