These vegan strawberry shortcake popsicles are a perfect summer treat! Made with creamy vanilla non-dairy ice cream, a fruity strawberry sorbet, and coated in delicious cookie crumbs and strawberry pieces, these ice cream pops will remind you of your favorite ice cream truck dessert without the dairy.
When I was a kid my favorite treat from the ice cream truck was a Good Humor Strawberry Shortcake Bar. I love making desserts and had a serious craving for these, so I absolutely had to figure out a way to make a vegan version. I was pleasantly surprised to find that these are very simple to make. These only needed four ingredients, the right tools, and a little bit of patience. But let me tell you, these are definitely worth the wait.
INGREDIENTS FOR VEGAN STRAWBERRY SHORTCAKE POPSICLES
- Non-Dairy Vanilla Ice Cream: I really like the Nada Moo brand vanilla bean ice cream, it's coconut milk based and really creamy, but any vegan ice cream will do just fine.
- Non-Dairy Strawberry Sorbet: Most strawberry sorbets are already non-dairy, but check the label to be sure.
- Golden Oreos: These are the perfect cookies for the “shortcake” flavor as they are not too sweet and have a slight buttery taste.
- Freeze-Dried Strawberries: These add that distinctive strawberry flavor that the strawberry shortcake coating needs.
TOOLS YOU WILL NEED TO MAKE VEGAN STRAWBERRY SHORTCAKE POPSICLES
- Food Processor (optional): This is to crush the cookies and create the shortcake coating, but if you don’t have a food processor, you can manually crush the cookies by placing them in a plastic sandwich or freezer bag and running a rolling pin over the bag until the cookies are crushed or hitting the bag with a large spoon until you have pebble-sized cookie crumbs.
- Popsicle Molds: These are pretty easy to find in most kitchenware stores or on Amazon.
- Popsicle Sticks: I usually buy mine at craft stores or on Amazon. I like to use acrylic popsicle sticks to cut down on waste.
HOW TO MAKE VEGAN STRAWBERRY SHORTCAKE POPSICLES
- Soften. Allow the vanilla ice cream and strawberry sorbet to soften at room temperature on the kitchen counter for about 20 minutes. The ice cream should be soft and easy to scoop through, but not melted.
- Remove the cream filling from the Golden Oreos by scraping the cream off with a butter knife or small offset spatula.
- Fill the molds by spooning the vanilla ice cream into half of each mold and then the strawberry sorbet into the other half of each mold.
- Swirl. Using a popsicle stick, swirl the two flavors together evenly, being careful not to mix the flavors fully together.
- Insert the popsicle sticks through the designated slots.
- Smooth and remove any excess ice cream from the molds using a small offset spatula or bench scraper.
- Freeze. Place the popsicle molds in the freezer and allow the ice cream pops to set and solidify for 2-3 hours.
- Prepare the coating. Make the strawberry shortcake coating by adding the Golden Oreos and the freeze-dried strawberries to a food processor and pulsing until the mixture is fully combined and cookie pieces are pebble-sized.
- Pour the strawberry shortcake coating onto a flat surface like a plate or cutting board.
- Remove from the molds. When the ice cream pops are solid to the touch, remove the pops from the freezer and carefully remove them from the molds.
- Coat the popsicles. Cover the popsicles with the strawberry shortcake coating, one at a time, by lightly pressing each side of the popsicle into the coating.
- Enjoy immediately or store in a freezer-safe container lined with parchment paper in the freezer.
HOW TO STORE YOUR POPSICLES
If you don’t plan to enjoy these popsicles right away or are making them for a party or gathering. Store these in a freezer-safe container, lined with parchment paper in a single layer with a piece of parchment paper between each layer to keep the popsicles from sticking together. Cover and keep these in the freezer until you are ready to serve them.
MORE VEGAN DESSERT RECIPES YOU’LL LOVE:
- How to Make Box Mix Brownies Vegan
- Easy Vegan Biscoff Banana Pudding
- Easy Vegan Biscoff Banana PuddingEasy Vegan Baklava-Style Toast (10-Minute Meal)
Vegan Strawberry Shortcake Popsicles
- Total Time: 3 hours 30 minutes
- Yield: 6 1x
Ingredients
Units
Scale
- 1 pint Non-Dairy Vanilla Ice Cream
- 1 pint Non-Dairy Strawberry Sorbet
- 10 Golden Oreos
- 1 cup Freeze-Dried Strawberries
Instructions
- Allow the vanilla ice cream and strawberry sorbet to soften at room temperature for about 20 minutes.
- While the ice cream is softening. Remove the cream filling from the Golden Oreos and sit the cookies aside.
- Spoon the ice cream and strawberry sorbet into the popsicle molds. Fill half of each mold with vanilla and the other half with strawberry.
- Using a popsicle stick, swirl the two flavors together evenly, being careful not to mix the flavors fully together.
- Insert the popsicle sticks through the designated slots.
- Smooth and remove any excess ice cream using a small offset spatula or bench scraper.
- Allow the ice cream pops to set in the freezer for 2-3 hours. Or until the ice cream is solid.
- While the pops are setting, make the strawberry shortcake coating by adding the Golden Oreos and the freeze-dried strawberries to a food processor and pulsing until the mixture is fully combined and the cookie pieces are pebble-sized.
- Pour the strawberry shortcake coating onto a flat surface like a plate or cutting board.
- When the ice cream is solid to the touch, remove the pops from the freezer and carefully remove them from the molds.
- Cover the popsicles, one at a time, with the strawberry shortcake coating by lightly pressing each side of the popsicle into the coating.
- Enjoy immediately or store in a freezer-safe container lined with parchment paper in the freezer.
- Prep Time: 3 hours 30 minutes
- Category: Dessert
- Cuisine: American
