Melty Strawberry Shortcake Ice Cream Bars

Melty Strawberry Shortcake Ice Cream Bars

Enjoy these delightful strawberry bars, featuring a creamy coconut milk base swirled with jam and coated in white chocolate.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Dessert

Calories: 350

Ingredients Method Notes

Ingredients

  

• 3 cups canned coconut milk or heavy cream
• 1 jar (12-16 ounce) strawberry jam
• 2 teaspoons vanilla extract
• 6 ounces white chocolate, chopped
• 1 tablespoon coconut oil
• 2 cups freeze dried strawberries
• 1 cup brown rice crispies

Method

 

1. In a bowl or blender, combine the coconut milk or heavy cream, strawberry jam, and vanilla extract. Blend until smooth.
2. Evenly divide the strawberry mixture between 8 popsicle molds or small paper cups. Freeze until solid.
3. To make the magic shell: Melt the white chocolate and coconut oil together in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
4. Crush the freeze-dried strawberries and brown rice crispies into fine crumbs using a blender or by placing them in a ziplock bag and crushing. Pour into a shallow bowl.
5. Remove the frozen popsicles from their molds. Dip each popsicle into the slightly cooled white chocolate mixture, then immediately roll in the strawberry crumb mixture.
6. Enjoy immediately for a soft-serve texture, or keep in the freezer for a firmer bar. Store any leftovers in an airtight container in the freezer.

Notes

– For a smoother magic shell, ensure the white chocolate and coconut oil mixture is not too hot when dipping.
– If you don’t have popsicle molds, small paper cups lined with plastic wrap work well.
– For extra crunch, lightly toast the brown rice crispies before crushing.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of these melty strawberry shortcake ice cream bars hinges on two key techniques: achieving a smooth, creamy ice cream base and creating a stable, yet melty, white chocolate coating. For the ice cream, using full-fat canned coconut milk or heavy cream is crucial. These high-fat ingredients prevent the formation of large ice crystals, which would result in a hard, icy texture. Churning the base, even without a dedicated ice cream maker (by freezing and stirring periodically), incorporates air and further refines the texture. The strawberry flavor comes from both the jam, which adds sweetness and a concentrated fruitiness, and the freeze-dried strawberries. When blended into the base, freeze-dried strawberries provide an intense, pure strawberry flavor without adding excess moisture that could compromise texture. The white chocolate coating is designed to be both protective and decadent. Melting the white chocolate with coconut oil creates a thinner, more fluid coating that adheres well to the frozen bars. The coconut oil also helps the chocolate set quickly and remain somewhat pliable when frozen, preventing it from shattering upon biting. The brown rice crispies add a delightful textural contrast, mimicking the crunch of a shortcake crust, and they absorb a small amount of moisture, contributing to the bar’s overall stability.

Troubleshooting

• Failure: Ice cream is icy and hard. Fix: Ensure you used full-fat coconut milk or heavy cream. If making without an ice cream maker, stir the mixture vigorously every 30-45 minutes during the initial freezing stages to break up ice crystals.
• Failure: White chocolate coating is too thick or seizing. Fix: Ensure the ice cream bars are completely frozen before dipping. If the chocolate is too thick, add a tiny bit more coconut oil (1/2 teaspoon at a time) and stir until smooth. Avoid any water contamination, as this causes white chocolate to seize.
• Failure: Bars are melting too quickly after coating. Fix: Make sure the bars are thoroughly frozen before dipping. Work quickly when dipping and return the bars to the freezer immediately after coating. Ensure your freezer is set to a sufficiently cold temperature.
• Failure: Strawberry flavor is weak. Fix: Increase the amount of freeze-dried strawberries, ensuring they are finely ground. You can also slightly increase the amount of strawberry jam, but be mindful of added sweetness.

Substitutions

• Cream Base: If you don’t have coconut milk or heavy cream, a high-fat dairy-free creamer or a blend of cashew cream (made from soaked and blended raw cashews) can be used, though the final texture may vary slightly.
• Strawberry Jam: Any high-quality fruit jam or preserve (like raspberry, mixed berry, or even apricot) can be used for a different flavor profile. Adjust sweetness as needed.
• White Chocolate: Dark or semi-sweet chocolate can be substituted for white chocolate. You may need to adjust the amount of coconut oil slightly, as darker chocolates often have a different melting point and viscosity.
• Freeze-Dried Strawberries: Other freeze-dried berries, such as raspberries or blueberries, can be used to create a mixed-berry flavor. Ensure they are ground into a powder or small pieces.

Pro tips

• For a smoother magic shell, ensure the white chocolate and coconut oil mixture is not too hot when dipping.
• If you don’t have popsicle molds, small paper cups lined with plastic wrap work well.
• For extra crunch, lightly toast the brown rice crispies before crushing.

Enjoy these fresh and delicious strawberry bars, a perfect homemade treat for any occasion. Experiment with different fruit jams for endless flavor possibilities!

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