Strawberry Shortcake Ice Cream Pops

By MooK

Ingredients

• 1 cup yellow cake crumbs (about 2 cupcakes or 1/4 of a loaf pound cake)
• 1 1/2 cup finely diced strawberries
• 1 pint premium vanilla ice cream

Preparation

Step 1

Crumble the cake with your hands until you have evenly broken-apart but not too fine cake crumbs. Preheat the oven to 325° F. Line two rimmed baking sheets with parchment paper. 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.

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. 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