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Strawberry Shortcake Ice Cream

No Churn Strawberry Shortcake Ice Cream Bars You’ll Love

Enjoy a nostalgic summer treat with these No Churn Strawberry Shortcake Ice Cream Bars, featuring creamy vanilla layers and a tangy strawberry core.
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Prep Time 40 minutes
Freezing Time 6 hours
Total Time 6 hours 40 minutes
Servings: 8 bars
Course: DESSERTS
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strawberry Core
  • 1 pint Fresh Strawberries Use ripe strawberries for optimal sweetness and flavor.
  • 1 teaspoon White Sugar Enhances sweetness.
For the Ice Cream Layers
  • 1 can Sweetened Condensed Milk Acts as sweetener and stabilizer.
  • 2 cups Thickened Cream Can substitute with heavy cream.
For the Coating
  • 1.5 oz Freeze-Dried Strawberries For concentrated flavor.
  • 1 cup White Chocolate Melts Creates a crispy shell.
  • 2 tablespoons Refined Coconut Oil Keeps chocolate smooth.
  • 1 cup Rice Krispy Cereal Provides crunch.
For Roasting the Strawberries
  • 1 tablespoon Granulated Sugar Enhances natural sweetness.

Equipment

  • Oven
  • Baking Tray
  • Food Processor
  • Mixing Bowl
  • Piping Bag
  • Ice Cream Molds

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C) to roast the strawberries.
  2. Hull and quarter the fresh strawberries, mix with 1 teaspoon of white sugar, spread on a baking tray and bake for 40 minutes.
  3. Cool the strawberries and blitz in a food processor until smooth.
  4. Separate the sweetened condensed milk into two bowls.
  5. Process the freeze-dried strawberries into a fine powder and mix with blitzed strawberries and half of the condensed milk.
  6. Whip the thickened cream until firm peaks form.
  7. Fold the whipped cream into the strawberry mixture.
  8. Combine the remaining whipped cream with the other half of the condensed milk and spoon into molds for the first layer.
  9. Fill molds with the strawberry mixture and top with the vanilla layer. Freeze for at least 6 hours.
  10. Prepare the coating by melting the white chocolate and coconut oil together.
  11. Blitz the freeze-dried strawberries and rice Krispy cereal together for the coating.
  12. Dip each frozen bar into the chocolate mixture and roll into the strawberry coating. Return to freezer for 1 hour.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 100IUVitamin C: 20mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container with parchment paper between bars to maintain crunch.

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