Healthy Strawberry Shortcake Ice Cream Bars

Step 1

Slice the tops off of your fresh strawberries, and measure out roughly 1 cup. Add to a high-speed blender or food processor.

Step 2

Add the cool whip, vanilla extract, and half scoop of protein powder, then blend on high for about 30 seconds. Use a silicone spatula to scrape the sides, then run on high again until you have a smooth consistency (it will look like a smoothie at this point).

Step 3

Pour the mixture into your popsicle mold (should fill 3, but will depend on the size of your mold) then freeze for 3-4 hours, or overnight.

Step 4

Once frozen, make the coating by adding the vanilla wafers and freeze-dried strawberries to a sandwich bag and smashing them into crumbs. You can also use a food processor, but I am a fan of minimal dishes!

Step 5

Pour this mixture onto a plate, or a bowl that is wide enough to dip your popsicles.

Step 6

Remove the popsicles from the freezer and add them to your coating mixture one at a time. Use your hand to lightly press the mixture onto the surface until fully coated. Note that you will only need about half of the total mixture if making 3 popsicles.

Step 7

Put the finished strawberry shortcake bars on parchment paper or foil and freeze for one more hour for the coating to harden, then enjoy!