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