These creamy strawberry paletas are delightful and simple to make. The combination of milk, cream, and real strawberries yields a rich, smooth frozen treat that’s visually appealing and delicious to eat.
This page focuses on a cream-based paleta method using strawberries, but the same cream base works well for many other fruit flavors. If you prefer water-based paletas, that method preserves the pure fruit flavor, but for a luscious, ice cream-like texture, the cream-based approach is ideal.
Ingredients:
- Strawberries — About 1.5 lb (roughly 1.5 to 2 cups of puree). Fresh, ripe strawberries give the best flavor.
- Cream base — A blend of heavy whipping cream, Mexican crema (or crème fraîche), and sweetened condensed milk. The sweetened condensed milk acts as the primary sweetener, but you can adjust sweetness to taste.
- Cellulose gum or cornstarch — A small amount of cellulose gum (about 1/4 tsp) helps stabilize the mixture and keep it creamy rather than icy. If you prefer not to use cellulose gum, use 2 tsp cornstarch and gently heat the cream base to activate the starch for a custard-like texture.
- Salt — A pinch (about 1/4 tsp) to enhance flavor.
- Sugar — Around 1/4 cup to macerate the strawberries, adjusted depending on the sweetness of the fruit and your preference.
How to achieve a smooth, creamy texture
The cream portion of this recipe serves as a versatile base for many creamy paleta flavors. Two main approaches produce a consistently smooth result:
Two ways to make a creamy paleta
- Use a stabilizer (cellulose gum) — Add a small amount of cellulose gum to the cream base and whip briefly. The stabilizer prevents large ice crystals from forming and helps the paletas maintain a creamy, scoopable texture after freezing.
- Make a cooked custard with cornstarch — Gently heat the cream, crema, sweetened condensed milk, and salt, then temper a cornstarch slurry by whisking a little hot cream into the cornstarch before returning it to the saucepan. Cook until slightly thickened, cool completely, then combine with the strawberry puree. This creates a custardy texture that resists iciness, but be careful not to undercook or you may taste raw starch.
Sweetness
The recipe below is on the moderate side for sweetness. Strawberries vary in sweetness, so adjust the sugar used to macerate the fruit and the amount of sweetened condensed milk in the cream base to match your taste. Remember that frozen treats often taste less sweet once frozen, so you may want to err slightly on the sweeter side if you know your strawberries are tart.
Paletas can lose some flavor and sweetness when frozen, so taste and adjust the mixture before pouring into molds whenever possible.
Equipment needed
Essential tools: popsicle molds, popsicle sticks, a blender or food processor for the strawberry puree, and either an electric mixer (if using cellulose gum) or a small saucepan and whisk (if using cornstarch). Silicone molds are recommended because they make it easier to remove finished paletas.
What is the difference between a popsicle and a paleta?
Paletas and popsicles are similar frozen treats, but paletas are traditionally made with fresh, natural ingredients and often crafted in small batches. Many commercial popsicles use artificial flavors and additives, while paletas highlight fruit, cream, or traditional ingredients and are an important part of Mexican street-food culture. Paletas can be found in shops and from street vendors known as paleteros.
Two Types of Paletas
Paletas generally fall into two categories:
- Water-based — Fruit-forward paletas made with water, juice, or blended fruit. They tend to be lighter, more refreshing, and often vegan-friendly.
- Cream-based — Richer paletas made with combinations of milk, cream, Mexican crema, and sweetened condensed milk. They have an ice-cream-like texture and can include both fruit and non-fruit flavors such as coconut, coffee, and arroz con leche.
More paleta flavor ideas
This cream base can be adapted for many fruits and flavors. Try peaches, mangoes, coconut, or coffee by swapping the strawberry puree for your desired fruit puree or flavoring. You can also combine fruits (for example, half strawberry and half peach) for layered or swirled paletas.
More Creamy Paletas
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Creamy Mango Paletas
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Creamy Strawberry Paletas
Ingredients
- 1.5 lb fresh strawberries
- 1/4 cup sugar (for macerating strawberries)
- 1/4 tsp salt
- 1/2 cup heavy whipping cream
- 1/2 cup Mexican crema (or crème fraîche)
- 6–8 oz sweetened condensed milk (adjust to taste)
- 1/4 tsp cellulose gum, or 2 tsp cornstarch (if using cornstarch, cook the cream base)
Instructions
- Wash and soak the strawberries in cold water for 5 minutes, then rinse well.
- Roughly chop the strawberries. If you like chunks in your paletas, set aside some smaller pieces to fold in later.
- Cover the chopped strawberries with the sugar and let them sit for 20–30 minutes to macerate. This draws out juices and softens the fruit.
- Blend the macerated strawberries until smooth to make a puree. You should have about 1.5 to 2 cups of puree.
- Make the cream base:
- If using cellulose gum: Combine heavy whipping cream, Mexican crema, sweetened condensed milk, salt, and cellulose gum. Use an electric mixer to combine for about a minute until it begins to thicken slightly. The cellulose gum stabilizes the mixture and helps prevent ice crystals.
- If using cornstarch: Combine heavy cream, crema, sweetened condensed milk, and salt in a small saucepan. Warm gently over low heat until the mixture is hot but not boiling. Mix about 1/4 cup of the hot cream into the cornstarch to make a slurry, then return it to the saucepan and cook over low heat, stirring until it thickens slightly. Cool completely before proceeding.
- Add the strawberry puree to the cream base and mix until just combined. Fold in reserved strawberry chunks if you set any aside.
- Pour the mixture into your popsicle molds. Be mindful of stick placement—leave enough exposed stick to hold the finished paleta but make sure the stick is deep and centered.
- Freeze the molds for at least 8 hours or overnight. To remove paletas, briefly dip the mold in warm water (about 20 seconds) to loosen them, then gently wiggle to release.
- Store finished paletas in the freezer for up to two weeks for best texture. Over time they may develop more ice crystals and become firmer.
Notes
The cream base here can be adapted to most fruit flavors. For a lighter option, reduce the amount of sweetened condensed milk or swap with milk and a bit of sugar, keeping in mind texture will vary. If you want extra creaminess, use the cornstarch method for a custard-like finish.
Additional Info
- Author: Stella Navarro-Kim
- Total Time: 30 minutes (+ freezing)
- Course: Dessert
- Cuisine: Mexican
- Servings: 10 paletas
- Keywords: creamy strawberry paletas, paletas, strawberry ice cream