strawberry shortcake ice cream bars

February 15, 2019

these babies are my hand-held version of Good Humor's Strawberry Shortcake ice cream! they are surprisingly easy to make, and taste just like the store-bought version on a stick! all you need is a little time on your hands to allow the layers to freeze in between making them. 

 

Tips & Tricks

  • allow the ice cream and sorbet to sit out at room temperature for at least 30 minutes - it makes them easier to spread

  • use the wax or parchment paper overhang! this allows for a super easy removal from the baking dish, which allows you to cut up the bars on a cutting board

  • put the baking dish in the freezer for at least 10-20 minutes in between each layer - again, makes for easier assembly

  • freeze & eat later - once you have cut them up into bars, individually wrap them in plastic wrap and store in the freezer

strawberry shortcake ice cream bars

yields: 12 bars              prep time: 10 minutes               freeze time: 3 hours

 

INGREDIENTS

1 [14.3 oz.] standard package of Golden Oreo cookies

½ cup freeze-dried strawberries

5 Tbsp. butter, melted

1 pint of strawberry sorbet, softened

1 pint of strawberry ice cream, softened

 

DIRECTIONS

  • Line an 8x8 baking dish with wax or parchment paper, leaving an overhang for easier removal of the bars.

  • Place the cookies in the bottom of a food processor and pulse until cookies are crumb-like.

  • Add the freeze-dried strawberries to the processor and pulse several times, until they are broken up.

    • I like my cookies and strawberries to be about the same size – not too big, but not yet powder.

  • Pour the melted butter into the crumb mixture and stir until it is well combined, and the mixture is moistened.

  • Firmly press half of the crumb mixture into the bottom of the lined baking dish. Place in the freezer for 20 minutes to set.

  • Spread half of the strawberry ice cream evenly over the pressed crust. Place in the freezer for 10 minutes to set.

  • Repeat the above step with all the sorbet, freeze for 10, and then the remaining strawberry ice cream, and freeze for 10.

    • you want the layers to go strawberry ice cream, sorbet, ice cream!

  • Sprinkle the remaining half of crumb mixture evenly over the ice cream. Lightly pressed down to create another firm layer.

  • Cover the pan and let sit in the freezer for at least 2 hours, or overnight.

  • When ready to serve, lift it out of the baking dish using the parchment or wax paper overhang.

  • Using a very sharp knife, slice into 12 bars.

  • Either serve immediately or store in the freezer until ready to eat!

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