Best 3 Strawberry Shortcake Ice Cream Bars Recipes
Indulge in a delightful culinary journey with our tantalizing Strawberry Shortcake Ice Cream Bars, a symphony of flavors that will transport you to dessert heaven. These delectable treats combine the classic charm of strawberry shortcake with the refreshing coolness of ice cream, offering a unique and irresistible experience.
Each ice cream bar is meticulously crafted with layers of golden pound cake, luscious strawberry sauce, and creamy vanilla ice cream, creating a harmonious balance of textures and flavors. The pound cake provides a sturdy base for the ice cream, while the strawberry sauce adds a burst of tangy sweetness. The vanilla ice cream, with its smooth and velvety texture, perfectly complements the other elements, creating an irresistible symphony of flavors.
To elevate the experience, the ice cream bars are generously coated in a rich chocolate ganache, adding a touch of decadence and sophistication. The chocolate's bitterness beautifully contrasts the sweetness of the other ingredients, creating a harmonious and well-rounded flavor profile.
These Strawberry Shortcake Ice Cream Bars are not only a delight to the taste buds but also a feast for the eyes. Their vibrant colors and eye-catching presentation make them a centerpiece at any gathering or celebration. Whether you're hosting a party, enjoying a family get-together, or simply treating yourself to a special dessert, these ice cream bars are sure to be a hit.
So, prepare to embark on a culinary adventure with our Strawberry Shortcake Ice Cream Bars. Follow our step-by-step recipe and discover the secrets to creating these delightful treats in the comfort of your own kitchen. Indulge in the exquisite flavors and textures that make these ice cream bars a true masterpiece.
STRAWBERRY SHORTCAKE ICE CREAM
Turn a favorite spring cake into a frozen treat you can enjoy all summer.
Provided by Southern Living Editors
Time 5h
Yield Serves 8 (serving size: 1 cup)
Number Of Ingredients 8
Steps:
- Place milk, whipping cream, vanilla, salt, and 3/4 cup of the sugar in a medium saucepan; bring to a simmer over medium. Simmer, whisking constantly, until sugar is dissolved, about 3 minutes. Transfer mixture to a medium-size heatproof bowl. Place a piece of plastic wrap directly on surface of mixture. Chill at least 2 hours or up to 24 hours.
- Meanwhile, preheat oven to 275°F. Spread cake pieces in an even layer on a small rimmed baking sheet. Bake in preheated oven until lightly toasted, about 30 minutes. Let cool 15 minutes; crumble. Set aside until ready to use or up to 24 hours (wrap tightly with plastic wrap if storing overnight).
- Place diced strawberries and remaining 1/2 cup sugar in a medium saucepan; bring to a boil over medium. Boil, stirring occasionally, until strawberries begin to break down and sauce slightly thickens, about 10 minutes. Cover and refrigerate at least 30 minutes or up to 24 hours.
- Pour chilled milk mixture into frozen freezer bowl of a 2 1/2- to 3-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times may vary.)
- Spoon half of the ice cream into a freezer-safe container; spoon half of the chilled strawberry sauce over ice cream, and sprinkle with half of the cake crumbles. Repeat layers once using remaining ice cream, strawberry sauce, and cake crumbles. Cover and freeze until firm, about 2 hours. Serve with halved fresh strawberries.
STRAWBERRY SHORTCAKE ICE CREAM BARS
There's no need to run after the ice cream truck when you can make this classic treat at home with just four ingredients. These brightly hued pops pack a double dose of berry flavor from their creamy centers and buttery crumb coatings.
Yield 6 pops
Number Of Ingredients 6
Steps:
- Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
- Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
- Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
- Do Ahead
- Ice pops can be made 7 days ahead; freeze in an airtight container.
STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE
What's better than strawberry shortcake? This chilly strawberry shortcake ice cream cake! It's easily assembled with ice cream sandwiches, vanilla ice cream and lots of fresh strawberries. Just prep, freeze and serve!
Provided by Food Network
Categories dessert
Time 4h40m
Yield 15 to 20 servings
Number Of Ingredients 9
Steps:
- Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
- Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
- Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
- Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
- Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
- Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
- Serve the cake immediately or transfer to the freezer to store.
Tips:
- For a richer flavor, use homemade strawberry jam or preserves.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make the ice cream bars easier to cut, freeze them for at least 4 hours before serving.
- You can also use other fruits, such as blueberries, raspberries, or peaches, in place of the strawberries.
- For a fun twist, try dipping the ice cream bars in melted chocolate or caramel.
Conclusion:
These strawberry shortcake ice cream bars are the perfect summer treat. They're made with fresh strawberries, buttermilk biscuits, and ice cream, and they're sure to be a hit with everyone. So next time you're looking for a refreshing and delicious dessert, give these ice cream bars a try.
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