Irresistible Ice Cream Bars Strawberry Shortcake Recipe

Irresistible Ice Cream Bars Strawberry Shortcake Recipe

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Strawberry Shortcake Ice Cream Bars My Recipe Treasures
Strawberry Shortcake Ice Cream Bars My Recipe Treasures from myrecipetreasures.com

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:

  1. Let the ice cream sit at room temperature for a few minutes to soften.
  2. Take a shortbread cookie and spread some whipped cream on it.
  3. Place a few slices of strawberries on top of the whipped cream.
  4. Add a scoop of strawberry ice cream on top of the strawberries.
  5. Top the ice cream with another shortbread cookie.
  6. Repeat the process until you have used up all the ingredients.
  7. Sprinkle some sugar on top of the strawberries and whipped cream.
  8. Freeze the ice cream bars for at least 2 hours or until firm.
  9. Serve and enjoy!
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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.
See also  Fresh Pumpkin Pie Recipe With Heavy Cream

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:

  1. Let the ice cream sit at room temperature for a few minutes to soften.
  2. Take a shortbread cookie and spread some coconut whipped cream on it.
  3. Place a few slices of strawberries on top of the whipped cream.
  4. Add a scoop of vegan strawberry ice cream on top of the strawberries.
  5. Top the ice cream with another shortbread cookie.
  6. Repeat the process until you have used up all the ingredients.
  7. Drizzle some agave nectar on top of the strawberries and whipped cream.
  8. Freeze the ice cream bars for at least 2 hours or until firm.
  9. 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.
See also  Greek Yogurt Cream Cheese: Two Delicious Recipes To Try

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

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