Strawberry Shortcake Ice Cream Bars
['1 pint very soft (almost melted) strawberry ice cream', '4 (3-inch) sugar cookies', '1 tablespoon crushed freeze-dried strawberries', '1 tablespoon unsalted butter, melted', '6 (3-ounce) ice-pop molds and sticks']
Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
Ice pops can be made 7 days ahead; freeze in an airtight container.
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