Strawberry Shortcake Ice Pops Recipes

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STRAWBERRY SHORTCAKE ICE POPS



Strawberry Shortcake Ice Pops image

This DIY version of strawberry shortcake is a nostalgic ice cream truck classic that will take you right back to childhood. A simple no-churn strawberry ice cream base is frozen in ice pop molds and coated in a mixture of crushed vanilla cookies and freeze-dried strawberries for a crunchy, vibrant red-and-white-speckled crust. It's everything you love about the store-bought version reimagined in a simple, refreshing summertime treat you can make right in your own kitchen.

Provided by Food Network

Categories     dessert

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 8

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

Steps:

  • 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.

VEGAN STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY



Vegan Strawberry Shortcake Pops Recipe by Tasty image

Here's what you need: strawberry, coconut milk, lemon juice, agave nectar, dairy-free vanilla yogurt, granola, ice pop mold

Provided by John Gara

Categories     Desserts

Yield 6 servings

Number Of Ingredients 7

2 cups strawberry, stemmed and hulled
1 cup coconut milk, sweetened
¼ cup lemon juice
2 tablespoons agave nectar
2 cups dairy-free vanilla yogurt, for garnish, optional
granola, with freeze-dried strawberry pieces, for garnish, optional
ice pop mold

Steps:

  • Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
  • Pour the blended mixture into the ice pop mold.
  • Freeze until solid, 2-3 hours.
  • If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
  • The pops will keep in the freezer for up to 6 months in an airtight container.
  • Enjoy!

Nutrition Facts : Calories 164 calories, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, Sugar 8 grams

STRAWBERRY SHORTCAKE ICE CREAM BARS



Strawberry Shortcake Ice Cream Bars image

There's no need to run after the ice cream truck when you can make this classic treat at home with just four ingredients. These brightly hued pops pack a double dose of berry flavor from their creamy centers and buttery crumb coatings.

Yield 6 pops

Number Of Ingredients 6

1 pint very soft (almost melted) strawberry ice cream
4 (3-inch) sugar cookies
1 tablespoon crushed freeze-dried strawberries
1 tablespoon unsalted butter, melted
Special equipment:
6 (3-ounce) ice-pop molds and sticks

Steps:

  • Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
  • Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
  • Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
  • Do Ahead
  • Ice pops can be made 7 days ahead; freeze in an airtight container.

FRIED STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY



Fried Strawberry Shortcake Pops Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, heavy cream, strawberry, vanilla wafer, eggs, oil, popsicle stick, popsicle mold

Provided by Joey Firoben

Categories     Snacks

Yield 6 servings

Number Of Ingredients 9

8 oz cream cheese, 1 block
1 cup powdered sugar
1 cup heavy cream, cold
1 ½ cups strawberry, diced
3 cups vanilla wafer
3 eggs, beaten
oil, for frying
6 sticks popsicle stick
popsicle mold

Steps:

  • In a large bowl, beat the cream cheese and powdered sugar together until smooth.
  • Pour in the heavy cream and beat until the mixture has reached soft peaks.
  • Add in the strawberries and beat until well-incorporated.
  • Pour the mixture into 6 popsicle molds and insert popsicle sticks.
  • Freeze at least 8 hours.
  • Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
  • Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
  • Freeze for another 30 minutes.
  • While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
  • Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
  • Freeze immediately until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 566 calories, Carbohydrate 46 grams, Fat 41 grams, Fiber 0 grams, Protein 8 grams, Sugar 34 grams

RASPBERRY SHORTCAKE ICE POPS



Raspberry Shortcake Ice Pops image

A delicious and refreshing snack for any time of day. An indulgence that's healthy and tastes great. Add more or less sugar based on what your taste is.

Provided by chaychaycote

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h10m

Yield 6

Number Of Ingredients 4

3 cups fresh raspberries
⅔ cup plain yogurt
6 tablespoons white sugar
½ cup cottage cheese

Steps:

  • Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

Nutrition Facts : Calories 115 calories, Carbohydrate 22 g, Cholesterol 4.4 mg, Fat 1.6 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 95 mg, Sugar 17.4 g

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