Ingredients


Method

Hull strawberries and blitz in a food processor until smooth. Mix in milk and condensed milk.


Pour the mixture into 12 ice-lolly moulds and attach the tops. Freeze for a minimum of 4 hrs until solid. Warm the moulds with your hands or under warm water to release the pops. Will keep in the freezer for up to 2 months.


Strawberry milk pops

Homemade ice lollies are healthier and cheaper than shop-bought.  These are as creamy as ice cream but lower in fat.  Serves 12.


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