Ingredients
Method
- In a bowl or blender, combine the coconut milk or heavy cream, strawberry jam, and vanilla extract. Blend until smooth.
- Evenly divide the strawberry mixture between 8 popsicle molds or small paper cups. Freeze until solid.
- To make the magic shell: Melt the white chocolate and coconut oil together in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Crush the freeze-dried strawberries and brown rice crispies into fine crumbs using a blender or by placing them in a ziplock bag and crushing. Pour into a shallow bowl.
- Remove the frozen popsicles from their molds. Dip each popsicle into the slightly cooled white chocolate mixture, then immediately roll in the strawberry crumb mixture.
- Enjoy immediately for a soft-serve texture, or keep in the freezer for a firmer bar. Store any leftovers in an airtight container in the freezer.
Notes
- For a smoother magic shell, ensure the white chocolate and coconut oil mixture is not too hot when dipping.
- If you don't have popsicle molds, small paper cups lined with plastic wrap work well.
- For extra crunch, lightly toast the brown rice crispies before crushing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have popsicle molds, small paper cups lined with plastic wrap work well.
- For extra crunch, lightly toast the brown rice crispies before crushing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.