Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　No need to wait for the ice cream truck. These colorful homemade pops capture the warm-weather synergy of ripe strawberries and creamy vanilla.

　　

Ingredients

Makes 12 servings

　　1 pound strawberries, hulled and halved

　　1/2 cup sugar

　　2 teaspoons fresh lemon juice

　　2 pints premium vanilla ice cream

　　Equipment: 12 (1/3-cup) ice pop molds or 12 paper cups and 12 wooden sticks

　　

Step 1

Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes.

　　

Step 2

Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Spread evenly in a 13-by 9-inch baking dish and freeze while strawberry mixture chills.

　　

Step 3

Dollop tablespoons of strawberry mixture all over ice cream, then swirl it gently through ice cream with a spoon. Spoon into molds (or into cups) and add sticks. Freeze until firm, about 1 1/4 hours (and up to 4 days, covered).

　　Cooks note:

　　If you don't want to make pops, freeze strawberry-topped ice cream until firm, then scoop into bowls.