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!
Video
Notes
*These bars need to sit in the freezer overnight