Makes about 12
- 40g plain sweet biscuits, such as Arnott’s Granita or Nice
- 2 tablespoons brown sugar
- 15g unsalted butter, melted
- 500g strawberries, hulled, sliced
- ¾ cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 300ml thickened cream
- 2 tablespoons pure icing sugar, sifted
- 12 wooden popsicle sticks
Place biscuits in a food processor and process until finely crushed. Alternatively, place biscuits in a sealable plastic bag and use a rolling pin to crush. Transfer biscuit crumbs to a small bowl. Add brown sugar and melted butter, and use your fingers to mix until well combined.
Line a baking tray with baking paper. Heat a small non-stick frying pan over a medium heat. Add biscuit-crumb mixture and cook, stirring constantly to prevent burning, for 1–2 minutes until light golden. Transfer crumbs to prepared tray to cool.
Meanwhile, place strawberries and 1 tablespoon water in a saucepan over a medium heat. Cook, stirring, for 4 minutes or until strawberries soften. Set aside to cool.
Place strawberry mixture in a food processor and process until smooth. Add condensed milk and vanilla, and process until well combined. Transfer to a large mixing bowl.
Using an electric mixer or a balloon whisk, whisk cream and icing sugar in a bowl until soft peaks form. Fold whipped cream into strawberry mixture until combined. Spoon among 12 x 1/3-cup capacity popsicle moulds. Top each mould with a teaspoonful of biscuit crumbs and gently press down. Carefully insert a wooden popsicle stick into each mould. Place in freezer for 3–4 hours or until firm.
Stand for 2–3 minutes before gently removing popsicles from moulds. Note These popsicles will keep in the freezer for up to 1 week.