ats
They were seriously the best – I could never resist them! They had a bright strawberry center surrounded by vanilla ice cream and a strawberry crumb coating. OMG, so good!
And I’ve been dying to try to recreate them for the longest time!
Last month, I finally had a chance to remake my own homemade version of these nostalgic treats. I made them the same day I made these Lemon Cream Pie Ice Cream Bars and S’mores Ice Cream Bars. (My latest are these Blueberry Frozen Yogurt Bars).
No Bake Strawberry Shortcake Ice Cream Bars
Ingredients
tgh
- Cookie Crust
- 20 Golden Oreo cookies crushed with the cream filling (about 2 cups) (OR you can use any Vanilla Creme Sandwich Cookies - they even have Gluten Free ones here)
- 3 tablespoons melted butter
- 4 1/2 - 5 cups of your favorite Vanilla Ice Cream homemade or store-bought
- 2 1/2 cups of Strawberry Sorbet homemade or store-bought***
- Crumbled Topping
- 8-10 Golden Oreo cookies crushed
- 1 tablespoon butter softened
- 4 tablespoons freeze-dried strawberries pulsed into powder* OR strawberry gelatin (jello) powder
Instructions
- Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
- Make the cookie crust - In a food processor, add the entire Oreo cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the melted butter and stir until combined. Press mixture into the bottom of lined baking dish. Place in freezer for about 20 minutes to set.
- Make the crumbled topping - In a small bowl, zip-top bag or food processor, add Oreo cookies and crush into large crumbs. Mix with softened butter and press together into pea-sized pieces. Combine with freeze-dried strawberry powder (or strawberry jello powders). Set aside.
- Assemble - Remove vanilla ice cream and strawberry sorbet from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
