Bake Club Strawberry Ritz Ice Cream Bars

 


1 recipe Bake Club Ritz Crust

1 recipe Bake Club No Churn Strawberry Ice Cream


Bake Club Ritz Crust

1 sleeve ritz crackers


½ cup ritz powder, from above

¼ cup sugar             

3 tablespoons flour         

2 tablespoons milk powder  

½ teaspoon salt        


3 tablespoons butter, melted         


⅓ cup white chocolate chips, melted


Bake Club No Churn Strawberry Ice Cream

1 lb strawberries cut 

2 tablespoons sugar


1 cup cream

1 can (14 oz) sweetened condensed milk

½ teaspoon salt



Make the Bake Club Ritz Crust.

  1. Heat the oven to 300°F. Grease a baking pan and a 8x8” baking dish
  2. Blitz the ritz crackers in a blender until they are a fine powder. Transfer to a medium size bowl. 
  3. Mix together the ritz powder, sugar, flour, milk powder, and salt. Add the melted butter and mix everything until you have clumpy crumbs.
  4. Spread the crumbs on the lined sheet pan and bake for 15 to 20 minutes. Cool completely.
  5. In a new bowl, toss ritz crumbs with melted white chocolate until fully enrobed, then transfer to 8x8” dish and, using your palm and fingertips, firmly and evenly press mixture to cover the entirety of the dish’s bottom. Set aside.

Make the Bake Club No Churn Strawberry Ice Cream:

  1. In a food processor or blender, puree the strawberries and sugar down until smooth.  
In a large bowl whip cream to medium peaks. Whisk in sweetened condensed milk and salt. Fold in strawberry puree, pour on top of the ritz crust and freeze for 2-3 hours until solid. Slice with a sharp knife and serve immediately!