Want To Give Your Taste buds A Punch Of Good Flavor? These Strawberry Shortcake Ice Cream Bars Will Not Disappoint You
If you want to take your taste buds on a nostalgic trip down the memory lane to your fun-filled childhood days, take a bite of a scrumptious strawberry shortcake ice cream bar. Made with refreshing strawberries, fluffy cream, and a topping of light and crunchy cookie crumbs, these popsicles will evoke blissful memories and cheer you up, no matter what mood you are in.
Here’s how you can make these beauties.
What You Need
- Fresh, ripe, strawberries: 1 pound, sliced
- Granulated sugar: 2 tbsps.
- Heavy cream: 2 cups, whipped and cold
- Vanilla extract: 2 tsps.
- Condensed milk: 14 ounces, cold
- Lorna Doone (or your choice of) short bread cookies: 10 ounces or 2 boxes
- Dried strawberries: 1 cup, frozen
- Unsalted butter: 2 tbsps., melted
- Freeze the mixing bowl and the cream and chop the strawberries.
- Take another large bowl and add ripe strawberry slices in it. Also add the sugar syrup that is typically a left over ripening process. Mix the sugar syrup and strawberries and mash the mixture until it’s soft and chunky. Let the mixture soften for another half hour.
- Take out the frozen bowl and beater from the freezer. Combine iced whipping cream, condensed milk, and vanilla extract in the bowl.
- Whip the mixture using the frozen beater for 5 to 10 minutes, or until a firm peak can be formed.
- Add the strawberry and sugar syrup mixture to the whipped cream and fold it gently until the cream turns baby pink.
- Till this mixture equally in popsicle molds using a table spoon. Insert sticks in the filled molds and wrap them with a plastic sheet.
- Allow the popsicle molds to freeze overnight or for a minimum of 6 hours.
- For the coating, add chopped short bread cookies and dried strawberry to a food processor and chop them until the strawberries have well-incorporated with the cookies.
- Pour the crumbled cookie and strawberry mixture in a bowl and add melted butter to it. Mix well.
- Remove the popsicles from the refrigerator and dip each popsicle in the coating and place on a large butter paper placed on a tray.
- When the coating is, place the coated bars in the refrigerator again for another thirty minutes.
- Either serve immediately or pack each strawberry shortcake ice cream bar in plastic wrap. You can store these packed bars for up to two weeks in the refrigerator.
You can get a printout for strawberry shortcake ice cream bars recipe
For more mouth-watering dessert recipes, head on to our dessert section at our online food blog Eats By The Beach!Yum