400g ripe strawberry
200ml semi-skimmed milk
405g can light condensed milk
Hull strawberries and blitz in a food processor until smooth. Mix in milk and condensed milk.
Pour the mixture into 12 ice-lolly moulds and attach the tops. Freeze for a minimum of 4 hrs until solid. Warm the moulds with your hands or under warm water to release the pops. Will keep in the freezer for up to 2 months.
Recipe from Good Food magazine, July 2012