Description
These Strawberry Shortcake Ice Cream Bars combine a buttery shortbread cookie crust, sweet strawberry jam, and creamy strawberry-infused ice cream, topped with a delightful strawberry-cookie crumble. Perfect for summer treats and make-ahead desserts.
Ingredients
Scale
- One 10-ounce box shortbread cookies (such as Lorna Doone)
- One 1.2-ounce package freeze-dried strawberries
- 2 tablespoons light-brown sugar
- 1/2 teaspoon kosher salt (divided)
- 6 tablespoons unsalted butter, melted
- One 14-ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups cold heavy cream
- One 18-ounce jar strawberry jam
Instructions
- Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
- Crush 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag into coarse crumbs. Transfer to a bowl.
- Repeat with 1/2 cup of freeze-dried strawberries and mix with the cookie crumbs. Set aside.
- Add the remaining 8 ounces of cookies, brown sugar, and 1/4 teaspoon salt to a food processor. Process until finely ground.
- Add melted butter and pulse until coated. Press mixture evenly into the bottom of the prepared pan.
- Spread the strawberry jam evenly over the crust. Cover and freeze while preparing the ice cream.
- Pulse the remaining 1 cup of freeze-dried strawberries in a spice grinder until powdered. Transfer to a bowl.
- Add sweetened condensed milk, vanilla, and 1/4 teaspoon salt to the strawberry powder and stir to combine.
- Whip heavy cream with an electric mixer on medium-high speed until stiff peaks form (about 2 minutes).
- Fold 1 cup of whipped cream into the condensed milk mixture. Then fold that into the remaining whipped cream until fully blended.
- Spread the ice cream mixture over the jam layer. Top with the reserved strawberry-cookie crumble.
- Cover and freeze until solid, at least 6 hours or overnight.
- Use the foil overhang to lift the frozen bars out of the pan. Cut into 16 pieces and serve.
Notes
- You can substitute vanilla bean paste with regular vanilla extract.
- Use any brand of shortbread cookies if Lorna Doone is not available.
- Ensure the cream is very cold before whipping for best results.
- The bars can be stored in an airtight container in the freezer for up to 1 week.
- Allow to sit at room temperature for 2-3 minutes before serving for easier slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg