Authentic Strawberry and Nutella Mexican Bolis Recipe

If you grew up in Mexico or married into a Mexican family, you know bolis. These frozen tubes of creamy, flavoured milk are a summertime ritual — pulled from the freezer at family gatherings, argued over, and eaten before dinner. This recipe comes straight from the hands of a family matriarch who has been making them for decades. Strawberry and Nutella side by side in one batch.

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What Are Mexican Bolis?

Bolis are homemade Mexican ice pops frozen inside small plastic bags and tied at the top. Unlike a popsicle on a stick, you bite the corner off the bag and squeeze the frozen treat out as you eat. The base is a creamy milk mixture — dried milk, evaporated milk, and condensed milk — that stays smooth and creamy even fully frozen. They are popular at family gatherings, school events, and weekend markets across Mexico.

Ingredients Deep-Dive

The Triple-Milk Base

• Why three types of milk: Each milk plays a specific role. Dried milk adds body and richness without adding liquid. Evaporated milk contributes concentrated dairy flavour and a creamy, slightly caramelised note. Condensed milk provides sweetness and a thick, smooth texture that prevents iciness when frozen. Together they create a base that is far creamier than any single-milk version.

Use Carnation Dried Milk, Carnation Evaporated Milk, and Nestle La Lechera Condensed Milk for the most authentic Mexican flavour profile.

Strawberry Pulp (Cooked, Not Raw)

• Why cook the strawberries first: Cooking concentrates the strawberry flavour, breaks down the pectin for a smoother texture after blending, and reduces the water content so the frozen boli does not develop large ice crystals. Raw strawberry puree freezes icier and with a weaker flavour.

Nesquik Chocolate Milk Powder

• Why Nesquik for the Nutella version: The Nesquik powder dissolves smoothly into the cold milk base without seizing, giving the chocolate boli a mild, sweet cocoa flavour that complements the Nutella without overpowering it.

Find it here: Nesquik Chocolate Milk Powder.

The Boli Bags

• Why specific bag size: The 8x26cm bags are the traditional size used across Mexico. They give you the right volume per serving and enough room at the top to tie a secure knot. Fill only to 3/4 capacity — the liquid expands slightly as it freezes, and you need room to tie the top without making a mess.

If you are making bolis in the US, popsicle mold bags are a good alternative if the traditional bags are unavailable.

Other Flavour Ideas

Once you have the base down, the flavour possibilities are unlimited. Some combinations worth trying:

• Mamey and banana
• Purple yam and shredded coconut
• Coconut milk with rice (dairy-free)
• Mango with sago tapioca
• Horchata with rice pudding
• Almond extract with cinnamon

Frequently Asked Questions

What is the difference between Mexican bolis and paletas?

Paletas are Mexican ice pops frozen on a stick, typically made with fruit puree or cream. Bolis are frozen in a plastic bag with no stick — you squeeze the contents up as you eat. Bolis tend to have a creamier, milkier base while paletas can be either fruit or cream-based. Both are beloved, but bolis have a distinctly homemade, family-gathering quality to them.

How long do bolis take to freeze completely?

Allow a minimum of 6–8 hours, but overnight is best. The thicker the milk mixture, the longer it takes to freeze solid. Do not rush it — a partially frozen boli is a soggy mess.

Can I make bolis without popsicle bags?

Yes — popsicle molds work. Small zip-top bags also work if sealed tightly. The traditional bag format is part of the experience, but the recipe itself works in any freezer-safe container. Silicone ice pop molds will give you a cleaner presentation.

Can I make dairy-free bolis?

Yes. Replace the dried milk, evaporated milk, and condensed milk with full-fat coconut milk and coconut condensed milk. The base will be slightly less thick but still creamy and delicious. Coconut milk with mango is a particularly good combination.

How long do Mexican bolis keep in the freezer?

Up to 2 months in the freezer. After that, the milk fats can start to separate and the texture becomes less smooth. They are best eaten within the first 2–3 weeks for optimal creaminess.

Why do my bolis taste icy instead of creamy?

The most common cause is too much water in the mixture. Make sure your strawberry pulp is fully reduced before adding it to the milk base. Also ensure you are using condensed milk, not regular sweetened milk — the condensed milk’s lower water content is what prevents iciness.

For more frozen dessert ideas, try the easy blueberry ice cream or homemade strawberry ice cream recipes.

More Mexican and Frozen Dessert Recipes

• Easy Blueberry Ice Cream
• Strawberry Ice Cream
• Birthday Rainbow Sugar Cookies