STRAWBERRY CRUNCH ICE CREAM BARS
When the ice cream truck would roll down the street during summers on Wadmalaw, I would always run out and choose the same thing: those strawberry-flavored ice cream bars coated in sweet pink cookie crumbles. For fun, I decided to make those summertime treats myself-all the way down to the homemade strawberry ice cream.
Provided by Kardea Brown
Categories dessert
Time 6h50m
Yield 8 ice cream bars
Number Of Ingredients 11
Steps:
- For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
- Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer's instructions.
- Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight.
- Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry.
- Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving.
STRAWBERRY CRUNCH TOPPING RECIPE
If you love Good Humor strawberry shortcake bars, you're going to flip for my Strawberry Crunch Topping Recipe! Here I show you two separate ways (bake and no-bake) to make these tasty shortcake crumbles. Either way, you only need 3 ingredients and 5 minutes of prep time to make this versatile dessert topping! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Condiment Dessert Snack
Time 5m
Number Of Ingredients 9
Steps:
- For Traditional Strawberry Topping (OVEN BAKE METHOD): Preheat oven to 350-degrees F; line a large baking sheet with parchment paper and set aside. Add Oreos to the bowl of a food processor and pulse until roughly chopped (24-32 pulses). Sprinkle the strawberry Jell-O powder over the Oreos. Pulse twice to combine. Pour the melted butter (and salt if using unsalted butter) over the mixture and pulse until thoroughly combined and the mixture resembles coarse crumbs (about 8-12 pulses). Transfer the crumbles to the prepared baking sheet and arrange in an even layer. Bake for 7-10 minutes, or until lightly toasted and fragrant (baking time will depend upon oven strength and the amount of butter you use). Place baking sheet on a wire cooling rack and cool completely to room temperature. Use and enjoy or store for later!
- For Quick Strawberry Topping (NO-BAKE METHOD): Add the Oreos to the bowl of a food processor and pulse until roughly chopped (24-32 pulses). Add the strawberries to the bowl and pulse a few times to combine. Drizzle 5 tablespoons of melted butter (and salt if using unsalted butter) over the crushed strawberry mixture. Pulse or stir until the mixture is just moistened (not wet) and comes together. Stir in more melted butter, ½ tablespoon at a time, as needed. You want the mixture to resemble coarse crumbs - don't over process! Serve and enjoy or store for later!
Nutrition Facts : Calories 140 kcal, Carbohydrate 16 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 10 mg, Sodium 116 mg, Fiber 0.3 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
STRAWBERRY OATMEAL BARS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
- Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
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