Strawberry Shortcake Popsicles (Vegan, Gluten Free)
Refreshing and flavorful strawberry popsicles with a fun cookie coating.
Ingredients
- 2 cups ripe strawberries, roughly chopped
- 1 can full fat coconut milk
- 3 tablespoons maple syrup, or more to taste
- 1 teaspoon vanilla extract
- 6-8 vanilla cookies of choice *see notes
- 1/4 cup freeze dried strawberries, or 1 tablespoon powder
Instructions
- Place the chopped strawberries, coconut milk, maple syrup and vanilla extract to a blender and blend until smooth.
- Pour the mixture into 8 popsicles molds. Place into the freezer to set, about 3-4 hours.
- In a food processor add the vanilla cookies and freeze dried strawberries. Process to a coarse crumb.
- Remove the popsicles from the freezer and let them sit at room temperature for around 20 minutes. They should be slightly soft but not melted. Pour the crumbs onto a plate and place the popsicle into the crumbs to coat. Place the coated popsicles into a container lined with parchment paper, cover, and freeze until ready to serve. Let them sit a room temperature for 15-20 minutes before serving. Enjoy!
Notes
*Use a crisp cookie for the crumb coating. I've also used lemon cookies which tasted great.
Nutrition
Serving: 1 popsicle | Calories: 169kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Sodium: 31mg | Potassium: 232mg | Fiber: 1g | Sugar: 11g | Vitamin A: 4IU | Vitamin C: 67mg | Calcium: 23mg | Iron: 3mg