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.
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.
Notes
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. Store any leftover bars in an airtight container in the freezer for up to a month. Make sure to use cold heavy cream for the best results when whipping. Adjust the jam amount to taste, and use fresh strawberries if in season for extra flavor. For a chocolate twist, substitute chocolate sandwich cookies and mix in other fruits or nuts.