A great treat anytime and an alternative to a traditional dessert to hand out in a summer barbeques or kids parties!
200gfresh strawberries- hulled and finely chopped
wooden lolly sticks
Blend the strawberries with 2tbsp of the icing sugar, mashing with a fork until smooth. Transfer to a measuring jug. Whisk the cream with the remaining icing sugar until slightly thickened, but not stiff.
Carefully spoon a layer of the strawberry purée into 8 x 100ml (3½fl oz) lolly moulds, followed by the cream mixture. Leave a 1cm gap at the top of each mould to allow for expansion.
Cover the tops of the moulds with foil and make a small slit in the centre of each piece of foil, then carefully insert the lolly sticks through the foil – this will keep the sticks straight while the lollies set.
Place in the freezer for 8 hours or overnight until set. To unmould, briefly dip the moulds in warm water for 10-15 seconds and serve the lollies immediately.
The faster the lolly freezes, the smaller the ice crystals will be, which means it will be creamier. Put your moulds at the back of the freezer where it's coldest.