Ingredients:

  • 2 cups vanilla ice cream, slightly softened
  • 1/2 cup strawberry puree, strained
  • 2 tbsp Greek yogurt
  • 1 cup shortbread cookie crumbs
  • 1/4 cup freeze-dried strawberries, pulverized
  • 1 tbsp granulated sugar
  • 6 oz white chocolate, chopped
  • 2 tbsp coconut oil
  • 1 pinch sea salt

Instructions:

  1. In a medium bowl, gently fold the strawberry puree into the softened vanilla ice cream until marbled with pink streaks.
  2. Stir in the Greek yogurt until the mixture is smooth and glossy.
  3. Spoon the mixture into 8-slot silicone molds, smoothing the tops with an offset spatula.
  4. Freeze the bars for at least 4 hours, or until rock-solid.
  5. Place shortbread cookies and freeze-dried strawberries into a food processor and pulse for 30 seconds until a uniform sandy texture is achieved.
  6. Stir in the granulated sugar and set the crumble aside in a shallow dish.
  7. Combine chopped white chocolate and coconut oil in a glass bowl; microwave in 30-second bursts, stirring in between, until fluid.
  8. Stir sea salt into the melted chocolate.
  9. Dip each frozen bar into the white chocolate coating and immediately roll in the strawberry shortcake crumble to coat.