Strawberry Crunch Ice Cream Bars
Strawberry shortcake ice cream bars are a delicious treat full of natural strawberry flavor and topped with a cake crunch outer layer.
Prep Time30 minutes mins
Cook Time2 hours hrs
Course: Dessert
Cuisine: American
Servings: 6
Calories: 288kcal
Ice Cream Ingredients
- 2-3 cups fresh strawberries diced small
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- ⅓ cup sweetened condensed milk
Crumble Ingredients
- 2 cups about 5-6 golden oreos (or any shortbread cookie)
- ½ cup freeze dried strawberries
- 2 tablespoon unsalted butter, melted
Make Strawberry Puree
Add diced strawberries and 2 tablespoons sugar to a blender.
Blend until fully pureed and set aside. (If you dont want seed, strain the mixture and then set aside)
Preparing Whipped Cream
In a stand mixer whip the heavy whipping cream with the whisk attachment. Whip for 4-5 mins until you get a soft peak.
Add in the vanilla and SLOWLY add in the sweetened condense milk while whipping.
Whip until stiff peaks form (total of about 10 minutes)
Making Strawberry Ice Cream
Fold in half of the puree, careful not to knock out all the air in the whipped cream.
Fold in the remaining.
Using a spoon add the mixture to your popsicle mold. Stick a knife down the center to make sure the icecream fills the entire cavity.
Tap on a table or countertop before adding the sticks and placing in the freezer.
Freeze for 7-8 hours.
Making the Crunch Coating
Add the oreos or shortbread/vanilla cookies to a food processor and mix until well blended.
Remove half of the cookies and set aside.
Add in the freeze dried strawberries and mix fully.
Now add the strawberry/cookie mix to the regular cookie crumbles and mix together, add in the melted butter and stir to get all the crumble wet.
Place on a plate or baking sheet lined with parchment paper.
Remove the ice cream from the freezer and run mold under warm water to loosen it and remove the pops.
Roll the icecream bars in the crumble. IF the crumble will not stick you can add a tiny bit of water to the pops to adhere the crumble.
Place into the freezer for 30 mins to set.
Do not dump in the vanilla and sweetened condensed milk. If you deflate the whipped cream you will need to start over.
If you over mix it, it will curdle.
Strain the puree if you don't want seeds in the icecream base.
If you want a really sweet ice cream, add 1 additional tablespoon of sugar to the strawberry puree. Do not attempt to sweetened the cream more.
I tried this with a hand mixer and it took 25 mins to whip the cream to stiff peaks, I was done in 10 mins using a stand mixer.
Using a knife helped push the ice cream into the mold without deflating it.
The icecream needs to freeze fully before removing so it comes out in one piece, you can test this by squeezing what will be the top of the bar and see if its frozen solid, this is very important.
Calories: 288kcal | Carbohydrates: 32g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 33mg | Potassium: 367mg | Fiber: 2g | Sugar: 28g | Vitamin A: 628IU | Vitamin C: 242mg | Calcium: 79mg | Iron: 4mg