There's no need to run after the ice cream truck when you can make this classic treat at home with just four ingredients. These brightly hued pops pack a double dose of berry flavor from their creamy centers and buttery crumb coatings.
Recipe information
Total Time
4 hours 30 minutes (includes freezing time)
Yield
6 pops
Ingredients
Special equipment:
Preparation
Step 1
Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
Step 2
Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
Step 3
Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
Do Ahead
Step 4
Ice pops can be made 7 days ahead; freeze in an airtight container.
Recipe notes
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