Homemade Strawberry Shortcake Ice Cream Bars.
Ingredients
- 3 cups canned coconut milk or heavy cream
- 1 jar (12-16 ounce) strawberry jam
- 2 teaspoons vanilla extract
- 6 ounces white chocolate, chopped
- 1 tablespoon coconut oil
- 2 cups freeze dried strawberries
- 1 cup brown rice crispies
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Instructions
- 1. In a bowl or a blender, blend together the coconut milk or heavy cream, strawberry jam, and vanilla.
- 2. Evenly divide the mix between 8 popsicles molds or use paper dixie cups.
- 3. To make the magic shell. Melt the white chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes.
- 4. Add the dried strawberries and rice crispies to a blender or ziplock bag. Crush into fine crumbs, then place into a shallow bowl or pie plate.
- 5. Remove the pops from the freezers and cover in white chocolate, then roll through the strawberry crumbs. Eat or keep in the freezer until ready to eat!
Source
Original recipe: View Original