In a saucepan over a medium heat add cream, almond milk, sweetener and mashed strawberries. Whisk all together to a smooth consistency. Bring to a boil and then turn down to a steady simmer for a few minutes or until mixture starts to slightly thicken.

Remove saucepan from the heat and stir in extract. While whisking the strawberry liquid sprinkle in xanthan gum and thoroughly incorporate into the strawberry liquid. Use a hand immersion blender or transfer to a blender to blend all together. Be careful with hot liquids in a blender as they tend to explode...trust me on that.

Set aside the strawberry mixture to cool on counter for at least 10 mins but preferably to fully cooled. You will want to have the strawberry liquid into a container to easily pour into your popsicle molds.

Pour strawberry liquid into each mold. Cover and place wooden popsicle stick in each mold. (Cover with foil before you place the wooden sticks if your mold doesn’t come with a cover...then stick the sticks through the foil to hold them in place).

Freeze Strawberry Cream Popsicles for at least overnight, but best to freeze for 24 hours or more.

Depending on your molds either run mold under warm water for a minute to loosen your Strawberry Cheesecake Popsicle. If you use paper cups just pull straight from the freezer and tear paper away from your pop.