With the heat of summer taking over, it’s time to treat yourself! And what better day than National Ice Cream Day to indulge in something cold and creamy? Morcel by Plated offers a simple and delicious Strawberry Shortcake Pop recipe perfect for an afternoon by the pool or double up and serve them at a welcome reception or farewell brunch for wedding guests.
What you’ll need
Ice cream:
1 pint strawberry ice cream
1 pint vanilla ice cream
Ice pop molds
Crunchies:
3 slices pound cake
2 cups freeze-dried strawberries
Instructions
Prepare ice pops:
Allow ice cream to soften at room temperature. Place a spoonful of strawberry and a spoonful of vanilla into each ice pop mold (or, you can just stick to one flavor). Place popsicle sticks into ice cream and freeze according to manufacturers instructions.
Prepare crunchies:
While ice pops freeze, crumble pound cake into small pieces. Place on a baking sheet and transfer to a 300°F oven to toast until golden and dry, about 8 minutes. Remove pound cake from oven and allow to cool for 10 minutes. Crumble pound cake even more and add a pinch of salt. Using your hands, crumble freeze dried strawberries into baking sheet with pound cake. Stir until everything is fully combined.
Coat ice pops with crunchies:
When ice cream has finished setting, remove from mold and immediately transfer to baking sheet with crunchies. Gently press the crunchy pieces into the ice cream, so that they adhere. Eat immediately or return to freezer, tightly wrapped.
With the heat of summer taking over, it’s time to treat yourself! And what better day than National Ice Cream day to indulge in something cold and creamy?
There is no reason to fear if you haven’t seen the ice cream truck pass your house recently, we found a delectable recipe to make your favorite ice cream truck treat at home!
