Description
With a base of creamy Greek yogurt and fresh strawberries and a strawberry cookie coating, these homemade Strawberry Shortcake Ice Cream Bars are a high-protein, better-for-you frozen treat! This recipe is so easy to make with just 7 ingredients and 15 minutes of hands on work.
Ingredients
Units
Scale
For the bars:
- 2 cups full fat plain Greek yogurt
- 1/2 cup heavy cream (or coconut cream)
- 2 teaspoons vanilla extract
- 3-5 tablespoons maple syrup (depending on sweetness preference)
- 1 cup strawberries, roughly chopped
For coating:
- 12 vanilla sandwich cookies (we use golden Oreos)
- 1 cup freeze-dried strawberries
Instructions
- Add the yogurt, heavy cream, vanilla and maple syrup to a blender and blend until smooth and well incorporated.
- If you want a vanilla/strawberry swirl, pour about half of the yogurt mixture into a jar or bowl and set aside. Add the strawberries to the remaining yogurt in the blender and blend again until smooth and fully incorporated. (If you don't care about a swirl, you can just blend the strawberries into the entire batch.)
- Fill the popsicle mold halfway with one color, then top with the other color, filling mostly to the top. Use a skewer or knife to gently swirl the two colors. Insert popsicle sticks and freeze until solid, about 3 hours.
- Meanwhile, add the cookies and freeze-dried strawberries to a food processor and pulse until a fine crumb mixture forms. Transfer to a plate and set aside.
- Once the popsicles are set, run each one under warm water to release from the mold. You want to heat them up enough so that the very outer layer of the popsicle melts a bit (this is essential for getting the crumb coating to stick).
- Immediately coat all sides in the cookie crumb coating, pressing lightly to adhere the crumbs. Return to the freezer for 15-30 minutes, then enjoy!
Notes
Make it vegan: You can use a dairy free Greek yogurt alternative, just keep in mind that they may turn about a bit more icy than this version. Substitute heavy cream with coconut cream or another heavy cream alternative. (Note: golden Oreos are naturally dairy free!)
Use stainless steel popsicle molds: We have the best success with stainless steel molds – they freeze faster and they're often easier to remove than silicone.
- Prep Time: 15 minutes
- Freezer time: 3 hours
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: Blender, Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 239
- Sugar: 19.3 g
- Sodium: 75 mg
- Fat: 11.3 g
- Carbohydrates: 26.9 g
- Fiber: 1 g
- Protein: 7.6 g