Strawberry Shortcake Ice Cream Bars

Recipes
Written By Rachel Mazur

Prep Time: 10 mins Total Time: Overnight Yields: 4-6 pops

Ingredients:

  • 2 cups strawberries (fresh or frozen)

  • 13-ounce can full-fat coconut milk

  • Optional: honey for extra sweetness

  • 1 cup vanilla cookies or graham crackers (can be gluten-free)

  • 1 cup freeze-dried strawberries

Instructions:

  • Add strawberries and coconut milk to a blender and blend until smooth

  • Pour into 4-6 ice pop molds (depends on size) and add to freezer to set overnight

  • The next day, or once fully frozen, add the cookies to a blender and pulse to break up into crumbs

  • Pour cookie crumbs onto a plate and repeat for freeze-dried strawberries

  • Allow ice pops to thaw for 3-5 minutes, gently remove from mold, and coat them in the cookie & strawberry crumbs

  • Add to a lined baking sheet and repeat for the remaining ice pops

  • Add to freezer to set for 15 minutes, then enjoy!

Perfect for a hot summer day!

Source: https://rachlmansfield.com/4-ingredient-strawberry-shortcake-ice-cream-bars/#jump-to-recipe

Rachel Mazur

Rachel is Nutrikay Wellness’s amazing intern and a 4th year dietetic student at James Madison University! Rachel is interested in pursuing sports nutrition and runs an awesome and informative nutrition Instagram page @rachelmazurfitness

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