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Makes
2 1/2 cups of ice cream or six 4-ounce ice cream pops
Author Notes
There was always that one kid, the iconoclast among all of us tasting our first bit of autonomy, who went for the Strawberry Shortcake bars. My friend Andrea steered clear of them because they were her sister’s thing. “Both the Chocolate Eclair and the Strawberry Shortcake bars were kind of the crème de la crème of the ice cream truck,” Andrea recalled, “something we were only allowed to get occasionally, unlike a lowly, less expensive popsicle.” She added: “I mostly think of them as the alternative to the chocolate version, and because they are intimately bound up in my childhood sense of choosing different things than my sister did, I also think of them as the Kerry doll to the Chrissy doll.”
Note: Overmixing the ice cream will beat in too much air, which may mean faster melting, which will cause your mix to crystallize when frozen.
Note: If you don’t have popsicle molds, transfer the ice cream to a loaf pan and freeze until set. Serve scoops on ice cream cones.
Recipe excerpted from Treat Yourself: 70 Classic Snacks You Loved as a Kid (and Still Love Today) (Clarkson Potter, 2014). —Jestei
- Test Kitchen-Approved
Ingredients
1 cup
yellow cake crumbs (about 2 cupcakes or 1/4 of a loaf pound cake)
1 1/2 cups
finely diced strawberries
1 pint
premium vanilla ice cream
Directions
- Crumble the cake with your hands until you have evenly broken-apart but not too fine cake crumbs.
- Preheat the oven to 325° F. Line two rimmed baking sheets with parchment paper.
- Spread the cake crumbs over one of the prepared baking sheets and bake for 10 to 13 minutes, or until golden brown. Remove to a wire rack to cool completely.
- Spread the diced strawberries in a single layer on the second prepared baking sheet. Transfer the strawberry-filled and crumb-filled pans to the freezer and let freeze for 1 hour.
- Remove the ice cream from the freezer and let it rest at room temperature for 5 minutes, until just soft enough to scoop, then transfer it to a heavy-duty stand mixer. Using the paddle attachment, beat the ice cream on medium speed for 15 seconds, or just until it starts to become smooth. Add the frozen cake and strawberry pieces and beat for just 10 seconds more, or until the pieces are evenly incorporated. Do not over mix (see Note). Transfer the ice cream mixture to ice cream popsicle molds and freeze for 2 hours (see Note). Run the molds briefly under gently running warm water to loosen the pops. Store in the freezer for up to 2 months.
Photo by James Ransom Makes 2 1/2 cups of ice cream or six 4-ounce ice cream pops Author Notes There was always that one kid, the iconoclast among all of us tasting our first bit of autonomy, who went for the Strawberry Shortcake bars. My friend Andrea steered clear of them because they were her sister’s thing. “Both the Chocolate Eclair and the Strawberry Shortcake bars were kind of the crème de la crème of the ice cream truck,” Andrea recalled, “something we were only allowed to get occasionally, unlike a lowly, less expensive popsicle.” She added: “I mostly think of them as the alternative to the chocolate version, and because they are intimately bound up in my childhood sense of choosing different things than my sister did, I also think of them as the Kerry doll to the Chrissy doll.” Note: Overmixing the ice cream will beat in too much air, which may mean faster melting, which will cause your mix to crystallize when frozen. Note: If you don’t have popsicle molds, transfer the ice cream to a loaf pan and freeze until set. Serve scoops on ice cream cones. Recipe excerpted from Treat Yourself: 70 Classic Snacks You Loved as a Kid (and Still Love Today) (Clarkson Potter, 2014). —Jestei Test Kitchen-Approved Ingredients 1 cup yellow cake crumbs (about 2 cupcakes or 1/4 of a loaf pound cake) 1 1/2 cups finely diced strawberries 1 pint premium vanilla ice cream Directions Crumble the cake with your hands until you have evenly broken-apart but not too fine cake crumbs. Preheat the oven to 325° F. Line two rimmed baking sheets with parchment paper. Spread the cake crumbs over one of the prepared baking sheets and bake for 10 to 13 minutes, or until golden brown. Remove to a wire rack to cool completely. Spread the diced strawberries in a single layer on the second prepared baking sheet. Transfer the strawberry-filled and crumb-filled pans to the freezer and let freeze for 1 hour. Remove the ice cream from the freezer and let it rest at room temperature for 5 minutes, until just soft enough to scoop, then transfer it to a heavy-duty stand mixer. Using the paddle attachment, beat the ice cream on medium speed for 15 seconds, or just until it starts to become smooth. Add the frozen cake and strawberry pieces and beat for just 10 seconds more, or until the pieces are evenly incorporated. Do not over mix (see Note). Transfer the ice cream mixture to ice cream popsicle molds and freeze for 2 hours (see Note). Run the molds briefly under gently running warm water to loosen the pops. Store in the freezer for up to 2 months.
Strawberry Shortcake Ice Cream Pops
