Strawberry Shortcake Ice Cream Pops

May 13, 2021Cupcakes Recipes

Author Notes

There was always that one kid, the iconoclast among all of us tasting our first bit of autonomy, who went for the Strawberry Shortcake bars. My friend Andrea steered clear of them because they were her sister’s thing. “Both the Chocolate Eclair and the Strawberry Shortcake bars were kind of the crème de la crème of the ice cream truck,” Andrea recalled, “something we were only allowed to get occasionally, unlike a lowly, less expensive popsicle.” She added: “I mostly think of them as the alternative to the chocolate version, and because they are intimately bound up in my childhood sense of choosing different things than my sister did, I also think of them as the Kerry doll to the Chrissy doll.”

Note: Overmixing the ice cream will beat in too much air, which may mean faster melting, which will cause your mix to crystallize when frozen.

Note: If you don’t have popsicle molds, transfer the ice cream to a loaf pan and freeze until set. Serve scoops on ice cream cones.

Recipe excerpted from Treat Yourself: 70 Classic Snacks You Loved as a Kid (and Still Love Today) (Clarkson Potter, 2014). —Jestei

  • Makes
    2 1/2 cups of ice cream or six 4-ounce ice cream pops
Ingredients

  • 1 cup

    yellow cake crumbs (about 2 cupcakes or 1/4 of a loaf pound cake)

  • 1 1/2 cups

    finely diced strawberries

  • 1 pint

    premium vanilla ice cream
Directions
  1. Crumble the cake with your hands until you have evenly broken-apart but not too fine cake crumbs.
  2. Preheat the oven to 325° F. Line two rimmed baking sheets with parchment paper.
  3. Spread the cake crumbs over one of the prepared baking sheets and bake for 10 to 13 minutes, or until golden brown. Remove to a wire rack to cool completely.
  4. Spread the diced strawberries in a single layer on the second prepared baking sheet. Transfer the strawberry-filled and crumb-filled pans to the freezer and let freeze for 1 hour.
  5. Remove the ice cream from the freezer and let it rest at room temperature for 5 minutes, until just soft enough to scoop, then transfer it to a heavy-duty stand mixer. Using the paddle attachment, beat the ice cream on medium speed for 15 seconds, or just until it starts to become smooth. Add the frozen cake and strawberry pieces and beat for just 10 seconds more, or until the pieces are evenly incorporated. Do not over mix (see Note). Transfer the ice cream mixture to ice cream popsicle molds and freeze for 2 hours (see Note). Run the molds briefly under gently running warm water to loosen the pops. Store in the freezer for up to 2 months.

Read More

More Recipes to Love ❤
Caramel Nut Hemp Granola Bars

Caramel Nut Hemp Granola Bars

Store-bought granola bars pale in comparison to homemade. I’m not one of those people who makes her own ricotta and bakes her own bread and pickles her own vegetables, but when it comes to granola bars, I’ll make an exception. Because not only are they so good, they’re also super easy to make. Vegan Caramel…

Easy brownies

Easy brownies

Ingredients:375g good quality dark chocolate375g butter, cut into pieces500g caster sugar6 medium eggs225g plain flour140g good quality dark chocolate50g butter, cut into piecesicing sugar for dusting

Beetroot brownies

Beetroot brownies

NO MICROWAVE?If you don’t have a microwave,boil the whole, unpeeled beetroot untiltender (leaving the skins on prevents themfrom becoming waterlogged), then peeland use as above. For a real cheat, use400g ready-cooked beetroot – just be sureto buy the type without vinegar!

Gooey brownies

Gooey brownies

Ingredients:100g unsalted butter , softened175g caster sugar2 large eggs , beaten75g plain flour50g cocoa powder1 tsp baking powder3 tbsp milk4 tbsp mixed white and milk chocolate chips100g milk chocolate75g full-fat soft cheese

Flourless brownies

Flourless brownies

Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy – it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds,…

Bacon Cupcakes

Bacon Cupcakes

Bacon Cupcakes Let’s be honest: cupcakes have a pretty prissy reputation. From their pop culture debut during the ’90s via Magnolia Bakery’s appearance in Sex and the City to the current endless, maddening debates about where the best cupcake can be found and what “the next cupcake” is, mention cupcakes in front of anyone older…