Keto Strawberry Shortcake Ice Cream Bars
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These strawberry shortcake ice cream bars are kind of like the Good Humor bars. I made this one and the chocolate éclair kind as well. I thought of how to make these and I just had to get these done before summer was over. It is a great way to end the season, even though they would be great no matter when you make them. They are so good.
Strawberry VS Chocolate
I love both strawberry and chocolate myself, so why not make both? There are times that I just need some chocolate and there are other times that I would rather have the refreshing taste of strawberries. With these recipes, I can have either (or both, maybe not on the same day, but you get my meaning). It is great to be able to still have childhood favorites without all the sugar and carbs that the originals have.
End of Summer
It is almost the end of summer and I am just trying to make the last of the summer recipes before going into the fall ones. These bars are such great recipes that I had to make sure that I got them made before the end of summer so that I could share them with all of you. I know I did go a little crazy with the ice cream recipes this summer, I just got so excited about getting my great ice pop mold and I dug out my ice cream maker. I love ice cream and I would rather make my own so that I know what is in it. Hope everyone has had a great summer and enjoy all these great recipes.
Want more ice cream recipes? Here are a few more of our recipes.
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo–Keto Strawberry Shortcake Ice Cream Bars.
Keto Strawberry Shortcake Ice Cream Bars
- 1 cup strawberries you will need ½ mashed cooked strawberries
- 2 Tbsp. water
- ½ cup ice cream base
- Liquid stevia to taste - you may not need to add any sweetener
- Ice Cream Base:
- Make the ice cream base by adding heavy cream, half and half, vanilla, and stevia to a bowl and whisk together before you proceed to the next step.
- Strawberry Center:
- In a saucepan, add strawberries and water. Cook until strawberries are cooked and softened, mash with a potato masher.
- Cool mashed strawberries completely.
- Add ½ cup of ice cream base to the mashed cooked strawberries and mix well.
- Measure the popsicle bag and cut off any excess plastic. It should only go about a half inch over the top of the mold. For instructions on how to make this with a sandwich bag watch the video above this recipe.
- Pour the strawberry ice cream into the popsicle bag you want the strawberry ice cream to be a bit under the top of the ice cream mold, so when you put in the ice cream base it will go over the top of the strawberry ice cream. This is easier with a funnel.
- Place in the ice cream molds to keep it standing up. Repeat with the rest of the popsicle bags until all of your ice cream molds have a disposable popsicle bags standing up in it.
- Place the ice cream mold in the freezer for at least 2-3 hours.
- When the strawberry ice cream is fully frozen take out of the freezer and wrap your hand around the bottom of the popsicle bag or run under warm water to release the pop from the plastic.
- Place the strawberry pop in the center of each ice cream mold is not straight; you will be able to move it a little in the next step.
- Pour the ice cream base around the strawberry ice cream. This is easier with a funnel. When all the ice cream molds are filled with ice cream base, you can now wiggle the sticks a bit to make the sticks straight. You want the ice cream base to go over the top of the strawberry.
- Put on silicone tops on the ice cream molds. If you do not have silicone tops for you ice cream molds you can just use plastic wrap and slice an opening for the sticks to pass through. It is just to keep the sticks straight and in the center while freezing.
- Place back in the freezer for several hours or overnight.
- When your ice cream is fully frozen, make the cookie coating.
- Outside Crumb Coating:
- Preheat oven 350°F.
- In a bowl add almond flour, melted butter, vanilla, and stevia and mix together. Place on a parchment-lined cookie sheet and spread out a bit.
- Bake for 8-10 minutes.
- Let this cool completely. When the cookies are completely cooled, break apart into crumbs and add the crushed dehydrated strawberries, mix together.
- To crush the dehydrated strawberries, place them in a zip lock bag and hit with a rolling pin or pulse in a food processor. Do not over-pulse... you want flakes, not dust.
- Take the ice cream molds from the freezer. Release from ice cream molds by running them under hot water.
- Press the ice cream into the crumbs until completely coated and place on a parchment-lined cookie sheet. Repeat until all are covered in the cookie coating. If you are having trouble making the crumbs stick let the ice cream melt a little and try again.
- Place the cookie sheet in the freezer until set. At least 10 minutes. Then place in an airtight container and return to freezer. When you are ready to eat, let it sit out for a few minutes to soften.
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