2 c. fresh strawberries, diced small

1 tbsp. sugar

1 c. heavy whipping cream

1 tsp. vanilla extract

3/4c. sweetened condensed milk

1½c. shortbread cookies

½c. freeze-dried strawberries

2 Tbsp. butter, melted



Ice Cream Bars

1. Using a blender, lightly puree the strawberries and sugar until they have formed a textured puree. If you don’t have a food processor, you can mash the strawberries and sugar by hand until they are broken down. Once the puree is done, set aside. 

2. In a large bowl, whip the cream until soft peaks form. Then, add in the vanilla and cold condensed milk. Whip until stiff peaks form.

3. Fold the strawberry puree into the ice cream base.

4. Using a spoon, fill the strawberry ice cream into the wells of popsicle molds, filling them just below the top, leaving some room for the ice cream to expand. Place your top on the popsicle mold and then insert the sticks in each bar.

5. Freeze the ice cream bars overnight. 


Cookie Crumbs

1. Place the cookies in the blender and pulse them into a medium crumb. Remove half of the crumbs and set aside.

2. Add the freeze-dried berries to the remaining cookie crumbs left in the blender and then pulse until you’re left with fine crumbs. 

3. Combine the 2 batches of cookie crumbs and stir in the melted butter. Transfer the cookie crumbs to a small cookie sheet and set aside. 

4. Remove the ice cream bars from the freezer. Run the mold under hot water until you see the sides of the ice cream bars releasing from the mold.

5. Lay each ice cream bar on the cookie sheet in the cookie crumbs. Gently press the crumbs onto all sides of the bars, ensuring the bars are evenly coated. 

6. Once all of the bars have been coated, place them on a clean cookie sheet and return to the freezer to set for 20-30 minutes. 

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