Advertisement
  • Newsletter
  • Subscribe

Strawberry Shortcake Ice Cream Pops

1

  • Prep Time35 min
  • Total Time1 h
  • Makes16
*PLUS 8 hours freezing time
Strawberry shortcake ice cream pops

Photo, Erik Putz.

Chatelaine Triple Tested

The best way to ride out this sweltering weather? Ice cream — on steady rotation!

Ingredients

  • 3/4 cup hulled, finely diced strawberries

  • 2 tbsp granulated sugar

  • 2 tbsp water

Pop filling

  • 1/4 cup granulated sugar

  • 3 tbsp cornstarch

  • 1/4 tsp salt

  • 1 1/2 cups 3.25% milk

  • 1 cup 35% cream

  • 1/2 cup sweetened condensed milk

  • 2 tsp vanilla

  • 8 4-oz paper cups

  • 16 Popsicle sticks

  • 2 cups coated flaked cereal, preferably Frosted Flakes, crushed

White chocolate coating

  • 22g white chocolate chips

  • 3 tbsp coconut oil

  • 2 tsp corn syrup

Instructions

  • STRAWBERRY Compote: Bring strawberries, sugar and water to a boil in a small saucepan, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are broken down and compote is thickened, about 8 min. Set aside to cool.

  • POP filling: whisk sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and bring to a boil over medium, stirring constantly, until mixture is very thick, 6 to 8 min. Remove from heat. Whisk in condensed milk and vanilla.

  • TRANSFER to a bowl and place a piece of plastic wrap directly on the surface. Set over an ice bath to cool for 20 min. Refrigerate until chilled, about 1 hr.

  • DIVIDE cream mixture and compote among cups, stirring once or twice. Freeze 60 to 90 min. Insert 2 Popsicle sticks into each cup, evenly spacing them 1-in. apart in centre. Freeze until firm, at least 8 hr, preferably overnight.

  • WHITE Chocolate Coating: Melt chocolate chips, coconut oil and corn syrup in a small bowl over a small saucepan of barely simmering water. Remove from heat and scrape chocolate into a liquid measuring cup.

  • WORKING with 1 pop at a time and using a sharp serrated knife, cut the cup and the pop in half down the centre between sticks. Remove the paper and dip each half in chocolate coating, spooning chocolate all over to coat. Immediately dip in cereal to coat. Return to freezer to set, about 5 min.

Watch: How to Make Ice Cream Pops

Kitchen Tip: An ice bath is a combo of water and ice. It is used to cool food down quickly. Fill a large metal bowl halfway with cold water just before you need it. Add enough ice cubes or crushed ice so water will not overflow when the custard bowl is put into the ice bath.

Get more of our best ice pop and popsicle recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.