One of my favorite popsicles to get at the ice cream truck as a kid were the Strawberry Shortcake ones. I loved the strawberry and vanilla flavors on the inside and the crunchy outer layer – whatever it was. I know some people have a love-hate relationship with strawberry ice cream, but I’m on the side of love.

With another fun gathering on the horizon for Labor Day paired with my friend Chester’s birthday, I wanted to share something unique and sweet. So, I thought I’d recreate my own version of these popsicles!

Let me tell you about them – everything is made from scratch from start to finish, but there’s a shortcut you can take if you must!

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Step One: Making the No-Churn Ice Cream

After becoming obsessed with making homemade no churn ice cream, I decided to use this as the base of the dessert. Using the three simple ingredients to make the ice cream – heavy whipping cream, sweetened condensed milk and vanilla extract – I made the vanilla ice cream. However, to elevate the flavors of the shortbread cookie on the coating, I added some almond extract. If you’re new to my blog, I’m pretty much obsessed with the flavor of almond extract so I add it to most baked goods.

I then pureed some strawberries with honey, scooped about ¾ cup of the vanilla ice cream and combined them together to make strawberry ice cream.

Then, with the popsicle molds ready to go, I used a piping bag to fill the molds with the vanilla ice cream about 1/3 of the way through. Using a metal straw, I made a hole in the middle of each mold and piped in the strawberry ice cream to the center. Then to finish it off, I topped the rest of the mold with vanilla to seal it closed. I highly recommend gently hitting the molds on the counter a few times throughout the process to remove any air bubbles that could’ve formed!

Then, cover the molds with a lid (or tin foil) and stick in the popsicle sticks to where there’s about an inch sticking out from the bottom (since it’s upside down!). Stick these in the freezer for 24 hours to ensure everything is nice and frozen before coating.

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Step Two: Prepare the Crunchy Coating

While you’re waiting for the popsicles to freeze, I suggest making the coating. Honestly, my favorite part!

Using a food processor, put in the freeze-dried strawberries and pulse until the fruit is lightly coarse and there’s a combination of some tiny bits and powder.

Then, leaving in half of the strawberries (and reserving the other half), add the Rice Krispies cereal in the food processor and pulse until desired texture.

Then, cut up the shortbread cookies, add to the food processor by themselves and pulse until small bits form.

Using a small sheet pan, cover it with parchment paper. This will be official coating pan! Then, mix the freeze-dried strawberries, Rice Krispies and shortbread cookie bits together and gently toss on the pan until combined.

Step Three: Prepare the White Chocolate Coating

After the popsicles have frozen overnight and are ready for coating, preheat your non-stick pan to low-medium heat. First, melt the coconut oil and then pour in the white chocolate chips. Reduce the heat to low and allow the chocolate to melt slowly while constantly stirring. You don’t want it to burn! Stir until no lumps remain. Then, pour the chocolate into a cup to cool until it reaches 80 degrees Fahrenheit.

‍Step Four: Finish the Popsicle

Make sure your station is all set-up for this step because you’ll have to work quickly! Have the sheet pan with the crunchy coating ready, the narrow cup of white chocolate and the ice cream popsicles in their molds.

Carefully dip each popsicle into the white chocolate and then quickly lay it on top of the coating and spoon over the crunchy bits all over until there’s complete coverage. Flip and do the other side. You’ll have to work quickly because when the coldness of the ice cream meets the melted white chocolate, it forms a silky-smooth casing so you want to add the crunchy bits before it hardens completely!

Um, video tutorial please?!

You got it! Click here to see every single step of the process on my IG featured stories.

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