Skully Strawberry Shortcake Ice Cream Bars
Vanilla Ice Cream Bars
Ingredients
1 cup heavy cream
1 cup whole milk
1 (14 oz) can sweetened condensed milk
1 Tablespoon vanilla extract
Popsicle molds
Wooden popsicle sticks
In a large bowl, whisk together heavy cream, whole milk, sweetened condensed milk, and vanilla extract until combined
Pour mixture into popsicle molds, cover, and insert wooden popsicle sticks
Freeze until firm, at least 8 hours
Strawberry Shortcake Skull Crumble
Ingredients
1 cup sugar
1 cup butter
1 cup flour
1 oz freeze dried strawberry slices
Silicone skull molds
Gently knead butter, flour, and sugar into a loose pebble-like crumble and divide into two parts
Press half of the crumble into skull molds, and freeze alongside ice cream bars overnight
Quickly pulse freeze dried strawberry slices in food processor into small, fine pieces, then incorporate into remaining crumble
When ready to assemble, carefully remove skulls and set aside. Evenly spread half of the remaining crumble in flat layer on clean surface, then carefully remove ice cream bars and lay flat on top of crumble
Place molded skulls on top side of bars as desired, then fill in remaining space on top and sides with remaining crumble. Return to fridge to allow crumble to set and ice cream to re-freeze
Remove from fridge and serve immediately
