Strawberry shortcake ice cream pops
Cakes
There was always that one kid, the iconoclast among all of us tasting our first bit of autonomy, who went for the Strawberry Shortcake bars. My friend Andrea steered clear of them because they were her sister’s thing. “Both the Chocolate Eclair and the Strawberry Shortcake bars were kind of the crème de la crème of the ice cream truck,” Andrea recalled, “something we were only allowed to get occasionally, unlike a lowly, less expensive popsicle.” She added: “I mostly think of them as the alternative to the chocolate version, and because they are intimately bound up in my childhood sense of choosing different things than my sister did, I also think of them as the Kerry doll to the Chrissy doll.” <br /> <br />Note: Overmixing the ice cream will beat in too much air, which may mean faster melting, which will cause your mix to crystallize when frozen. <br /> <br />Note: If you don’t have popsicle molds, transfer the ice cream to a loaf pan and freeze until set. Serve scoops on ice cream cones. <br /> <br />Recipe excerpted from <strong><a href="http://www.amazon.com/Treat-Yourself-Classic-Snacks-Loved/dp/0385345208?tag=food52-20">Treat Yourself: 70 Classic Snacks You Loved as a Kid (and Still Love Today)</a></strong> (Clarkson Potter, 2014).
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