Yesterday evening, I invented these lovely creamy vegan gluten-free strawberry cream cheese ice-pops! I am pretty new to creating tasty ice-pops but inventing these beauties was so easy to do! I had the vegan gluten-free tofutti cream cheese in my fridge, wanted to use it & had also fresh strawberries to use up! So, just look at the yummy ingredients! 🙂
Starr@Misfitbaker said: “Loved those Strawberry Cream Cheese Ice Pops! I must make them again this summer! ”
Recipe: For 5 ice-pops
2 cups (270 gr) cleaned, hulled strawberries, each cut up into 2, measured when cut up
3/4 cup (150 gr) vegan gluten-free cream cheese, I used tofutti
1/8 cup (30 ml) maple syrup
1/8 cup (30 ml) unsweetened soy milk
1. Take your beloved Vitamix & place your ingredients in this order in it. Place tamper into the fitted lid & blend on full-speed & on high, by using your tamper to push the ingredients into the running blades. This will take about 10-15 seconds. Taste! You must taste the yummy ripe strawberries first & then the creamy tofutti cream cheese!
2. Pour into ice-pops until nearly all full & place the cap on. Place into fitted stand & place it all in the freezer until your ice-pop are firm. This will take at least 4 hours or so. Take one out of the freezer, about 10 minutes before indulging & keep them under a tap with running warm water for 30 seconds to 1 minute or so, on both sides 🙂 Enjoy! You won’t be disappointed! My husband Peter gave them 10/10 yet again! 😉 xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!