HOME TOUR

It’s sweet strawberry season in New England! We just had a beautiful outing to Sunshine farm and have some delicious treats to show for our adventures. Of course strawberry shortcake made the list but we had so many left over we made strawberry cream popsicles with a honey drizzle.

Now I use “cream” loosely here because we use cashew cream to make these dairy-free yet oh-so-good. Fat content (in this case from the cashews) in popsicles is what gives them a nice bite makes them not too icy. I blended up the vanilla cashew cream and then added my chopped strawberries.

VANILLA CASHEW CREAM & STRAWBERRY POPSICLES

INSTRUCTIONS

Start by soaking your cashews either overnight or for a couple hours in boiling water. Drain the cashews and add them to your Vitamix Blender. Add all the ingredients but the strawberries and blend fully for a minute or two on high to make the fluffy cream. Add the cut up strawberries and pulse until fully blended.

Using a silicone popsicle mold, pour strawberry cream mixture in and slip in the popsicle sticks. I bang the mold lightly on the counter a few times to bring bubbles up to the surface and then pop them with the tip of a skewer. This step is not necessary it just makes for a prettier popsicle.

Freeze overnight and prior to serving, pull them out, plate them and garnish with a drizzle with raw honey and a graham cracker crumble.

I hope you’ve enjoyed these strawberry cream popsicles with a honey drizzle–a sweet summertime dessert. My kiddos sure do and rest assured mommas, it’s chalked full of goodness that you just don’t find in the store bought variety. The beautiful napkin is my current favorite by Julia Amory. Most of these pictures are captured by Ruth Eileen Photography with the exception of our farm adventure which my sweet friend and babysitter Stephanie captured.