Description

These Strawberry Shortcake Ice Cream Bars will take you on a nostalgic journey to your childhood. Creamy, fresh strawberry ice cream enrobed in crunchy, sweet strawberry and cookie crumbs will evoke memories of running to the ice cream truck when you heard the distinctive music.

Ingredients

Scale

1 pound fresh, ripe strawberries, hulled and sliced
2 tablespoons granulated sugar (more if your berries are not sweet. Taste to be sure)
2 cups heavy whipping cream, ice cold
2 teaspoons vanilla extract
1 (14-ounce) can sweetened condensed milk, ice cold
2 (10-ounce) boxes of Lorna Doone shortbread cookies
1 cup freeze-dried strawberries
2 tablespoons unsalted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Place your mixing bowl and beaters into the freezer while you mash the strawberries.
In a large bowl, place the sliced strawberries, along with any juice that may have accumulated, and the granulated sugar. Stir to combine and then mash the berries and sugar together until the mixture is somewhat chunky with medium sized berry pieces. Set aside to macerate for at least 30 minutes.
Remove the cold bowl and beaters from the freezer.
Pour in the ice cold heavy whipping cream, vanilla, and ice cold sweetened condensed milk.
Whip the mixture until stiff peaks form. Depending on what mixer you are using, this could take 5 – 10 minutes. Be careful not to over whip the cream or you will have sweet, flavored butter (which would be delicious on a bagel).
When the cream is whipped, fold in the strawberries and the syrup. Continut to fold until the berries are well incorporated.
Using a spoon, divide the mixture among the popscicle molds. If you have leftover ice cream, pour it into a freezable, covered container to enjoy later. Place the sticks into the molds and cover the molds with plastic wrap.
Freeze the molds for at least 6 hours or preferably, overnight.
Make the coating. Place the cookies in the bowl of a food processor. Pulse until the cookies are roughly chopped.
Add the freeze dried strawberries in the food processor. Pulse together with the strawberries are fully integrated with the cookies and the crumbs are small in size.
Pour in the melted butter and pulse until the mixture is fully incorporated.
Add the strawberry/cookie crumb mixture to a shallow plate.
Put parchment paper on a large baking sheet and set aside.
Unmold the bars and place them onto the parchment paper. Allow to sit at room temperature for 1 minute to soften slightly.
Coat each bar with the strawberry crumb mixture. Press the bar gently into the crumbs to ensure that they stick. Repeat on all sides of the bar. Place back onto the parchment paper and continue with the remaining bars.
Once all the bars are coated, return the baking sheet to the freezer for about 30 minutes to harden.
Serve immediately or individually wrap each bar in plastic wrap and store in the freezer for up to 2 weeks.
Enjoy and regress back into your childhood.

Prep Time: 20 minutes
Freezing time: 4 hours
Category: Dessert
Method: Freeze
Cuisine: American

Nutrition

Serving Size: 1

Keywords: Strawberry shortcake ice cream bars, homemade ice cream, strawberry ice cream, nostalgic desserts, homemade popsicles