Is there anything better than a popsicle on a hot summer day? (The short answer: no.) Whether store-bought or homemade, the nostalgic dessert always has a place at summer picnics and outdoor barbecues, especially the one coming up this weekend. Just in time for 4th of July celebrations, these strawberry shortcake-flavored treats by Lonny contributor Diana Yen are not only refreshing and delicious, but they're a cinch to recreate, and—bonus!—they also feature a festive white-and-red palette that makes them perfect for serving up to kids (and kids at heart). Simply fill popsicle molds—or paper cups for the ultimate convenient cleanup—with puréed fresh fruit and vanilla ice cream, and serve on a bed of shortbread crumble. Then keep a few in the freezer to beat the heat all summer long.
Strawberry Shortcake Popsicles
Makes about 12 popsicles
- 1 pound strawberries, hulled and halved
- ½ cup sugar
- 1 teaspoon fresh lemon juice
- 1 quart premium vanilla ice cream, softened
- shortbread cookie crumbs, for serving
- 12 (⅓-cup) ice pop molds or 12 paper cups and 12 wooden sticks
Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl, then refrigerate until cold, about 20 minutes.
Spread ice cream in a baking dish. Dollop tablespoons of strawberry mixture over ice cream, then swirl it gently through ice cream with a popsicle stick. Spoon into molds and add sticks. Freeze until firm, about 3 hours. Serve on a mound of shortbread cookie crumbs.