Strawberry Shortcake Ice Cream Bars

There’s something utterly enchanting about the arrival of summer, isn’t there? The air is filled with the sweet scent of blooming flowers, the days grow longer, and vibrant fruits beckon from every corner of the market. For me, summer is synonymous with one iconic fruit: strawberries. I remember the first time I had strawberry shortcake ice cream—it was a hot afternoon at the county fair. My face lit up as I took that first bite of creamy goodness, the crunch of cookies mingling with the burst of tangy-sweet strawberries. It felt like summer on a spoon! Today, I’m excited to share a simple yet exquisite recipe inspired by that nostalgic treat: Strawberry Shortcake Ice Cream Bars.

## Recipe Timing

• Prep Duration: 30 minutes
• Active Cooking: 15 minutes
• Total Duration: 4 hours and 45 minutes
• Portion Size: 8 bars
• Complexity: Simple

## Nutritional Recipe

• Calories per portion: Approximately 250
• Protein: 3g
• Carbs: 34g
• Fats: 12g
• Fiber: 1g
• Sugars: 20g
• Sodium: 70mg

## Why You’ll Love This Strawberry Shortcake Ice Cream Bars

These Strawberry Shortcake Ice Cream Bars are not just delicious; they’re an irresistible treat, combining the creaminess of homemade ice cream with the refreshing bite of strawberries and the crunch of shortbread cookies. Perfect for a hot day, these bars bring the joy of an ice cream parlor right into your home without the long lines! They are satisfying yet not too heavy, making them the ideal summer dessert.

## The Complete Cooking Journey

Creating these ice cream bars is not only easy but also fun! You start by letting the strawberries macerate, allowing their natural sweetness to shine. Then, you whip up a creamy mixture that embraces the flavor of every ingredient. Once frozen, these bars slice beautifully and look stunning on a plate, ready to impress family and friends!

## Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup sugar
• 1 cup heavy cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup crushed shortbread cookies
• Pinch of salt

## Method:

### Step 1: Macerate the Strawberries

In a bowl, mix sliced strawberries with sugar and set aside for 30 minutes. This step allows the strawberries to release their juices and intensifies their sweetness.

### Step 2: Whip the Heavy Cream

In another bowl, beat the heavy cream until stiff peaks form. This will give your ice cream its delightful lightness and creaminess.

### Step 3: Combine Ingredients

Gently fold in the sweetened condensed milk, vanilla extract, and a pinch of salt into the whipped cream. This luscious blend adds richness and enhances the overall flavor.

### Step 4: Mix in Strawberries and Cookies

Fold in the macerated strawberries along with the juices they released. Next, add the crushed shortbread cookies. This is where the magic happens—each bite will have a delicious blend of textures!

### Step 5: Prepare for Freezing

Pour the mixture into a rectangular baking dish and smooth the top. Make sure it’s evenly spread for consistent freezing.

### Step 6: Freeze Until Solid

Freeze for at least 4 hours or until solid. Patience is essential, but the sweet reward will be worth the wait!

### Step 7: Serve and Enjoy

Once frozen, cut into bars and serve. Feel free to sprinkle a few extra cookie crumbs on top for that stunning finishing touch!

## Serving Suggestions & Pairings

Serve these bars with a dollop of whipped cream and a few fresh strawberry slices on the side for an extra special treat. They also pair beautifully with a refreshing sparkling drink or a scoop of vanilla ice cream for those who want to go all out!

## Storage & Leftovers Guide

Store any leftovers in an airtight container in the freezer for up to two weeks. Just make sure to wrap them well in plastic wrap to prevent freezer burn!

## Kitchen Wisdom & Success Tips

• Ensure that your heavy cream is cold before whipping for the best results.
• If you can’t find fresh strawberries, frozen ones work in a pinch—just be sure to thaw and drain them before use.
• No shortbread cookies? Feel free to substitute with your favorite crunchy cookie for a different flavor twist!

## Flavor Variations & Adaptations

Want to mix things up? Add fresh blueberries or raspberries for a berry medley twist! You can also use gluten-free cookie alternatives if you’re catering to specific dietary needs.

## Reader Questions & Solutions

1. Can I use frozen strawberries?
   Frozen strawberries can be used, but be sure to thaw and drain them well to avoid excess liquid in your bars.

2. How can I make this lighter?
   Consider using light whipped topping instead of heavy cream and reducing the sugar amount slightly.

3. What if I can’t find sweetened condensed milk?
   You can substitute it with equal parts of whipped cream and sugar (mix until creamy), although the texture may vary slightly.

4. Can I make this dairy-free?
   Yes! Use coconut cream in place of heavy cream and a dairy-free condensed milk alternative.

5. How do I know when the bars are fully set?
   They should be firm to the touch and not sticky when you press down on the surface.

## Wrapping Up

There you have it—your very own Strawberry Shortcake Ice Cream Bars that will whisk you away to a summer paradise, no matter the weather outside! I hope you enjoy making and sharing these with your loved ones as much as I do. Each icy, creamy bite is a reason to celebrate the season, so roll up your sleeves and get started. Happy cooking!

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