Homemade Strawberries and Cream Ice Creams

January 24, 2017
by HelloFresh Eat

    Oh God… I think as I roll over in bed and blearily open bom.gov.au on my phone. 38°C? I thought weather stopped at like, 32°C! It shouldn’t even be allowed to go this high! It’s inhuman! Sweat is already rallying on my face, my hair utterly ruined. My panicked mind starts to search for ways out.

    Maybe I could move to Bosnia? Seems pretty cold and refreshing there, but I can’t afford the flights. Stuff myself into the fridge? Ah, but then my cheese would spoil. And my yoghurt would heat up. No one wants hot yoghurt. Ugh.

    HF160527-Global_blog_strawberry and yoghurt popsicles 77_low

    And suddenly my early morning, heat addled mind snaps into focus. No one wants hot yoghurt. Which means everyone wants cold yoghurt. Really, really cold yoghurt. The idea is starting to snowball now, which is making me feel cooler already. Add a few strawberries, a touch of honey and vanilla and ice, ice baby. I spring into action, figuring the ice creams should be ready by afternoon. I may just make it through the day after all.

    Homemade Strawberries and Cream Ice Creams

    Homemade Strawberries and Cream Ice Creams

    200 ml plain yogurt
    50 ml milk
    12 whole fresh strawberries (in slices)
    1 vanilla pod, scored along the length and seeds reserved
    3 tsps honey (optional)
    6 paddlepop sticks
    1 tray ice block moulds
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    1. In a bowl, mix together the yoghurt, vanilla seeds, honey and milk.
    2. Place the sliced strawberries into the ice block moulds, then pour in the yoghurt mixture.
    3. Freeze for an hour, then add paddlepop sticks into the thickened mixture.
    4. Freeze for at least 5 hours further.
    5. Enjoy!

    Tip: If you find it hard to remove the ice creams, run some lukewarm water on the outside of the moulds and you’ll be able to slide them out easily.

    Stay cool out there today homies!
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