Strawberry Shortcake Ice Cream Pops – a delicious recipe with yellow cake crumbs, strawberries, vanilla ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crumble the cake with your hands until you have evenly broken-apart but not too fine cake crumbs.
2
Preheat the oven to 325u00b0 F. Line two rimmed baking sheets with parchment paper.
3
Spread the cake crumbs over one of the prepared baking sheets and bake for 10 to 13 minutes, or until golden brown. Remove to a wire rack to cool completely.
4
Spread the diced strawberries in a single layer on the second prepared baking sheet. Transfer the strawberry-filled and crumb-filled pans to the freezer and let freeze for 1 hour.
5
Remove the ice cream from the freezer and let it rest at room temperature for 5 minutes, until just soft enough to scoop, then transfer it to a heavy-duty stand mixer. Using the paddle attachment, beat the ice cream on medium speed for 15 seconds, or just until it starts to become smooth. Add the frozen cake and strawberry pieces and beat for just 10 seconds more, or until the pieces are evenly incorporated. Do not over mix (see Note). Transfer the ice cream mixture to ice cream popsicle molds and freeze for 2 hours (see Note). Run the molds briefly under gently running warm water to loosen the pops. Store in the freezer for up to 2 months.
90
kcal
Calories
8
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 cup yellow cake crumbs (about 2 cupcakes or 1/4 of a loaf pound cake), 1 1/2 cups finely diced strawberries, 1 pint premium vanilla ice cream.
Yes, Strawberry Shortcake Ice Cream Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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