When it comes to summer desserts, there's nothing quite as refreshing and delightful as a Strawberry Shortcake Ice Cream Bar. These frozen treats are a perfect blend of creamy, fruity, and biscuity goodness, making them an instant crowd-pleaser.
In this blog, we'll guide you through the step-by-step process of crafting your own Strawberry Shortcake Ice Cream Bars that will leave you and your guests craving for more. From ingredient quantities to the history of the recipe, prep time to serving sizes, and even an FAQ section, we've got all the bases covered.
Origin of the Recipe
The origin of Strawberry Shortcake Ice Cream Bars can be traced back to the United States, where strawberry shortcake itself has a long history. Strawberry shortcake is believed to have evolved from early versions of English shortcake, which were made with a sweetened biscuit-like dough and topped with fresh strawberries and cream. As strawberry cultivation became more widespread in the United States in the 19th century, strawberry shortcake gained popularity.
The concept of turning this classic dessert into an ice cream bar likely emerged as a creative way to enjoy its flavors during the hot summer months. Over time, various adaptations of this recipe have been created, each adding its own unique twist to the classic strawberry shortcake.
Strawberry Shortcake Ice Cream Bars
10 min - Freezing Time: 4-6 hours or overnight
Approx. 8-10 Bars
For the Strawberry Ice Cream Layer:
- 2 cups fresh or frozen strawberries (thawed if frozen)
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon strawberry flavoring or strawberry extract
- A pinch of salt
For the Shortcake Layer:
- 1 1/2 cups crushed shortbread cookies
- 1/4 cup unsalted butter, melted
For the Strawberry Sauce:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1/2 tablespoon lemon juice
For the Coating:
- 12 oz white chocolate chips or candy melts
- 2 tablespoons coconut oil
Step 1: Strawberry Ice Cream Layer
- In a blender, combine the fresh or thawed strawberries, heavy cream, whole milk, granulated sugar, strawberry flavoring or strawberry extract, and a pinch of salt.
- Blend until the mixture is smooth and well combined.
- Pour the strawberry ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream into a container and freeze for an additional 2 hours.
Step 2: Shortcake Layer
- In a food processor, pulse the shortbread cookies until they become fine crumbs.
- Transfer the crumbs to a bowl and drizzle melted butter over them.
- Mix until the crumbs are evenly coated with butter.
- Press the shortcake mixture into the bottom of a square or rectangular baking dish lined with parchment paper.
- Freeze for about 30 minutes to set.
Step 3: Strawberry Sauce
- In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally until the strawberries have softened and the sauce thickens slightly.
- Remove from heat and let it cool.
Step 4: Assembling the Bars
- Remove the shortcake layer from the freezer and spread the strawberry sauce evenly over it.
- Return the dish to the freezer and freeze for another 30 minutes.
- Once the strawberry layer is firm, spread the partially frozen strawberry ice cream on top.
- Smooth the surface with a spatula and return to the freezer for 4-6 hours or until completely frozen.
Step 5: Coating
- In a microwave-safe bowl, combine white chocolate chips or candy melts with coconut oil.
- Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
- Remove the ice cream from the freezer and cut it into bars.
- Dip each bar into the melted white chocolate mixture, allowing any excess to drip off.
- Place the coated bars on a parchment-lined tray and return them to the freezer for at least 15 minutes to set the coating.
Step 6: Serving
Once your Strawberry Shortcake Ice Cream Bars are fully set, they are ready to be enjoyed. Serve them as a delightful summer treat for family and friends. You can also drizzle extra strawberry sauce or garnish with fresh strawberries for an added touch of elegance.
Q1: Can I use frozen strawberries for the strawberry ice cream layer?
A1: Yes, you can use frozen strawberries. Just make sure to thaw them before blending to achieve a smoother consistency.
Q2: What can I substitute for shortbread cookies if I can't find them?
A2: If you can't find shortbread cookies, you can use graham crackers or vanilla wafers as a substitute for the shortcake layer.
Q3: Can I make these bars without an ice cream maker?
A3: While an ice cream maker helps achieve a creamier texture, you can still make the ice cream layer by placing the mixture in a shallow container in the freezer. Stir it every 30 minutes until it reaches the desired consistency.
Q4: How long can I store these ice cream bars in the freezer?
A4: These ice cream bars can be stored in an airtight container in the freezer for up to two weeks. Be sure to wrap them tightly to prevent freezer burn.
Strawberry Shortcake Ice Cream Bars are the perfect fusion of classic strawberry shortcake and the cool delight of ice cream. With the sweet strawberry flavoring or strawberry extract adding a burst of fruity goodness, these bars are sure to become a favorite summertime treat. Whether you're making them for a family gathering or just to satisfy your own sweet tooth, the combination of creamy strawberry ice cream, buttery shortcake, and luscious strawberry sauce coated in white chocolate will leave you craving more of this delightful frozen dessert. So, gather your ingredients, follow the steps, and prepare to enjoy a little slice of summer heaven with your homemade Strawberry Shortcake Ice Cream Bars.