Ingredients
The following ingredients have 4 Servings
- 2 cups (10oz/284g) fresh strawberries, (hulled and diced small)
- 1 tablespoon sugar
- 1 cup (8floz/225ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup (7½ oz/213g) sweetened condensed milk, (cold)
- 2 cups (6oz/120g) shortbread cookies, (or any vanilla cookie)
- ⅓ cup (1oz/28g) freeze dried strawberries
- 2 tablespoon (1oz/57g) butter, ( melted)
Instruction
- Using a food processor or blender, lightly puree the strawberries and sugar until they have just broken down into a textured puree. If you don't have a food processor you can mash the strawberries and sugar by hand until they are broken down. Set aside.
- In a large bowl, whip the cream to soft peaks. Once you've reached soft peaks add in the vanilla and cold condensed milk and whip until stiff peaks form.
- Fold the strawberry puree into the ice cream base.
- Using a spoon, divide the strawberry ice cream between the wells of the popsicle molds, filling them just below the top leaving some room for the ice cream to expand. Place your top on the popsicle mold then insert the sticks in each bar.
- Freeze the ice cream bars for a minimum of 6 hours but preferably overnight.
