Easy Strawberry Shortcake Ice Cream Bars (Print version)
No-bake strawberry shortcake ice cream bars with creamy strawberry filling, buttery cookie crumbs, and a crisp freeze-dried berry topping.
# Ingredients:
For the crumb layers
01 -
30 vanilla sandwich cookies, about 12 oz (340 g)
02 -
1 cup (25 g) freeze-dried strawberries
03 -
1/4 teaspoon fine salt
04 -
6 tablespoons (85 g) unsalted butter, melted
For the strawberry filling
05 -
1 cup (240 ml) cold heavy cream
06 -
1/2 cup (150 g) sweetened condensed milk
07 -
1/2 cup (160 g) strawberry jam
08 -
3/4 cup (110 g) frozen strawberries, partly thawed and finely chopped
09 -
1 teaspoon vanilla extract
10 -
1/8 teaspoon fine salt
# Instructions:
01 -
Line an 8-inch square pan with two crossed sheets of parchment paper, leaving overhang on all sides for lifting.
02 -
Pulse the vanilla cookies, freeze-dried strawberries, and 1/4 teaspoon salt in a food processor until mostly fine with some small crumb pieces. Transfer 1 cup of dry crumbs to a bowl for the topping.
03 -
Mix the remaining crumbs with melted butter. Press firmly into the bottom of the prepared pan in an even layer.
04 -
Beat the cold heavy cream with an electric mixer until stiff peaks form, about 2-3 minutes.
05 -
Fold the condensed milk, strawberry jam, chopped strawberries, vanilla, and 1/8 teaspoon salt into the whipped cream until evenly pink and creamy.
06 -
Spread the strawberry filling over the crust. Cover and freeze until the surface feels firm, about 2 hours.
07 -
Sprinkle the reserved dry crumbs over the firm filling and press lightly. Cover and freeze until solid, at least 4 more hours or overnight.
08 -
Lift the slab from the pan using the parchment. Let stand for 5 minutes, then cut into 12 bars with a warm, dry knife.
# Good to know:
01 -
Freeze time is about 6 hours total, with overnight freezing giving the cleanest slices.
02 -
Let bars stand for 3-5 minutes before serving for the creamiest texture.