Strawberry Shortcake Ice Cream Bars
A refreshing blend of creamy goodness, sweet strawberries, and crunchy cookie crumbles, perfect for summer gatherings.
Ingrédients
Ice Cream Base
- 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.
Coating and Crust
- 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.
Instructions
Preparation
- Gather all your ingredients. Wash the strawberries and dice them into small pieces.
- In a large bowl, whip the heavy cream until soft peaks form. This should take about 3-5 minutes.
- Add the sweetened condensed milk and vanilla extract to the whipped cream. Gently fold it together using a spatula.
- Fold in the diced strawberries. If needed, add sugar to enhance their sweetness.
- Pour the strawberry mixture into your ice cream bar molds, insert sticks, and tap gently to remove air bubbles.
Freezing
- Place the molds in the freezer and let them freeze for at least six hours or until solid.
- While the bars freeze, crush the vanilla cookies into fine crumbs.
- Mix the cookie crumbs with the melted butter and stir in freeze-dried strawberries if using.
- Melt the white chocolate chips with coconut oil until smooth.
- Once the ice cream bars have frozen solid, carefully remove them from the molds, dip in melted white chocolate, and roll in cookie mixture.
Serving
- Place the coated bars back in the freezer for another 10 minutes to set.
Notes
Wrap each bar in parchment paper or plastic wrap and store them in an airtight container in the freezer to keep them fresh. These bars will stay good for up to two weeks.