- Jul 23

Ice Cream Popsicle Cake with Freeze-Dried Strawberries

This easy-to-make dessert combines creamy layers of vanilla and strawberry ice cream with a crunchy graham cracker crust. Perfect for summer parties!

By: HomeFindss kitchen

Ice Cream Popsicle Cake with Freeze-Dried Strawberries

This easy-to-make dessert combines creamy ice cream, crunchy freeze-dried strawberries, and a touch of whimsy to create a perfect summer delight. Let’s dive into the recipe!

For the Base Layer:

1 cup graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar

Ingredients for the Ice Cream Layers:

2 pints vanilla ice cream
2 pints of strawberry ice cream
1 cup freeze-dried strawberries, crushed

Ingredients for the Topping:

1 cup whipped cream
1/2 cup freeze-dried strawberries, whole or crushed for garnish
Fresh strawberries (optional)

Directions

Prepare the Ice Cream Popsicle Cake Base

Line a loaf pan with plastic wrap, leaving enough overhang to cover the top.
In a large bowl, soften the vanilla ice cream until it's easy to stir but not melted.
Fold in the crushed freeze-dried strawberries and diced fresh strawberries until well combined.
Pour the ice cream mixture into the prepared loaf pan, smoothing the top with a spatula.
Cover with the overhanging plastic wrap and freeze for at least 4 hours or until firm.

2. Make the Strawberry White Chocolate Coating

In a microwave-safe bowl, combine the white chocolate chips and coconut oil.
Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Stir in the finely crushed freeze-dried strawberries and strawberry extract (if using).

3. Assemble the Popsicle Cake

Remove the ice cream cake from the freezer and let it sit at room temperature for 5 minutes.
Carefully lift the cake out of the pan using the plastic wrap and place it on a cutting board.
Using a sharp knife, cut the cake into individual popsicle-sized pieces.
Insert a popsicle stick into each piece, pressing gently but firmly.

4. Dip and Decorate

Dip each ice cream popsicle into the strawberry white chocolate coating, allowing any excess to drip off.
Place the coated popsicles on a baking sheet lined with parchment paper.
Quickly sprinkle some additional crushed freeze-dried strawberries on top of the coating before it sets.
Freeze the popsicles for another 30 minutes to allow the coating to harden completely.

Serve

Once the coating is set, your Ice Cream Popsicle Cake with Freeze-Dried Strawberries and Strawberry White Chocolate Coating is ready to serve.
Enjoy immediately, or store in an airtight container in the freezer for up to one week.

TIPS

Soften the Ice Cream: Allow the ice cream to soften at room temperature for 10-15 minutes before mixing. This makes it easier to combine with the strawberries.
Chill the White Chocolate Coating: If the coating begins to harden before you’re finished dipping all the popsicles, simply reheat it in the microwave for 10-15 seconds.
Customization: Feel free to experiment with different ice cream flavours and freeze-dried fruits to create your own unique variations of this recipe.