Strawberry Shortcake Ice Cream Bars

Bars

1. PREPARE 8 popsicle molds and 8 popsicle sticks and SET ASIDE.
2. PLACE 1 package (16 ounces) hulled strawberries into a blender.
3. ADD 1/2 cup sugar.
4. ADD 2 teaspoons vanilla extract.
5. ADD 1/4 teaspoon lemon zest.
6. ADD 1/2 teaspoon fresh lemon juice.
7. BLEND on high speed until completely smooth.
8. ADD 2 cups heavy cream.
9. BLEND on low speed until combined.
10. DIVIDE mixture between popsicle molds.
11. TAP popsicle molds on countertop to remove air bubbles.
12. TRANSFER popsicle molds to freezer and ALLOW to chill 1 hour.
13. INSERT 1 popsicle stick into each popsicle mold.
14. ALLOW to chill at least 6 hours or overnight until frozen.

Topping

1. PREHEAT oven to 250°F.
2. COVER a baking sheet with parchment paper and SET ASIDE.
3. PLACE 2 tablespoons unsalted butter into a small heat proof bowl.
4. HEAT in microwave just until butter is melted. Do not allow to boil.
5. SET ASIDE melted butter.
6. PLACE 2 cups shortbread cookies into a food processor.
7. ADD 1/2 teaspoon lemon zest.
8. ADD 1/8 teaspoon salt.
9. PROCESS until medium crumbs form.
10. STIR IN melted butter.
11. TRANSFER cookie crumb mixture to prepared baking sheet and SPREAD into an even layer.
12. BAKE cookie crumb mixture 5 minutes.
13. STIR cookie crumb mixture and SPREAD into an even layer.
14. BAKE another 5 minutes.
15. ALLOW cookie crumb mixture to cool to room temperature.
16. PLACE 1 cup purchased freeze dried strawberries into a food processor.
17. PROCESS until medium crumbs form.
18. ADD strawberry crumbs to cookie crumb mixture and STIR to combine.
19. REMOVE ice cream bars from freezer and allow to sit at room temperature about 5 minutes.
20. PRESS ice cream bars into crumb mixture on all sides until evenly coated.
21. RETURN ice cream bars to freezer and ALLOW to chill 10 minutes until firm.
22. SERVE immediately.