Creamy Strawberry Ice Cream Bars
These homemade strawberry ice cream bars are the perfect blend of fruity freshness and creamy indulgence. A refreshing dessert for any occasion!
Equipment
- Blender
- Mixing Bowl
- Hand Mixer or Whisk
- Baking Dish
- Parchment Paper
Ingredients
Ice Cream Base
- 2 cups fresh strawberries Provides natural sweetness and color
- 1/2 cup granulated sugar Enhances sweetness and balances tartness
- 1 cup heavy cream Adds a rich and creamy texture
- 1/2 cup sweetened condensed milk Creates smooth consistency and adds sweetness
- 1 tsp vanilla extract Enhances flavor with warm undertones
Crust and Topping
- 1 cup shortbread cookies Crushed, forms the crunchy crust and topping
- 2 tbsp unsalted butter Melted, binds the cookie crust together
- 2 tbsp freeze-dried strawberries Optional, adds decorative touch and enhances strawberry flavor
Instructions
- Rinse and hull fresh strawberries. Blend them with granulated sugar until smooth and bright. Set aside.
- In a chilled mixing bowl, whip cold heavy cream until stiff peaks form. Be careful not to overwhip.
- Gently fold in sweetened condensed milk to maintain the airy texture.
- Drizzle in the strawberry puree and swirl lightly for a marbled effect, or mix fully for a uniform color.
- Crush shortbread cookies into fine crumbs. Stir in melted butter until combined.
- Line a baking dish with parchment paper. Press the cookie mixture firmly into the bottom to form a crust.
- Pour the ice cream mixture over the cookie crust. Sprinkle extra cookie crumbs or freeze-dried strawberries on top for added crunch.
- Cover and freeze for at least 6 hours until the bars are fully set.
Notes
Slice into bars and serve immediately. Store in an airtight container in the freezer for up to two weeks.