Description
These Strawberry Shortcake Ice Cream Bars are a delightful frozen treat that combines the flavors of strawberry and vanilla in a perfect summer dessert. A buttery shortbread crust is layered with creamy strawberry and vanilla ice cream, along with a crunchy strawberry crumble topping.
Ingredients
Units
Scale
Crust:
- 275 grams shortbread or shortcake cookies, about 18 cookies or 10 ounces
- 1/2 cup salted butter, melted
Ice Cream Cake:
- 4 cups strawberry ice cream
- 1/2 cup strawberry jam
- 4 cups vanilla ice cream
Strawberry Crumble:
- 6 shortbread cookies
- 1/3 cup freeze-dried strawberries
Instructions
- Crust: Line a 9×9′ pan with parchment paper. Combine shortbread cookies and melted butter in a food processor. Press into the prepared pan.
- Ice Cream Cake: Soften strawberry ice cream and spread onto the crust. Freeze until firm. Spread jam over the strawberry ice cream. Soften vanilla ice cream, spread over jam. Make crumble by crushing cookies and freeze-dried strawberries. Sprinkle over vanilla ice cream. Freeze until firm.
- Use parchment paper to remove, slice, and serve.
Notes
- Ingredients and Substitutions:
- Cookies: Choose a plain vanilla shortbread, shortcake, or butter cookie.
- Ice Cream: Use any brand you like.
- Freeze-Dried Strawberries: No great substitutions, but you could try a small amount of strawberry jello powder.
- Storage: Freeze in a container for up to 1 month.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
