Strawberry Shortcake Ice Cream Bars

• Produce

  • 1 tbsp Strawberries, freeze-dried

• Snacks

  • 4 (3-inch sugar cookies

• Dairy

  • 1 tbsp Butter, unsalted

• Other

  • 6 (3-ounce ice-pop molds and sticks
  • 1 pint Very soft (almost melted strawberry ice cream

Found on epicurious.com

Description

Ingredients

• 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
• 6 (3-ounce) ice-pop molds and sticks

Directions

• Preparation 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.

Nutrition