Strawberry Shortcake Ice-Cream Bars

Name: Strawberry Shortcake Ice-Cream Bars
Prep time: 45 min
Total time: 15 h 45 min
Yield: 16 serving(s)
Ingredients: 2/3 c. granulated sugar; 4 large egg yolks; 1 1/2 c. whole milk; 1 1/2 c. heavy cream; 2 tbsp. pure vanilla extract; 1/4 tsp. kosher salt; 2 lb. fresh strawberries, hulled and halved, if large; 1 c. granulated sugar; 2 tbsp. fresh lemon juice; 3 tbsp. vodka, optional but recommended for texture; 21 pure butter shortbread cookies (14 ounces, such as Walkers), divided; 6 tbsp. (3/4 stick) salted butter, melted, divided; 1 (0.8-oz.) package freeze-dried strawberries

These summer treats will take you straight back to childhood!

By Torie CoxPublished: May 13, 2024

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strawberry shortcake ice cream bars on a platter on a yellow cloth

Becky Luigart-Stayner

Yields:

16 serving(s)

Prep Time:

45 mins

Total Time:

15 hrs 45 mins

Good Humor’s vanilla-and-strawberry-filled Strawberry Shortcake Bars, complete with its signature cake coating, has satisfied the sweet-toothed for more than 100 years. (If you know, you know.)

Featuring homemade sorbet and crushed shortbread cookies, these Strawberry Shortcake Ice-Cream Bars will inspire the same sort of dessert devotion.

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Ingredients

For the vanilla ice-cream base:

2/3 cup granulated sugar
4 large egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 Tbsp. pure vanilla extract
1/4 tsp. kosher salt

For the strawberry sorbet base:

2 lb. fresh strawberries, hulled and halved, if large
1 cup granulated sugar
2 Tbsp. fresh lemon juice
1/4 tsp. kosher salt
3 Tbsp. vodka, optional but recommended for texture

For the crust:

21 pure butter shortbread cookies (14 ounces, such as Walkers), divided
6 Tbsp. (3/4 stick) salted butter, melted, divided
1 (0.8-oz.) package freeze-dried strawberries

Directions

1. Step 1Make the vanilla ice-cream base: Whisk together sugar and egg yolks in a heatproof bowl. Heat milk in a medium saucepan over medium-high heat until simmering. Slowly whisk hot milk, 1/2 cup at a time, in a thin stream, into egg yolk mixture until warm. Return egg mixture to saucepan. Cook over medium-low, whisking constantly, until mixture thickens slightly and reaches 170°F on an instant-read thermometer, 4 to 6 minutes. Pour mixture through a fine mesh strainer into a medium heatproof bowl. Whisk in cream, vanilla, and salt. Cover and refrigerate until cold, about 2 hours.
2. Step 2Make the strawberry sorbet base: Puree strawberries, sugar, lemon juice, and salt in a food processor until smooth. Pour through a medium-mesh strainer into a medium bowl. Stir in vodka, if using. Cover and refrigerate until cold, about 2 hours.
3. Step 3Make the crust: Line a 9- by 9-inch baking pan with parchment paper, leaving a 1-inch overhang on all sides. Pulse 15 cookies in food processor until fine crumbs form, 14 to 16 times. Add 3 tablespoons melted butter, and pulse until combined, 6 to 8 times. Press mixture into bottom of prepared pan. Freeze at least 20 minutes.
4. Step 4Pour chilled vanilla ice-cream base into an ice-cream machine. Process according to manufacturer’s instructions. Spread half of the vanilla ice cream (about 2 cups) in an even layer over the crust. Place a piece of parchment paper directly on surface of ice cream; freeze until slightly firm, at least 1 hour. Cover and freeze remaining half of ice cream.
5. Step 5Pour chilled strawberry sorbet base into an ice-cream maker. Process according to manufacturer’s instructions. Remove parchment paper and spoon strawberry sorbet in an even layer over the vanilla ice cream in pan. Place a piece of parchment directly on the surface of sorbet, and freeze until slightly firm, at least 1 hour.
6. Step 6Meanwhile, place remaining 6 cookies in a large zip-top bag. Finely crush with a rolling pin. Place in a bowl. Repeat process with freeze-dried strawberries, lightly crushing into similar-size pieces as cookies. Sift crushed strawberries in fine-mesh strainer to remove excess powder. Add crushed strawberries and remaining 3 tablespoons butter to bowl with crushed cookies. Stir to combine. Cover and set aside.
7. Step 7Remove parchment and spread remaining 2 cups ice cream in an even layer over strawberry sorbet. Sprinkle crushed strawberry mixture evenly over top, pressing gently to adhere. Cover with plastic wrap and freeze until firm, at least 8 hours.
8. Step 8Remove from pan using parchment overhang. Cut into 16 bars.