Just like the strawberry shortcake bars you had as a kid, but grain-free, dairy-free, and with no refined sugar.
Soften ice cream and spoon into popsicle molds. Leave in freezer for 3 hours to overnight (until frozen completely).
Once frozen, pop out popsicles by running under warm water and place on a parchment paper-lined tray. Store in freezer until topping and glaze are done.
Mix together strawberries, almond flour, monkfruit sweetener, vanilla, and coconut butter until thoroughly combined (texture should resemble wet sand).
Melt together coconut oil and coconut butter.
To coat the popsicles, spoon or drizzle glaze over each popsicle (one at a time). Then, sprinkle coating on top of the glaze (glaze will harden quickly, so act fast!)
Once all popsicles are coated, place back on parchment paper-lined tray and freeze until ready to eat.