by: NadaMoo! Test Kitchen


  • 2 pints of NadaMoo! Strawberry Cheesecake
  • 3/4 cup of unsweetened vanilla almond milk (more if needed)
  • Freeze dried strawberries for topping
  • Coconut shreds for topping


  1. In a blender, combine the Strawberry Cheesecake ice cream with the almond milk.
  2. Mix until well combined – you want the texture to resemble that of a smoothie. Add more almond milk to the blender if needed.
  3. Portion out the mixture between the popsicle molds. This recipe should yield 6 popsicles. Freeze for 4-6 hours.