Strawberry Ice Cream Bars
These homemade Strawberry Ice Cream Bars capture the nostalgic flavor of classic strawberry shortcake ice cream bars, featuring layers of creamy vanilla ice cream, a fresh strawberry swirl, and a crunchy strawberry shortcake crumb coating.
Equipment
- Popsicle Mold
- Food Processor
- Mixing Bowl
Ingredients
Strawberry Swirl
- 1 cup fresh strawberries hulled and diced
- 2 tbsp granulated sugar
Ice Cream Layer
- 2 cups vanilla ice cream softened
Strawberry Shortcake Crumb Coating
- 10 shortbread cookies crushed
- ½ cup freeze-dried strawberries crushed
- 2 tbsp unsalted butter melted
Instructions
- Prepare the Strawberry Swirl: In a saucepan over medium heat, combine diced strawberries and sugar. Cook until the strawberries break down and the mixture thickens slightly. Let it cool completely.
- Soften and Flavor the Ice Cream: In a mixing bowl, stir the softened vanilla ice cream until smooth. Gently fold in the cooled strawberry swirl to create a marbled effect.
- Assemble the Bars: Spoon the strawberry-vanilla mixture into popsicle molds, tapping gently to remove air bubbles. Insert sticks and freeze for at least 6 hours or until solid.
- Create the Crumb Coating: In a food processor, pulse the shortbread cookies and freeze-dried strawberries until they form coarse crumbs. Transfer to a bowl and mix in the melted butter until the mixture resembles wet sand.
- Unmold and Finish: Remove the ice cream bars from the molds. Quickly press each bar into the crumb mixture, ensuring an even coating. Return to the freezer for 10 minutes to set before serving.
Notes
For a twist, consider adding a layer of crushed strawberry shortcake ice cream crumbs or drizzling the bars with chocolate before applying the crumb coating. These bars can also be made in a baking dish and cut into squares if popsicle molds are unavailable.