Dessertsthepioneerwoman
Homemade Strawberry Shortcake Ice Cream Bars
This strawberry shortcake ice cream bars recipe is made with swirled strawberry and vanilla ice cream, and coated in cookies and freeze-dried strawberries.
👥 8 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 15 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
📝 Preparation Steps
1
Scoop the strawberry ice cream into a large bowl. Stir until spreadable. Fold in the strawberry preserves until just streaked through, 3 or 4 folds.
2
Scoop the vanilla ice cream into another large bowl. Stir until spreadable.
3
Spoon 1 ½ tablespoons of the strawberry mixture into the bottom of 8 (⅓-cup) popsicle molds. Spoon 1 ½ tablespoons of the vanilla mixture into each mold. To create a marbled effect, alternate adding the strawberry mixture and the vanilla mixture until the molds are full. Use a butter knife or a popsicle stick to swirl the mixture more, if you like.
4
Place the sticks into the popsicles and freeze until solid, 4 to ⏱️ 6 hours.
5
In a large zip-top bag, place the sugar cookies. Using a rolling pin, crush the cookies until rice-sized (some big crumbs are nice, do not turn to powder). Transfer the crushed cookies to a shallow dish. Place the freeze-dried strawberries into the same bag and crush until rice-sized (a few bigger pieces are okay). Transfer to the same shallow dish with the cookie crumbs and stir to combine.
6
Run the ice cream molds under warm water to loosen. Gently wiggle the popsicle out of the mold. Press the bars into the cookie and strawberry mixture to coat all over.
7
Eat immediately or place on a cookie sheet and freeze until solid, ⏱️ 30 minutes. Wrap the bars in plastic wrap or aluminum foil and store in the freezer for up to 1 month.
Nutrition Facts
calories
248 Calories
fat Content
11 g
fiber Content
1 g
sugar Content
17 g
sodium Content
141 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
29 mg
carbohydrate Content
34 g
saturated Fat Content
5 g
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