As hot days beckon, finding that perfect after dinner sweet that’s light and refreshing is a must. Some prefer icy fruit popsicles while other savor a little cream action. Here’s a sweet recipe that was added to the IC Chef Cookbook on the IC Network website by ICN member Carole that’s a dream! Four ingredients, a freezer and popsicle containers is all you need. And, of course, you can swap out the strawberries for a lower acid fruit, such as blueberries, if necessary! Lick away!


2 cups fresh strawberries, washed and hulled (or your choice of other berry)
8 oz (250 g) IC friendly cream cheese, softened
1/2 cup (125 ml) milk
1/4 cup (60 ml) honey, maple syrup or sugar


Using a food processor, blend the cream cheese, milk and honey! Set in refrigerator for just a few minutes to thicken slightly.

Again, using a food processor, blend up the fresh strawberries, saving a few fresh berries or chunks of berry.

Then play with the layers of your popsicles. Add a whole berry at the bottom of the mold, then fill with cream cheese, adding a little strawberry mash at the top…. or vice versa. Just have some fun with it!

Place popsicle moulds in freezer for at least 2 hours before eating. Run moulds under hot water so popsicles slide out easily.