Ingredients
for 6 servings
- 8 oz (225 g) cream cheese, 1 block
- 1 cup (160 g) powdered sugar
- 1 cup (240 mL) heavy cream, cold
- 1 ½ cups (225 g) strawberry, diced
- 3 cups (240 g) vanilla wafer
- 3 eggs, beaten
- oil, for frying
Special Equipment
- 6 sticks popsicle stick
- popsicle mold
Preparation
- In a large bowl, beat the cream cheese and powdered sugar together until smooth.
- Pour in the heavy cream and beat until the mixture has reached soft peaks.
- Add in the strawberries and beat until well-incorporated.
- Pour the mixture into 6 popsicle molds and insert popsicle sticks.
- Freeze at least 8 hours.
- Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
- Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
- Freeze for another 30 minutes.
- While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
- Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
- Freeze immediately until ready to serve.
- Enjoy!
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