- Active time:15 min
- Start to finish:1 1/2 hr
No need to wait for the ice cream truck. These colorful homemade pops capture the warm-weather synergy of ripe strawberries and creamy vanilla. View more of our favorite recipes from this issue.
strawberries, hulled and halved
fresh lemon juice
premium vanilla ice cream
Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes.
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Spread evenly in a 13- by 9-inch baking dish and freeze while strawberry mixture chills.
Dollop tablespoons of strawberry mixture all over ice cream, then swirl it gently through ice cream with a spoon. Spoon into molds (or into cups) and add sticks. Freeze until firm, about 1 1/4 hours (and up to 4 days, covered).
Cooks’ note: If you don’t want to make pops, freeze strawberry-topped ice cream until firm, then scoop into bowls.