Strawberry Shortcake Ice Cream Bars: Your Nostalgic Summer Treat

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

One 10-ounce box shortbread cookies (such as Lorna Doone)
One 1.2-ounce package freeze-dried strawberries
2 tablespoons light-brown sugar
1/2 teaspoon kosher salt (divided)
6 tablespoons unsalted butter, melted
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or vanilla bean paste
2 cups cold heavy cream
One 18-ounce jar strawberry jam

Instructions

Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
Crush 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag into coarse crumbs. Transfer to a bowl.
Repeat with 1/2 cup of freeze-dried strawberries and mix with the cookie crumbs. Set aside.
Add the remaining 8 ounces of cookies, brown sugar, and 1/4 teaspoon salt to a food processor. Process until finely ground.
Add melted butter and pulse until coated. Press mixture evenly into the bottom of the prepared pan.
Spread the strawberry jam evenly over the crust. Cover and freeze while preparing the ice cream.
Pulse the remaining 1 cup of freeze-dried strawberries in a spice grinder until powdered. Transfer to a bowl.
Add sweetened condensed milk, vanilla, and 1/4 teaspoon salt to the strawberry powder and stir to combine.
Whip heavy cream with an electric mixer on medium-high speed until stiff peaks form (about 2 minutes).
Fold 1 cup of whipped cream into the condensed milk mixture. Then fold that into the remaining whipped cream until fully blended.
Spread the ice cream mixture over the jam layer. Top with the reserved strawberry-cookie crumble.
Cover and freeze until solid, at least 6 hours or overnight.
Use the foil overhang to lift the frozen bars out of the pan. Cut into 16 pieces and serve.