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Crispy Strawberry Shortcake Ice Cream Bars

crispy strawberry shortcake ice cream bars - featured image
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A refreshing summer treat combining creamy vanilla ice cream with fresh strawberries and a crispy golden shortcake crunch topping. Perfect for backyard barbecues, pool parties, or cooling down on a hot day.

Ingredients

  • Vanilla ice cream (about 1 quart / 950 ml), slightly softened
  • Fresh strawberries (1 to 1 ½ cups / 150-225 g), hulled and chopped
  • Granulated sugar (2 tablespoons / 25 g)
  • Pure vanilla extract (1 teaspoon / 5 ml)
  • Shortcake biscuits or store-bought golden biscuits (1 ½ cups / 150 g), crushed
  • Unsalted butter (3 tablespoons / 45 g), melted
  • Brown sugar (2 tablespoons / 25 g)
  • Pinch of sea salt
  • Optional: White chocolate chips (¼ cup / 40 g) for drizzle
  • Optional: Fresh mint leaves for garnish

Instructions

  1. Combine the chopped strawberries and granulated sugar in a medium bowl. Stir gently and let sit for 15 minutes at room temperature to macerate.
  2. Crush the shortcake biscuits in a food processor until coarse crumbs form, or crush in a sealed plastic bag with a rolling pin.
  3. In a small bowl, mix the crushed biscuits with melted butter, brown sugar, and a pinch of sea salt until evenly moistened.
  4. In a large mixing bowl, soften the vanilla ice cream by stirring for about 2 minutes. Add the macerated strawberries (including juices) and vanilla extract, gently folding to keep some texture.
  5. Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  6. Spoon half of the strawberry ice cream mixture into the pan, smoothing it evenly. Sprinkle half of the golden crunch topping over this layer, pressing lightly.
  7. Add the remaining strawberry ice cream on top of the crunch layer and finish with the rest of the golden crunch topping, pressing gently.
  8. Cover the pan with plastic wrap and freeze for at least 4 hours, preferably overnight, until firm.
  9. Remove bars from the pan using the parchment paper overhang. Cut into 6 to 8 bars with a sharp knife warmed under hot water for smooth edges.
  10. Optionally, drizzle with melted white chocolate and garnish with fresh mint leaves before serving.

Notes

Do not overmix the ice cream and strawberries to keep berry chunks intact. Use room temperature butter for the crumble to help bind crumbs. Press the crunch topping lightly to avoid sogginess. Freeze bars overnight for best texture. Line the pan with parchment paper for easy removal. If ice cream softens too much during assembly, freeze for 10-15 minutes before cutting.

Nutrition

Keywords: strawberry shortcake, ice cream bars, summer dessert, crispy ice cream, no bake dessert, frozen treat, easy summer recipe

Find it online: https://emmastirs.com/crispy-strawberry-shortcake-ice-cream-bars-recipe-perfect-for-summer-treats/