Like strawberry shortcake in frozen form!
. Combined with a splash of milk and cream, it freezes with an ice cream–like flavor and texture.
To form the bars, I fill each mold about halfway with the vanilla cream. Because the filling is fluffy rather than fluid, it won't settle down on its own into the corners of the mold, so I use a knife or popsicle stick to release the air and help the filling settle. To help the bars release cleanly later on, it's important to make sure each popsicle stick reaches down to within just a half inch of the bottom. If not, the bottom edge of the ice cream bar may tear away when the popsicle is pulled free.
Carefully wiggle the popsicle stick, then lift each bar from the mold and place it on one of the frozen plates or quarter-sheet pans. It takes practice to perfectly unmold all of the popsicles, but working gently will go a long way toward ensuring success. As with the chocolate coating for homemade Klondike Bars, mixing in a generous portion of refined coconut oil ensures the shell itself is ultra thin and crisp. The coconut oil also serves to dilute the flavor of the white chocolate, so what's left tastes like little more than milk and vanilla.. Pour the mixture into a small jar for dipping, and reserve the rest until needed. For the molds I have, a pint jar is the perfect size, but a small drinking glass will work just as well.
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