Pulse the strawberries, sugar and lemon juice in a food processor until smooth.
Take 8 standard lolly moulds and layer them with alternate spoonfuls of the strawberry purée and ice cream until just full. Carefully push in the lolly sticks through the centre of the lollies and freeze for at least 4 hours, or until frozen solid.
To serve, gently slide the lollies out of their mould (if they feel a little stuck, hold the mould under a running tap for a few seconds to loosen it) and eat immediately.
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