We turned your favorite strawberry shortcake ice cream bar into a decadent, over-the-top dessert. They’re made with a buttery shortbread crust, super creamy no-churn strawberry ice cream and a sweet-tart layer of strawberry jam.
| Level: | Easy |
| Total: | 6 hr 35 min |
| Active: | 35 min |
| Yield: | 16 servings |
Ingredients
- One 10-ounce box shortbread cookies, such as Lorna Doone
- One 1.2-ounce package freeze-dried strawberries
- 2 tablespoons light-brown sugar
- Kosher salt
- 6 tablespoons unsalted butter, melted
- One 14-ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups cold heavy cream
- One 18-ounce jar strawberry jam
Instructions
- Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
- Put 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag and crush into coarse crumbs with a rolling pin. Transfer to a medium bowl. Repeat with 1/2 cup of the freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix to combine and set aside.
- Add the remaining 8 ounces of the shortbread cookies (about 32 cookies), the light-brown sugar and 1/4 teaspoon salt to a food processor. Process until finely ground. Add the melted butter and process until the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan.
- Pour the jam over the crust and spread into an even layer. Cover and freeze while preparing the ice cream.
- Pulse the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to large bowl. Add the sweetened condensed milk, vanilla and 1/4 teaspoon salt and stir to combine.
- Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
- Pour the cream mixture over the jam and spread evenly. Top with the crushed shortbread-strawberry mixture. Cover and freeze until solid, at least 6 hours and up to overnight.
- Using the foil overhang as handles, lift the ice cream out of the pan and cut into 16 pieces.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 404 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 4 g |
| Cholesterol | 54 mg |
| Sodium | 263 mg |