Strawberry Shortcake Ice Cream Sandwiches

Ingredients

For the Crust & Topping:

• 25 shortbread cookies (about 10 ounces)
• 1 cup freeze-dried strawberries, crushed (not powdered)
• 5 tablespoons unsalted butter, melted
• ¼ cup white chocolate, chopped

For the No-Churn Ice Cream:

• 2 cups heavy whipping cream, cold
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla paste (or vanilla extract)
• ½ cup freeze-dried strawberries, crushed into fine powder
• ½ cup fresh strawberries, finely chopped

Instructions

1. Prepare the Pan
Line an 8x8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal later. This is important for clean slicing!

2. Make the Crust Mixture
Add the shortbread cookies to a food processor and pulse until they're broken down into fine crumbs. Add the 1 cup of crushed freeze-dried strawberries (leave them in small pieces, not powdered) and pulse a few more times to combine. If you don't have a food processor, place the cookies in a sealed plastic bag and crush with a rolling pin, then mix with the strawberries in a bowl.

Transfer the cookie-strawberry mixture to a large bowl. Add the melted butter and chopped white chocolate. Mix everything together with a fork or your hands until the mixture is moistened and starts to clump together when pressed. It should look like wet sand with visible strawberry pieces and white chocolate chips throughout.

3. Press the Bottom Crust
Take half of the crumb mixture and press it firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup or glass to really pack it down, this creates a solid base that won't crumble when you slice. Set the remaining crumb mixture aside for the topping.

4. Make the Ice Cream Base
In a large bowl or stand mixer, whip the cold heavy cream on medium-high speed until soft peaks form, about 3-4 minutes. The cream should be fluffy and hold its shape but still look slightly glossy, not stiff and dry. Set aside.

5. Mix the Condensed Milk Mixture
In a separate large bowl, combine the sweetened condensed milk, vanilla paste, ½ cup powdered freeze-dried strawberries, and the finely chopped fresh strawberries. Stir everything together until well combined. The freeze-dried strawberry powder will give it a beautiful pink color and intense strawberry flavor.

6. Fold Together
Gently fold the whipped cream into the condensed milk-strawberry mixture using a spatula. Fold slowly and carefully, scooping from the bottom and folding over the top, until everything is fully combined and you have a uniform pink color. Don't overmix or you'll deflate the whipped cream and lose that airy texture.

7. Assemble
Pour the ice cream mixture over the pressed bottom crust in the pan. Use a spatula to spread it out evenly, smoothing the top. Sprinkle the remaining crumb mixture evenly over the top of the ice cream layer. Gently press down on the crumbs with your hands or the back of a spoon to help them stick to the ice cream.

8. Freeze Overnight
Cover the pan tightly with plastic wrap or aluminum foil. Freeze for at least 8 hours or overnight until completely solid. This freezing time is essential for the ice cream to set properly and for clean slicing.

9. Slice and Serve
When ready to serve, use the parchment paper overhang to lift the entire block out of the pan. Place on a cutting board and let it sit at room temperature for 2-3 minutes to make slicing easier. Use a large, sharp knife to cut into 12 bars (3 rows x 4 rows). Wipe the knife clean between cuts for the cleanest slices. Serve immediately and enjoy!

10. Store
Wrap individual bars in parchment paper or store them in an airtight container in the freezer for up to 1 week. They're perfect to grab whenever you need a sweet treat!