Sheet-Pan Fruit Roll-Up Ice Cream Bars

Serves 6 · 10 min prep

Estimate for one serving

• 260 cal
• 3g protein
• 38g carbs
• 11g fat
• 3g fiber

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Ingredients

• 6 pieces fruit roll-ups or fruit leather strips
• 1 pint vanilla ice cream, softened
• 1/2 cup graham cracker crumbs
• 2 tbsp melted butter
• 2 tbsp mini chocolate chips
• 2 tbsp freeze-dried strawberry bits

Instructions

1. 1Line a small rimmed sheet pan (about 9×13 inches) with parchment paper, leaving overhang on the long sides for easy lifting.
2. 2Stir the graham crumbs with melted butter until evenly moistened, then press the mixture firmly into a thin even layer on the parchment.
3. 3Spread the softened ice cream over the crumb base in an even slab about 3/4-inch thick, working quickly so it does not melt too far.
4. 4Unroll the fruit roll-ups and lay them side by side across the ice cream surface, pressing gently so they adhere.
5. 5Sprinkle mini chocolate chips and freeze-dried strawberry bits over the fruit layer and press lightly so they stick.
6. 6Freeze the sheet pan uncovered for at least 20–25 minutes until the ice cream is firm enough to slice cleanly.
7. 7Lift the slab out using the parchment overhang and place on a cutting board.
8. 8With a sharp knife warmed under hot water, cut into 6 neat rectangular bars.
9. 9Serve immediately on chilled plates, or wrap individually and return to the freezer for grab-and-go treats.
10. 10If the bars soften while cutting, pop them back in the freezer for 5 minutes before serving.