Who doesn’t love a sweet and refreshing ice cream bar on a hot summer day? And what about a classic strawberry shortcake? Well, why not combine these two iconic desserts to create a mouth-watering treat that will make your taste buds dance with joy! In this article, we’ll share with you two different recipes for ice cream bars strawberry shortcake that will be a sure hit with your family and friends. Let’s get started!
Recipe 1: Classic Ice Cream Bars Strawberry Shortcake
Ingredients:
- 1 pint of strawberry ice cream
- 1 pack of shortbread cookies
- 1 cup of sliced fresh strawberries
- 1 cup of whipped cream
- 1 tablespoon of sugar
Instructions:
- Let the ice cream sit at room temperature for a few minutes to soften.
- Take a shortbread cookie and spread some whipped cream on it.
- Place a few slices of strawberries on top of the whipped cream.
- Add a scoop of strawberry ice cream on top of the strawberries.
- Top the ice cream with another shortbread cookie.
- Repeat the process until you have used up all the ingredients.
- Sprinkle some sugar on top of the strawberries and whipped cream.
- Freeze the ice cream bars for at least 2 hours or until firm.
- Serve and enjoy!
Nutritional Information:
Per serving (1 ice cream bar):
- Calories: 380
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 190mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 31g
- Protein: 4g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 2 hours
Equipment:
- Bowl
- Spoon
- Knife
- Cutting board
- Ice cream scooper
- Baking sheet
Serving Suggestions:
Serve the ice cream bars with some extra fresh strawberries and whipped cream on top for an extra touch of sweetness.
Variations:
- Use vanilla ice cream instead of strawberry ice cream.
- Use pound cake instead of shortbread cookies.
- Replace fresh strawberries with raspberry or blueberry.
- Add some chocolate chips or sprinkles on top.
Substitutions:
- Use gluten-free shortbread cookies for a gluten-free version.
- Use coconut whipped cream instead of regular whipped cream for a dairy-free version.
- Replace sugar with honey or maple syrup for a healthier version.
Storage:
Store the ice cream bars in an airtight container in the freezer for up to 1 month.
Tips:
- Make sure the ice cream is soft enough to scoop but not melted.
- Use a serrated knife to cut the shortbread cookies in half.
- Freeze the ice cream bars on a baking sheet before transferring them to a container to prevent sticking.
Frequently Asked Questions:
- Can I use store-bought whipped cream instead of making my own?
- Yes, you can use store-bought whipped cream if you prefer.
- Can I use a different type of cookie?
- Yes, you can use any type of cookie that you like.
- Can I make the ice cream bars ahead of time?
- Yes, you can make the ice cream bars ahead of time and keep them in the freezer until ready to serve.
Recipe 2: Vegan Ice Cream Bars Strawberry Shortcake
Ingredients:
- 1 pint of vegan strawberry ice cream
- 1 pack of vegan shortbread cookies
- 1 cup of sliced fresh strawberries
- 1 can of coconut whipped cream
- 1 tablespoon of agave nectar
Instructions:
- Let the ice cream sit at room temperature for a few minutes to soften.
- Take a shortbread cookie and spread some coconut whipped cream on it.
- Place a few slices of strawberries on top of the whipped cream.
- Add a scoop of vegan strawberry ice cream on top of the strawberries.
- Top the ice cream with another shortbread cookie.
- Repeat the process until you have used up all the ingredients.
- Drizzle some agave nectar on top of the strawberries and whipped cream.
- Freeze the ice cream bars for at least 2 hours or until firm.
- Serve and enjoy!
Nutritional Information:
Per serving (1 ice cream bar):
- Calories: 320
- Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 25g
- Protein: 2g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 2 hours
Equipment:
- Bowl
- Spoon
- Knife
- Cutting board
- Ice cream scooper
- Baking sheet
Serving Suggestions:
Serve the ice cream bars with some extra fresh strawberries and coconut whipped cream on top for an extra touch of sweetness.
Variations:
- Use vegan vanilla ice cream instead of vegan strawberry ice cream.
- Use vegan pound cake instead of vegan shortbread cookies.
- Replace fresh strawberries with raspberry or blueberry.
- Add some dairy-free chocolate chips or sprinkles on top.
Substitutions:
- Use gluten-free vegan shortbread cookies for a gluten-free and vegan version.
- Use vegan whipped cream instead of coconut whipped cream for a soy-free version.
- Replace agave nectar with maple syrup for a healthier version.
Storage:
Store the ice cream bars in an airtight container in the freezer for up to 1 month.
Tips:
- Make sure the vegan ice cream is soft enough to scoop but not melted.
- Use a serrated knife to cut the vegan shortbread cookies in half.
- Freeze the ice cream bars on a baking sheet before transferring them to a container to prevent sticking.
Frequently Asked Questions:
- Can I use dairy ice cream instead of vegan ice cream?
- Yes, you can use dairy ice cream if you prefer.
- Can I use regular whipped cream instead of coconut whipped cream?
- Yes, you can use regular whipped cream if you prefer.
- Can I make the ice cream bars ahead of time?
- Yes, you can make the ice cream bars ahead of time and keep them in the freezer until ready to serve.
Final Thoughts
There you have it, two delicious and