These strawberry popsicles are ultra creamy, smooth, and completely free of ice crystals! Made with just 4 simple ingredients, this no-cook recipe is perfect for hot summer days. Easy, quick, and kid-approved!
With summer here, popsicles are a must-have in my house. You know me — I always prefer making everything from scratch. No additives, more affordable, and I know exactly what goes into it.
If you watch how I make these, you might be surprised — just a few simple ingredients and it comes together so easily.
Honestly, they taste just as good as (if not better than) store-bought ones. And once my kids try them, they immediately ask me to make more.
I’ve shared a few favorites before, like Mango Popsicles, Matcha Popsicles, and Blueberry Cheese Filling Crispy Popsicles.
This time, I had some strawberry jam left, so I decided to turn it into these creamy strawberry popsicles — simple, quick, and so satisfying.
Why You’ll Love This Recipe
- No ice crystals! The secret lies in the whipped cream base and gentle mixing technique, giving you luxuriously smooth popsicles every single time.
- Super simple ingredients. You only need four basic ingredients—no eggs, no corn syrup, no complicated stabilizers.
- Completely no-fuss. No ice cream maker, no churning, no constant freezer checks. Just mix, pour, freeze, and enjoy.
- Real strawberry flavour. With strawberry jam as the star, these popsicles deliver concentrated, authentic fruit taste in every bite.
- Perfectly customizable. Add fresh strawberry chunks if you’re craving extra texture, or swap the jam for another fruit variety to switch things up.
Ingredients and Substitutions
- Whipping cream – This is the backbone of our creamy, ice-crystal-free texture. I always recommend using whipping cream with at least 30-36% fat content.
- White sugar – Just a touch of sugar balances the natural sweetness of the strawberry jam and helps create a smoother frozen texture.
- Strawberry jam – This is where all the fruity flavour comes from. I like using a good-quality strawberry jam with visible fruit pieces for a more authentic taste, but smooth jam works wonderfully too. If you have homemade strawberry jam or preserves on hand, this is the perfect recipe to showcase it. For a fun twist, you can substitute with raspberry, blueberry, or mixed berry jam.
- Whole milk – A splash of whole milk thins out the strawberry cream mixture just enough to create a pourable consistency that’s still luxuriously rich.
Ingredients
180 g whipping cream, chilled
15 g white sugar
100 g strawberry jam
40 g whole milk
How to Make Strawberry Popsicles
Whip the cream
In a chilled mixing bowl, combine the cold whipping cream and white sugar. Using an electric hand mixer fitted with a whisk attachment, whip the cream until it reaches a thick yogurt-like consistency.
Add the strawberry jam
Add the strawberry jam to the whipped cream. Using an electric hand mixer, whip it lightly or use a spatula to fold the jam in gently, using a cutting motion through the center and turning the bowl as you go.
Add the milk
Pour in the whole milk and fold again until everything comes together into a smooth, cohesive strawberry cream mixture.
Fill the molds
Transfer the mixture to a piping bag for the cleanest, mess-free filling. Snip off the tip and pipe the strawberry cream into your popsicle molds, filling each cavity almost to the top. If you don’t have a piping bag, a spoon or small pitcher works just fine—just work carefully.
Remove air bubbles
Once all molds are filled, gently tap each mold against the counter two or three times. This helps any trapped air bubbles rise to the surface, ensuring your popsicles have a smooth, even texture without unsightly holes or pockets.
Freeze
Secure the lids tightly on your popsicle molds. Place the molds in the freezer on a flat surface and freeze for at least 4 hours, though overnight is even better. The popsicles need to be completely solid before unmolding—rushing this step can lead to breakage or a mushy texture.
Unmold and enjoy
When you’re ready to serve, remove the molds from the freezer. If your popsicle molds are stubborn, run the outside of the mold under warm running water for 10-15 seconds to gently loosen the popsicles. Pull them out carefully and enjoy immediately.
Tips & tricks
- Use cold whipping cream – This helps it whip faster and hold a stable, creamy texture.
- Don’t overwhip – Overwhipping can cause separation and affect the final texture.
- Fold gently – When mixing, use a folding motion to keep the mixture light and airy.
- Tap out air bubbles – This gives you smoother, prettier popsicles.
- Add fruit pieces – Mix in small chunks of fresh strawberries if you want extra texture.
Frequently asked questions
Why are my popsicles icy?
This usually happens if the cream wasn’t whipped properly or if the mixture was overmixed and lost its airiness.
Can I use fresh strawberries instead of jam?
This recipe uses strawberry jam as provided, but you can add small pieces of fresh strawberries for texture if you like.
How long do they need to freeze?
At least 4 hours, but overnight freezing will give you the best, firm texture.
Can I make this ahead of time?
Yes! These popsicles are perfect for making ahead and storing in the freezer until ready to enjoy.
Strawberry Cream Popsicles – Soft, Creamy & Refreshing
Ingredients
- 180 g whipping cream chilled
- 15 g white sugar
- 100 g strawberry jam
- 40 g whole milk
Instructions
Whip the cream
- In a chilled mixing bowl, combine the cold whipping cream and white sugar. Using an electric hand mixer fitted with a whisk attachment, whip the cream until it reaches a thick yogurt-like consistency.
Add the strawberry jam
- Add the strawberry jam to the whipped cream. Using an electric hand mixer, whip it lightly or use a spatula to fold the jam in gently, using a cutting motion through the center and turning the bowl as you go.
Add the milk
- Pour in the whole milk and fold again until everything comes together into a smooth, cohesive strawberry cream mixture.
Fill the molds
- Transfer the mixture to a piping bag for the cleanest, mess-free filling. Snip off the tip and pipe the strawberry cream into your popsicle molds, filling each cavity almost to the top. If you don't have a piping bag, a spoon or small pitcher works just fine—just work carefully.
Remove air bubbles
- Once all molds are filled, gently tap each mold against the counter two or three times. This helps any trapped air bubbles rise to the surface, ensuring your popsicles have a smooth, even texture without unsightly holes or pockets.
Freeze
- Secure the lids tightly on your popsicle molds. Place the molds in the freezer on a flat surface and freeze for at least 4 hours, though overnight is even better. The popsicles need to be completely solid before unmolding—rushing this step can lead to breakage or a mushy texture.
Unmold and enjoy
- When you're ready to serve, remove the molds from the freezer. If your popsicle molds are stubborn, run the outside of the mold under warm running water for 10-15 seconds to gently loosen the popsicles. Pull them out carefully and enjoy immediately.
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