Strawberry Shortcake Ice Pops

 

Ingredients:

1 cup fresh strawberries, hulled and quartered

1/3 cup granulated sugar 

1 tablespoon pure vanilla extract 

1 1/3 cups very cold heavy cream 

1/2 cup sweetened condensed milk 

2 cups vanilla cookies, such as Nilla Wafers (about 5 ounces) 

1/2 cup freeze-dried strawberries 

4 tablespoons unsalted butter, melted and cooled slightly

 

Directions:

Special equipment: 8 to 10 ice pop molds with sticks.

 

Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.

Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out. 

Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight. 

About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.  

Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.

Cook’s Note: If using an ice pop mold with fewer wells, freeze the ice pops in 2 batches. Store the remaining base in the refrigerator while the first batch freezes. The ice pops will keep in an airtight container or wrapped with plastic wrap in the freezer for up to 2 weeks.