Description
Creamy strawberry ice cream packed with real strawberry chunks, dipped in white chocolate, and coated with a sweet buttery shortcake crumble — just like the classic store-bought bars, but even better.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1½ cups fresh strawberries, diced
- 2 tbsp sugar (optional, if strawberries aren’t sweet)
- 1 cup white chocolate chips
- 1 tbsp coconut oil (or neutral oil)
- 1½ cups vanilla cookies (like Golden Oreos or shortbread)
- 3 tbsp unsalted butter, melted
- 2 tbsp freeze-dried strawberries, crushed (optional but recommended)
Instructions
- In a large bowl, whip the heavy cream until soft peaks form. Add the condensed milk and vanilla; gently fold until combined. Fold in the diced strawberries (with sugar if needed).
- Pour the strawberry mixture into ice cream bar molds. Insert sticks. Freeze for 6 hours, or until completely solid.
- Crush the vanilla cookies into fine crumbs. Mix with melted butter. Stir in crushed freeze-dried strawberries if using. Spread mixture on a plate — this will coat the bars later.
- Melt white chocolate and coconut oil together (microwave 20–30 sec bursts). Stir until smooth.
- Unmold the frozen bars. Dip the bottoms or half of each bar into the melted white chocolate. Immediately roll or press the coated part into the shortcake crumble. Place bars back in the freezer for 10 minutes to fully set.
Notes
- For a sweeter ice cream, add sugar based on the sweetness of the strawberries.
- Freeze-dried strawberries enhance the flavor of the shortcake crumble.
- Ensure the white chocolate is fully melted for a smooth dip.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg