Strawberry shortcake popsicles

No Churn Ice Cream

• 1 cup heavy whipping cream
• 7 oz sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 6 oz fresh strawberries (half a pint), chopped
• 1 tablespoon honey
• Optional: red food coloring (3-6 drops)

Coating

• 8 shortbread cookies, roughly chopped
• 1.2 oz freeze-dried strawberries
• 2 1/2 cups Rice Krispies cereal
• 8 oz white chocolate chips
• 1/2 cup coconut oil

No-Churn Ice Cream

1. Using a Kitchen Aid or hand-mixer, pour heavy whipping cream into bowl and mix on speed number 4 (medium) for 5-6 minutes, or until stiff peaks form.
2. Pour condensed milk and both extracts over the whipped cream and gently fold in until smooth. Do not over-mix! Scoop 3/4 cup of the vanilla ice cream into a separate small bowl and set aside.
3. Using a Nutribullet or blender, puree the strawberries and honey until combined. Then, pour the strawberry puree into the small bowl of reserved ice cream and stir until combined.
4. Using a piping bag or gallon-sized baggie, fill it with the vanilla cream and pipe it into each popsicle mold until its about 1/3 full.
5. After each mold has vanilla ice cream, use a metal straw (or Ice pick) to make a hole in the center. Using a separate, or washed, piping bag, fill the center with strawberry ice cream for each mold.
6. If there's a little extra room on top, fill molds with any remaining vanilla ice cream on top. Using a butter knife, smooth out the bottom surfaces if lumpy.
7. Cover the molds with a lid, or tin foil, and stick in the popsicle sticks until there about one inch sticking out from the bottom.
8. Place popsicles in the freezer for 24 hours.

Strawberry Shortcake Coating:

1. Using a food processor, add the freeze-dried strawberries and pulse until there's a combination of small bits and powder.
2. Leaving half of the strawberries in the food processor, add the Rice Krispies and pulse until there small bits. Remove and set aside.
3. Add the shortbread cookies to the food processor and pulse until small bits forms.
4. Using a small sheet pan covered in parchment paper, mix all of the coating ingredients together and gently toss until combined.

White Chocolate Coating:

1. Melt the coconut oil over the stove on medium low heat. Then, add white chocolate chips and reduce heat to low. Melt chocolate until there are no more lumps.
2. Immediately remove from heat and let cool in a cup until it reaches 80 degrees Fahrenheit.

Finish the Popsicle:

1. With the popsicles still inside their molds, lightly run them under warm faucet water to loosen them up before the next step.
2. Working one at a time, carefully dip popsicle into the melted white chocolate until almost fully submerged.
3. Quickly place popsicle on top of the strawberry shortbread coating and spoon over the small bits until the popsicle is fully covered on each side.

Recipe Notes:

• Use parchment paper in the food processor. Place the paper at the top of the machine right under the lid to prevent a massive fruit cloud of powder from forming.
• Place popsicle mold under running warm water before dipping. This is crucial and will help prevent popsicles from breaking when removing from their molds.
• Speed up the cooling of the white chocolate. You can put the cup in the fridge for a little while and stir every ten minutes to prevent from hardening.
• Prepare ice cream one day in advance. This will allow for the 24 hour freeze and you can do the coating (and eating!) the following day.