Description: A delightful twist on a classic dessert, these Strawberry Shortcake Ice Cream Bars combine the comforting flavors of shortbread, creamy ice cream, and sweet strawberry jam in a convenient, frozen treat. Perfect for hot summer days or any time you crave a nostalgic indulgence.
Ingredients:
Crust:
- 275 grams shortbread or shortcake cookies (about 18 cookies or 10 ounces)
- ½ cup salted butter, melted
Ice Cream Cake:
- 4 cups strawberry ice cream
- ½ cup strawberry jam
- 4 cups vanilla ice cream
Strawberry Crumble:
- 6 shortbread cookies
- ⅓ cup freeze-dried strawberries
Preparation:
Crust:
Step 1: Line a 9×9″ pan with parchment paper (optional but makes for easy removal). This will prevent the crust from sticking and make it easier to lift the ice cream bars out later. Ensure the parchment paper extends up the sides of the pan for easy removal.
Step 2: Combine shortbread cookies and melted butter in a food processor (you can also crush them by hand and stir them together). If using a food processor, pulse the cookies until they are finely ground. If crushing by hand, place the cookies in a resealable bag and use a rolling pin or mallet to crush them into fine crumbs.
Step 3: Press the cookie crumbs firmly into the prepared pan. Use the bottom of a measuring cup or a flat-bottomed glass to evenly distribute and compact the crumbs. This will create a solid base for the ice cream layers.
Ice Cream Cake:
Step 4: Allow the strawberry ice cream to soften for about 20 minutes at room temperature. This will make it easier to spread evenly over the crust. Ensure the ice cream is softened but not completely melted.
Step 5: Spread the softened strawberry ice cream onto the crust in an even layer. Use a spatula or the back of a spoon to smooth the surface.
Step 6: Freeze for 2 hours or until the strawberry ice cream layer is firm. This will prevent the jam from mixing with the ice cream in the next layer.
Step 7: Spread the strawberry jam in an even layer on the strawberry ice cream. Ensure the jam is spread smoothly and covers the entire surface of the strawberry ice cream layer.
Step 8: Freeze for 1 hour or until the jam layer is firm. This will help the jam set and prevent it from mixing with the vanilla ice cream.
Step 9: Allow the vanilla ice cream to soften for about 20 minutes at room temperature. This will make it easier to spread evenly over the jam layer.
Step 10: Spread the softened vanilla ice cream onto the strawberry jam layer in an even layer. Use a spatula or the back of a spoon to smooth the surface.
Strawberry Crumble:
Step 11: Make the crumble by roughly crushing the remaining shortbread cookies. You want small chunks, not a fine powder, to provide a textural contrast to the smooth ice cream. You can crush the cookies in a resealable bag or use your hands.
Step 12: Separately, crush the freeze-dried strawberries into a fine powder. You can use a food processor or a mortar and pestle to achieve a fine powder.
Step 13: Stir the crumbled cookies and strawberry powder together in a bowl. This mixture will create a delicious and visually appealing topping.
Step 14: Sprinkle the crumble mixture evenly over the vanilla ice cream layer. Gently press the crumble into the ice cream so it adheres well.
Step 15: Place the pan in the freezer and freeze until completely firm, at least 4 hours or preferably overnight. This will ensure the ice cream bars are solid enough to slice and serve.
Step 16: Use the parchment paper to remove the ice cream cake from the pan. Lift the edges of the parchment paper to gently lift the ice cream cake out.
Step 17: Slice the ice cream cake into bars using a sharp knife. For clean cuts, dip the knife in warm water and wipe it dry between each slice.
Step 18: Serve immediately and enjoy!
Why You Will Love This Recipe:
These Strawberry Shortcake Ice Cream Bars are a delightful treat that offers a perfect balance of flavors and textures. The buttery, crumbly shortbread crust provides a satisfying base for the creamy strawberry and vanilla ice cream layers. The tangy strawberry jam adds a burst of sweetness, while the strawberry crumble topping offers a delightful crunch and intense strawberry flavor. This recipe is easy to make, customizable, and perfect for sharing with friends and family. It’s a fun and refreshing way to enjoy the classic flavors of strawberry shortcake in a frozen, portable form. Moreover, it’s a great make-ahead dessert that can be prepared well in advance, making it ideal for parties and gatherings. The combination of textures and flavors makes it an unforgettable dessert experience.
COOKING Rating: 5/5 Stars (Easy to make, highly satisfying, and crowd-pleasing)
Serving Suggestions:
- Serve the Strawberry Shortcake Ice Cream Bars as a refreshing dessert on a hot day.
- Pair them with a scoop of fresh strawberries or a dollop of whipped cream for an extra touch of indulgence.
- Cut the bars into smaller squares and serve them as bite-sized treats for parties or gatherings.
- Drizzle with melted white chocolate or a strawberry sauce for added sweetness and visual appeal.
- Serve with a side of fresh fruit such as blueberries or raspberries.
Tips:
- For a richer crust, use European-style butter with a higher fat content.
- If you don’t have freeze-dried strawberries, you can use finely crushed strawberry candies or sprinkles for the crumble topping.
- To prevent ice crystals from forming, wrap the ice cream bars tightly in plastic wrap before freezing.
- If you prefer a softer ice cream texture, let the bars sit at room temperature for a few minutes before serving.
- Experiment with different flavors of ice cream, such as chocolate or pistachio, to create your own unique variations.
- For a gluten-free option, use gluten-free shortbread cookies for the crust and crumble.
- You can also use different types of jam, such as raspberry or blueberry, for a variety of flavor combinations.
- Make sure to firmly press each layer as it goes in the pan, to prevent air pockets.
- For an even easier recipe you can use store-bought shortbread crust.
- Use a hot knife to cut the ice cream bars into perfect slices.
Prep Time: 25 minutes
Cook Time: 0 minutes (excluding freezing time)
Total Time: 6 hours (including freezing time)
Nutritional Information (per serving, approximate):
- Calories: 350-400
- Protein: 5g
- Sodium: 200mg
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
Conclusion:
Strawberry Shortcake Ice Cream Bars are a fun, delicious, and refreshing dessert that is sure to impress. The combination of the buttery shortbread crust, creamy ice cream layers, sweet strawberry jam, and crunchy strawberry crumble creates a symphony of flavors and textures that will tantalize your taste buds. Whether you’re looking for a sweet treat on a hot summer day or a crowd-pleasing dessert for a special occasion, these ice cream bars are a perfect choice. With their easy preparation and customizable options, you can create a unique and memorable dessert that everyone will love. So, gather your ingredients, get creative in the kitchen, and enjoy the delightful taste of homemade Strawberry Shortcake Ice Cream Bars! This recipe is not just a dessert; it’s an experience that brings joy and nostalgia with every bite. Share the love and make these ice cream bars for your next gathering!
Questions and Answers:
Q1: Can I use different types of cookies for the crust?
A: Absolutely! While shortbread or shortcake cookies provide a classic flavor, you can experiment with other types of cookies such as graham crackers, vanilla wafers, or even chocolate cookies for a unique twist. Just make sure the cookies are dry and crumbly so they can be easily processed and pressed into the pan.
Q2: What if I don’t have freeze-dried strawberries for the crumble topping?
A: If you don’t have freeze-dried strawberries, you can use finely crushed strawberry candies or sprinkles as a substitute. Another option is to use a small amount of strawberry jam, but be careful not to add too much moisture to the crumble. Freeze dried raspberries would also work well for a flavor variation.
Q3: How can I prevent the ice cream bars from sticking to the pan?
A: Lining the pan with parchment paper is the best way to prevent the ice cream bars from sticking. Make sure the parchment paper extends up the sides of the pan to make it easier to lift the bars out. You can also lightly grease the pan with cooking spray before lining it with parchment paper for extra insurance.
Q4: Can I make these ice cream bars ahead of time?
A: Yes, these ice cream bars are perfect for making ahead of time. They can be stored in the freezer for up to a week. Just make sure to wrap them tightly in plastic wrap to prevent ice crystals from forming.
Q5: What if my ice cream is too hard to spread evenly?
A: If your ice cream is too hard to spread, let it sit at room temperature for a few more minutes until it softens slightly. Be careful not to let it melt completely, as this will make it difficult to create even layers. You can also try microwaving the ice cream in short intervals (5-10 seconds) to soften it slightly.
