Strawberry Crunch Ice Cream Bars
Servings 12 bars
Calories
Ingredients
- 4 cups crushed graham crackers
- ¼ cup salted butter
- 2 cups heavy cream
- 2 cups whole frozen strawberries
- ½ cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Melt your butter in the microwave and then add it to a large bowl along with 3 cups of crushed graham crackers. Use a fork to fold the mixture together until a wet, sand-like mixture forms. Press the graham cracker mixture into a 9x13 inch dish lined with parchment paper. Set aside.
- Whip your cream in a large mixing bowl with an electric hand mixer for 3-5 minutes, or until stiff peaks begin to form. Set aside.
- Combine the strawberries, powdered sugar, and vanilla in a blender. Pulse the blender for about 30 seconds to help break down the strawberries.
- Fold about ¾ of the blended strawberry mixture into the whipped cream and then pour it over the graham cracker crust.
- Fold the remaining crushed graham cracker and strawberry mixture together and sprinkles it over the top of the ice cream bars.
- Cover your ice cream bars with plastic wrap and freeze them for about 6 hours, or until firm to the touch.
- Slice, serve, and enjoy!
Notes
● You can store these ice cream sandwiches in the freezer for up to 2 months as long as they are covered tightly with plastic wrap or transferred to an airtight container.
● If you are storing these ice cream bars in an airtight container then you will want to divide the layers with parchment paper to keep them from sticking together.
● If your blender is having a hard time breaking down the strawberries then you can add a little bit of heavy cream.
● Frozen strawberries work best since they help create the crunchy topping. If you only have fresh strawberries then I recommend cutting the stems off and freezing them before you use them.
● I like to cut these bars as soon as I take them out of the freezer. The firmer your ice cream sandwich is the easier it will be to slice cleanly.
● If you are storing these ice cream bars in an airtight container then you will want to divide the layers with parchment paper to keep them from sticking together.
● If your blender is having a hard time breaking down the strawberries then you can add a little bit of heavy cream.
● Frozen strawberries work best since they help create the crunchy topping. If you only have fresh strawberries then I recommend cutting the stems off and freezing them before you use them.
● I like to cut these bars as soon as I take them out of the freezer. The firmer your ice cream sandwich is the easier it will be to slice cleanly.