Strawberry Shortcake Ice Cream Bars
This recipe turned your favorite strawberry shortcake ice cream bar into a decadent, over-the-top dessert. They're made with a buttery shortbread crust, super creamy no-churn strawberry ice cream and a sweet-tart layer of strawberry jam.
Prep time:
Serving size: 16
Calories per serving: 157
Ingredients:
Serving size: 16
Calories per serving: 157
1-10 ounces box shortbread cookies, such as lorna doone
1 -1.2 ounces package freeze-dried strawberries
2 tablespoons light-brown sugar
kosher salt
6 tablespoons unsalted butter, melted
1-14 ounces can sweetened condensed milk
1 teaspoon pure vanilla extract or vanilla beans paste
2 cups cold heavy cream
1-18 ounces jar strawberry jam
Directions:
Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
Put 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag and crush into coarse crumbs with a rolling pin. Transfer to a medium bowl. Repeat with 1/2 cup of the freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix to combine and set aside.
Add the remaining 8 ounces of the shortbread cookies (about 32 cookies), the light-brown sugar and 1/4 teaspoon salt to a food processor. Process until finely ground. Add the melted butter and process until the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan.
Pour the jam over the crust and spread into an even layer. Cover and freeze while preparing the ice cream.
Pulse the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to large bowl. Add the sweetened condensed milk, vanilla and 1/4 teaspoon salt and stir to combine.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour the cream mixture over the jam and spread evenly. Top with the crushed shortbread-strawberry mixture. Cover and freeze until solid, at least 6 hours and up to overnight.
Using the foil overhang as handles, lift the ice cream out of the pan and cut into 16 pieces.
Source: foodnetwork.com
Put 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag and crush into coarse crumbs with a rolling pin. Transfer to a medium bowl. Repeat with 1/2 cup of the freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix to combine and set aside.
Add the remaining 8 ounces of the shortbread cookies (about 32 cookies), the light-brown sugar and 1/4 teaspoon salt to a food processor. Process until finely ground. Add the melted butter and process until the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan.
Pour the jam over the crust and spread into an even layer. Cover and freeze while preparing the ice cream.
Pulse the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to large bowl. Add the sweetened condensed milk, vanilla and 1/4 teaspoon salt and stir to combine.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour the cream mixture over the jam and spread evenly. Top with the crushed shortbread-strawberry mixture. Cover and freeze until solid, at least 6 hours and up to overnight.
Using the foil overhang as handles, lift the ice cream out of the pan and cut into 16 pieces.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
