No-Churn Ice Cream:
Strawberry Shortcake Shortbread Popsicle
6
20 min
10 min
Ingredients
- 1 cup heavy whipping cream
- 7 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 6 oz fresh strawberries, hulled and chopped
Coating:
- 8 Walker’s Shortbread Fingers
- 1 oz freeze-dried strawberries
- 2 1/2 cups Rice Krispies cereal
- 8 oz white chocolate chips
- 1/2 cup coconut oil
Method
- Using a Kitchen Aid or hand-mixer, whip the heavy whipping cream on medium speed until stiff peaks form.
- Gently fold the condensed milk, vanilla and strawberries into the whipped cream until smooth. Using a piping bag or fill each popsicle mold until full.
- Cover the molds with the popsicle sticks, leaving about one inch sticking out. Freeze for 24 hours.
- In a food processor, pulse the Walker’s Shortbread Fingers, Rice Krispies and freeze-dried strawberries until there are small bits. Transfer mixture to a mixing bowl. Melt the coconut oil over medium-low heat on the stove.
- Reduce heat to low and add white chocolate chips, stirring until fully melted and smooth. Immediately remove from heat and let cool.
- With the popsicles still in their molds, lightly run them under warm water to loosen them up. Working one at a time, carefully dip each popsicle into the melted white chocolate until fully coated.
- Quickly place the popsicle on the strawberry shortbread coating and spoon the mixture over until fully covered on all sides.
