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Strawberry Shortcake Ice Cream Bars Tasty Frozen Treat

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- 2 cups fresh strawberries, hulled and diced - 1/4 cup granulated sugar - 1 teaspoon lemon juice - 1 cup heavy cream - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1 cup crushed shortbread cookies (about 10-12 cookies) - 1/4 cup additional crushed shortbread cookies for topping - A pinch of salt - 1 cup = 240 milliliters - 1/4 cup = 60 milliliters - 1 teaspoon = 5 milliliters These conversions help when you need to adjust the recipe for your needs. If you don’t have heavy cream, use coconut cream for a dairy-free option. For sweetened condensed milk, try using evaporated milk mixed with sugar. You can substitute shortbread cookies with graham crackers if needed. Fresh strawberries can be swapped for raspberries or blueberries for a different flavor. Start by washing 2 cups of fresh strawberries. Remove the green tops and dice them into small pieces. In a medium bowl, mix the strawberries with 1/4 cup of granulated sugar and 1 teaspoon of lemon juice. Toss them well to coat. Let this mixture sit for about 15-20 minutes. This step helps the strawberries become sweet and juicy. In a large mixing bowl, pour in 1 cup of heavy cream. Use a hand mixer to whip the cream until it forms stiff peaks. This means the cream should hold its shape well. Next, gently fold in 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt. Mix carefully to keep the cream light and fluffy. Line an 8x8 inch baking dish with parchment paper. Start by sprinkling half of the crushed shortbread cookies on the bottom of the dish. Then, pour the strawberry-cream mixture over the cookies. Spread it evenly with a spatula. Next, add the remaining crushed shortbread cookies on top, pressing them down slightly. Cover the dish with plastic wrap and freeze for at least 4-6 hours. Once frozen, let it sit for 5 minutes outside the freezer. This makes cutting easier. Lift the parchment paper out and slice into bars. Enjoy your tasty frozen treat! To get the best texture for your strawberry shortcake ice cream bars, focus on the whipped cream. Whip the cream until it forms stiff peaks. This step gives the bars a light, creamy feel. Gently fold in the sweetened condensed milk and vanilla. If you stir too hard, you can lose that fluffiness. When adding the strawberries, keep their juices. They add flavor and moisture, making the bars richer. Serve your ice cream bars chilled for the best taste. You can drizzle some strawberry sauce on top for a sweet touch. Fresh mint leaves make a lovely garnish. They add color and a refreshing flavor. If you want to wow your guests, serve the bars on a chilled plate. This simple step looks nice and keeps the bars cool longer. For making these bars, you’ll need a few key tools: - Medium mixing bowl: To mix the strawberries. - Large mixing bowl: For whipping the cream. - Whisk or electric mixer: To whip the cream. - Parchment paper: To line your baking dish. - 8x8 inch baking dish: For setting the bars. - Sharp knife: To cut the bars after freezing. Using the right tools makes the process easier and ensures better results. {{image_2}} You can easily turn your strawberry shortcake bars into chocolate ones. For this twist, add cocoa powder to the whipped cream. Use about 1/4 cup of unsweetened cocoa powder. You can also fold in chocolate chips along with the strawberries. This will give you a rich, chocolatey flavor. The mix of chocolate and strawberry will delight your taste buds! If you want a dairy-free treat, swap out the heavy cream and sweetened condensed milk. You can use coconut cream instead. Make sure to chill the can first. This will help it whip up nicely. For the sweetened condensed milk, try a dairy-free version made from coconut or almond milk. This keeps your bars creamy and tasty without dairy. To make your strawberry shortcake bars gluten-free, choose gluten-free cookies. Many brands offer great options that taste just as good. Look for shortbread cookies made from almond or coconut flour. This way, you can enjoy your bars without the gluten. Just be sure to check the labels to ensure they are certified gluten-free. To keep your strawberry shortcake ice cream bars fresh, store them in a freezer-safe container. I prefer using an airtight container to prevent freezer burn. You can also wrap the bars in plastic wrap for extra protection. Make sure to label your container with the date. This way, you know when you made the treat. These bars can last in the freezer for about 2 to 3 months. They taste best when eaten within a month. After that, the flavors may fade a bit. If you see ice crystals forming, it’s time to toss them. Trust me, you want to enjoy these at their best! To enjoy your ice cream bars, thaw them the right way. Take them out of the freezer and let them sit at room temperature for about 5 to 10 minutes. This makes them soft enough to cut and eat. If you are in a hurry, you can microwave them for a few seconds, but be careful not to melt them! Enjoy your tasty treat! Yes, you can use frozen strawberries. Just thaw them first. Drain any extra water. This helps keep your ice cream bars creamy. If using frozen strawberries, keep an eye on the sugar. They tend to be sweeter. Adjust the sugar to your taste. You can make these bars a day or two in advance. Prepare them, then freeze as directed. Just remember to let them sit for about 5 minutes before cutting. This makes slicing easier. They stay fresh in the freezer for up to two weeks. You can use coconut milk or almond milk for a lighter option. Just add sugar to match the sweetness. Another option is a mix of cream and sugar. This gives a similar creaminess. Adjust the amount to suit your taste. This blog post covered all you need for making delicious strawberry treats. We discussed ingredients, measurements, and substitutions. I shared step-by-step instructions for preparation and assembly. You also learned helpful tips for great texture and serving ideas. Don’t forget the fun variations you can try, like chocolate bars or dairy-free options. Finally, I detailed best practices for storing your treats. Enjoy your kitchen time and create something delightful!
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Craving a sweet and refreshing treat? Strawberry Shortcake Ice Cream Bars are the answer! This easy recipe packs all the classic flavors into a cool dessert you can enjoy on hot days. Whether you want it for a party or just a fun snack, these bars are perfect for everyone. Let’s dive into the simple steps to create this tasty frozen delight that will impress family and friends alike!

Ingredients

List of Ingredients

– 2 cups fresh strawberries, hulled and diced

– 1/4 cup granulated sugar

– 1 teaspoon lemon juice

– 1 cup heavy cream

– 1 cup sweetened condensed milk

– 1 teaspoon vanilla extract

– 1 cup crushed shortbread cookies (about 10-12 cookies)

– 1/4 cup additional crushed shortbread cookies for topping

– A pinch of salt

Measurement Conversions

– 1 cup = 240 milliliters

– 1/4 cup = 60 milliliters

– 1 teaspoon = 5 milliliters

These conversions help when you need to adjust the recipe for your needs.

Ingredient Substitutions

If you don’t have heavy cream, use coconut cream for a dairy-free option. For sweetened condensed milk, try using evaporated milk mixed with sugar. You can substitute shortbread cookies with graham crackers if needed. Fresh strawberries can be swapped for raspberries or blueberries for a different flavor.

Step-by-Step Instructions

Preparation of Strawberries

Start by washing 2 cups of fresh strawberries. Remove the green tops and dice them into small pieces. In a medium bowl, mix the strawberries with 1/4 cup of granulated sugar and 1 teaspoon of lemon juice. Toss them well to coat. Let this mixture sit for about 15-20 minutes. This step helps the strawberries become sweet and juicy.

Making the Whipped Mixture

In a large mixing bowl, pour in 1 cup of heavy cream. Use a hand mixer to whip the cream until it forms stiff peaks. This means the cream should hold its shape well. Next, gently fold in 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt. Mix carefully to keep the cream light and fluffy.

Assembly and Freezing Process

Line an 8×8 inch baking dish with parchment paper. Start by sprinkling half of the crushed shortbread cookies on the bottom of the dish. Then, pour the strawberry-cream mixture over the cookies. Spread it evenly with a spatula. Next, add the remaining crushed shortbread cookies on top, pressing them down slightly. Cover the dish with plastic wrap and freeze for at least 4-6 hours. Once frozen, let it sit for 5 minutes outside the freezer. This makes cutting easier. Lift the parchment paper out and slice into bars. Enjoy your tasty frozen treat!

Tips & Tricks

Tips for Perfect Texture

To get the best texture for your strawberry shortcake ice cream bars, focus on the whipped cream. Whip the cream until it forms stiff peaks. This step gives the bars a light, creamy feel. Gently fold in the sweetened condensed milk and vanilla. If you stir too hard, you can lose that fluffiness. When adding the strawberries, keep their juices. They add flavor and moisture, making the bars richer.

Serving Suggestions

Serve your ice cream bars chilled for the best taste. You can drizzle some strawberry sauce on top for a sweet touch. Fresh mint leaves make a lovely garnish. They add color and a refreshing flavor. If you want to wow your guests, serve the bars on a chilled plate. This simple step looks nice and keeps the bars cool longer.

Recommended Tools and Equipment

For making these bars, you’ll need a few key tools:

– Medium mixing bowl: To mix the strawberries.

– Large mixing bowl: For whipping the cream.

– Whisk or electric mixer: To whip the cream.

– Parchment paper: To line your baking dish.

– 8×8 inch baking dish: For setting the bars.

– Sharp knife: To cut the bars after freezing.

Using the right tools makes the process easier and ensures better results.

Variations

Chocolate Strawberry Shortcake Bars

You can easily turn your strawberry shortcake bars into chocolate ones. For this twist, add cocoa powder to the whipped cream. Use about 1/4 cup of unsweetened cocoa powder. You can also fold in chocolate chips along with the strawberries. This will give you a rich, chocolatey flavor. The mix of chocolate and strawberry will delight your taste buds!

Dairy-Free Options

If you want a dairy-free treat, swap out the heavy cream and sweetened condensed milk. You can use coconut cream instead. Make sure to chill the can first. This will help it whip up nicely. For the sweetened condensed milk, try a dairy-free version made from coconut or almond milk. This keeps your bars creamy and tasty without dairy.

Gluten-Free Modifications

To make your strawberry shortcake bars gluten-free, choose gluten-free cookies. Many brands offer great options that taste just as good. Look for shortbread cookies made from almond or coconut flour. This way, you can enjoy your bars without the gluten. Just be sure to check the labels to ensure they are certified gluten-free.

Storage Information

Best Practices for Freezing

To keep your strawberry shortcake ice cream bars fresh, store them in a freezer-safe container. I prefer using an airtight container to prevent freezer burn. You can also wrap the bars in plastic wrap for extra protection. Make sure to label your container with the date. This way, you know when you made the treat.

Shelf Life in the Freezer

These bars can last in the freezer for about 2 to 3 months. They taste best when eaten within a month. After that, the flavors may fade a bit. If you see ice crystals forming, it’s time to toss them. Trust me, you want to enjoy these at their best!

How to Thaw Properly

To enjoy your ice cream bars, thaw them the right way. Take them out of the freezer and let them sit at room temperature for about 5 to 10 minutes. This makes them soft enough to cut and eat. If you are in a hurry, you can microwave them for a few seconds, but be careful not to melt them! Enjoy your tasty treat!

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just thaw them first. Drain any extra water. This helps keep your ice cream bars creamy. If using frozen strawberries, keep an eye on the sugar. They tend to be sweeter. Adjust the sugar to your taste.

How do I make these bars ahead of time?

You can make these bars a day or two in advance. Prepare them, then freeze as directed. Just remember to let them sit for about 5 minutes before cutting. This makes slicing easier. They stay fresh in the freezer for up to two weeks.

What can I use instead of sweetened condensed milk?

You can use coconut milk or almond milk for a lighter option. Just add sugar to match the sweetness. Another option is a mix of cream and sugar. This gives a similar creaminess. Adjust the amount to suit your taste.

This blog post covered all you need for making delicious strawberry treats. We discussed ingredients, measurements, and substitutions. I shared step-by-step instructions for preparation and assembly. You also learned helpful tips for great texture and serving ideas. Don’t forget the fun variations you can try, like chocolate bars or dairy-free options. Finally, I detailed best practices for storing your treats. Enjoy your kitchen time and create something delightful!

- 2 cups fresh strawberries, hulled and diced - 1/4 cup granulated sugar - 1 teaspoon lemon juice - 1 cup heavy cream - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1 cup crushed shortbread cookies (about 10-12 cookies) - 1/4 cup additional crushed shortbread cookies for topping - A pinch of salt - 1 cup = 240 milliliters - 1/4 cup = 60 milliliters - 1 teaspoon = 5 milliliters These conversions help when you need to adjust the recipe for your needs. If you don’t have heavy cream, use coconut cream for a dairy-free option. For sweetened condensed milk, try using evaporated milk mixed with sugar. You can substitute shortbread cookies with graham crackers if needed. Fresh strawberries can be swapped for raspberries or blueberries for a different flavor. Start by washing 2 cups of fresh strawberries. Remove the green tops and dice them into small pieces. In a medium bowl, mix the strawberries with 1/4 cup of granulated sugar and 1 teaspoon of lemon juice. Toss them well to coat. Let this mixture sit for about 15-20 minutes. This step helps the strawberries become sweet and juicy. In a large mixing bowl, pour in 1 cup of heavy cream. Use a hand mixer to whip the cream until it forms stiff peaks. This means the cream should hold its shape well. Next, gently fold in 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt. Mix carefully to keep the cream light and fluffy. Line an 8x8 inch baking dish with parchment paper. Start by sprinkling half of the crushed shortbread cookies on the bottom of the dish. Then, pour the strawberry-cream mixture over the cookies. Spread it evenly with a spatula. Next, add the remaining crushed shortbread cookies on top, pressing them down slightly. Cover the dish with plastic wrap and freeze for at least 4-6 hours. Once frozen, let it sit for 5 minutes outside the freezer. This makes cutting easier. Lift the parchment paper out and slice into bars. Enjoy your tasty frozen treat! To get the best texture for your strawberry shortcake ice cream bars, focus on the whipped cream. Whip the cream until it forms stiff peaks. This step gives the bars a light, creamy feel. Gently fold in the sweetened condensed milk and vanilla. If you stir too hard, you can lose that fluffiness. When adding the strawberries, keep their juices. They add flavor and moisture, making the bars richer. Serve your ice cream bars chilled for the best taste. You can drizzle some strawberry sauce on top for a sweet touch. Fresh mint leaves make a lovely garnish. They add color and a refreshing flavor. If you want to wow your guests, serve the bars on a chilled plate. This simple step looks nice and keeps the bars cool longer. For making these bars, you’ll need a few key tools: - Medium mixing bowl: To mix the strawberries. - Large mixing bowl: For whipping the cream. - Whisk or electric mixer: To whip the cream. - Parchment paper: To line your baking dish. - 8x8 inch baking dish: For setting the bars. - Sharp knife: To cut the bars after freezing. Using the right tools makes the process easier and ensures better results. {{image_2}} You can easily turn your strawberry shortcake bars into chocolate ones. For this twist, add cocoa powder to the whipped cream. Use about 1/4 cup of unsweetened cocoa powder. You can also fold in chocolate chips along with the strawberries. This will give you a rich, chocolatey flavor. The mix of chocolate and strawberry will delight your taste buds! If you want a dairy-free treat, swap out the heavy cream and sweetened condensed milk. You can use coconut cream instead. Make sure to chill the can first. This will help it whip up nicely. For the sweetened condensed milk, try a dairy-free version made from coconut or almond milk. This keeps your bars creamy and tasty without dairy. To make your strawberry shortcake bars gluten-free, choose gluten-free cookies. Many brands offer great options that taste just as good. Look for shortbread cookies made from almond or coconut flour. This way, you can enjoy your bars without the gluten. Just be sure to check the labels to ensure they are certified gluten-free. To keep your strawberry shortcake ice cream bars fresh, store them in a freezer-safe container. I prefer using an airtight container to prevent freezer burn. You can also wrap the bars in plastic wrap for extra protection. Make sure to label your container with the date. This way, you know when you made the treat. These bars can last in the freezer for about 2 to 3 months. They taste best when eaten within a month. After that, the flavors may fade a bit. If you see ice crystals forming, it’s time to toss them. Trust me, you want to enjoy these at their best! To enjoy your ice cream bars, thaw them the right way. Take them out of the freezer and let them sit at room temperature for about 5 to 10 minutes. This makes them soft enough to cut and eat. If you are in a hurry, you can microwave them for a few seconds, but be careful not to melt them! Enjoy your tasty treat! Yes, you can use frozen strawberries. Just thaw them first. Drain any extra water. This helps keep your ice cream bars creamy. If using frozen strawberries, keep an eye on the sugar. They tend to be sweeter. Adjust the sugar to your taste. You can make these bars a day or two in advance. Prepare them, then freeze as directed. Just remember to let them sit for about 5 minutes before cutting. This makes slicing easier. They stay fresh in the freezer for up to two weeks. You can use coconut milk or almond milk for a lighter option. Just add sugar to match the sweetness. Another option is a mix of cream and sugar. This gives a similar creaminess. Adjust the amount to suit your taste. This blog post covered all you need for making delicious strawberry treats. We discussed ingredients, measurements, and substitutions. I shared step-by-step instructions for preparation and assembly. You also learned helpful tips for great texture and serving ideas. Don’t forget the fun variations you can try, like chocolate bars or dairy-free options. Finally, I detailed best practices for storing your treats. Enjoy your kitchen time and create something delightful!

Strawberry Shortcake Ice Cream Bars

Enjoy the delightful taste of summer with these homemade Strawberry Shortcake Ice Cream Bars! Made with fresh strawberries, creamy goodness, and crunchy shortbread cookies, these bars are the perfect treat for warm days. With easy-to-follow steps, you’ll create a delicious dessert that everyone will love. Click through to explore the full recipe and whip up a batch of these refreshing ice cream bars today!
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Ingredients
  

2 cups fresh strawberries, hulled and diced

1/4 cup granulated sugar

1 teaspoon lemon juice

1 cup heavy cream

1 cup sweetened condensed milk

1 teaspoon vanilla extract

1 cup crushed shortbread cookies (about 10-12 cookies)

1/4 cup additional crushed shortbread cookies for topping

A pinch of salt

Instructions
 

In a medium bowl, combine the diced strawberries, 1/4 cup of granulated sugar, and lemon juice. Toss to coat and let it macerate for about 15-20 minutes until the strawberries release their juices.

    In a separate large mixing bowl, whip the heavy cream until stiff peaks form.

      Gently fold in the sweetened condensed milk, vanilla extract, and a pinch of salt into the whipped cream until fully incorporated.

        Carefully fold the macerated strawberries (along with their juices) into the whipped mixture, blending gently to maintain the creamy texture.

          In a parchment-lined 8x8 inch baking dish, sprinkle half of the crushed shortbread cookies evenly on the bottom.

            Pour the strawberry-cream mixture over the shortbread layer and spread it evenly.

              Sprinkle the remaining crushed shortbread cookies on top of the ice cream mixture, pressing them down slightly for better adhesion.

                Cover with plastic wrap and freeze for at least 4-6 hours or until fully set.

                  Once frozen, remove from the freezer and let sit for about 5 minutes to soften slightly, making it easier to cut into bars.

                    To cut, lift out the parchment paper and slice into square or rectangular bars. Serve immediately or place back in the freezer until ready to enjoy.

                      Prep Time: 30 minutes | Total Time: 6 hours | Servings: 9 bars

                        - Presentation Tips: Serve the bars on a chilled plate, drizzled with strawberry sauce and garnished with fresh mint leaves for a refreshing touch.

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