Strawberry Cheesecake Loaf Pan Popsicles
Cook Time:
25
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
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
Plastic wrap
Foil
Directions
- 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
Add strawberries to the cream cheese smoothie mixture, and blend thoroughly.
- 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
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
Freeze for at least 8 hours or until popsicles are solid.
- 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!
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