Strawberry Shortcake Popsicles
Equipment
- 1 popsicle mold
Ingredients
Ice Cream Pops
- 1 can full fat coconut milk
- 2-3 Tbsp maple syrup
- 1-2 cups fresh strawberries
- 1 tsp vanilla
Strawberry Topping
- 1 cup Rice Krispies
- 1/2 cup Freeze Dried Strawberries
Instructions
- In a blender, combine one can of full-fat coconut milk, your choice of sweetener (such as 2-3 tablespoons of maple syrup), fresh strawberries, and 1 teaspoon of vanilla extract. Blend until smooth and creamy.
- Pour the strawberry mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold.
- Place the popsicle molds in the freezer and allow them to freeze completely, typically for about 4-6 hours or overnight.
- While the popsicles are freezing, prepare the coating mixture. In a blender or food processor, combine of Rice Krispies cereal and freeze-dried strawberries. Pulse until the mixture becomes a coarse, crumbly texture.
- Once the popsicles are frozen solid, remove them from the molds by running warm water over the outside of the molds for 20-25 seconds. Gently wiggle the sticks to release the popsicles.
- Roll each popsicle in the strawberry-Rice Krispies mixture, ensuring the coating sticks to the surface. Tip: Allow the popsicles to thaw slightly for a minute or two to help the mixture adhere better.
- Serve the Vegan Strawberry Shortcake Pops immediately for a refreshing treat, or return them to the freezer to enjoy later.
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