Ice Cream Base:

Make the ice cream base by adding heavy cream, half and half, vanilla, and stevia to a bowl and whisk together before you proceed to the next step.

Strawberry Center:

In a saucepan, add strawberries and water. Cook until strawberries are cooked and softened, mash with a potato masher.

Cool mashed strawberries completely.

Add ½ cup of ice cream base to the mashed cooked strawberries and mix well.

Take 3 disposable popsicle bags cut them in half to make 6 popsicle bags.

Measure the popsicle bag and cut off any excess plastic. It should only go about a half inch over the top of the mold. For instructions on how to make this with a sandwich bag watch the video above this recipe.

Pour the strawberry ice cream into the popsicle bag you want the strawberry ice cream to be a bit under the top of the ice cream mold, so when you put in the ice cream base it will go over the top of the strawberry ice cream. This is easier with a funnel.

Place in the ice cream molds to keep it standing up. Repeat with the rest of the popsicle bags until all of your ice cream molds have a disposable popsicle bags standing up in it.

Place a popsicle stick in each one. Try to have it stay straight, leave a couple inches sticking out of the mold.

Place the ice cream mold in the freezer for at least 2-3 hours.

When the strawberry ice cream is fully frozen take out of the freezer and wrap your hand around the bottom of the popsicle bag or run under warm water to release the pop from the plastic.

Place the strawberry pop in the center of each ice cream mold is not straight; you will be able to move it a little in the next step.

Pour the ice cream base around the strawberry ice cream. This is easier with a funnel. When all the ice cream molds are filled with ice cream base, you can now wiggle the sticks a bit to make the sticks straight. You want the ice cream base to go over the top of the strawberry.

Put on silicone tops on the ice cream molds. If you do not have silicone tops for you ice cream molds you can just use plastic wrap and slice an opening for the sticks to pass through. It is just to keep the sticks straight and in the center while freezing.

Place back in the freezer for several hours or overnight.

When your ice cream is fully frozen, make the cookie coating.

Outside Crumb Coating:

Preheat oven 350°F.

In a bowl add almond flour, melted butter, vanilla, and stevia and mix together. Place on a parchment-lined cookie sheet and spread out a bit.

Bake for 8-10 minutes.

Let this cool completely. When the cookies are completely cooled, break apart into crumbs and add the crushed dehydrated strawberries, mix together.

To crush the dehydrated strawberries, place them in a zip lock bag and hit with a rolling pin or pulse in a food processor. Do not over-pulse... you want flakes, not dust.

Take the ice cream molds from the freezer. Release from ice cream molds by running them under hot water.

Press the ice cream into the crumbs until completely coated and place on a parchment-lined cookie sheet. Repeat until all are covered in the cookie coating. If you are having trouble making the crumbs stick let the ice cream melt a little and try again.

Place the cookie sheet in the freezer until set. At least 10 minutes. Then place in an airtight container and return to freezer. When you are ready to eat, let it sit out for a few minutes to soften.