Delicate ice cream bars made with just four ingredients: airy whipped cream, chocolate flecks, and layers of tender shortbread that soften just enough in the cold. No ice cream maker required — just 20 minutes of hands-on work, then the freezer does the rest. For a little extra snap, you can dip the finished bars in melted chocolate before serving.
Ingredients
- Square shortbread cookies — 1 to 2 packages, depending on the size of your pan
- Heavy whipping cream (33%+) — 300–400 ml (1 1/4 to 1 2/3 cups)
- Milk — 100–150 ml (7 tbsp to 1/2 cup), for quickly dipping the cookies
- Chocolate — 80–100 g (3 to 3 1/2 oz), some for the filling and some for the optional coating
How to make it
- Prepare the pan: line the bottom and sides with parchment, leaving the ends overhanging so the frozen dessert lifts out easily.
- First layer: quickly dip the cookies in milk, just 1 to 2 seconds, and arrange them tightly across the bottom of the pan.
- Cream: beat the well-chilled whipping cream with a mixer until stiff peaks form. Add the finely chopped or grated chocolate and gently fold it in with a spatula.
- Assemble: spread all of the cream mixture over the cookie layer and smooth it out. Finish with a second layer of cookies, also briefly dipped in milk.
- Freeze: cover and freeze for at least 4 to 6 hours, until fully set.
- Serve and glaze: remove the dessert, transfer it to a cutting board, and slice into bars. If you like, dip each bar in melted chocolate and let the coating set on parchment.
Serving and storage
For the best texture, let the bars stand at room temperature for 3 to 5 minutes before serving. Store individual bars in the freezer for up to 2 to 3 weeks, wrapped in parchment.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- The cream should be very cold and at least 33% fat so it whips into a stable filling.
- Don’t soak the cookies too long: a quick dip keeps their shape and prevents excess moisture.
- Any chocolate works: dark chocolate gives a deeper cocoa note, while milk chocolate makes the flavor softer and creamier.
- Add-ins: vanilla, a pinch of salt, chopped nuts, raisins, or toffee crumbs all work beautifully here.
- Pan: use a springform pan, loaf pan, or rectangular container — just match it to the size of your cookies.
Nutritional value (per serving)
| Calories | 440 kcal |
|---|---|
| Protein | 5 g |
| Fat | 29 g |
| Carbohydrates | 38 g |
| Sugar | 22 g |
| Fiber | 2 g |
| Sodium | 120 mg |
FAQ
What kind of cookies work best for this recipe?
Square or rectangular shortbread cookies with a medium-dense texture work best. They should hold together after a quick dip in milk and stay neat when sliced.
Can I substitute the cream?
For the airy texture, you need whipping cream with at least 33% fat. Sweetened condensed milk or sour cream will give you a different texture. If you want something lighter, you can use part Greek yogurt, but the filling will be less creamy and less stable.
How long should I freeze it, and how can I tell when it’s ready?
Usually 4 to 6 hours at -18 °C (0 °F) is enough. It’s ready when the center is fully firm, a knife meets some resistance, and the sliced bars hold their shape.