Description
Refreshing strawberry shortcake ice cream bars made with creamy vanilla ice cream, strawberry preserves, and crunchy shortbread cookie crumbs.
Ingredients
Scale
- 1.5 quarts vanilla ice cream (softened for about 10 minutes)
- 0.75 cups strawberry preserves (room temperature for easier swirling)
- 3 cups shortbread cookie crumbs (from about 12 ounces of cookies)
- 1 ounce freeze-dried strawberries (crushed to a fine powder)
- 0.33 cups unsalted butter (melted)
- 0.25 teaspoons kosher salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare a Baking Dish: Line a 9×13 inch baking dish with parchment paper, leaving some paper hanging for easy removal.
- Make the Cookie Crust: In a bowl, mix the cookie crumbs, melted butter, strawberry powder, and kosher salt. Press it evenly into the bottom of the prepared dish.
- Add Ice Cream Layer: Scoop the softened vanilla ice cream over the cookie crust and spread it out evenly.
- Swirl in Strawberry Preserves: Spoon the strawberry preserves over the ice cream and use a knife to swirl them for a marbled effect.
- Freeze: Cover with plastic wrap and freeze for at least 240 minutes or until firm.
- Cut into Bars: Once frozen, lift the dessert out using the parchment paper and cut into bars to serve.
Notes
Allow ice cream to soften for easier spreading. Any type of shortbread cookies works for the crust, but classic shortbread is best. For variations, try other flavors, like chocolate or different fruit preserves.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry shortcake, ice cream bars, summer dessert, no-bake dessert