These strawberry shortcake ice cream bars are the perfect thing to make in the summer with your ice cream molds. Coated with a strawberry and shortbread mixture and made with fresh chopped strawberries, this treat is exactly what you need on a hot day.
Strawberry shortcake ice cream bars 🍓
I woke up and decided I wanted to make these ice cream bars. It's been extremely hot this summer, and I've eaten more ice cream over the last few months due to the heat. If you're looking for an easy dessert to make with a few ingredients then this is the recipe for you. All you need is the following ingredients below.
- Heavy whipping cream
- Condensed Milk
- Vanilla Extract
- Fresh Strawberries
- Shortbread Cookies
- Freeze-dried strawberries
- Butter
This is the type of dessert that brings back memories. Memories of an ice cream truck pulling up to the park on a hot day. The smell of strawberries hits you as soon as you pick these bars up. This copycat recipe is simple enough for those of you that don't want to make something complicated. You have to try these easy to make strawberry bars this summer and bring them with you to the beach. Let me know if you end up making them in the comments.
Ice cream tips:
- If you want your heavy whipping cream and condensed milk to form stiff peaks faster you can freeze your KitchenAid bowl ahead of time.
- Make sure you use freeze-dried strawberries. They create the strawberry shortcake coating better. They are a bit costly so I apologize in advance.
- If you don't want to buy ice cream molds on Amazon, your local dollar store will most definitely have them.
Strawberry shortcake ice cream bars
Ingredients
- 1 pound fresh, ripe strawberries, chopped
- 1 pint - heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can (14 oz.) sweetened condensed milk
- 2 boxes of shortbread cookies
- 1 bag of freeze-dried strawberries
- 2 tablespoon 2 tablespoon unsalted butter, melted
- 1 package of shortbread cookies (I used Walker's shortbread cookies)
Instructions
- Slice the strawberries and place them in a large bowl and set aside.
- Pour your cold heavy whipping cream, vanilla, and sweetened condensed milk into your mixing bowl or stand mixer and mix until stiff peaks form. It takes about 5-10 minutes so I would suggest using your stand mixer. Do not over mix. When this is all whipped fold in the strawberries.
- Using a spoon divide the mixture across the popsicle molds. If there is anything leftover, place that into a freezer-safe bowl and enjoy later. Wrap the molds in plastic wrap and place them in the freezer overnight.
- The next morning, place the cookies into a ziploc bag and crush. Do the same with freeze-dried strawberries.
- Melt the butter and pour the freeze-dried strawberries and crushed shortbreads cookies into a bowl and mix it together. You’ll be tossing your popsicles into this mixture. Pour the mixture onto a plate.
- Add the popsicles on a parchment lined baking sheet and let them sit at room temperature for 1 minute. Coat each bar in the strawberry crumb mixture. Press the bars slightly to make sure the popsicles are fully covered.
- Once every popsicle is done return the baking sheet back into the freezer for 30 minutes to harden.
- Serve the popsicles when ready!
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