Strawberry Crunch Ice Cream Bars
Well, strawberry crunch ice cream bars are one of the cold treats that I am sure you grew up with. Now, have anytime you want with this recipe and create them in the comfort of your homes.
What are Strawberry Crunch Ice Cream Bars?
This recipe is usually called Strawberry Shortcake Ice Cream Bar as well. Your shortcake turned into a cold treat is indeed really satisfying. Actually, I would like to believe that most of us grew along with this dessert. A sweet delicious ice cream bar that is being sought after, most of the time.
Well, this time, you do not need to run after it as you can make them at home. I am sure that this recipe will give you the same taste as the original. With a few ingredients to set and steps to follow, I am sure you will love it.
How Long Will It Take to Make the Strawberry Crunch Ice Cream Bars?
Actually, this recipe will only take you 15 minutes to prepare. However, freeze time require 7.5 to 8.5 hours because you have to freeze it twice. Also, this recipe will yield 6 ice creams bars.
What are the Types of Equipment to Use?
Well, the tools to be used in this recipe are easy to find and are surely available in your kitchen. Specifically, you will need:
- Food Processor. This will be used to blend the ice cream mixture and the crunch.
- Stand Mixer. This is very essential in whipping the heavy cream for the ice cream.
- Popsicle Mold. The mold will form our ice cream bars.
- Measuring cups and spoons. These will be used to ensure that ingredients are measured accurately.
What are the Ingredients of the Ice Cream Bars?
For this recipe, there are two sets of ingredients that need to be prepared. First is for the ice cream and the other one is for the crunch. To be specific, here are the following ingredients for each:
Ingredients for Ice Cream:
- Fresh strawberries. 2 to 3 cupas and are diced in small sizes.
- Granulated sugar. 2 tablespoons.
- Heavy whipping cream. 1 cup.
- Vanilla extract. 1 teaspoon.
- Sweetened condensed milk. ⅓ cup.
Ingredients for Crumble:
- Golden Oreos. 2 cups (about 5 to 6 Oreos) or any shortbread cookie.
- Dried strawberries. ½ cup that are frozen.
- Unsalted butter. 2 tablespoons and are melted.
How To Make Strawberry Crunch Ice Cream Bars?
To prepare the ice cream bars, you begin by adding diced strawberries and 2 tablespoons sugar to a blender and blend until fully pureed and set aside. Then, in a stand mixer, whip the heavy whipping cream with the whisk attachment and whip for 4 ot 5 minutes until you get a soft peak.
Once done, add in the vanilla and slowly add in the sweetened condense milk while whipping. Whip until a stiff peak forms and fold in half of the puree, careful not to knock out all the air in the whipped cream. Fold in the remaining.
Subsequently, using a spoon add the mixture to your popsicle mold and stick a knife down the center to make sure the ice cream fills the entire cavity. Tap on a table or countertop before adding the sticks and placing in the freezer for 7 to 7 hours.
Next to that, it is time to make the crunch by adding the Oreos or shortbread or vanilla cookies to a food processor and mix until well blended. Remove half of the cookies and set aside. Then, add in the freeze dried strawberries and mix fully.
Now, add the strawberry or cookie mix to the regular cookie crumbles and mix together, add in the melted butter and stir to get all the crumble wet. Place on a plate or parchment paper.
This time, let us coat the ice cream bars. Remove the ice cream from the freezer and run mold under warm water to loosen it and remove the pops. Roll the ice cream bars in the crumble. If the crumble will not stick, you can add a tiny bit of water to the pops to adhere the crumble and place into the freezer for 30 minutes to set.
Chef’s Notes:
There are a few tips that I have to be your guide as you make this delicious cold treat. So, first, do not dump in the vanilla and sweetened condensed milk. If you deflate the whipped cream, you will need to start over.
Furthermore, if you over mix it, it will curdle. Also, strain the puree if you don't want seeds in the ice cream base. Then, if you want a really sweet ice cream, add 1 additional tablespoon of sugar to the strawberry puree. Do not attempt to sweetened the cream more.
More so, I tried this with a hand mixer and it took 25 minutes to whip the cream to stiff peaks, I was done in 10 minutes using a stand mixer. Next, using a knife helped push the ice cream into the mold without deflating it. Lastly, the ice cream needs to freeze fully before removing so it comes out in one piece, you can test this by squeezing what will be the top of the bar and see if its frozen solid, this is very important.
Strawberry Crunch Ice Cream Bars
Equipment
- Food Processor
- Stand Mixer
- Popsicle Mold
- Measuring cups and spoons
Ingredients
- Ingredients for icecream
- 2-3 cups fresh strawberries diced small
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 1 tbsp vanilla extract
- 1/3 cup sweetened condensed milk
- Ingredients for crumble
- 2 cups about 5-6 golden oreos (or any shortbread cookie)
- 1/2 cup freeze dried strawberries
Instructions
- Add diced strawberries and 2 tablespoons sugar to a blender.
- Blend until fully pureed and set aside. (If you don’t want seed, strain the mixture and then set aside)
- In a stand mixer whip the heavy whipping cream with the whisk attachment. Whip for 4-5 mins until you get a soft peak.
- Add in the vanilla and SLOWLY add in the sweetened condense milk while whipping.
- Whip until a stiff peak forms (total of about 10 mins)
- Fold in half of the puree, careful not to knock out all the air in the whipped cream.
- Fold in the remaining.
- Using a spoon add the mixture to your popsicle mold. Stick a knife down the center to make sure the ice cream fills the entire cavity.
- Tap on a table or countertop before adding the sticks and placing in the freezer.
- Freeze for 7-8 hours.
- Add the Oreos or shortbread/vanilla cookies to a food processor and mix until well blended.
- Remove half of the cookies and set aside.
- Add in the freeze dried strawberries and mix fully.
- Now add the strawberry/cookie mix to the regular cookie crumbles and mix together, add in the melted butter and stir to get all the crumble wet.
- Place on a plate or parchment paper.
- Remove the ice cream from the freezer and run mold under warm water to loosen it and remove the pops.
- Roll the ice cream bars in the crumble. IF the crumble will not stick you can add a tiny bit of water to the pops to adhere the crumble.
- Place into the freezer for 30 mins to set.
