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Ultra‑Creamy Strawberry Creamsicle Pops with Strawberry Creamsicle Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Strawberry Creamsicle
Author:
Dolce Flav
Servings
10
Prep Time
10 minutes
Cook Time
15 minutes
Begin by making a quick strawberry compote: melt butter in a saucepan, add strawberries, brown sugar, honey, and salt, and simmer until soft and fragrant. Then stir in a cornstarch slurry to thicken. Remove from heat and let cool slightly before swirling in the concentrated Strawberry Creamsicle Extract to infuse a rich, nostalgic taste. Layer the compote with Greek yogurt and milk, pour into popsicle molds, and freeze until firm—resulting in dreamy, creamy strawberry pops with a refreshing vanilla twist.
Ingredients
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1 cup whole milk
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½ cup plain or vanilla Greek yogurt
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1 cup diced fresh strawberries
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¼ cup light brown sugar
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2 tbsp honey
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½ tsp salt
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1 tbsp unsalted butter
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1 tsp cornstarch + 1 Tbsp water (slurry)
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10–12 drops Strawberry Creamsicle Flavor Extract (oil‑soluble)
Directions
Caramelize strawberries: In a medium saucepan over medium heat, melt 2 tbsp butter and add 1 cup diced strawberries. Sauté for 2 minutes until aromatic.
Sweeten and thicken: Stir in ¼ cup light brown sugar, ¼ cup honey, and ½ tsp salt. Cook uncovered, stirring occasionally, until thickened, about 12–15 minutes.
Add cornstarch slurry: Mix 1 tsp cornstarch with 1 Tbsp water until smooth. Stir into the strawberry mixture and cook until thickened. Remove from heat.
Infuse creamsicle flavor: Once slightly cooled, add 10–12 drops of oil‑soluble Strawberry Creamsicle Extract to the strawberry compote. Stir gently to blend evenly and enhance the creamy vanilla‑strawberry taste.
Layer base: In a mixing bowl, combine 1 cup Greek yogurt and 1 cup whole milk until smooth.
Pour into molds: Spoon a layer of the flavored strawberry compote into popsicle molds, then fill with the yogurt‑milk mixture. Alternate layers if desired for a swirl effect.
Freeze: Insert sticks and freeze for at least 4 hours, or until fully solid.
Serve: Run molds briefly under warm water to release creamy strawberry‑vanilla popsicles.
Recipe Note
10 Frequently Asked Questions (FAQ)
Can I use frozen strawberries instead of fresh?
Absolutely. Just thaw them first and drain any excess water to maintain the right consistency.
Is the extract strong—can I use less?
Oil‑soluble extracts are highly concentrated; start with 8 drops and adjust to taste—just a few drops go a long way.
What if I don’t have cornstarch?
You can skip it; the compote will just be a bit looser—but still delicious.
Can I swap Greek yogurt for cream or coconut cream?
Yes—cream makes it richer; coconut cream is great for a dairy‑free version.
How long will these pops stay fresh in the freezer?
Up to 2 weeks in an airtight container before they start to develop freezer burn.
Can I make them ahead for a party?
Definitely—prepare ahead and store in molds or a sealed freezer container.
Will they get icy?
Using whole milk and yogurt helps prevent iciness. For even creamier texture, add a splash of heavy cream or a sweetener like agave.
Can I blend instead of layering?
Yes—blend the compote, yogurt, and milk for a smooth, swirl‑free texture.
Do I need to sweeten them more?
Taste the compote before freezing; if you want sweeter pops, add more honey or sugar to your preference.
What else can I use the extract for?
It's perfect for flavoring ice creams, chocolates, custards, frosting, baked goods, and beverages—especially fat‑based applications