Strawberries and cream, in the form of frozen bars, makes for a tasty and refreshing summer time treat! Easy to make with the help of Cold Stone International Delights creamer! This post is sponsored by International Delight. All opinions expressed, text, and photographs are my own.
Come summertime, I can not get enough fresh, local strawberries. When they’re in season, I do my best to work fresh strawberries into every meal of the day. I like my summer recipes to be simple, flavorful, and delicious.
Naturally, I prefer my strawberries in dessert form–preferably of the frozen variety.
When I was approached by International Delight to participate in their #WhatsYourID campaign for their coffee creamers, I jumped at the chance because I’m a huge fan of their Cold Stone Sweet Cream coffee creamer–it tastes exactly like Cold Stone Creamery’s sweet cream ice cream! Couple that with picking more than 55 pounds of strawberries, and I knew just what I was going to make with my favorite ID flavor:
Frozen Strawberries and Cream Bars!
All you need are fresh strawberries, ID Cold Stone Sweet Cream Coffee Creamer, a blender or food processor, and popsicle molds.
Rinse the strawberries and remove the leafy green tops. Pour a cup of ID Cold Stone Sweet Cream Coffee Creamer into a blender carafe, and then pile in the fresh strawberries. Cover the carafe and blend for about 10 seconds to combine.
Pour the strawberries and cream puree into clean popsicle molds, and then freeze for several hours, until firm.
No popsicle molds? No problem. Just pour the puree into 5 oz. paper cups, cover the top with plastic wrap, and insert clean popsicle sticks through the top of the plastic wrap.
Once set, run the molds under warm water to loosen the bars to serve.
Strawberries and Cream Bars. Simple. Easy. Fantastic.
Yields 8 bars
3 hr, 5 Prep Time
3 hr, 5 Total Time
- 1 C. International Delight Cold Stone Sweet Cream Coffee Creamer
- 2 C. fresh strawberries, rinsed with stems and leaves removed
- Pour the ID coffee creamer into the blender carafe. Add the prepared strawberries to the creamer, cover, and blend until smooth.
- Pour the strawberry puree into clean popsicle molds. Freeze for 3 hours, or until firmly set.
- To serve, briefly run the popsicle molds under warm water to release the bars.
Prep time includes 3 hours of freeze time.
What’s Your ID? International Delight is looking for their most passionate flavor fans. Register and put your ID on the map for a chance to win a “magical” trip, Cold Stone or Visa gift cards, a sweet baking package that includes a KitchenAid mixer, and much more! Share your flavor ID at http://whatsyourid.com.
I’ve also created a Pinterest board full of other recipes made with ID coffee creamers. Come join in the fun!