These fun strawberry popsicles might just be too cute to eat! The creamy, sweet vanilla base is swirled with tart strawberry puree. The texture is soft and pudding-like, reminiscent of ice cream truck favorites of our childhoods.
Place raw cashews into a blender and pulse several times until finely chopped. Add plant milk and remaining ingredients. Blend until smooth. Refrigerate until very cold.
Prepare the strawberry swirl: mash berries and add to a saucepan along with the maple syrup, arrowroot powder, lemon juice and vanilla. Bring to a simmer, whisking constantly, until thickened. Allow to cool. Puree in a blender until smooth.
To make popsicles: Have molds ready. Spoon a little of the strawberry puree in the molds, allowing some to drip down the insides of the molds. Add some of the creamy base. Repeat with the strawberry and creamy layers until the molds are filled to the top. Using a chopstick or skewer, swirl the layers. Freeze for 8 hours or until very firm, preferably overnight. Remove from molds and serve immediately.
Notes
Want your popsicles faster? Follow these steps: Start with step 2. Once you've made and cooled your strawberry puree, then chop the cashews in the blender. Add in all remaining ingredients (including cooled puree) and blend until smooth. Then head to step 3. Your popsicles will turn out a light pink color without the swirl, yet will be equally delicious!
Swap cashews with almonds + almond milk, or oat milk + coconut cream for a nut free option.
Arrowroot powder can be replaced with cornstarch.
If you aren't using a high-speed blender then soak the cashews in water for several hours to soften before blending. This will help them blend smoothly.
Yield will vary depending on the type of molds used. I use 4 oz molds and can make 10 popsicles at a time.