Put the strawberries, milk, agave nectar and vanilla in a high speed blender and blitz until liquified.
Taste and adjust for sweetness if you need to.
Carefully half fill your popsicle moulds and then add the cookies – whole or broken up into pieces. Top up until the moulds are full almost to the top.
Freeze until set, about 6 hours or overnight.
Warm the mould slightly by running them under hot water to release the popsicles.