Delicious Strawberry Shortcake Ice Cream Bars
Enjoy homemade strawberry shortcake ice cream bars with a delightful crunchy coating, perfect for a refreshing frozen treat.
Equipment
- blender
- mixing bowls
- whisk or electric mixer
- popsicle molds
- parchment paper
- baking sheet
Ingredients
Ice Cream Base
- 2 ¼ cups strawberries, finely diced
- 1 ½ tbsp sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup sweetened condensed milk
Coating
- 2 cups shortbread cookies crushed into varied-sized crumbs
- ½ cup freeze-dried strawberries, crushed
- 2 tbsp butter, melted and cooled
- ⅛ tsp fine sea salt
Instructions
- Blend diced strawberries and sugar until a smooth puree forms.
- Whip heavy cream and vanilla to soft peaks, then gradually add condensed milk and whip to stiff peaks. Gently fold the strawberry puree into the cream mixture.
- Pour the mixture into popsicle molds, filling three-quarters full. Insert popsicle sticks and freeze for at least 6 hours, or 12 hours for best results.
Coating Preparation
- While the ice cream freezes, crush shortbread cookies into varied-sized crumbs. Mix half of the crumbs with crushed freeze-dried strawberries.
- Combine all crumbs with melted butter and salt until evenly moistened.
Assembly
- Briefly dip the bottom of each mold in hot water for 3-5 seconds to loosen the bars, then remove them using the sticks.
- Quickly roll and press each bar in the crumb mixture to coat evenly. Place the coated bars on a parchment-lined baking sheet.
- Freeze the coated bars for 20-30 minutes to set the coating before serving.
Notes
Whip cream to stiff peaks for a creamy texture. Ensure ice cream is fully frozen before coating. Work quickly during coating and serve thawed for 5 minutes. Bars can be made days in advance and stored in an airtight container.