Strawberry Cheesecake Loaf Pan Popsicles
Serves Up To
No nutritional info available at this time
2 pints non-dairy vanilla ice cream
1 block non-dairy cream cheese
1 ½ cups Almond Breeze® Almondmilk
2 ½ cups frozen strawberries
8 popsicle sticks
In a blender, mix the non-dairy vanilla ice cream, non-dairy cream cheese, and Almond Breeze® Almondmilk. Scoop out and save about ¼ of the mixture. Store in the freezer while you blend the rest of the smoothie base.
Add strawberries to the cream cheese smoothie mixture, and blend thoroughly.
Line a loaf pan with plastic wrap. Add a layer of strawberry cream cheese smoothie, filling about ⅓ of the pan. Add the cream cheese mixture, then layer the rest of the strawberry cream cheese mixture.
Cover the pan with foil. Use a knife to poke ½ inch slits down the middle, spaced about 1-2 inches apart. Add a popsicle stick to each slit.
Freeze for at least 8 hours or until popsicles are solid.
Remove the foil. Use the plastic wrap to pull the frozen popsicle block out of the loaf pan. Slice between each popsicle stick to create uniform popsicles. Enjoy!
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