Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Very Berry Ice Cream Bars
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- Level: Easy
- Total: 7 hr 45 min
- Active: 45 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 292
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 54 mg
- Sodium
- 203 mg
These bright, creamy ice cream bars are packed with layers of fruit for a summery dessert that’s easy to make year-round. A buttery vanilla cookie crust is topped with a fluffy strawberry no-churn ice cream that’s a cinch to put together, no ice-cream machine needed. Dollops of sweet-tart blueberry preserves add pops of jammy flavor, and everything is sprinkled with a crumble of more cookies and freeze-dried strawberry powder. They slice cleanly, keep beautifully and deliver all the charm of berry shortcakes — only cooler, brighter and ideal for making ahead.
- Level: Easy
- Total: 7 hr 45 min
- Active: 45 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 292
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 54 mg
- Sodium
- 203 mg
Ingredients
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Directions
Special equipment:
a spice grinder; a small offset spatula- Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides. Set aside.
- Put 4 ounces of the cookies (about 10 cookies) in a resealable bag and crush into coarse crumbs with a rolling pin. Transfer to a medium bowl. Repeat with 1/2 cup of the freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix to combine and set aside.
- Add the remaining 10 ounces of the sandwich cookies (about 24 cookies), the brown sugar and 1/4 teaspoon salt to a food processor. Process until finely ground. Add the melted butter and process until the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan. Set aside.
- Pulse the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to a large bowl. Add the sweetened condensed milk, vanilla and 1/4 teaspoon salt and stir to combine.
- Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture back into the whipped cream until well blended.
- Pour the cream mixture over the crust, then spread evenly. Freeze until the top is lightly set, 1 to 1 1/2 hours.
- Once the cream mixture is lightly set on top, give the preserves a good stir in the jar, then drop small dollops of the preserves all over the ice cream. Gently spread with a small offset spatula (it’s okay if the ice cream isn’t completely covered). Top evenly with the crushed shortbread-strawberry mixture. Cover and freeze until solid, at least 6 hours and up to overnight.
- Using the foil overhang as handles, lift the ice cream out of the pan and cut into 16 bars.
