Strawberry Crunch Ice Cream Bars
Strawberry crunch ice cream bars are a creamy, nostalgic frozen treat with sweet strawberry flavor and a buttery crunchy coating in every bite. Make them whenever you crave that classic ice cream truck treat!
Servings: 6
Calories: 742kcal
Ingredients
For The Ice Cream
- 2-3 cups fresh strawberries diced small
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 1 tbsp vanilla extract
- 1/3 cup sweetened condensed milk
For The Crumble
- 2 cups about 5-6 golden oreos (or any shortbread cookie)
- 1/2 cup freeze dried strawberries
- 2 tbsp unsalted butter melted
Instructions
- Add diced strawberries and 2 tablespoons sugar to a blender.2-3 cups fresh strawberries, 2 tablespoons granulated sugar
- Blend until fully pureed and set aside. (If you dont want seed, strain the mixture and then set aside)
- In a stand mixer whip the heavy whipping cream with the whisk attachment. Whip for 4-5 mins until you get a soft peak.1 cup heavy whipping cream
- Add in the vanilla and SLOWLY add in the sweetened condensed milk while whipping. Whip until a stiff peaks form (total of about 10 mins).1 tbsp vanilla extract, 1/3 cup sweetened condensed milk
- Fold in half of the puree, careful not to knock out all the air in the whipped cream. Fold in the remaining.
- Using a spoon add the mixture to your popsicle mold. Stick a knife down the center to make sure the icecream fills the entire cavity.
- Tap on a table or countertop before adding the sticks and placing in the freezer.
- Freeze for 7-8 hours.
- Add the oreos or shortbread/vanilla cookies to a food processor and mix until well blended. Remove half of the cookies and set aside.2 cups about 5-6 golden oreos (or any shortbread cookie)
- Add in the freeze dried strawberries and mix fully.1/2 cup freeze dried strawberries
- Now add the strawberry/cookie mix to the regular cookie crumbles and mix together, add in the melted butter and stir to get all the crumble wet.2 tbsp unsalted butter
- Place on a plate or parchment paper.
- Remove the ice cream from the freezer and run mold under warm water to loosen it and remove the pops.
- Roll the icecream bars in the crumble. IF the crumble will not stick you can add a tiny bit of water to the pops to adhere the crumble.
- Place into the freezer for 30 mins to set.
Notes
- Take note that there are two freeze times in the recipe. The ice cream needs freeze fully before you release the bars so they come out all in one piece. Test this by squeezing the top of the bar.
- Do not dump in the vanilla and sweetened condensed milk as it could deflate the whipped cream. If you deflate the whipped cream you will need to start over.
- Mix just until stiff peaks form. If you over mix it, it will curdle.
- Strain the puree if you don't want seeds in the ice cream base.
- If you want a really sweet ice cream, add 1 additional tablespoon of sugar to the strawberry puree but don't sweeten the cream more.
- I highly recommend using a stand mixer since it will take much less time for stiff peaks to form.
- Using a knife helped push the ice cream into the mold without deflating it. Before we begin let me point out there are TWO freeze times in this recipe.
- If the crumble will not stick you can add a tiny bit of water to the pops to adhere the crumble.
Nutrition
Calories: 742kcal | Carbohydrates: 86g | Protein: 7g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 312mg | Potassium: 511mg | Fiber: 4g | Sugar: 47g | Vitamin A: 819IU | Vitamin C: 270mg | Calcium: 98mg | Iron: 7mg