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- 2 cups strawberries, hulled and quartered - 1/4 cup sugar - 1/2 teaspoon vanilla extract To start, fresh strawberries are key. They bring bright flavor and a beautiful color. Use ripe, sweet strawberries for the best taste. The sugar helps to soften the berries and draws out their juices. This step is called maceration. And don't forget the vanilla extract! It adds warmth and depth to the dish. - 1 cup heavy cream - 1/2 cup sweetened condensed milk Next, we need rich dairy. Heavy cream gives our bars a smooth texture. Whipping it creates air, making it fluffy. Sweetened condensed milk adds sweetness and creaminess. Together, these ingredients create a base that balances the fruit. - 1 cup crushed shortcake cookies or vanilla wafers - 1/2 cup white chocolate chips (optional) Finally, we need some crunch! Crushed shortcake cookies or vanilla wafers add a delightful texture. They create layers that mimic a classic strawberry shortcake. If you love chocolate, add white chocolate chips. They bring a nice contrast to the fruity flavors. With these simple yet fresh ingredients, you can create a tasty summer treat anyone will love! {{ingredient_image_1}} To start, take your strawberries and cut them into quarters. Place them in a medium bowl and add the sugar. Toss them gently so the sugar coats the berries. Let them sit for about 15 to 20 minutes. This process is called macerating. The sugar will draw out the juices, making the strawberries sweeter and softer. Next, grab a clean bowl and pour in the heavy cream. Use a mixer to whip the cream until it forms stiff peaks. This means the cream should hold its shape well. Once ready, slowly fold in the sweetened condensed milk and vanilla extract. Be gentle to keep the mixture fluffy. Now it’s time to layer everything. In a rectangular baking dish lined with parchment paper, sprinkle half of the crushed shortcake cookies on the bottom. Pour half of the strawberry cream mixture over the cookies. Spread it evenly to cover them. Then, add the rest of the crushed cookies on top. Pour in the remaining strawberry cream mixture and smooth it out. Cover your dish with plastic wrap. Place it in the freezer for at least 4 to 6 hours. This will allow the bars to freeze solid. Once they are frozen, take them out and let them sit for about 5 minutes. This helps soften them slightly. Then, cut them into bars and serve right away. Enjoy your tasty treat! To whip cream to stiff peaks, start with cold heavy cream. Use a clean bowl and beaters. Whip the cream on medium speed until it thickens. Keep an eye on it. Stop when you see peaks that stand tall. This is key to a light texture for your bars. Macerating strawberries is important. This process makes them juicy and sweet. Combine the quartered strawberries with sugar in a bowl. Let them sit for 15 to 20 minutes. The sugar draws out the strawberry juices. This adds flavor and moisture to your ice cream mixture. For serving, think about how to make your bars look great. Place them on decorative plates. Add a fresh strawberry on top of each bar. Drizzle some strawberry sauce around the plate for a touch of color. This makes a simple treat feel special. Get creative with your ice cream bars. You can swap strawberries for other fruits. Try peaches, blueberries, or raspberries for a new twist. Add mix-ins like crushed nuts or cookie pieces for added crunch. You can also use flavored extracts, like almond, to change the taste. Pro Tips Use Fresh Strawberries: Opt for ripe, fresh strawberries for the best flavor and texture in your ice cream bars. Frozen strawberries can be used but may alter the consistency. Whip Cream to Stiff Peaks: Make sure to whip the heavy cream until it reaches stiff peaks. This will ensure your ice cream bars have a light and airy texture. Layering is Key: Properly layer the crushed cookies and strawberry cream mixture to create distinct layers in your bars. This enhances both the presentation and flavor in every bite. Freezing Time Matters: Allow enough time for the bars to freeze solid. If they are not frozen long enough, they may become too soft and difficult to cut into perfect bars. {{image_2}} You can easily make these ice cream bars gluten-free. Use gluten-free cookies like almond flour shortcakes or gluten-free vanilla wafers. Check the labels to ensure they are certified gluten-free. You can also use crushed rice cereal for a crunchy base. This keeps the recipe tasty and safe for gluten-sensitive friends. To make a vegan version, swap the heavy cream with coconut cream or a vegan whipped topping. Instead of sweetened condensed milk, use coconut milk or a dairy-free sweetened condensed milk. This keeps the flavor rich and creamy without any animal products. You can still enjoy that strawberry flavor while being plant-based. Get creative with flavors! Instead of strawberries, try using blueberries, raspberries, or peaches. You can mix in some lemon zest for a refreshing twist. You can also add a splash of almond or coconut extract for a unique taste. Each fruit brings a different flavor, making this recipe fun and versatile. To keep your Strawberry Shortcake Ice Cream Bars fresh, wrap them well. Use plastic wrap or foil to cover the dish tightly. This keeps ice crystals from forming. If you plan to store the bars for longer, place them in an airtight container. You can also layer parchment paper between the bars. This helps prevent them from sticking together. These ice cream bars can last in the freezer for up to two weeks. After that, the taste might fade. For the best flavor and texture, enjoy them sooner. Remember to check the bars if they have been in the freezer for a while. To know if your bars are still good, check for a few signs. First, look for ice crystals on the surface. This means they might not taste great. Next, smell the bars. If they have an off or strange odor, it’s best to toss them. Lastly, if the texture seems grainy or icy, it is a sign of spoilage. Always trust your senses when it comes to food safety! These ice cream bars need about 4 to 6 hours to freeze completely. If you want quicker results, try spreading the mixture in a thinner layer. This way, it will freeze faster. You can also place the dish in the coldest part of your freezer. Just remember to check it after 4 hours. Yes, you can use frozen strawberries. Just make sure to thaw them first. After thawing, drain any extra liquid. This helps keep your bars from getting too watery. You may want to add a bit more sugar, too, as frozen strawberries can be less sweet than fresh ones. You can add many fun toppings! Consider using crushed nuts, sprinkles, or fresh fruit. Coconut flakes also add a nice touch. If you want a little crunch, use crushed graham crackers. For a gourmet finish, drizzle some chocolate or caramel sauce on top. Get creative and enjoy! This blog post shared how to make delicious Strawberry Shortcake Ice Cream Bars. We explored fresh strawberries, rich cream, and crunchy elements. You learned simple steps, from prep to freezing, to create these tasty treats. We also covered tips for texture, presentation, and storage. Enjoy customizing these bars with your favorite flavors. Whether you want gluten-free or vegan options, there are many ways to make them your own. Now, you’re ready to whip up some joy.

Strawberry Shortcake Ice Cream Bars

Delicious ice cream bars made with strawberries and shortcake cookies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups strawberries, hulled and quartered
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/2 cup sweetened condensed milk
  • 1 cup crushed shortcake cookies or vanilla wafers
  • 1/2 cup white chocolate chips (optional)

Instructions
 

  • In a medium bowl, combine the quartered strawberries and sugar. Toss gently and let it sit for about 15-20 minutes until the strawberries release their juices.
  • In another bowl, whip the heavy cream until stiff peaks form. Gradually fold the sweetened condensed milk and vanilla extract into the whipped cream until just blended.
  • Gently stir in the macerated strawberries and their juices into the cream mixture, being careful to retain some strawberry pieces for texture.
  • In a rectangular baking dish lined with parchment paper, sprinkle half of the crushed shortcake cookies on the bottom.
  • Pour half of the strawberry cream mixture over the cookies, spreading it evenly.
  • Sprinkle the remaining crushed cookies on top of the first layer, then pour in the rest of the strawberry cream mixture. Smooth it out to create an even layer.
  • If using, sprinkle white chocolate chips over the top layer and gently press them in.
  • Cover the dish with plastic wrap and freeze for at least 4-6 hours, or until solid.
  • Once frozen, remove from the freezer and let it sit for about 5 minutes to soften slightly for easier cutting.
  • Cut into bars and serve immediately, or store in an airtight container in the freezer for later.

Notes

Serve the ice cream bars on decorative plates with a fresh strawberry on top and a drizzle of strawberry sauce for added flair.
Keyword bars, dessert, ice cream, strawberry