Strawberry Basil Cream Pops
4.7(829 ratings)Basil might sound unusual in a popsicle, but it has a sweet, almost clove-like note that flatters ripe strawberries beautifully. Cashew cream turns the colour a gentle rose pink and keeps the texture smooth. Arrange them on a paper plate for a summer party and watch guests try to guess the secret ingredient.
- Hands-on
- 15 min
- Freeze
- 6 hr
- Total
- 6 hr 15 min
- Serves
- 8
- Level
- Moderate
Method
-
Step 1: Blend the drained cashews with the coconut water and vanilla until completely smooth and creamy, about one minute.
-
Step 2: Add the strawberries, coconut nectar, lemon juice and basil leaves and blend again until the mixture is evenly pink with tiny green flecks.
-
Step 3: Taste and add a few more basil leaves if you want a stronger herbal note, keeping in mind that the flavour softens when frozen.
-
Step 4: Pour into eight moulds, insert the sticks and freeze for at least six hours. Unmould with a quick dip in warm water.
Same technique, different aisle
More from Nice Cream & Pops
Keep cooking without the stove
Rainbow Fruit Layer Popsicles
Striped popsicles built from separate purees of watermelon, orange, mango, kiwi and blueberry, frozen layer by layer into bright rainbow bands.
Blueberry Ripple Cashew Slice
A creamy lemon cashew base rippled with a thick mixed berry puree, frozen in a tray and cut into generous slices with dramatic dark swirls.
Whipped Vanilla Coconut Nice Cream
Young coconut meat, cashews and whole vanilla bean whipped into a pale, airy nice cream and spooned into a jar with a fresh herb sprig.
Raspberry Coconut Freezer Bars
Chewy coconut date base topped with a thick pink raspberry cashew layer, frozen solid and cut into neat stackable bars dotted with whole berries.