Easy Strawberry Milk Pop Recipe and Creamy No Churn Ice Cream

Easy Strawberry Milk Pop Recipe and Creamy No Churn Ice Cream

I love ice lollies and I picked up an ice lolly mould in Ikea recently so I just had to make my own. I decided to be a bit adventurous and go for milk pops. Not something I had made before but I’m so glad I did. It’s so easy and so so delicious, I made a bit too much for the mould that I have so I used the extra mixture to make some ice cream, which is also amazing! So here’s my super easy strawberry milk pop recipe and how I made a beautifully creamy no churn ice cream.


400g Strawberries

200g Condensed milk

100ml Semi skimmed milk

Quantities will vary depending on your mould – this amount made too much for mine.

Optional if you also want to make ice cream

284ml Double cream (I used one pot of Elmlea, the consistency would be much thicker if you used ‘proper’ cream and I’m sure very delicious)

200g Condensed milk (I used one 397g can altogether)

Easy Strawberry Milk Pop Recipe and Creamy No Churn Ice Cream

To make the milk pops:

  1. Pop the strawberries into a blender until smooth – leave a few out so you can put slices in too
  2. Add the milk and condensed milk and whizz it all up
  3. Pour into your ice lolly mould, adding slices of strawberry around the edges
  4. Put in the freezer for around four hours to set

If you have leftovers of the mixture (I had about 2-3 more ice lollies worth). I would definitely recommend making it into ice cream. This gave me the perfect amount to fit into a 1 litre container. It’s also worth noting that this isn’t a soft scoop ice cream, you’ll need to leave it to thaw for about 10 minutes before scooping it out of the tub (it’s totally worth it)!

  1. Pour the remaining mixture into a large bowl
  2. Add the cream and remaining condensed milk
  3. Use an electric whisk to mix it together, blending until the consistency thickens
  4. Add some slices or chunks of strawberry if you want to and fold into the mix
  5. Put into a freezer safe container (I happened to have an empty ice cream tub) and freeze overnight

How easy was that? This took me about two hours in total but that was including a bit of googling, debating what to do with the left over mixture, working out the right quantities, and I was very particular about the placement of my strawberries in the lolly moulds because if it doesn’t look pretty in photos then what’s the point, right? You could easily whip up both of these recipes in about half an hour, the frustrating part is having to wait to eat them!

Once I’ve made my way through eating all of this deliciousness I’m definitely going to be attempting a chocolate version, I’m drooling just thinking about it.

Easy Strawberry Milk Pop Recipe and Creamy No Churn Ice Cream

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