Strawberry Shortcake Ice Cream Bars
 
 
This light dessert will certainly hit the spot on a hot summer day. If you have ever had a Good Humor Strawberry Ice Cream Bar, and wanted to make it at home.....this is your recipe! Layers of crushed golden oreo's, vanilla ice cream, strawberry sorbet and topped with even more golden oreo's and dried strawberries.
Author:
Recipe type: Dessert
Serves: 9-12
Ingredients:
Crust:
  • 20-24 Golden Oreo Cookies, crushed. I purchased the 14.3 oz bag. (If you can't find golden Oreo's, then use any vanilla creme sandwich cookie)
  • 3 Tbsp melted butter
Ice Cream Layers:
  • 48 ounces of Vanilla Ice Cream, softened. Use your favorite brand
  • 1½ pints of Strawberry Sorbet, softened. I used the Private Selection brand.
Crumble Topping:
  • 10-12 Golden Oreo Cookies, crushed
  • 1.2 oz package of freeze dried Strawberries, pulverized - I used Crunchies
Directions:
Crust:
  1. Line a 9x9 pan with parchment paper making sure to leave enough on each side as an overhang to make removal of bars even easier.
  2. Add 20-24 Oreo cookies to a sealed ziploc bag and using a rolling pin crush them until you have reached your desired texture. If you have a food processor, you can make them into "fine" crumbs quickly. Add the melted butter and mix until combined. Press your cookie mixture into the bottom of your lined pan. Place in the freezer for 20-30 minutes to help it set up.
Crumb Topping:
  1. Take the remaining Oreo cookies and crush them into large crumbs, using either the same ziploc bag or the food processor if you have one. In a separate bag crush the dried strawberries until they are pulverized (using a rolling pin). If you have a small food processor, use it, it will work much faster than the rolling pin. Combined the crumbled cookies and the pulverized strawberries together and set aside.
Assemble:
  1. Let the vanilla ice cream soften for about 15-25 minutes.
  2. Remove the cookie crust from the freezer and spread 2-3 cups of vanilla ice cream as the first layer. Place the pan in freezer for about 15 minutes.
  3. While the first layer is in the freezer, remove the strawberry sorbet and let soften. Spread the sorbet evenly over the vanilla ice cream and place back in the freezer for a little bit; 5-10 minutes should suffice.
  4. Add the final layer of vanilla ice cream (2-3 cups) and spread evenly over the sorbet. Sprinkle the strawberry cookie crumb mixture on top, pressing down with light pressure.
  5. Place pan in the freezer for 4+ hours. This is a great dessert to make ahead and freeze overnight!
  6. Lift the ice cream dessert out of the pan using the "loose" parchment paper handles. Let it sit on the counter top to soften up a bit. Use a sharp knife cut into squares and serve. Store any leftovers in the freezer for up to a week.
Recipe by tempting thyme at https://temptingthyme.com/2017/08/03/strawberry-shortcake-ice-cream-bars/