Description
A delicious and refreshing frozen treat that combines the classic flavors of strawberry shortcake into homemade ice cream bars.
Ingredients
Scale
- 2 1/4 cups strawberries (finely diced into 1/4-inch pieces)
- 1 1/2 tbsp sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup sweetened condensed milk
- 2 cups shortbread cookies (preferably Walkers)
- 1/2 cup freeze-dried strawberries (crushed into small flakes)
- 2 tbsp butter (melted and cooled to room temperature)
- 1/8 teaspoon fine sea salt
Instructions
- Prepare the Strawberry Puree: In a blender, blend the diced strawberries with sugar until smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream with vanilla until soft peaks form. Gradually add the condensed milk while continuing to whip until stiff peaks form.
- Combine: Gently fold the strawberry puree into the whipped cream mixture.
- Fill Popsicle Molds: Pour the mixture into popsicle molds and freeze for at least 6 hours.
- Prepare the Cookie Crumb Mixture: Crush the shortbread cookies and mix with crushed freeze-dried strawberries, melted butter, and salt.
- Remove Bars from Molds: Dip molds in hot water to loosen and pull out the bars.
- Coat the Bars: Press the cookie crumb mixture onto each bar to coat.
- Final Freeze: Place the coated bars back in the freezer for about 20-30 minutes to set.
- Serve or Store: Serve immediately or store in an airtight container in the freezer.
Notes
For best results, use ripe strawberries and avoid over-whipping the cream to maintain its texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg