Ingredients
Ice Cream Base:
• 2–3 cups fresh strawberries, diced
• 2 tbsp granulated sugar
• 1 cup heavy whipping cream
• 1 tbsp vanilla extract
• ⅓ cup sweetened condensed milk
Crumble Coating:
• 2 cups golden Oreos or shortbread cookies
• ½ cup freeze-dried strawberries
• 2 tbsp unsalted butter, melted
Instructions
Strawberry Puree: Blend strawberries and sugar. Strain to remove seeds if preferred.
Whipped Cream: Whip cream until soft peaks form. Slowly add vanilla and condensed milk. Whip to stiff peaks.
Make Ice Cream: Gently fold in strawberry puree. Spoon into popsicle molds, tap to settle. Freeze 7–8 hours.
Crunch Topping: Pulse cookies in a processor. Mix half with freeze-dried strawberries, combine with melted butter.
Coat Pops: Unmold bars, roll in crumble. If it won’t stick, moisten pops slightly. Freeze 30 minutes to set.
- Prep Time: 30 minutes
- Freeze Time: 8 hours
Nutrition
- Calories: 288 per bar
- Sugar: 24g per serving
- Fat: 16g per serving
- Carbohydrates: 34g per serving
- Protein: 3g per serving