why make this recipe
Strawberry Shortcake Ice Cream Bars are the perfect treat for warm days. They combine the classic flavors of strawberry shortcake with the creamy texture of ice cream. These bars are fun to make and even more fun to eat! They can serve as a delightful dessert for family gatherings, birthday parties, or just a sweet snack.
how to make Strawberry Shortcake Ice Cream Bars
Ingredients:
- 2 cups heavy cream (This will be the base of your creamy ice cream.)
- 1 cup sweetened condensed milk (Adds sweetness and creaminess.)
- 1 tsp vanilla extract (For that unmistakable warm flavor.)
- 1.5 cups fresh strawberries, diced (The stars of the show providing natural sweetness and color.)
- 2 tbsp sugar (optional) (Only if your strawberries are not sweet enough.)
- 1 cup white chocolate chips (For dipping and a sweet finish.)
- 1 tbsp coconut oil (Helps thin out the chocolate for easy dipping.)
- 1.5 cups vanilla cookies (like Golden Oreos or shortbread) (These crumbles enhance the texture.)
- 3 tbsp unsalted butter, melted (Binds the cookie crumbles together.)
- 2 tbsp freeze-dried strawberries, crushed (optional but recommended) (Adds visual appeal and an extra strawberry punch.)
Directions:
- Preparation:
- Start by whipping the heavy cream in a large bowl until it forms stiff peaks.
- In another bowl, mix sweetened condensed milk, vanilla extract, and diced strawberries. If your strawberries are not sweet enough, add sugar to taste.
- Gently fold the whipped cream into the strawberry mixture until well combined.
- Freezing:
- Place the vanilla cookie crumbs in a separate bowl and mix in melted butter until the crumbs are well coated.
- Spread half of the cookie mixture in a lined baking dish. Pour the ice cream mixture over it, smoothing the top.
- Top with the remaining cookie crumbs and add crushed freeze-dried strawberries if using. Cover and freeze for at least 4 hours or until solid.
- Serving:
- Once frozen, remove the bars from the dish and cut into squares.
- Melt the white chocolate chips with coconut oil in the microwave or a double boiler, stirring until smooth.
- Dip each bar in the chocolate and let them set on a baking sheet lined with parchment paper.
how to serve Strawberry Shortcake Ice Cream Bars
Serve your Strawberry Shortcake Ice Cream Bars straight from the freezer. They make a lovely dessert on a hot day. You can also garnish them with extra diced strawberries or a drizzle of chocolate for a special touch.
how to store Strawberry Shortcake Ice Cream Bars
Store any leftovers in an airtight container in the freezer. They can last for up to two weeks, but they are best enjoyed fresh!
tips to make Strawberry Shortcake Ice Cream Bars
- Always whip the heavy cream until stiff peaks form for the best texture.
- Use ripe, sweet strawberries for the best flavor. If they are sour, a bit of sugar can help.
- Feel free to adjust the cookie base according to your taste. You can mix different cookies or use graham crackers.
variation
You can customize these bars by adding other fruits like blueberries or raspberries. Consider using dark chocolate instead of white chocolate for a richer taste.
FAQs
- Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them before mixing. - How long will the bars last in the freezer?
They can last for up to two weeks in the freezer, but for the best taste, eat them within a week. - Can I make these without the cookies?
Yes, you can skip the cookie layer and simply make strawberry ice cream bars. However, the cookies add a nice crunch!
Strawberry Shortcake Ice Cream Bars
Delightful Strawberry Shortcake Ice Cream Bars that combine the classic flavors of strawberry shortcake with creamy ice cream, perfect for warm days.
Ingredients
Method
Preparation
- Whip the heavy cream in a large bowl until it forms stiff peaks.
- In another bowl, mix sweetened condensed milk, vanilla extract, and diced strawberries. If your strawberries are not sweet enough, add sugar to taste.
- Gently fold the whipped cream into the strawberry mixture until well combined.
Freezing
- Mix the vanilla cookie crumbs with melted butter until the crumbs are well coated.
- Spread half of the cookie mixture in a lined baking dish. Pour the ice cream mixture over it, smoothing the top.
- Top with the remaining cookie crumbs and add crushed freeze-dried strawberries if using. Cover and freeze for at least 4 hours or until solid.
Serving
- Once frozen, remove the bars from the dish and cut into squares.
- Melt the white chocolate chips with coconut oil, stirring until smooth.
- Dip each bar in the chocolate and let them set on a baking sheet lined with parchment paper.
Notes
Serve Strawberry Shortcake Ice Cream Bars straight from the freezer. They can be garnished with extra diced strawberries or a drizzle of chocolate for a special touch. Store any leftovers in an airtight container in the freezer for up to two weeks.