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Creamy Strawberry Shortcake Ice Cream Sandwich Bars

creamy strawberry shortcake ice cream sandwich bars - featured image
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A sweet, easy homemade dessert featuring a soft crumbly shortcake layered with fresh strawberries folded into luscious vanilla ice cream, perfect for summer and casual gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • ⅓ cup granulated sugar (65 g)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (113 g), cold and cubed
  • ⅔ cup whole milk (160 ml), cold
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries (300 g), hulled and chopped
  • ⅓ cup granulated sugar (65 g)
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • ⅔ cup sweetened condensed milk (200 g)
  • 1½ teaspoons vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. Cut in cold, cubed butter using a pastry cutter until mixture resembles coarse crumbs with some pea-sized bits.
  3. Slowly stir in cold whole milk and vanilla extract just until dough comes together; avoid overmixing.
  4. Press dough evenly into a greased or parchment-lined 9×13 inch baking pan and smooth the surface.
  5. Bake for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean. Let cool completely.
  6. Toss chopped strawberries with sugar and let sit for 15 minutes to macerate.
  7. In a large bowl, whisk together heavy cream, whole milk, sweetened condensed milk, and vanilla extract until smooth and slightly thickened.
  8. Fold in macerated strawberries with their juices gently, keeping some chunks intact.
  9. Pour strawberry ice cream mixture evenly over cooled shortcake layer and smooth the top.
  10. Cover with plastic wrap or parchment paper and freeze for at least 6 hours or overnight until firm.
  11. Remove from freezer 10 minutes before serving to soften slightly.
  12. Slice into 12 bars using a sharp knife warmed under hot water and dried. Serve immediately or wrap individually for later.

Notes

Keep butter cold for flaky shortcake. Do not overmix dough to avoid toughness. Macerate strawberries to release juices and sweeten naturally. Fold ice cream mixture gently to maintain texture. Freeze overnight for best firmness. Use a warm knife to slice bars cleanly. Drain excess strawberry juice if very juicy to prevent icy texture. For dairy-free, substitute coconut cream, almond milk, and dairy-free condensed milk. For gluten-free, use gluten-free flour blend.

Nutrition

Keywords: strawberry shortcake, ice cream sandwich, homemade dessert, no churn ice cream, summer dessert, easy dessert, frozen treat

Find it online: https://twinkletaste.com/creamy-strawberry-shortcake-ice-cream-sandwich-bars-recipe-easy-homemade-dessert/