US
UKIngredients
No-Churn Ice Cream:
1 cup heavy whipping cream
7 oz sweetened condensed milk
1 teaspoon vanilla extract
6 oz fresh strawberries, hulled and chopped
Coating:
8 Walker’s Shortbread Fingers
1 oz freeze-dried strawberries
2 1/2 cups Rice Krispies cereal
8 oz white chocolate chips
1/2 cup coconut oil
Method
Using a Kitchen Aid or hand-mixer, whip the heavy whipping cream on medium speed until stiff peaks form.
Gently fold the condensed milk, vanilla and strawberries into the whipped cream until smooth. Using a piping bag or fill each popsicle mold until full.
Cover the molds with the popsicle sticks, leaving about one inch sticking out. Freeze for 24 hours.
In a food processor, pulse the Walker’s Shortbread Fingers, Rice Krispies and freeze-dried strawberries until there are small bits. Transfer mixture to a mixing bowl. Melt the coconut oil over medium-low heat on the stove.
Reduce heat to low and add white chocolate chips, stirring until fully melted and smooth. Immediately remove from heat and let cool.
With the popsicles still in their molds, lightly run them under warm water to loosen them up. Working one at a time, carefully dip each popsicle into the melted white chocolate until fully coated.
Quickly place the popsicle on the strawberry shortbread coating and spoon the mixture over until fully covered on
all sides.
