Strawberry Shortcake Popsicle Recipes

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!

Steps:

• Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
• Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
• Before serving, snip the paper cup and peel it off.

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!

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.

Steps:

• Puree strawberries
• Mis in yogurt and milk.
• Pour into 2-ounce Popsicle molds or divide among small paper cups.
• Freeze 4 hours.
• Remove from molds.
• Coat each pop with 1/4 cup of crushed cereal. Wrap and freeze any pops you are not immediately eating.