To Make the Strawberry Vanilla Bean Ice Cream Pops:
In a medium bowl, whisk together the milk, sugar, freeze-dried strawberry powder, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla bean paste. Cover and refrigerate 1 to 2 hours, or overnight.
Transfer the chilled ice cream base to your ice cream maker and churn according to the manufacturer's instructions. Divide the ice cream mixture evenly amongst your ice cream molds. Add the popsicle sticks and freeze until solid, ideally overnight.
To Make the Strawberry Magic Shell:
In a large heatproof bowl, combine the Strawberry Inspiration and canola oil, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the bowl touch the water. Stir well, heating until the mixture is smooth and combined.
Remove the bowl from the heat and set aside to cool to 99˚F (37˚C). Transfer the mixture to a narrow jar or glass that is wide enough and deep enough to dip your ice cream pops into.
While the magic shell cools, carefully un-mold the ice cream pops, and place back into the freezer on a parchment paper-lined baking sheet until ready to be dipped.
Working with one ice cream pop at a time, dip it into the jar of magic shell, ensuring that it is evenly coated. Allow any excess to drip off, then place back onto the sheet pan in the freezer (I like to do this near the freezer, only bringing out one ice cream pop at a time). Repeat with the remaining ice cream pops until all of them are coated.
Allow coated ice cream pops to sit in the freezer for about 10 minutes to firm up completely before drizzling with melted white chocolate. If needed, add a little canola oil to the white chocolate to help make it easier to drizzle. Store leftovers in an airtight container in the freezer.
*I've tested this recipe with both whole milk and almond milk; both work perfectly, however, whole milk delivers creamier results!