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
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
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!