STRAWBERRY SHORTCAKE ICE CREAM BARS

Ice Cream Memories

Having seen an ice cream truck recently while sitting at a red light in my car, I heard the familiar carnival music and smiled to myself as I watched children, still in swimsuits, run towards the truck.

I remember as a child, getting so excited when I heard the chiming music of the ice cream truck. And the man inside was always so sweet and friendly, making suggestions and telling us to ‘be good and enjoy’ as he handed us our treats.

The dilemma was whether to get the fudgesicle or the strawberry shortcake bar. I adored both, but usually, the bar won out. My mouth watered while waiting to sink my teeth into the sweet confection of semi-crunchy, flavorful mystery pink and white bits covering the creamy ice cream. Heaven. Pure heaven.

Not long after my walk down memory lane, I found what I thought to be those childhood delights in my grocery store. And yes, of course, I bought a box.

I waited for dessert with tremendous anticipation to dig into one. Upon opening the wrapper, my nose was assaulted with the offputting scent of fake strawberry extract. Confused but undaunted, I carried on.

Imagine my disappointment to discover the chalky, icy consistency of the vanilla ice cream; the strong chemical taste to the ‘strawberry’ center; and the mushy, grainy consistency of the coating.

This was not the strawberry shortcake ice cream bar of my youth. I was offended and indignant. How could ‘they’ tamper with my beloved summertime treat? I was on a mission to recreate that childhood memory.

My copycat recipe recreates that nostalgic taste, but with a freshness and creaminess that the ice cream truck treats never had.

You will need popsicle molds for this recipe. I like using silicone molds because they make unmolding the bars so easy. You basically can peel the mold off of the bar. Flawless and simple.

Ingredients Needed

• Fresh strawberries – you could use frozen, but when fresh strawberries are in season, the taste cannot be beat.
• Granulated sugar
• Heavy whipping cream
• Vanilla extract
• Sweetened condensed milk – be sure not to use evaporated milk.
• Shortbread cookies – I love using Lorna Doone brand as I think it has the best flavor, but use what you like.
• Freeze-dried strawberries – you can find these either in the bulk food bins, the baking aisle, or online.
• Unsalted butter

Steps To Make This Recipe

1. Mash the strawberries and sugar together. Set aside.
2. Whip the heavy cream, sweetened condensed milk, and vanilla together with a mixer until it forms stiff peaks.
3. Fold in the strawberries and any syrup that has formed.
4. Spoon the mixture into your popsicle molds. Freeze.
5. In a food processor, pulse the freeze-dried strawberries, cookies, and melted butter together until a small crumb develops.
6. Pour the crumbs into a flat plate.
7. Unmold the popsicles and press them firmly into the crumbs until all sides and the top of the popsicle is covered in the strawberry/cookie crumbs.
8. Wrap in plastic wrap and store in the freezer until ready to eat!

Tips

• Be sure to use freeze-dried strawberries and not dehydrated strawberries. The freeze-dried berries are crunchy and will break down into crisp bits. The Dehydrated ones maintain a bit of chewiness that is not what we want in this recipe.
• If you don’t have, can’t find, or don’t like Lorna Doone cookies, use vanilla wafers, vanilla sandwich cookies, or any shortbread cookie instead.
• Take the time to freeze the bowl and beaters before you start whipping the cream. It will whip faster and easier.
• Short on time? Buy frozen strawberries in syrup instead of mashing and macerating fresh berries. Trust me, no one will know you took the shortcut. Macerating the berries yourself allows you to control the sweetness, but we don’t always have the time.

More Frozen Treats To Enjoy

• Decadent No-Churn Chocolate-Ice Cream