Strawberry Shortcake Ice Cream Bars have always been one of my favorite summer treats. I’m a huge berry fan, so anything with a burst of berry flavor is at the top of my treat list!
Filling
- 1/2 gallon of Strawberry Ice Cream or sorbet
- 1/2 gallon vanilla ice cream. (Use your favorite local variety or dairy-free if desired) slightly softened at room temperature for about 15 minutes.
Topping
- 8 TBS Freeze Dried Strawberries
- 2 TBS Softned Grass-fed butter or Unrefined Coconut Oil
- 20 vanilla sandwich cookies
Combine ingredients in the food processor and pulse until crumbly.
Spread a layer of the cookie mixture onto the bottom of a glass casserole dish. Then spread the vanilla ice cream layer. You can make an additional batch of the cookie mixture if you would like a middle layer between the vanilla and strawberry ice cream. Next spread the strawberry ice cream and sprinkle the remaining crumbly topping onto the ice cream. Freeze for at least an hour to be soft-set. Let freeze 3-4 hours or overnight for firm bars. You can then slice and serve as bars or insert pop sticks to resemble that old childhood favorite!
* If you wanted a different crust, here’s my favorite! You could also use it for other recipes because it is so versatile. You can adapt it with different spices to match the filling you desire. Please share if you’ve tried it and what you used to make it special for your recipe.
Crust
- 2 Cups Rolled Oats
- 2 Cups Roasted Cashews with Sea Salt (If not salted, add 1/4 tsp sea salt)
- 1 TBS Vanilla Pure Vanilla Extract
- 1 TBS or Freeze Dried Strawberry Powder
- 4 TBS Organic Brown Sugar or Coconut Sugar
- 1/2 Cup Melted Coconut Oil or Grass-fed Butter
*Set aside 1 cup of the prepared crust for the crumbly topping
Buzz crust ingredients together in a food processor and spread in a 8×8 or 9×11 pan. Bake for 15 minutes at 350 degrees, until edges are lightly browned. Let cool completely.
Buon Appetito!
Sara ~Fresh Foodie Mama~
Fresh Foodie Mama 