Reminisce on your childhood summers with every bite of these strawberry shortcake popsicles. A creamy strawberry-packed ice cream base is made with Good Culture cottage cheese, frozen strawberries, and freeze dried strawberries. Cover each popsicle with a delicious crumble coating and enjoy the best summer frozen treat!
Serving Size: 6-8 popsicles
Ingredients:
Strawberry Cottage Cheese Ice Cream
- 2 cups of Good Culture cottage cheese (440grams)
- ½ cup frozen strawberries (70 grams)
- ¼ cup of freeze dried strawberries (8 grams)
- ¼ cup maple syrup (60grams)
- 1 teaspoon lemon juice (5 grams)
- 1 teaspoon vanilla extract
- Pinch of salt
Shortcake Crumble Coating
- 1 cup crushed vanilla wafers (115 grams)
- ½ cup crushed freeze dried strawberries (16 grams)
- 2 tablespoons melted unsalted butter (28 grams)
Instructions:
- Add all the ice cream ingredients into a blender and blitz until everything is blended and smooth.
- Pour the cottage cheese ice cream mixture evenly between the popsicle molds and freeze overnight or, until frozen solid.
- Once the popsicles are frozen, pull them out of the freezer and let them thaw for about 5-10 minutes outside at room temperature. A slightly melty thawed popsicle will be easier to coat.
- While the popsicles thaw, make the shortcake crumble coating. Add the crushed vanilla wafers, crushed freeze dried strawberries and melted butter. Give everything a mix until combined and pour into a shallow dish.
- Press the slightly melted popsicles into the crumb coating and press/roll the popsicle to coat fully. Repeat to all bars. Enjoy the popsicles fresh! Or if you want to enjoy them later, transfer the popsicles onto a chilled tray to fully harden again. Once fully hardened you can place them into an airtight zip top plastic bag and freezer for up to a month!