The fun doesn’t have to end at Swirl, you can buy a pint of Sweet Annie’s homemade ice cream to take home and craft your own creations. To help get the creative juices flowing, try our favorite strawberry shortcake recipe from Life Made Sweeter.
Ingredients:
Cookie Crust
- 20 crushed Golden Oreo cookies, with cream filling
- 3 tablespoons of melted butter
- 4 ½ -5 cups of Sweet Annie’s Madagascar Vanilla ice cream
- 2 ½ cups of strawberry sorbet
Crumble Topping
- 8-10 crushed Golden Oreo cookies, without filling
- 1 tablespoon of butter, softened
- 4 tablespoons of freeze dried strawberries, pulsed into powder
Instructions:
- Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
- Make the cookie crust- In a food processor, add the entire Oreo cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the melted butter and stir until combined. Press mixture into the bottom of a lined baking dish. Place in freezer for about 20 minutes to set.
- Make the crumbled topping- In a small bowl, zip-top bag or food processor, add Oreo cookies and crush into large crumbs. Mix with softened butter and press together into pea-sized pieces. Combine with freeze-dried strawberry powder. Set aside.
- Assemble– Remove Sweet Annie’s Madagascar Vanilla ice cream and strawberry sorbet from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
- Place pan in freezer to harden slightly (about 10 - 20 minutes).
- Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in the freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.
- Sprinkle the strawberry cookie crumbs evenly over the bars. Place in the freezer for 3-4 hours or overnight.
- Lift out of pan using the parchment paper overhang. Allow to sit out for about 5-10 minutes so the crust softens up slightly. Use a sharp knife to cut into square rectangles. Store bars in freezer until ready to serve.