Strawberry Cheesecake Ice Lollies

Dessert meets deep nourishment in these vibrant, creamy Strawberry Cheesecake Popsicles, a modern take on a nostalgic trea, crafted with a powerful blend of whole-food ingredients. Fresh strawberries and tangy Greek yogurt bring that classic cheesecake flavour, while the real magic lies in the functional ingredients hidden beneath the sweetness: grass-fed collagen peptides, beef organ powder, and bovine colostrum thanks to our all in one beef organ blend.

Despite their nose to tail ingredients, these popsicles are smooth, fruity, and indulgently creamy, tasting like that nostalgic childhood dessert.

Makes 9-10 depending on the size

Ingredients 

• 400g strawberries
• 1 1/2 cup organic Greek Yogurt
• 2 tbsp Organised
• 1/3 cup raw milk or full fat tinned coconut milk
• 2 tbsp raw honey or maple syrup 

Method

1. Add the strawberries to a blender and blend until smooth. In a bowl mix together the yogurt, Organised, raw honey and coconut milk.
2. Using a spoon or a jug add layers of the strawberry puree and yogurt mixture to the ice lollies mould. Optional: use a skewer to create some swirls for a marble effect.
3. Place the ice lollies mould in the freezer overnight to set.
4. Remove from the freezer and and run the mould under hot water fro 20-30 seconds then gently pull out the ice lollies.