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Strawberry Shortcake Ice Cream Bar
Ingredients
- 6-8 tablespoons GOOD GOOD Strawberry Jam
- 1 cup coconut yogurt, full fat
- 1 cup coconut milk, full fat
- 1 teaspoon vanilla extract
- 1 package sugar-free lady fingers or graham crackers
- 1 ounce/28-grams freeze dried strawberries
Directions
1. In a large bowl, combine coconut yogurt, coconut milk and vanilla extract.
2. Divide half of the mixture into popsicle molds, add in strawberry jam filling. Top with the rest of the mixture.
3. Insert wooden sticks and freeze until completely firm, about 6 hours or overnight.
4. To make the topping, place freeze dried strawberries and whole cookies in a zip top plastic bag and crush with a rolling pin.
5. Add the strawberry cookie crumbs to the shallow dish and mix together.
6. Once popsicles are frozen, remove the popsicles from the molds and place on a baking sheet lined with parchment paper. Allow to sit for about 2 to 3 minutes to warm up the outside of the popsicles, this will allow the coating to stick.
7. Coat each popsicle evenly and generously with the crumb mixture, pressing the crumbs onto the popsicles as much as possible. Return to the baking sheet and continue coating the rest.
8. Return the popsicles to the freezer for at least 30 minutes before serving.
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