Strawberry Vanilla Ice Cream Pops
recipe from Lisa @ The Cutting Edge of Ordinary - Gourmet May 2009

1 lb strawberries hulled and halved

½ cup sugar

1 teaspoons lemon juice

2 pints premium vanilla ice cream


Mash the strawberries in a large bowl with a potato masher or a fork. Transfer to a large nonstick skillet along with the sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl and freeze, uncovered, until cold (about 10 minutes).


Transfer the ice cream to a microwave safe bowl and heat at 30 percent power in 10-second intervals, stirring until softened, about 50 seconds total.


Spread even in a 9x13 inch-baking dish and freeze while strawberry mixture chills. Dollop tablespoons of the strawberry mixture all over the ice cream then swirl it gently through the ice cream with a spoon.


Spoon into molds (or paper cups like I did) and add wooden Popsicle sticks. I used the wide craft sticks. I let the pops freeze for about 20 minutes before I put the sticks in. Freeze until firm, about an hour and a half, or up to 4 days covered.