Strawberry Cheesecake Ice Cream Bars

One of the things I knew I wanted to make with our freshly picked strawberries was these ice cream bars. I made them last year with a blueberry compote and lemon ice cream. They were a big hit and I even mentioned at that time that I wanted to try them again with a strawberry compote and cheesecake ice cream.


Now last year I was able to use dairy free ice cream and add lemon to it so I could eat these bars. This year though, I had a really hard time even finding cheesecake flavored ice cream. After searching a couple grocery stores, all I could find was brownie cheesecake ice cream and strawberry cheesecake ice cream. Both sounded amazing, but I really just wanted plain cheesecake flavored ice cream. I had seen it pop up in various food blogs so I knew it was possible.


Then someone suggested ColdStone. Luckily there is one near us so I stopped by to grab a quart of the stuff. Unfortunately, I couldn’t eat any of it. I’m pretty sure my stomach would hate me for at least a month even if I ate just one bite…


The bars from last year had a LOT of ice cream in them. They were actually pretty hard to eat because they were just too big to bite in to. So I knew I wanted to cut back the amount of ice cream. I ended up using about 1 1/2 pints of ice cream this time around and I think that’s a better ratio.


Hubby had a bowl of ice cream by itself while I was assembling these bars and he said the ice cream by itself was “weird”. I gave him a dollop of the compote on top of his ice cream and he just said “Oh yea, that’ll be awesome”. Hubby was able to confirm what what we assumed about these guys. They are decadent and delicious.

Two Years Ago: Blueberry Muffins

Check out my SECOND week of Strawberry Recipes HERE

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Strawberry Cheesecake Ice Cream Bars

Yield: 8 bars

Ingredients:

For Strawberry Compote
2 cups strawberries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

For Sandwich Layers
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

1 1/2 pints cheesecake ice cream

Directions:

For the Strawberry Compote
Cook strawberries and sugar in a 12-inch heavy skillet over medium-high heat, thoroughly crushing strawberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.

Stir together lemon juice and cornstarch, then stir into strawberry mixture. Boil, stirring, 1 minute (mixture will thicken).

Transfer strawberry compote to a bowl and chill until cold, about 1 hour.

For the Sandwich Layers (while Compote Chills)
Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble Sandwiches
Drop spoonfuls of the compote on the bottom cookie, then top with all of the ice cream, then add the rest of the compote on top of the ice cream. Use a knife to swirl the compote and ice cream together. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.

Recipe adapted from Me!, originally from Gourmet

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17 Responses to “Rhubarb Rolls”

  1. #
    1
    Ellie — May 21, 2009 at 1:48 pm

    How cool! These look delicious!

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    2
    Molly Jean — May 21, 2009 at 1:59 pm

    This totally takes me back to childhood. We ALWAYS used fresh rhubarb from our backyard to make yummy breakfast treats!

    I think I will have to make these for my parents next time they visit. They will LOVE them!

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    Holly — May 21, 2009 at 2:04 pm

    Those look amazing! I’m always on the lookout for new rhubarb recipes, the season for it is so short in Western Ma, that I tend to buy WAY too much and stick in the freezer..

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    4
    thecookingnurse — May 21, 2009 at 2:39 pm

    I have never had rhubarb before, but these look great!

  5. #
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    Kerstin — May 21, 2009 at 10:16 pm

    They’re so pretty – I love family recipes!

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    Stephanie Wagner — May 21, 2009 at 10:19 pm

    I never know what to do with Rhubard, but these looks awesome!

  7. #
    7
    ttfn300 — May 22, 2009 at 12:35 am

    divine. i want one. right now. pretty please?? 🙂

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    Mermaid Sweets — May 22, 2009 at 3:32 am

    I love your recipes, lactose free and awesome, I will def. have to try this. Ps. we should team up and do something lactose free together in solidarity!

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    Jen — May 22, 2009 at 12:33 pm

    Thanks everyone – seriously if you have rhubarb hanging around. Make these. You won’t regret it.

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    alexandjess — May 22, 2009 at 5:53 pm

    I’m a little lost. The ingredients list mentions 5 c. rhubarb (and you break it into 3 c. for the filling and 2 c. for the sauce) but I don’t see in the step-by-step instructions when/where/how the 2 c. of rhubarb are used. Please help!
    Thanks!

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    Jen — May 26, 2009 at 4:02 pm

    alexandjess – thanks for catching my mistake. I added the instructions about the sauce into the post, but you make the sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cups water. The rhubarb for the sauce can be cut in large chunks because it all falls apart anyways.

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    Nancy — May 26, 2009 at 4:57 pm

    Your sisters made the rhubarb rolls and stuffed dates yesterday for our Memorial Day cookout. They were delicious!!!! Can’t wait to have another piece tonight for desert. I have a new recipe for potato salad that is delish….let me know if you want me to pass on.

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    natasha — June 12, 2009 at 3:35 am

    i made these tonight and they went awry for a series of reasons that were my fault and won’t go all into…. one thing i did though was use half rhubarb and half strawberries, which sounded delish but i didn’t cut the sugar enough and i think that also made things more watery. my question though, is whether by ‘shortening’ you specifically mean something like crisco or whether you just mean butter or margarine or anything like that. i used butter and didn’t see how i could get away with a little ‘stirring’ before rolling. i tried to cut it in with a pastry blender, but in the end maybe that was too much action for the dough as it seemed a little gummy after cooking….

    i’d appreciate any advice!

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    14
    Jen — June 12, 2009 at 12:09 pm

    natasha – I use Crisco for the dough. I think that’s what my dad always uses as well. Hopefully that is what caused the gumminess. Sorry they didn’t turn out for you.

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    GS — August 6, 2017 at 2:11 pm

    My family has been making these for years. I have used butter or margarine to cut into the flour mixture for the dough and have never had a problem. I always roll my dough out into a rectangle and when I cut the rolls they NEVER look as neat as the ones you have pictured! I have added strawberries but only in the sauce. My mom liked to add red food coloring to make it look more rosy. We bake for 20 minutes before pouring on the sauce and then another 20 minutes. I have to make it every spring in honor of my mom.

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    dev — September 12, 2017 at 11:07 pm

    my grandma recipe calls thesr soringtime rollypoly, and can ad what ever frozen berries you have , frozen is the least messy

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    dev — September 12, 2017 at 11:08 pm

    sorry thats springtime rollypolly

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