Strawberry Shortcake Ice Cream Bars Recipes
STRAWBERRY SHORTCAKE ICE CREAM BARS
There's no need to run after the ice cream truck when you can make this classic treat at home with just four ingredients. These brightly hued pops pack a double dose of berry flavor from their creamy centers and buttery crumb coatings.
Yield 6 pops
Number Of Ingredients 6
Steps:
- Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
- Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
- Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
- Do Ahead
- Ice pops can be made 7 days ahead; freeze in an airtight container.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
- To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
- For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
- For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
- To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.
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HOMEMADE STRAWBERRY SHORTCAKE ICE CREAM BARS RECIPE
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4.6/5 (47)Total Time 30 minsCategory Dessert
- Using a food processor or blender, lightly puree the strawberries and sugar until they have just broken down into a textured puree. If you don't have a food processor you can mash the strawberries and sugar by hand until they are broken down. Set aside.
- In a large bowl, whip the cream to soft peaks. Once you've reached soft peaks add in the vanilla and cold condensed milk and whip until stiff peaks form.
- Using a spoon, divide the strawberry ice cream between the wells of the popsicle molds, filling them just below the top leaving some room for the ice cream to expand. Place your top on the popsicle mold then insert the sticks in each bar.
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- Line an 8x8 baking dish with plastic wrap and remove ice cream and sorbet from the freezer to soften.
- Pulse the flour, milk powder, powdered sugar, cornstarch, freeze dried strawberries, melted butter and salt in a food processor until small crumbs form then sprinkle a third of the mixture in to the bottom of the pan.
- Spread half the vanilla, then the sorbet then the remaining vanilla ice cream and sprinkle a third of the crumb topping on top of the ice cream and freeze until firm.
- Cut into desired shaped and press the shapes in remaining strawberry crumble and refreeze until you're ready to enjoy them.
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- Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
- Make the cookie crust - In a food processor, add the entire cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the melted butter and stir until combined. Press mixture into the bottom of the lined baking dish. Place in freezer for about 20 minutes to set.
- Make the crumbled topping - In a small bowl, zip-top bag or food processor, add Oreo cookies and crush into large crumbs. Mix with softened butter and press together into pea-sized pieces. Combine with freeze-dried strawberry powder (or strawberry jello powders). Set aside.
- Assemble - Remove vanilla ice cream and strawberry sorbet from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
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