Foryoueats: Homemade Strawberry Shortcake Ice Cream Bars Recipe

Ingredients

• For the Fillings:
• 3 ounces (85g) egg white, from about 3 large eggs
• 3 3/4 ounces sugar (about 1/2 cup; 105g)
• 1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 ounce fresh lemon juice (about 1 1/2 teaspoons; 7g)
• 8 ounces heavy cream (about 1 cup; 225g)
• 3 ounces milk, any percentage will do (about 1/3 cup plus 1 tablespoon; 85g)
• 1 1/2 ounces freeze-dried strawberries, ground to a fine powder in a food processor (volume will vary by brand; 42g)
• 1/2 teaspoon rose water, such as Cortas or Ziyad
• 1/4 teaspoon vanilla extract
• For the Shortcake Coating:
• 8 ounces 30% white chocolate, such as Green & Black's (about 1 1/3 cups; about 225g), finely chopped
• 3 ounces refined coconut oil, such as BetterBody Foods (shy 1/2 cup; about 85g)
• 1/2 ounce freeze-dried strawberries (volume will vary by brand; 15g)
• 2 ounces puffed-rice cereal, such as Rice Krispies (about 2 cups; about 55g)