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. Recipe created by Tracey of The Naked Diabetic
I remember seeing these amazing ice cream bars when I was a kid, and of course, I cheated and ate one. (well maybe more than one!) So of course we needed a recipe to make diabetic-friendly Sugar Free Strawberry Shortcake Ice Cream Bars at home.
This Sugar Free Strawberry shortcake Ice Cream Bars recipe uses our Sugar Free Strawberry Ice Cream. It is easy to make and is perfect for these yummy bars.
Recommended Kitchen Tools
- Popsicle Molds
- Mixing Bowl
- Food Processor or Blender
- Rimmed baking tray
- Air-tight container – If freezing
The moulds that I used are shown below. The recipe and instructions provided below are for use with the same moulds. Using a larger mould will change the nutritional information provided as well as the number of ice cream bars you can make.
Ingredients List
Sugar Free Strawberry Shortcake Ice Cream Bars Coating
- Catalina Crunch Keto Frienbtly Fruity Cereal
- Catalina Crunch Keto-Friendly Vanilla Creme Cookies
- Sugar-Free Freeze Dried Strawberries
For the Sugar Free Strawberry Ice Cream
When making the Sugar Free Strawberry Ice Cream for the Sugar Free Strawberry Shortcake Ice Cream Bars, be sure to chop the strawberries finely, so there are no chunks in the finished bars.
- Heavy Cream
- Half and Half Cream
- Sugar-Free Strawberry Jello
- Splenda Granulated Sweetener
- Fresh Strawberries
You also need
- Sugar Free Whipped Topping (I used Cool Whip Brand)
How to make Sugar Free Strawberry Shortcake Ice Cream Bars – The Video
About the Ingredients
Our Sugar Free Strawberry Ice Cream
For further information on the ingredients and recipe for our Sugar-Free Strawberry Ice Cream click HERE
Sugar Free Whipped Topping
The SugarFree whipped topping adds just the right amount of creaminess to the finished sugar free strawberry shortcake ice cream bar. I used the sugar-free Cool Whip in. my recipe.
Cataline Crunch Keto-Friendly Fruity Cereal
If you looking for a fruity cereal that is low in carbs, this is it. This cereal adds a fruity flavour to the outer crust of our ice cream bars. The fruity crust is the signature ingredient of traditional strawberry shortcake ice cream bars and this ingredient allows us to get the taste and texture without the carbs.
Cataline Crunch Keto-Friendly Vanilla Cream Cookies
Many traditional recipes for Shortcake Ice Cream Bars use Vanilla Oreo cookies in their crust. These low-carb Catalina Crunch Vanilla Cream cookies allow us to have that great full-sugar flavour but stay diabetic-friendly.
Sugar-Free Freeze Dried Strawberries
These are amazing. the freeze-dried strawberries (must be sugar-free) not only give the red colouring to the ice cream bar crumble but also add a little extra strawberry flavour. They are hard to find in store but are available online or in our ingredients shop.
Helpful Tips and FAQs
Storing the crumble mixture
If you have extra crumble mixture, store it in an airtight container or Ziploc bag. It can be stored at room temperature for a couple of days but should be refrigerated or frozen if stored for longer periods.
About substitutions.
Sugar Free Strawberry Ice Cream – If you choose not to make homemade strawberry ice cream, you can substitute it with a sugar-free low-carb alternative, such as Halo Top Ice Cream. You will not have the strawberry bits in the ice cream but it will still work in the molds.
The Catalina Crunch cereal has no comparable alternatives at this time. If you have your own favourite crumble, you can buy all means substitute it. It will alter the final nutritional values.
The Catalina Crunch Vanilla Creme Cookies are difficult to substitute. Our sugar free shortbread cookies are a good alternative. I have not found an alternative that works like the Catalina Crunch cookies.
The dried strawberries could be substituted by making your own if you have a food dehydrator or choose to make them in the oven. I have found that they don’t get dry enough to pulse in a food processor when I’ve made my own.
Alternatively, you could use sugar-free Jell-O gelatin powder by adding it to your crumble mixture.
The Sugar-Free Cool Whip could easily be substituted with a homemade whipped topping made with sweetener. The bottom line with the whipped topping is that it must be sugar-free and low-carb. Always remember to check the carbs and calorie content and ingredient list to ensure it does not contain sugar.
How to Make Sugar Free Dried Strawberries.
To make your own dried strawberries, wash and dry the strawberries. Slice them into thin slices. Place them on a wire baking rack (that has been sprayed with nonstick cooking spray) on a baking sheet. Bake them in the oven for 3 to 4 hours at 175 degrees F. Allow them to fully air dry before storing them in an airtight container.
I have made dried strawberries on my own, and one of the most important things is to use the wire rack to allow air to fully circulate around the sliced strawberries. I have had more success in this recipe with the prepackaged, sugar-free freeze-dried strawberries, as I get a better result when putting them in the food processor.
If you have a food dehydrator, you will achieve a much better result.
Using Store-bought Sugar-Free Ice Cream.
If you are using a store-bought strawberry ice cream, look for a sugar free one that is low in carbs. Halo Top is a good alternative (but expensive). It does contain some sugar but is lower in carbs and calories than many other brands.
Remember using ice cream substitutes will alter the final nutritional information.
Where do I buy ingredients?
The ingredients used in this recipe are available online and in many supermarkets and health food stores or keto shops. Ingredients are also available in our diabetic-friendly pantry shop.
For Canadians – products may be more challenging to find. Low Carb Grocery Canada is a good source of low-carb products, but there are shipping fees.
Storing Instructions
Store the Sugar-Free Strawberry Shortcake Ice Cream Bars in an airtight container in the freezer for up to three weeks. It’s flaring place a piece of wax paper in between the layers. Alternatively, you could store them individually in snack-size Ziploc bags. That makes them easy to grab and go when storing a large amount.
The Sugar Free Strawberry Shortcake Ice Cream Bars Recipe
Sugar Free Strawberry Shortcake Ice Cream Bars Recipe
Equipment
- Ice Cream Bar Moulds
Ingredients
- 1 cup Sugar Free Strawberry Ice Cream (softened)
- ¼ cup Sugar Free Cool Whip Whipped Topping
Crunchy Coating
- ½ cup Catalina Crunch Fruity Cereal
- 2 Catalina Crunch Vanilla Creme Cookies
- 2 tbsp Sugar Free Freeze Dried Strawberries
Instructions
- In a mixing bowl mix the softened ice cream and the whipped topping
- Divide the mixture between 4 popsicle moulds.
- Freeze until almost hard (about 2 hours)
Crunch Coating
- Place all coating ingredients into a food brocessor or blender.
- Pulse until the mixture is a fine crumble.
- Pour the coating mixture onto a rimmed baking sheet.
- Remove the ice cream bars from the popsicle moulds.
- If the bars are hard, allow them to soften a bit . (so the crumbs will stick)
- Lightly press each side of the ice cream bar into the crumb mixture.
- Store in an airtight container, separated by wax paper or in individual snack bags in the freezer.
- Serve and Enjoy!
Nutritional Information
The information below is for one serving (one popsicle) using the specified ingredients.
Any alterations or substitutions may change the final nutritional values.
- Calories – 135
- Total fat – 8 gr
- Saturated Fat – 4.4 gr
- Total carbs – 11.5 gr
- Fibre – 4 gr
- Net Carbs – 7. gr
- Protein – 4.75 gr
- Sodium – 70 mg
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
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