Delicious homemade strawberry shortcake bars made with fresh strawberries, whipping cream, and cookie crumbs. These bars are filled with a creamy strawberry ice cream base and coated in a crunchy cookie crumb mixture for the perfect summer treat.
1: Using a food processor or blender, lightly puree the strawberries and sugar until they have just broken down into a textured puree.
2: In a large bowl, whip the cream to soft peaks. Once you've reached soft peaks, add in the vanilla and cold condensed milk and whip until stiff peaks form.
3: Fold the strawberry puree into the ice cream base.
4: Divide the strawberry ice cream between the wells of the popsicle molds, filling them just below the top.
5: Place your top on the popsicle mold, then insert the sticks in each bar.
6: Freeze the ice cream bars for a minimum of 6 hours but preferably overnight.
7: Make the cookie crumb: Place the cookies in the food processor and pulse them into a medium crumb. Remove 1/2 of the crumbs and set aside.
8: To the food processor, add in the freeze-dried berries to the remaining cookie crumbs then pulse until you're left with fine crumbs.
9: Combine the 2 batches of cookies together and stir in the melted butter.
10: Transfer the cookie crumb to a small cookie sheet and set aside.
11: 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.
12: One by one, lay the ice cream bars on the cookie sheet with the cookie crumbs. Gently press the crumbs onto all sides of the bars, ensuring they are evenly coated.
