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.
