It’s #popsicleweek yet again!
HURRAY!! Thanks to Billy for, once again, being a genius and initiating this amazing summertime tradition. We all know I love a good popsicle around here, so this is obvs one of my favorite weeks of the entire year.
Just like last year, I am bringing you a dipped pop, except I’m using white chocolate shell instead of dark. I also made these on the SUPER-DEAD-EASY since, wouldn’t ya know it, gestating a human-person inside my body at about 8 months in is kinda exhausting. Thank sweet baby Mariah Carey for popsicles to get a girl through it all. These pops are 4 ingredients (minus the pistachios, which are totes optional and could totally be subbed for sprankles) and come together quickly…which means less time making and more time consuming popsicles. WIN/WIN!
So let’s cheers popsicles and celebrate summer! Click over to the official Popsicle Week page to check out all the goodness, and keep checking since it will be updated everyday this week!
4-Ingredient Strawberry Cream Pops
Makes about 8 popsicles.
2 1/2 cups chopped strawberries, divided
1 pint vanilla ice cream, softened
1, 11.5oz, bag white chocolate chips
2 tablespoons coconut oil
chopped pistachios, optional
Puree 2 cups of the strawberries using an immersion, or canister, blender. Add the ice cream and blend to combine. Fold in the remaining 1/2 cup chopped strawberries. Pour into popsicle molds and insert sticks. Freeze for several hours until solid.
Melt the white chocolate chips and coconut oil together in a 2 cup measuring glass in the microwave in 30 second increments, stirring between each, until the white chocolate is completely melted and smooth.
Line a sheet pan with parchment and set nearby. Remove the frozen strawberry ice cream pops from their molds, and working quickly, dip each one in white chocolate and place onto the prepared sheet pan. Sprinkle with chopped pistachios (or sprinkles!) if you’d like. Place in the freezer to firm up for a few minutes. Serve immediately or store in a zip-top bag in the freezer.