Strawberry Shortcake Ice Cream Bars
A delightful frozen treat that combines creamy strawberry ice cream with cookie crumbs and freeze-dried strawberries for a nostalgic ice cream bar experience. These homemade pops are coated in a crunchy strawberry-cookie crust.
Ingredients
- •1 pint strawberry ice cream
- •4 pieces sugar cookies
- •1 tablespoon freeze-dried strawberries
- •1 tablespoon unsalted butter
- •6 pieces ice-pop molds and sticks
Cooking Instructions
- 1.
Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
240 min
- 2.
Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
10 min
- 3.
Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
30 min
- 4.
Ice pops can be made 7 days ahead; freeze in an airtight container.
