Strawberry Shortcake Ice Cream Bars
This Strawberry Shortcake Ice Cream Bars recipe is SO EASY! Creamy, fruity, and crunchy frozen treats without an ice cream maker.
Equipment
- Medium Bowl
- Large Mixing Bowl
- Whisk
- Ice cream bar molds
- Wooden popsicle sticks
Ingredients
- 2 cups strawberries hulled and sliced
- 1/4 cup granulated sugar for macerating strawberries
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar for ice cream base
- 1 teaspoon vanilla extract
- 1 cup shortbread cookies crumbled
- turkey bacon bits optional, for crunch
Instructions
- Start by placing the sliced strawberries in a medium bowl. Sprinkle the 1/4 cup granulated sugar and lemon juice over the berries. Gently toss to combine, then let the strawberries sit at room temperature for about 30 minutes.
- In a large mixing bowl, whisk together the heavy cream, whole milk, 3/4 cup granulated sugar, and vanilla extract until the sugar is completely dissolved and the mixture is smooth.
- After the strawberries have macerated, fold both the berries and their syrup into the ice cream base.
- Gently fold in the crumbled shortbread cookies. If you’re using turkey bacon bits, add them here as well.
- Pour the mixture into ice cream bar molds or small paper cups. If using paper cups, insert wooden popsicle sticks after pouring the mixture. Freeze the bars for at least 6 hours or until completely firm.
- To easily remove the bars from the molds, run warm water over the outside of the molds for a few seconds. Gently pull the bars out, and enjoy immediately.
Notes
- Macerate strawberries for at least 30 minutes to develop sweet, juicy flavor.
- Use whole milk and heavy cream for creamier texture and fewer ice crystals.
- Run warm water on molds before unmolding to prevent bars from sticking and breaking.