Strawberry Shortcake Ice Cream Bars
Reasons to Try Strawberry Shortcake Ice Cream Bars
These Strawberry Shortcake Ice Cream Bars are a delightful treat that combine the flavors of a classic dessert with the coolness of ice cream. Perfect for summer gatherings or just a sweet snack, this recipe is easy to make and delicious to eat!
How to Make Strawberry Shortcake Ice Cream Bars
Ingredients:
- 6 tablespoons unsalted butter, melted and cooled
- 1 ten-ounce bag frozen whole or sliced strawberries
- 1 thirteen-ounce package vanilla sandwich cookies, about 33 cookies
- ½ teaspoon kosher salt, divided
- 1 cup cold heavy cream
- ½ cup strawberry jam or preserves
Directions:
- Let strawberries sit at room temperature for 10 minutes to soften slightly. Do not fully thaw.
- Line an 8 by 8-inch baking pan with parchment paper in both directions, leaving overhang on all sides.
- Process cookies and ¼ teaspoon salt in a food processor until fine crumbs form. Add melted butter and pulse until combined.
- Press half of the crumb mixture firmly into the bottom of the prepared pan. Reserve remaining crumbs.
- Pulse strawberries in the food processor until broken into small pieces.
- In a mixing bowl, beat heavy cream on high speed until stiff peaks form.
- Add strawberries, jam, and remaining salt. Mix until just combined.
- Spread strawberry mixture evenly over the crust. Freeze for about 3 hours until firm but not solid.
- Sprinkle reserved crumbs over the top and gently press into the surface.
- Freeze for at least 6 more hours or overnight.
- Lift from the pan using parchment, slice into bars, and serve.
How to Serve Strawberry Shortcake Ice Cream Bars
These bars are best served cold. You can enjoy them straight from the freezer or let them sit for a minute at room temperature for easier slicing. Serve them on their own or with a dollop of whipped cream for extra indulgence.
How to Store Strawberry Shortcake Ice Cream Bars
Store any leftover bars in an airtight container in the freezer. They will keep well for up to a month, so you can enjoy this delicious treat multiple times!
Tips to Make Strawberry Shortcake Ice Cream Bars
- Make sure to use cold heavy cream for the best results when whipping.
- Feel free to adjust the amount of strawberry jam according to your taste preference; more jam will make the bars sweeter.
- Use fresh strawberries in place of frozen if they are in season for an extra burst of flavor.
Variation
For a chocolate twist, use chocolate sandwich cookies instead of vanilla. You can also mix in chopped nuts or other fruits like blueberries for added flavor.
FAQs
1. Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries! Just make sure to chop them into small pieces.
2. How long will these bars last in the freezer?
These bars will stay fresh for up to a month in the freezer if stored properly.
3. Can I make these bars gluten-free?
Yes, by using gluten-free sandwich cookies, you can easily make this recipe gluten-free!
Strawberry Shortcake Ice Cream Bars
Ingredients
Crust
- 6 tablespoons unsalted butter, melted and cooled
- 1 package vanilla sandwich cookies, about 33 cookies
- ¼ teaspoon kosher salt divided
Filling
- 1 ten-ounce bag frozen whole or sliced strawberries
- 1 cup cold heavy cream
- ½ cup strawberry jam or preserves
- ½ teaspoon kosher salt remaining salt
Instructions
Preparation
- Let strawberries sit at room temperature for 10 minutes to soften slightly. Do not fully thaw.
- Line an 8 by 8-inch baking pan with parchment paper in both directions, leaving overhang on all sides.
- Process cookies and ¼ teaspoon salt in a food processor until fine crumbs form. Add melted butter and pulse until combined.
- Press half of the crumb mixture firmly into the bottom of the prepared pan. Reserve remaining crumbs.
Filling
- Pulse strawberries in the food processor until broken into small pieces.
- In a mixing bowl, beat heavy cream on high speed until stiff peaks form.
- Add strawberries, jam, and remaining salt. Mix until just combined.
- Spread strawberry mixture evenly over the crust. Freeze for about 3 hours until firm but not solid.
- Sprinkle reserved crumbs over the top and gently press into the surface.
- Freeze for at least 6 more hours or overnight.
- Lift from the pan using parchment, slice into bars, and serve.
