Strawberry Crunch Ice Cream Bars
- Level: Intermediate
- Yield: 8 ice cream bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 29
- Saturated Fat
- 16
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 32
- Protein
- 6
- Cholesterol
- 131
- Sodium
- 144
- Total: 6 hr 50 min (includes chilling and freezing times)
- Active: 45 min
Ingredients
Strawberry Ice Cream:
1 cup heavy cream
1/2 cup half-and-half
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
2 tablespoons honey
3 large egg yolks
1 cup freeze-dried strawberries, processed into a powder
Red food coloring, optional
Strawberry Crunch:
20 vanilla-flavored cream-filled sandwich cookies, such as golden Oreos
3 tablespoons strawberry-flavored gelatin powder
6 tablespoons unsalted butter, melted
Directions
Special equipment:
an ice cream maker; wooden popsicle sticks- For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
- Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer’s instructions.
- Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight.
- Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry.
- Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving.