No-Churn Strawberry Shortcake Ice Cream Sandwiches

Steps

1. 1

   Crush the 25 shortbread cookies and 1 cup of freeze-dried strawberries together in a bowl until they reach a crumb consistency (not a fine powder).

2. 2

   Add 5 tablespoons of melted butter and 1/4 cup of chopped white chocolate to the cookie mixture and mix until well combined.

3. 3

   Line an 8x8 inch square pan with parchment paper. Press exactly half of the crumb mixture firmly into the bottom of the pan to form the bottom crust.

4. 4

   In a large chilled bowl, whip 2 cups of cold heavy whipping cream until soft peaks form.

5. 5

   In a separate medium bowl, whisk together the 14 oz can of sweetened condensed milk, 1 teaspoon of vanilla paste, 1/2 cup of powdered freeze-dried strawberries, and 1/2 cup of finely chopped fresh strawberries.

6. 6

   Gently fold the whipped cream into the strawberry-condensed milk mixture until fully combined and no white streaks remain.

7. 7

   Pour the ice cream mixture over the bottom crust in the pan and smooth the top with a spatula until even.

8. 8

   Sprinkle the remaining half of the crumb mixture evenly over the top of the ice cream. Press down very gently to help the crumbs adhere to the base.

9. 9

   Cover the pan and freeze overnight (at least 8 hours) until completely firm.

   Start 8-hour timer
10. 10

    Once set, lift the parchment paper to remove the block from the pan and slice into bars or squares.