Good Humor’s Vanilla and Strawberry-filled Strawberry Shortcake Bars, with their signature cake coating, have been satisfying sweet tooths for over 100 years. (If you know, you know.)
Featuring homemade sorbet and crushed shortbread cookies, these Strawberry Shortcake Ice Cream Bars will whet your appetite for the same kind of desserts.
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- yield:
- 16 1 serving
- Preparation time:
- 45 minutes
- total time:
- 15 time 45 minutes
material
For vanilla ice cream base:
- 2/3 c.
Granulated sugar
- Four
large egg yolk
- 1 1/2 c.
whole milk
- 1 1/2 c.
heavy cream
- 2 1 tablespoon
pure vanilla extract
- 1/4 1 teaspoon
kosher salt
For strawberry sorbet base:
- 2 lb.
Fresh strawberries (peeled and cut in half if large)
- 1 c.
Granulated sugar
- 2 1 tablespoon
fresh lemon juice
- 1/4 1 teaspoon
kosher salt
- 3 1 tablespoon
Vodka, optional but recommended for texture
For the crust:
- twenty one
Pure Butter Shortbread Cookies (14 oz., Walker etc.), divided
- 6 1 tablespoon
Melt and divide 3/4 stick salted butter
- 1
(0.8 oz) packaged freeze-dried strawberries
direction
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- step 1Make the vanilla ice cream base. Combine sugar and egg yolks in a heatproof bowl. Heat the milk in a medium saucepan over medium-high heat until it boils. Slowly whisk the warm milk into the egg yolk mixture, 1/2 cup at a time, until warmed. Return the egg mixture to the pot. Cook over medium-low heat, whisking constantly, until mixture thickens slightly and registers 170°F on a thermometer, 4 to 6 minutes. Pour the mixture through a fine mesh strainer into a medium heatproof bowl. Add cream, vanilla, and salt and mix. Cover and refrigerate until cool, about 2 hours.
- step 2Make the strawberry sorbet base. Puree the strawberries, sugar, lemon juice, and salt in a food processor until smooth. Pour through a medium mesh strainer into a medium bowl. If using vodka, add it and stir. Cover and refrigerate until cool, about 2 hours.
- step 3Make the crust: Line a 9-by-9-inch baking sheet with parchment paper, leaving 1-inch overhang on all sides. Pulse 15 cookies in a food processor 14 to 16 times until a fine powder forms. Add 3 tablespoons melted butter and pulse 6 to 8 times until combined. Press the mixture into the bottom of the prepared pan. Freeze for at least 20 minutes.
- step FourPour the chilled vanilla ice cream base into the ice cream machine. Process according to manufacturer’s instructions. Spread half of the vanilla ice cream (about 2 cups) evenly over the dough. Place parchment paper directly onto the surface of the ice cream. Freeze until slightly firm, at least 1 hour. Cover and freeze the remaining half of the ice cream.
- step FivePour the chilled strawberry sorbet base into the ice cream maker. Process according to manufacturer’s instructions. Remove the parchment paper and use a spoon to spread the strawberry sorbet evenly over the vanilla ice cream in the skillet. Place parchment paper directly onto the surface of the sorbet and freeze until slightly firm, at least 1 hour.
- step 6Meanwhile, place the remaining 6 cookies in a large ziplock bag. Crush it finely with a rolling pin. Place in a bowl. Repeat this process with freeze-dried strawberries, breaking them up into cookie-sized pieces. Sift the crushed strawberries through a fine-mesh strainer to remove excess powder. Add crushed strawberries and remaining 3 tablespoons butter to bowl with crushed cookies. Stir to combine. Cover and set aside.
- step 7Remove parchment paper and spread remaining 2 cups ice cream in an even layer over strawberry sorbet. Sprinkle the crushed strawberry mixture evenly over the top and press gently to seal. Cover with plastic wrap and freeze until firm, at least 8 hours.
- step 8Use the overhang of the parchment paper to remove it from the mold. Cut into 16 bars.
