Strawberry Lemonade Ice Cream Sandwiches

Ingredients

• 30 Lemon Oreos (Blended into fine crumbs; reserve half for the topping.)
• 5 tbsp Butter (Melted; the transcript specifies unsalted butter.)
• 2 cups Heavy whipping cream (Whipped to stiff peaks.)
• 14 oz Sweetened condensed milk (One can.)
• 1 cup Frozen lemonade concentrate (Thawed.)
• 3.4 oz Instant lemon pudding mix (One box.)
• 1 cup Freeze-dried strawberries (Crushed.)
• Pink food coloring (Optional, for better presentation.)

Steps

1. 1

   Blend the Lemon Oreos into fine crumbs. Mix the crumbs with the melted butter until evenly moistened.

2. 2

   Line an 8-by-8-inch pan with parchment paper. Press half of the cookie mixture firmly into the bottom. A silicone 8-by-8-inch pan may also be used. Freeze the crust for 10 minutes.

3. 3

   Place the heavy whipping cream in a mixing bowl and whip it until stiff peaks form.

4. 4

   In a separate bowl, combine the sweetened condensed milk, thawed lemonade concentrate, instant lemon pudding mix, and crushed freeze-dried strawberries. Mix until combined. Add pink food coloring at this point, if desired.

5. 5

   Fold the lemonade mixture into the whipped cream until the filling is thick and evenly combined. Do not deflate the whipped cream more than necessary.

6. 6

   Spread the filling evenly over the chilled cookie crust.

7. 7

   Sprinkle the remaining cookie crumbs evenly over the top.

8. 8

   Cover the pan and freeze for at least 6 hours or overnight, until firm.

9. 9

   Remove the frozen dessert from the pan or mold, then cut it into squares and serve.

Notes

The written post gives the authoritative ingredient quantities and method. The transcript mentions that a silicone pan can be used instead of a parchment-lined metal pan and suggests optional pink food coloring. Keep the dessert frozen until ready to slice.

Nutrition per serving

• dessert
• frozen dessert
• ice cream sandwiches
• summer dessert
• no-bake
• lemon
• strawberry
• make-ahead