Strawberry Cheesecake Loaf Pan Popsicles

Directions

1. 1

   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.

2. 2

   Add strawberries to the cream cheese smoothie mixture, and blend thoroughly.

3. 3

   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.

4. 4

   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.

5. 5

   Freeze for at least 8 hours or until popsicles are solid.

6. 6

   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!