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- 2 cups fresh strawberries, hulled and diced - 1/4 cup granulated sugar - 1 teaspoon fresh lemon juice Fresh strawberries are the star of our ice cream bars. They bring sweet, juicy flavor. Start by hulling and dicing two cups of strawberries. Then, mix them with the sugar and lemon juice. This helps the strawberries become extra juicy and sweet. Let them sit for 15-20 minutes. This process is called maceration. It allows the strawberries to release their tasty juices. - 1 cup heavy whipping cream - 1 cup sweetened condensed milk - 1 teaspoon pure vanilla extract - A pinch of fine sea salt For that creamy texture, we’ll use heavy whipping cream. You need one cup. Whip it until it forms stiff peaks. This takes about 3-5 minutes. Then, fold in one cup of sweetened condensed milk. Add one teaspoon of pure vanilla extract for a nice flavor boost. Don’t forget a pinch of fine sea salt. The salt enhances the sweet flavors and balances everything out. - 1 cup crushed shortbread cookies (approximately 10-12 cookies) - 1/4 cup additional crushed shortbread cookies for topping Shortbread cookies add a crunchy texture. You’ll need one cup of crushed shortbread cookies. This is about 10-12 cookies. Sprinkle half of these at the bottom of your baking dish. Save the other quarter cup for topping the bars later. The cookies help to make each bite a bit crunchy and fun. Start by hulling and dicing 2 cups of fresh strawberries. In a medium bowl, mix the strawberries with 1/4 cup of granulated sugar and 1 teaspoon of fresh lemon juice. Gently toss the berries to coat them well. Let this mixture sit for 15 to 20 minutes. This allows the strawberries to soften and release their juices, making them sweeter and more flavorful. In a large mixing bowl, pour 1 cup of heavy whipping cream. Using a hand mixer or stand mixer, whip the cream for about 3 to 5 minutes. Stop when you see stiff peaks form. Be careful not to overwhip, or it can become grainy. Next, fold 1 cup of sweetened condensed milk and 1 teaspoon of pure vanilla extract into the whipped cream. Add a pinch of fine sea salt to enhance the flavors. Mix until just combined. Then, gently fold in the macerated strawberries and their juices. This keeps the mixture light and fluffy. Line an 8x8 inch baking dish with parchment paper. Leave some overhang for easy removal later. Sprinkle half of the crushed shortbread cookies across the bottom of the dish. Pour the strawberry-cream mixture over the cookies, spreading it evenly. Top with the remaining crushed cookies, pressing them down lightly. Cover the dish with plastic wrap and freeze for 4 to 6 hours. This allows the bars to set firmly. Once frozen, remove the dish from the freezer. Let it sit at room temperature for about 5 minutes. This makes it easier to cut. Lift the dessert out using the parchment paper and slice it into bars. Serve immediately or return to the freezer until you're ready to enjoy! To get the best creamy texture, whip the heavy cream until it forms stiff peaks. This step is key. If you whip too little, the bars won't hold together. If you whip too much, they can become grainy. Gently fold in the sweetened condensed milk and vanilla. This keeps the mixture airy and light. You can swap out granulated sugar for honey or maple syrup. Both give a different flavor and sweetness. Just remember, these liquids will change the texture a bit. If you use a liquid sweetener, reduce the heavy cream slightly to balance it. When it’s time to serve, place the bars on a chilled plate. Drizzle them with homemade strawberry sauce for a fresh touch. You can also add fresh mint leaves for color and flavor. For extra fun, serve them with a scoop of vanilla ice cream on the side. Enjoy your treat! {{image_4}} You can make these bars dairy-free. Use coconut cream instead of heavy cream. Choose a dairy-free sweetened condensed milk as well. This gives you a rich taste without dairy. You still get that creamy texture. Plus, it keeps the bars light and refreshing. Want to mix it up? Try different fruits! Blueberries, raspberries, or peaches work great. You can also add some cocoa powder for a chocolate twist. Just reduce the strawberries a bit to balance flavors. Each fruit gives a unique flavor. Experiment to find your favorite! Toppings can really elevate your bars. Try crushed nuts for a crunchy bite. You can also drizzle melted chocolate on top. Fresh mint leaves add a nice color and taste. Consider adding a layer of fruit sauce too. It makes your bars look and taste gourmet! To store your strawberry shortcake ice cream bars, first wrap them well. Use plastic wrap or foil to cover the bars tightly. This keeps them from getting freezer burn. Be sure to use an airtight container for extra protection. You can freeze them for up to three months. These ice cream bars stay fresh for about two weeks in the freezer. After that, the taste and texture may decline. To keep them at their best, avoid keeping them too long. Always check for any signs of freezer burn before enjoying. If you have thawed your bars, it’s best not to refreeze them. Refreezing can change the texture and make them icy. If you only take out a few bars, put the rest back in the freezer right away. This helps keep the remaining bars fresh and creamy. Yes, you can use frozen strawberries. Just thaw them first. Drain any extra juice before mixing. This keeps the texture nice and firm. To make these bars gluten-free, use gluten-free shortbread cookies. Many brands offer tasty options. Always check the label to ensure they fit your needs. The best way to cut the bars is to let them sit for five minutes at room temp. Then use a sharp knife to slice through the dessert. Wipe the knife between cuts for clean edges. You can keep these bars in the freezer for up to two weeks. Make sure to wrap them well in plastic to avoid freezer burn. Enjoy them whenever you crave a sweet treat! This blog post covered all you need to know about making delicious strawberry bars. We went through the fresh strawberries, dairy ingredients, and cookie components, then detailed the steps to prepare, whip, assemble, and freeze. I shared tips for a creamy texture and options for dairy-free and gluten-free variations. Now you can create your own tasty version of these bars at home. Enjoy getting creative with flavors and toppings, and impress your friends with your skills! Happy making!

Strawberry Shortcake Ice Cream Bars

Indulge in the delight of Strawberry Shortcake Ice Cream Bars with this easy recipe! Made with fresh strawberries, whipped cream, and crunchy shortbread cookies, these bars are the perfect summer treat to beat the heat. Whether you're hosting a gathering or just craving something sweet, this dessert will impress everyone. Click through to explore the full recipe and make these delicious ice cream bars today!
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Ingredients
  

2 cups fresh strawberries, hulled and diced

1/4 cup granulated sugar

1 teaspoon fresh lemon juice

1 cup heavy whipping cream

1 cup sweetened condensed milk

1 teaspoon pure vanilla extract

1 cup crushed shortbread cookies (approximately 10-12 cookies)

1/4 cup additional crushed shortbread cookies for topping

A pinch of fine sea salt

Instructions
 

In a medium-sized mixing bowl, combine the diced strawberries with the 1/4 cup of granulated sugar and the lemon juice. Gently toss the mixture to ensure the strawberries are well-coated. Allow it to sit for about 15-20 minutes, enabling the strawberries to macerate and release their delicious juices.

    In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy cream until it forms stiff peaks, which should take about 3-5 minutes. Keep an eye on it to avoid overwhipping.

      Carefully fold the sweetened condensed milk, pure vanilla extract, and a pinch of salt into the whipped cream using a spatula. Mix until just combined to maintain the light and airy texture of the whipped cream.

        Gently fold in the macerated strawberries along with their flavorful juices into the whipped cream mixture. Aim for a light touch to seamlessly blend the ingredients while preserving the creaminess.

          Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later. Evenly sprinkle half of the crushed shortbread cookies across the bottom of the dish.

            Pour the strawberry-cream mixture over the layer of crushed shortbread cookies, spreading it out evenly to ensure consistent texture throughout the bars.

              Top the ice cream mixture with the remaining crushed shortbread cookies, pressing them down gently to help them adhere to the underlying layer.

                Cover the baking dish with plastic wrap and place it in the freezer. Allow it to freeze for at least 4-6 hours or until the mixture is fully set and firm.

                  After freezing, remove the dish from the freezer and let it sit at room temperature for about 5 minutes to soften slightly, making it easier to slice.

                    To cut the bars, gently pull the parchment paper edges to lift the entire dessert from the dish. Slice it into square or rectangular bars, and serve immediately. Alternatively, if not serving right away, return the bars to the freezer until you're ready to enjoy!

                      Prep Time: 30 minutes | Total Time: 6 hours | Servings: 9 bars

                        - Presentation Tips: Serve the bars on a chilled plate, drizzled with homemade strawberry sauce, and garnish with fresh mint leaves for an added touch of freshness and color.