Strawberry Shortcake Popsicles
Strawberry Shortcake Popsicles - Light and refreshing summer popsicles (perfect for the 4th of July!) that are creamy and delicious!
Ingredients
Smashed Strawberries:
- 10 fresh strawberries stem removed & halved
- 2 tablespoons coconut sugar
Creamy Popsicle Filling:
- 1 can full fat coconut milk
- 1/4 cup unsweetened almondmilk
- 10 fresh strawberries stem removed & halved
- zest of 1 small lemon
- 1/4 cup + 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Graham Cracker "Crust"
- 3-4 graham crackers crushed
- 2 tablespoons butter melted (option to use plant-based)
Instructions
- Graham Cracker Crust: Add crushed graham crackers and melted plant based butter to small mixing bowl. Mix together with fork. Set aside.
- Smash Strawberries: Place 10 strawberries in bowl and smash with a fork. Mix in the coconut sugar and set aside.
- Make Creamy Filling: Put the Creamy Popsicle Filling Ingredients (listed above) in a food processor or blender.
- Pulse: Pulse a couple times so that the strawberries are broken down but not pureed.
- Add Smashed Strawberries: Take your popsicle mold and add a scoop of the smashed strawberries.
- Add Filling: Then add the Creamy Popsicle Filling, leaving a little room at the bottom.
- Add Graham Cracker Crust: Then scoop in a little of the graham cracker "crust" into the bottom, pressing in a little so it can freeze into the popsicle.
- Freeze: Add your popsicle sticks and then place in the freezer overnight.
Notes
- Sweetness: depending on your taste, you can adjust the sweetness level in these popsicles by omitting the sugar added to the smashed strawberries or lower the amount of maple syrup.
- Gluten-Free: easily make these gluten-free by using gluten-free graham crackers!
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