Gluten-Free Strawberry Shortcake Ice Cream Bars
If you’ve gone gluten-free and are craving a classic strawberry shortcake ice cream bar, you can try this homemade version that uses a gluten-free flour blend in the shortcake crust.
Serves: 9Prep: 20 minutesCook: 35 minutesTotal: 55 minutesDifficulty: Easy
- 16 oz. strawberries, hulled
- 3⁄4 cup sugar, divided
- 1 tbsp. lemon juice
- 1⁄2 cup cold butter
- 1 cup gluten-free flour blend
- 1⁄2 tsp. salt
- 32 oz. Simple Truth Organic™ Vanilla Ice Cream
- 1 oz. freeze-dried strawberries, roughly chopped
- Place fresh strawberries in a food processor and pulse until roughly chopped.
- Stir together chopped strawberries, ½ cup sugar and lemon juice in a 3-quart heavy-bottomed saucepan over medium heat. Bring to a boil, stirring frequently, and cook 25-30 minutes or until jam is reduced and thickened. Cool completely and refrigerate in a covered container for up to a week.
- Heat oven to 325°F. Line an 8” square baking pan with parchment paper that overhangs the sides by a few inches and set aside.
- In a mixing bowl, cut butter into gluten-free flour blend, salt and remaining ¼ cup sugar, until mixture resembles breadcrumbs. Press mixture into the bottom of the prepared pan.
- Bake 22-26 minutes or until golden brown; cool completely.
- Spread cooled jam over cooled crust and freeze for 1-2 hours until jam is firm to the touch.
- When ready to assemble, soften ice cream for about 20-30 minutes at room temperature.
- Spread ice cream in an even layer over jam-covered crust. Sprinkle top with chopped freeze-dried strawberry pieces.
- Return to the freezer for at least 3 hours before serving. Use parchment overhang to help remove bars from the pan.
- Cut and store in freezer in a covered pan or freezer bag until ready to enjoy.