Do I need a popsicle mold in order to make this?

You can certainly make this ice cream without a mold! You can use little paper cups and cones or line a muffin tin.

What's the best way to remove ice cream bars from the mold?

The best way to remove the ice cream bars is to run the mold under water and then carefully wiggle them out. The metal ones I used, took just a few seconds, but depending on what you have, you might need to run it under water a little longer.

Do I need to dip these ice cream bars into the white chocolate shell?

You do not! Once the popsicles are removed from the mold you can just press the shortcake crumb coating directly onto the ice cream bars.

How many popsicles does this recipe make?

It all depends on the size of your ice cream molds. Mine makes 6!

Can I double this recipe?

Yes you can! Make extra to feed a crowd or to enjoy all summer long!

Raspberry Shortcake Ice Cream Bars

Description

These Raspberry Shortcake Ice Cream Bars are a flavor twist on a childhood favorite ice cream bar! No-churn vanilla bean and raspberry ice cream, dipped in a crisp white chocolate shell and coated in an irresistible raspberry cookie crumb. A nostalgic treat you will be craving over and over again!

Ingredients

No-Churn Ice Cream

1 Cup (227g) Heavy Cream, cold
1/2 Cup (156g) Can Sweetened Condensed Milk
2 Teaspoons Vanilla Paste or Extract
2 Tablespoons Strained Raspberry Jam *see note below
1/2 Cup (12g) Freeze-Dried Raspberries (measured before grinding), finely ground and sifted **see note below

Coating + Chocolate Shell

10 Whole Golden Oreos
1/2 Cup (12g) Freeze-Dried Raspberries (measured before grinding), Roughly ground
7 Ounces (198g) White Chocolate Bar or Melting Wafers, chopped
3 to 4 Tablespoons Coconut Oil ***see note below

Cook Mode Press to prevent your screen from going dark!

Instructions

Make Vanilla and Raspberry Ice Cream - In a large mixing bowl, add heavy cream, sweetened condensed milk and vanilla. With an electric mixer, whisk the mixture on medium/high speed just until you reach soft peaks. The mixture should be really soft and slightly thickened. About 2 to 3 minutes.
Transfer 1 cup of the cream mixture into a small mixing bowl. To that small bowl, add strained raspberry jam and strained raspberry powder. Stir until well combined. It will become really thick due to the powder. Transfer the raspberry and vanilla ice cream into separate piping bags fitted with round tips or with the tips cut off. If you do not have piping bags, you can also use ziploc bags with the corners cut off. Alternatively, you can lightly swirl the 2 flavors together and add to one large piping bag or ziploc bag.
Add vanilla ice cream into each popsicle cavity, filling them 2/3rds full. Tap the popsicle mold on the counter a few times to let out any air bubbles.
Next, insert the piping bag with the raspberry ice cream as far down as you can (at least half way down) and squeeze upward until each cavity is full. You can also just take turns alternating the 2 flavors, adding some vanilla ice cream, then a bit of raspberry and so forth until each cavity is full. Insert popsicle sticks into each cavity and freeze for at least 6 hours or overnight.
When the ice cream bars are completely firm, prep the coating and chocolate shell. In a food processor, pulse freeze-dried raspberries into small pieces. I kept some of the pieces a little bigger rather than a fine powder, but either way works. Transfer the raspberry powder to a shallow dish.
Then add Golden Oreo cookies in the food processor bowl (no need to clean) and pulse to your desired consistency. Again, I kept some pieces larger. Combine cookie crumbs with the raspberry powder and set aside.
Add chopped white chocolate and coconut oil to a heatproof bowl. Heat the chocolate in a microwave in 25 second intervals (stirring in between) until completely melted. Allow to cool for 5 minutes before dipping the ice cream bars. Transfer to a cup or jar if you wish.
Remove popsicles from the ice cream molds by running it under water and then carefully wiggle them out. My metal popsicle molds only took a few seconds, but depending on the type of mold you're using, it can take a little longer. Place the ice cream bars on a pre frozen cookie sheet to keep them cold as you work.
Working quickly, dip ice cream bars into the white chocolate, shake off the excess chocolate and immediately coat in the shortcake cookie crumbs. Transfer the popsicles back onto the cookie sheet and return to freezer for at least 1 hour to firm up. Serve and enjoy!!

Notes

*Raspberry Jam - You will need a total of 2 tablespoons of jam after it has been strained. If you only strain 2 tablespoons, you will end with less because of the seeds, so make sure you measure properly. ALSO, refrain from adding more than 2 tablespoons of strained jam into the ice cream because the popsicles will not freeze properly. In one of the batches I tested, I added 1/4 cup of jam and the ice cream never hardened because there was too much sugar.

**Freeze-Dried Raspberries - After grinding the freeze-dried raspberries, I like to sift the powder to eliminate the seeds. Totally optional though.

***Coconut Oil - The coconut oil helps thin out the magic chocolate shell. If you'd like a thicker shell, add less oil.

Prep Time: 20 Minutes
Chill Time: 8 Hours Total