Strawberry Shortcake Ice Cream Pops

Writer and photographer Monica Longenbaker

A cross between an ice cream bar and strawberry shortcake, these Strawberry Shortcake Ice Cream Pops are a fun treat for the whole family to enjoy. A strawberry ice cream center is covered with whipped cream and a crunchy cookie coating, then presented on a stick for easy snacking. With just a few simple ingredients, these bite-sized treats will disappear before they even have a chance to melt.

Strawberry Shortcake Ice Cream Pops
Yield: 12 ice cream pops

1 pint strawberry ice cream,
slightly softened
1 cup heavy whipping cream
4 tablespoons granulated sugar
1 teaspoon vanilla extract
15 vanilla wafer cookies,
crushed (about 1/2 cup crumbs)
1/4 ounce dried strawberries,
crushed (about 2 tablespoons crumbs)
12 wooden or lollipop sticks

Cover a quarter sheet pan or plate in parchment paper and set in freezer until cold. Using a medium cookie scoop, scoop balls (about 2 tablespoons each) of strawberry ice cream onto frozen sheet pan or plate. Place them back into freezer for about a 30 minutes or until ice cream balls are frozen solid.

Meanwhile, prepare the whipped cream. Place heavy whipping cream into a mixing bowl with sugar and vanilla extract. Beat whipping cream using a mixer or whisk until soft peaks form. Set aside.

In a separate bowl, combine the vanilla wafer crumbs and dried strawberry crumbs in a bowl. Set aside.

Once the ice cream balls are frozen solid, insert a wooden or lollipop stick into each one. Dip the ice cream balls into the whipped cream and twist them around until completely coated. Then dip into the cookie and dried strawberry mixture until coated.

Place ice cream pops back into the freezer until completely frozen. Enjoy!

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