This Strawberry Shortcake Ice Cream Bars recipe features softened strawberry ice cream poured into molds and coated with a mixture of crushed golden Oreo cookies and freeze-dried strawberries. The bars are drizzled with white chocolate and frozen until firm, creating a deliciously refreshing treat with a crunchy shortcake coating. Perfect for summer days or any time you crave a sweet, fruity dessert.
Strawberry Shortcake Ice Cream Bars are a delightful treat that combines the refreshing taste of strawberry ice cream with a crunchy shortcake coating. In this section, we'll go over the ingredients you'll need to create these delicious bars.
INGREDIENTS
- 2 ¾ cups strawberry ice cream, softened: Use your favorite brand of strawberry ice cream and let it soften for easy mixing and molding.
- ¼ cup white chocolate chips: Adds a sweet and creamy drizzle to the bars.
- 1 tablespoon avocado oil: Helps the white chocolate chips melt smoothly and creates a glossy finish.
- 4 golden Oreo cookies: Crushed to create the shortcake coating.
- ½ cup freeze-dried strawberries: Adds a tangy and fruity flavor to the shortcake crumbs.
INSTRUCTIONS
- Step 1:
- Put the softened strawberry ice cream into a bowl and mix until it is pourable but not completely liquid. This makes it easier to pour into the molds.
- Step 2:
- Pour the melted ice cream into popsicle molds, insert a popsicle stick into each mold, and freeze until solid, at least 4 hours. For the best results, place a small baking sheet into your freezer beforehand to use later for assembling the bars.
- Step 3:
- Add the white chocolate chips and avocado oil to a glass. Microwave for 30 seconds, and then stir until completely smooth. Let it cool for about 5 minutes to thicken slightly.
- Step 4:
- To make the shortcake coating, pulse the golden Oreo cookies and freeze-dried strawberries in a food processor until they become fine crumbs. Transfer the crumbs to a plate.
- Step 5:
- To assemble the ice cream bars, remove the baking sheet from your freezer and line it with parchment paper. Unmold one strawberry ice cream bar (dipping the mold in a glass of warm water can help). Drizzle one side with the melted white chocolate.
- Step 6:
- Place the bar, chocolate drizzle side down, in the strawberry crumbs. Drizzle more chocolate on the other side, then flip the bar to coat both sides evenly with crumbs.
- Step 7:
- Place the coated bar on the cold baking sheet. Repeat the process for the remaining bars. Once all bars are assembled, place them back into the freezer until they are firm and ready to enjoy.
Serving and Storage Tips
- Serve the Strawberry Shortcake Ice Cream Bars straight from the freezer for the best texture and flavor.
- Garnish with fresh strawberries or a sprig of mint for an extra touch of elegance.
- If you have leftovers, store them in an airtight container in the freezer to prevent freezer burn.
- For a fun variation, try using different flavors of ice cream or different types of cookies for the coating.
Helpful Notes
- Ensure the ice cream is softened enough to pour easily but not completely melted to maintain its creamy texture.
- Pulsing the golden Oreo cookies and freeze-dried strawberries together creates a uniform crumb coating.
- Allowing the white chocolate to cool slightly before drizzling helps it adhere better to the ice cream bars.
Tips from well-known chefs
- Chef David Lebovitz suggests using high-quality white chocolate for the best flavor and texture.
- Chef Ina Garten recommends using fresh, high-quality strawberries for the most vibrant flavor in your ice cream.
- Chef Martha Stewart advises lining your baking sheet with parchment paper to prevent the bars from sticking as they firm up in the freezer.