The blend of sorbet and ice cream topped with golden streusel crumbs is the perfect, refreshing ending to a Pesach meal.
While I know that many people like to bake lots for Pesach to fill that pastry gap, when it comes to choosing desserts, my family always prefers something light and refreshing.
While of course the dessert menu includes recipes like the all-time popular Lemon Ices, Grape Juice Ices, for more formal options, we enjoy a scoop of ice cream with Fruit Coulis and Pesach Granola for the topping. Tropical Fruit Salad also makes it to the menu. For something more fun, I make these Ice Cream Sandwiches year to year, they are underratingly good.
If we are going to bake, it’s meringues. Even if I don’t get to bake them all year, before Pesach, the mixer will inevitably be whipping those egg whites. This light Meringue Cake is one that came about when I needed another dessert right before second days and only had these ingredients left.
But perhaps the cutest, most popular and ready-to-serve item that I can bring out are those adorable Mini Fruit Pops. Everyone grabs them quicker than anything else.
Last year, I wanted to elevate them a little bit to make them a bit more special and even more appealing, so I made these Strawberry Shortcake Pops.
You’ll need to do a couple of steps ahead.
First prepare a strawberry mixture as shown in this post. I combined frozen strawberries, simple syrup, and lime juice. The specific measurements are in the recipe below, but you can use less sugar if you prefer a sorbet that’s less sweet, or swap strawberries for mango (or another fruit…whatever your mood). A little lemon or lime adds a lot, so don’t skip that. This mixture needs to be completely cool before you proceed.
You’ll also need to make some streusel. I used the crumbs from the BCP favorite Pesach Apple Crumble and baked them so they’re ready to use.
Once your fruit mixture is ready, start assembling your pops by adding a couple small scoops of ice cream to your popsicle molds (I used Abe’s Pareve Royal Vanilla). Your mini cookie scoop works well as you don’t want big scoops.
Spoon the strawberry mixture into the molds to fill the gaps.
Use an offset spatula to smooth out the top.
Now we’re only going to freeze for a short time before we add the streusel.
After the pops have been in the freezer for 15-20 minutes, add the streusel. At this point they will stick without sinking. Freeze until firm.
Once pops are firm, you can transfer them to a different container and use your molds again.
So refreshing! These remind me of Yogifruit Pops, except the ices part is more sorbet-like vs. creamy. But the combination is so good!
Strawberry Shortcake Pops
Ingredients
- 1 (56 oz) container pareve ice cream (i.e. Abe’s Royal Vanilla)
Strawberry Mixture:
- 1 (16 oz) bag frozen strawberries, thawed
- ½ cup sugar
- ½ cup water
- 3-4 tbsp lime juice
Crumble:
- ⅓ cup sugar
- ¾ cup almond flour
- ½ cup plus 2 tbsp potato starch
- 3 tbsp oil
- 1 tbsp vanilla sugar
Instructions
- Blend strawberries until smooth. Transfer to a container.
- Prepare the simple syrup. Add sugar and water to a pot. Bring to a boil. Lower heat and simmer until sugar is dissolved. Let cool. Add simple syrup to the blended strawberries. If you don’t like things very sweet, add a little bit at a time to taste. Add lime juice and stir.
- Prepare the crumbs. In a bowl, combine all ingredients. Spread on a parchment-lined baking sheet and bake for 10-12 minutes, until lightly golden. Let cool completely.
- Scoop a couple of small scoops of ice cream into each cavity of the popsicle molds.
- Spoon the strawberry mixture into the molds to fill the gaps. Smooth using an offset spatula. Freeze for 15-20 minutes then sprinkle with streusel. Freeze until firm.
- Once pops are firm, you can transfer them to a different container and use your molds again.
How many servings does this recipe make?
Any recommendations for a good mini sized scoop. Thank you
This is the one we use for cookie dough. You can go smaller
yes how many pops does this recipe make very important thank
For me, it yielded 16 pops – but only used 1/2 the container of ice cream. The yield will vary depending on how much strawberry vs. ice cream ratio you prefer.
djid you use 16 oz of strawberries to the 1/2 tub of ic cream or only 8 oz strawberries
When the full 16 oz of strawberry mixture was used up, had only gotten through 1/2 the container of ice cream.
Yesterday, I made a mango version, a double recipe.
32 oz frozen mango blended with 1/2 of the 9×13 of a batch of lemon ices and used up all the ice cream and yielded 32 pops, so the 16 pops per batch makes sense.
Anyone have a good vanilla ice cream recipe for those of us who don’t use processed items on pesach?
I tried with honeade ice cream and it didn’t pop out, got stuck in the mold…
…
I worked on one this year that is absolutely delicious and works perfectly. Will share here.
4 cups raw cashews, soaked overnight
2 frozen bananas
1/3 cup honey (or sub with simple syrup)
Dash of vanilla extra or vanilla sugar
1 box vanilla pudding to mask banana flavor and give it more of a vanilla flavor. WE have a sub for those who don’t use ingredients here: https://betweencarpools.com/homemade-instant-vanilla-pudding-for-pesach/.
Don’t need the pudding if you’re ok with banana flavor. Bananas gives it some extra creaminess.
Blend everything together and freeze in the molds with whatever flavor mix-in you want to use with it. I did it with mango sorbet (16 oz frozen mango blended with 1/4 batch of lemon ices) and other flavors as well.
Hi!
I used the mini containers that you recommended for the grape juice ices. I put a scoop of vanilla icecream, the strawberry sauce around and the crumbs on top and I got individual desserts without the molds!