Wednesday, September 4, 2013

Strawberries & Cream Freezer Bars

Since Labor Day marked the unofficial end of the season, I wanted to give summer one last hurrah with a yummy frozen dessert. I had pinned this a while back, and knew that it would be the perfect way to say goodbye to ice cold desserts and make way for the warmth of fall.


Strawberries & Cream Freezer Bars
Recipe from Sweetsonian

Ingredients:
1/2 cup pecans, toasted
8 whole graham crackers broken into pieces
1 cup butter, melted (2 sticks)
2 cups AP flour
2/3 cup brown sugar
2 egg whites
1/2 cup sugar
1 cup heavy cream (I used full-fat coconut milk)
1 lemon, juiced
4 oz. cream cheese (I used Tofutti dairy-free cream cheese)
2 cups diced strawberries (organic preferably, since they are on EWG's dirty dozen list)

Directions:
1) Preheat oven to 350 degrees.
2) In a food processor, combine the pecans and graham crackers. Pulse until crumbly. Then, transfer to a large mixing bowl with the melted butter, flour and brown sugar. Mix with a fork, and spread out onto a parchment paper-lined baking sheet. Pat down with your fingers to make one giant cookie (you’ll be crumbling this later). Try to keep it about 1/4 to 1/2-an inch thick.
3) Bake for 15 minutes, then remove to cool. Crumble into a bowl.
4) In a large bowl, or using a stand mixer, beat the egg whites until you have soft peaks. Then, gradually add the sugar and heavy cream. Beat for another 4 minutes, until the mixture is light. Beat in the lemon juice and cream cheese until evenly mixed, and then fold in the strawberries.
5) Line a 9×13 cake pan with parchment paper. Spread half of your cookie crumbles into the pan, coating the surface evenly and pressing down lightly. Then, pour your strawberries and cream mixture on top of the crust, using a spatula to spread the cream all the way to the edges. Sprinkle the remaining crumbs over the top, coating the cream entirely.
6) Freeze overnight. When fully frozen, slice with a very sharp knife, and wrap individually with plastic wrap or parchment paper.



I love the fact that you can individually wrap these bars and store them in the freezer so they are ready to go when you need a quick treat (ps - they are pretty hard when frozen, so I like to let them sit out at room temperature for about 15 minutes before I devour them). The homemade cookie crumble is so delicious, and I had to stop myself from eating handfuls of it after it came out of the oven! I might even use the crumble recipe for other desserts; it really is that scrumptious.

Are you still filling up on summer staples or have you already moved onto fall foods?

~Tammy

PS - Don't forget to visit Daisy, Staci and Amber today for their posts in the Homemade Living series. Next week I will share my post along with Mary and our new blogger in the series, my good friend Jackie!

Shared with Down Home Blog Hop, What I Am Eating  

45 comments:

  1. Oh yummy! They look soooo good! I must try this soon!! :)

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  2. This looks so good!!
    I am NOT moving onto Fall foods yet. I am leaving Summer, kicking and screamin' :)

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  3. I like the full-fat coconut milk substitution. These look pretty tasty.
    Pinning it. :)

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  4. Yes please. I'll take the entire batch. The thing is, I would actually consume the entire batch in one sitting :)

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  5. Oh d"DEVOUR" is the word. Oh my goodness these are so tempting. Thank you. B

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  6. MMM! This looks so good!
    Greetings, RW & SK

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  7. Now that is definitely a recipe I would like try. Those look yummy! Thanks for sharing. I did not get to do any canning this year....I have lots of pickes and relishes. Some tomatoes.. leftover but no beans and corn....Blessings!

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  8. Okay looks like another recipe I'll be trying once we get settled. They look so good! Thanks for sharing.

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  9. Tammy-those look absolutely yummy! Can you believe our tomato plants are just now getting into the swing of producing tomatoes? Since the season will be short, I go out into the garden and just "graze" off of the vines;) The first frost isn't that far away!

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  10. These look absolutely delicious! And as cool as our summer has been (until now) I'm putting off the autumnal foods as long as possible.

    Tammy, thank you for your kindness and supportive words...very much appreciated!

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  11. Oh good grief that looks far too delicious to pass up .
    I thank you ~
    and my soon to be ample hips~
    "All Tammys fault honey ! " lol

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  12. They look delicious! I'm most than ready for the everything Fall ;)

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  13. These look so good! Luckily we've still got quite a bit of summer left, so I have time to make these before cold weather arrives. And I'm so glad you made them dairy free! That makes it much easier for me. :)

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  14. MUST MAKE THESE! They are going on the "to make" list for next week. Of course, we are thrilled they are berry free! Pinning!

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  15. I love that you used coconut milk! These look delicious :)

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  16. Those look AMAZING!! Absolutely delicious. Thanks so much for sharing the recipe!

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  17. Oh my goodness. I was moving on to fall foods, but I want these! I hope I can find some good strawberries, so I can make these yet this month.

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  18. Tammy, these look delicious! Thanks for sharing the recipe! Have a happy day!

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  19. Yammy! I'm pinning. Thank you dear.

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  20. I think you got me at the coconut cream and cream cheese. Fab combo. Pinning.

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  21. OH. My. God. Those look amazing. They look like those strawberry ice cream bars I used to get as a kid, except not laced with preservatives and other nastiness. I can't wait to try this!!

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  22. Sounds delicious! I like the coconut milk and tofu substitutes. We also use Earth Balance in place of butter.

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  23. Oh my goodness I could eat 10 of these in one sitting :)

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  24. Those look absolutely divine! :)

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  25. These look CRAZY delicious. Ingredients are going right onto my grocery list!!! Can't wait to try them.

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  26. Wow! These look perfect on the dog days of summer.

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  27. Oooooh these look so delightful and refreshing! Totally pinning this recipe for future reference.

    Wishing you a lovely day.
    xoxo

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  28. These look so yummy and really refreshing...especially when it's 100+ outside.

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  29. Mmmmm! I think these are calling my name! I love how you used coconut milk to replace the cream, too. Thanks for the recipe, Tammy! xoxo

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  30. Gosh, these look so delicious. I wonder how they'd work with egg substitute rather than eggs--I bet just fine. They're already so close to being vegan.

    I really, really admire your food photography. I think photographing food in an appealing way is just about the hardest thing in the world!

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  31. They look so appetising and delicious!

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  32. Mmm! These look so good Tammy! I like all your alternatives :) The coconut milk would be delicious.

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  33. Oh yummy! Will be saving this recipe for summertime.

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  34. I'm back to my vegan ways after traveling about the States for a month and finding it very hard to stick to my guns with eating. But your ice cream bars certainly look like a great summer treat. I know my almost 15 year old would love them. :) Hope you have a fabulous Friday. Tammy

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  35. "Our Neck of the Woods" has been included in the Sites To See for this week. Be assured that I hope this helps to point many new visitors in your direction.

    http://asthecrackerheadcrumbles.blogspot.com/2013/09/sites-to-see.html

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  36. This looks so yummy. I could eat it any time of year. I have not moved on to fall yet. I'm still trying to hang on to summer, especially since we are having 90 degree weather.

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  37. Strawberry and cream, some of my favorite things, looks yummy. Our wedding cake was strawberry shortcake!

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