Strawberry Shortcake Ice Cream Bars

Method

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Ice Cream Bars

1. 01In a food processor or blender, pulse strawberries and sugar. Add the rest of the ice cream ingredients and process until smooth.
2. 02Pour mixture into a pitcher (for easy pouring), and pour into ice pop molds. Place popsicle sticks in the center, and freeze 8-12 hours.
3. 03Remove bars from mold by running some warm water on the sides and lay out on a large baking tray. Return to freezer for another 15 minutes to keep its shape.

Shortcake Crumbs

1. 04Mix flour and sugar together
2. 05Add egg, vanilla, and oil and mix until crumbly consistency. If it does not stick together properly, you may add 1 tsp of oil at a time as necessary.
3. 06Bake at 350 for 15-20 minutes and it looks a bit golden.
4. 07When cool, place in processor to get coarse crumbs or place in a large ziploc bag and crush by hand to coarse sized crumbs.
5. 08Place crumbs in a large bowl and set aside.

Frosting

1. 09Mix confectioner sugar with water. Consistency should be thick like glue. You may add a tablespoon of water at a time to make it thinner, or add ½ cup more of confectioner sugar to thicken.
2. 10Place in a ziploc bag and snip off the corner for easy piping.

Assembly

1. 11Remove tray of ice cream bars out of freezer. Working quickly so the bars don't melt, pipe frosting onto the top side of the bars and then sprinkle shortcake crumbs on top. Return to freezer for 20 minutes. Store in an airtight container in the freezer by layering bars separated by sheets of parchment paper.