ice cream bar

With swirls of fluffy no-churn ice cream in strawberry and vanilla, this creamy/crunchy ice cream bar is strawberry shortcake in frozen form.

Homemade Strawberry Shortcake Ice Cream Bars Recipe

For the Fillings:

egg eggs

sugar (about 1/2 cup; 105 grams)

lemon juice

heavy cream (about 1 cup; 225 grams)

freeze-dried strawberries, ground

rose water,

vanilla extract

For the Shortcake Coating:

30% white chocolate,

refined coconut oil,

strawberries

puffed-rice cereal,

Getting Ready: Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside to later prevent the bowl from touching the bottom of the pot or the water itself. Place over high heat until bubbling-hot, then adjust to maintain a gentle simmer.

For the Fillings: Combine egg whites, sugar, salt, and lemon juice in the bowl of a stand mixer. Place over the water bath (the bowl should not touch the water). Cook, stirring and scraping continuously with a flexible spatula, until egg whites reach 165°F (74°C). This should take about 6 minutes in a metal bowl; if it takes substantially longer, it simply means the heat is too low. If the meringue cooks too fast or scrambles despite constant stirring, this will indicate the water has come to a boil, or that the water is able to touch the bowl.

When the mixture reaches 165°F (74°C), transfer to a stand mixer fitted with a whisk attachment and whip at high speed until the meringue is glossy, stiff, and thick, 3 to 5 minutes. (The timing will vary depending on the power of a given stand mixer.)

Once meringue is thick and stiff, whip cream to stiff peaks as well. This can be done in a separate bowl by hand or with a hand mixer, or in the original stand mixer bowl if the meringue is transferred to a second bowl (no need to wash the whisk attachment). Add milk to meringue and whisk to combine. Add whipped cream and continue whisking until smooth.

Transfer 7 ounces (198g) of the mixture to a second bowl. (If you're measuring by volume, this will be slightly less than half of the mixture; trying to use cup measures for precision will only deflate the meringue.) To this second bowl, add the freeze-dried-strawberry powder and rose water and whisk until homogeneous and thick before transferring to a disposable pastry bag. Add vanilla to the unflavored mixture, whisk to combine, and transfer to another disposable pastry bag.

Forming the Ice Cream Bars: Place the popsicle molds on a scale. For large (1/2-cup) bars, fill each mold with about 1 ounce (28g) vanilla cream. For medium (1/3-cup) bars, fill each with about 3/4 ounce (21g). In the end, there will be a little vanilla cream left over, but don't use it up or snack on it, as it will be important later on. Use a butter knife or an extra popsicle stick to gently stir each half-filled pop to eliminate air pockets and ensure the cream makes full contact with the mold.

For large (1/2-cup) bars, pipe about 1 ounce (28g) strawberry cream into the center of each vanilla cream–filled mold. For medium (1/3-cup) bars, pipe about 3/4 ounce (21g) strawberry cream into the center of each mold. Piping in the strawberry cream will cause the vanilla cream to rise up around it, filling the mold. Divide remaining strawberry and vanilla creams between the molds to ensure each one is completely full. 

Level molds with an offset spatula so that the filling is flush with the top edge of the molds. Cover tightly with foil, then poke a popsicle stick into the center of each mold, pushing it deeply into the mold and leaving just a half inch or so free for the handle. Freeze the bars until rock-solid, about 12 hours. At the same time, freeze 2 parchment-lined plates or quarter-sheet pans to hold the dipped bars later on.

To Unmold the Ice Cream Bars: Unmold the ice cream bars by rinsing or standing the molds in hot tap water for a few seconds. Remove foil and slide a small offset spatula between the ice cream and the mold to help; if the spatula won't slide in, rinse or stand the molds in hot water a few seconds longer. Gently wiggle the sticks until the popsicles slide free, then transfer to the chilled parchment-lined baking sheets or plates. Cover with plastic wrap and return ice cream bars to freezer until needed. (If this will be longer than 1 hour, be sure the bars are wrapped tightly to prevent odor absorption.)

For the Shortcake Coating: If working with 1/3-cup molds, or an 8-inch-square pan of ice cream cut into bars (see note), the amount of topping will need to be doubled. Melt white chocolate over a water bath or in a microwave-safe bowl, using two or three 15-second bursts on normal power and stirring well between rounds. Add coconut oil and stir until fully melted and smooth; if any lumps refuse to melt, rewarm briefly and stir until they do. Pour white chocolate mixture into a jar or drinking glass that's just slightly wider and taller than the popsicle molds, stopping about 1 inch from the rim to prevent overflow. Cool to about 80°F (27°C). The time needed for cooling will vary with the starting temperature of the coconut oil and melted white chocolate.

In the bowl of a food processor, grind freeze-dried strawberries into a fine powder. (If you like, cover the bowl with a sheet of plastic or parchment paper before closing the lid to contain the fine dust.) Once strawberries are finely ground, add rice cereal to the bowl and pulse until roughly chopped and well coated in powdered strawberries, but not fully pulverized. When you're ready to proceed, transfer the mixture to an eighth-sheet pan or pie plate.

To Finish the Bars:  Set up a dipping station with the tray of ice cream bars on the left, the jar of white chocolate coating and tray of crumbs in the center, and the second chilled baking sheet or plate on the right. Working with one bar at a time, dip each bar into the white chocolate until fully or mostly coated. Allow excess to drip off, then immediately transfer to the tray of strawberry/cereal crumbs. Press bar firmly into crumbs, then flip and press to coat the other side. If needed, use a spoon to pack crumbs onto any uncoated areas. Transfer bar to chilled tray and repeat with remaining bars.

Freeze bars until white chocolate has hardened, then transfer to an airtight container (such as a gallon-sized zip-top bag) and freeze up to 1 month.

The fluffiest made-from-scratch "ice cream" plus a crunchy milk chocolate shell make homemade Klondike Bars as satisfying as the originals.

Homemade Klondike Bars Recipe

For the Filling:

cream of tartar,

milk

For the Chocolate Coating:

dark milk chocolate,

refined coconut oil (shy 1/2 cup; about 99 grams)

Getting Ready: Line an 8-inch-square cake pan with two 8- by 14-inch sheets of parchment paper so that the parchment completely covers the bottom and sides of the pan, with a little excess all around. These flaps will be essential in removing the "ice cream" later on; wax paper and tinfoil should not be used.

Prepare a water bath in a wide pot, with a thick ring of crumpled tinfoil set inside to later prevent the bowl from touching the bottom of the pot or the water itself. Place pot over high heat until water is bubbling-hot, then adjust to maintain a gentle simmer. 

For the Filling: Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer. Place bowl over the water bath so it sits on the foil ring (the bowl should not touch the water). Cook, stirring and scraping continuously with a flexible spatula, until egg white mixture reaches 165°F (74°C). This should take about 6 minutes in a metal bowl; if it takes substantially longer, it simply means the heat is too low. If the mixture cooks too fast, or scrambles despite constant stirring, this indicates that the water has come to a boil, or that the water is able to touch the bowl.

When the mixture reaches 165°F, transfer bowl to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy, stiff, and thick, about 5 minutes. (The timing will vary depending on the power of a given stand mixer.)

Once meringue is thick and stiff, whip the heavy cream to stiff peaks, as well. (This can be done in a separate bowl by hand or with a hand mixer, or in the original stand mixer bowl if the meringue is transferred to a second bowl; no need to wash the whisk.) Add milk and vanilla to meringue and whisk to combine. Add whipped cream and continue whisking until smooth.

Immediately pour "ice cream" mixture into prepared pan and spread into an even layer. Cover with foil (the foil should not touch the ice cream) and freeze overnight or until 0°F (-18°C). Meanwhile, freeze a cutting board large enough to accommodate the pan as well.

Using the excess parchment, tug the chilled ice cream from the pan. Remove one sheet of parchment and place over the surface of the ice cream, then invert ice cream onto the chilled cutting board. Peel off remaining parchment and cut ice cream into 9 squares with a large chef's knife, wiping the blade clean with a paper towel between slices. Drape with a sheet of plastic wrap and return ice cream bars to the freezer until needed. (If this will be longer than 1 hour, be sure to wrap the bars tightly in plastic to prevent odor absorption.) 

For the Chocolate Coating: Melt chocolate over a water bath or in a microwave-safe bowl, using two or three 15-second bursts on normal power and stirring well between rounds. Add coconut oil and stir until fully melted and smooth. If any lumps refuse to melt, rewarm briefly and stir until they do. Pour approximately two-thirds of this mixture into a bowl or container approximately 4 1/2 inches wide and 2 1/2 inches deep (see note), and cool to about 80°F (27°C). The time needed for this stage will vary depending on the starting temperature of the coconut oil and melted chocolate.

To Assemble the Bars: When the chocolate has cooled, grab an extra sheet of parchment and remove prepared ice cream bars from freezer. Working with one at a time, use an offset spatula to loosen each bar and transfer to the dish of chocolate coating. Using a fork, dunk each portion under the chocolate, then lift and allow the excess to run off. Transfer to a clean sheet of parchment set on the free edge of the cutting board. This setup will work something like a conveyor belt, as the dipped bars slowly outnumber the un-dipped bars and take up new space on the chilled board.

Continue until all bars have been coated, adding reserved chocolate to dipping bowl as needed. Pause as needed throughout the process to re-freeze the bars if they seem to be melting or softening around the edges.

Freeze the bars until the chocolate coating has fully set, about 15 minutes, then transfer to a gallon-sized, freezer-safe zip-top bag. If you like, the individual bars can be wrapped in a sheet of wax paper or thin decorative foil. Continue freezing until ice cream has fully hardened after its time outside the freezer, about 4 hours more. In an airtight container, the ice cream bars can be kept in the freezer for up to 1 month.

A copycat recipe for your favorite ice cream bars

Homemade Klondike Bars

vanilla ice cream

milk chocolate (chopped)

Line a 9x9-inch square baking pan with foil or parchment paper; set aside.

If you are using homemade ice cream, churn the ice cream and then immediately spread it into the prepared pan. If you are using store-bought ice cream (or already-churned homemade ice cream), let it soften in the refrigerator for about 30 minutes, and then spread it in the prepared pan. Cover the pan with plastic wrap and place in the freezer for at least 6 hours, or preferably overnight.

When ready to cut the ice cream, line a large baking sheet with parchment paper. Remove the pan from the freezer and, using the foil or parchment overhangs, lift the block of ice cream out of the pan and place on a cutting board. Working quickly, cut the ice cream into 9 even squares, using a biscuit cutter or a sharp knife. Use a flat stainless steel spatula to lift the squares onto the baking sheet lined with parchment. Place the baking sheet with the squares of ice cream in the freezer for at least 1 hour.

Meanwhile, prepare your chocolate coating. Set a medium-sized bowl over a small saucepan with about an inch of water in it. Turn the heat to low and place the chocolate in the bowl, stirring occasionally, until it is completely melted. Once the chocolate is melted, add the coconut oil and stir until it has been completely melted and incorporated into the chocolate. The mixture will be very thin. Turn off the heat, remove the bowl from the top of the saucepan and place on a wire cooling rack. Stir occasionally and allow it to cool to room temperature.

Once the ice cream squares have been in the freezer for at least an hour and the chocolate mixture has reached room temperature, remove the baking sheet from the freezer. Working very quickly, use a large fork to dip one ice cream square at a time into the chocolate mixture, ensuring that it is completely coated. Lift it out and place it back on the parchment-lined sheet. Repeat with all of the ice cream squares and then return the sheet with the chocolate-coated squares to the freezer for at least 30 minutes.

At this point, you can dip the squares again for a nice, thick chocolate coating (which is what I did), or you can be finished. If you dip them again, follow the same process as above, and again allow to freeze for at least 30 minutes following dipping. Once you are finished, you can wrap each square individually in plastic wrap, place in a zip-top freezer bag and store in the freezer.

Easy, impressive 5 ingredient No Bake Strawberry Shortcake Ice Cream Bars recipe. Delicious summer dessert that tastes like the Good Humor Shortcake Bar from childhood! Only better!

Strawberry Shortcake Ice Cream Bars

Golden Oreo Cookies

Tbsp melted unsalted butter

Vanilla Bean Ice Cream

Strawberry Sorbet (or ice cream)

Tbsp unsalted butter, softened

oz package Freeze Dried Strawberries

Line an 8 or 9-inch square baking pan...

Line an 8 or 9-inch square baking pan with parchment paper. Set aside.

For the crust, add cookies into food processor...

For the crust, add cookies into food processor and pulse until fine crumbs. Add melted butter and stir with a fork.

Press into the bottom of prepared baking dish....

Press into the bottom of prepared baking dish. Freeze while you prepare topping.

For the topping, pulse oreos into large crumbs....

For the topping, pulse oreos into large crumbs. Place in a bowl and set aside. Add strawberries to food processor and pulse until fine crumbs. Add to bowl with cookies.

Add softened butter to cookie bowl and mix...

Add softened butter to cookie bowl and mix until blended. Set aside.

To assemble, spread about 2 1/2 cups of...

To assemble, spread about 2 1/2 cups of vanilla ice cream over the cookie crust. Top with all of the strawberry sorbet. Add the remaining vanilla ice cream over the top, using an offset spatula.

Top dessert with cookie crumble. Freeze for at...

Top dessert with cookie crumble. Freeze for at least 3 hours or overnight.

To serve, lift ice cream out of dish...

To serve, lift ice cream out of dish with parchment paper. Cut into squares and enjoy. Freeze leftovers for up to one month.

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