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strawberry ice cream bar

Strawberry Ice Cream Bar

Indulge in the creamy sweetness of homemade strawberry ice cream bars. Learn how to make this delightful treat with fresh strawberries and a crunchy coating. Perfect for summer!
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing Time 5 hours
Total Time 5 hours 30 minutes
Servings: 8 bars
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups heavy cream
  • 1 can sweetened condensed milk (14 oz)
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 1/4 cup powdered sugar

Equipment

  • Loaf pan
  • Hand mixer or stand mixer
  • Saucepan
  • Parchment paper
  • Sharp knife for slicing

Method
 

  1. In a medium saucepan, combine sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat until thickened, about 8-10 minutes, stirring occasionally. Let cool completely.
  2. In a large bowl, whip heavy cream until stiff peaks form. Gently fold in sweetened condensed milk and vanilla extract.
  3. Spread half of the whipped cream mixture into a lined loaf pan. Spoon cooled strawberry filling over the top, then cover with remaining whipped cream. Smooth out with a spatula.
  4. In a small bowl, mix graham cracker crumbs, melted butter, and powdered sugar. Press firmly onto a baking sheet lined with parchment. Freeze for at least 4 hours or overnight.
  5. Once set, remove ice cream block from the loaf pan and slice into rectangular bars. Dip each bar into crumb coating and place back in the freezer for another hour.

Nutrition

Calories: 150kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 30mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 30mgCalcium: 60mgIron: 0.5mg

Notes

Store your strawberry ice cream bars in an airtight container in the freezer, layered with wax paper to prevent sticking. They’ll remain fresh for up to two weeks.
For a dairy-free option, substitute heavy cream with coconut milk and use plant-based condensed milk.
Enhance flavor by soaking strawberries in balsamic vinegar before cooking.
Experiment with different coatings, such as crushed pretzels or nuts, for added variety.
Serve on a platter garnished with fresh mint leaves and halved strawberries for a beautiful presentation.
Tried this recipe?Let us know how it was!