- 1 pint very soft (almost melted) strawberry ice cream
- 4 (3-inch) sugar cookies
- 1 tablespoon crushed freeze-dried strawberries
- 1 tablespoon unsalted butter, melted
- 6 (3-ounce) ice-pop molds and sticks
- Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
- Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
- Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
- Ice pops can be made 7 days ahead; freeze in an airtight container.