|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 1g||5%|
|Total Sugars 9g|
|Vitamin C 16mg||78%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Strawberry shortcake ice cream bars are the perfect sweet summertime treat. Coat strawberry ice cream with crunchy sugar cookies and strawberry pieces, and you have a bar like one you get from the ice cream truck, only better.
They're just the right treat for a sweet strawberry shortcake party or any late spring or summer soiree. Make a double batch and save some in the freezer.
Try making your own sugar cookies or whipping up some homemade strawberry ice cream to make these extra homemade. Or take it easy on yourself and just use store-bought ingredients. Just make sure to use crisp sugar cookies. Soft ones won't blend up into crumbs as well.
"These ice cream bars are great! The recipe is very easy and straight-forward. Just make sure that you work quickly or work in batches as the bars melt down quickly. The freeze-dried strawberries add perfect tart taste to the bars. Next time I'll mix some fresh strawberries to my ice cream as well." —Tara Omidvar
1 quart strawberry ice cream, softened
4 crisp sugar cookies
2 tablespoons coarsely chopped freeze-dried strawberries
2 tablespoons unsalted butter, melted
Steps to Make It
Gather the ingredients.
Pack ice cream bar molds with softened strawberry ice cream. Every ice cream mold is a little different with how much it holds. There should be about 6 with this amount of ice cream.
Insert popsicle sticks into molds and freeze for at least 4 hours.
Pulse sugar cookies in a food processor until they become fine crumbs.
Crush freeze-dried strawberries in a baggie and then add to sugar cookie crumbs.
Gently pulse cookie crumbs and strawberries while pouring in butter. Put crumbs on a plate and cover.
Remove molds from freezer. Fill a bowl with warm water and place mold into it for 30 seconds. Remove mold from bowl and unmold ice cream bars.
Thaw bars for another minute until slightly softened. Dip into crumb mixture and coat on all sides.
Place crumb-coated bars on a parchment-lined baking sheet and place back into freezer for another 30 minutes. Be sure to work quickly to avoid melting or work in batches. Serve bars right away.
- If you are looking for a less pink crumb coating, stir the crushed strawberries into the butter-coated sugar-cookie crumbs.
- Find a popsicle mold that holds the popsicle sticks in place. This really helps create a secure and straight stick.
How to Store
Store in a freezer bag and keep frozen up to three months.