Homemade Strawberry Shortcake Ice Cream Bars bring together creamy, dreamy ice cream and crumbly, buttery shortcake in every bite.
The luscious strawberry swirl adds a burst of fruity sweetness, while the velvety texture melts perfectly on your tongue. With just 30 minutes of prep, you can create these indulgent treats that feel like a summer day in dessert form.
Each bar is a delightful balance of rich, smooth ice cream and the satisfying crunch of golden shortcake. The vibrant strawberry flavor shines through, making every mouthful a celebration of fresh, summery goodness. Perfect for sharing or savoring solo, these bars are a quick, impressive way to satisfy your sweet tooth with minimal effort.
Ingredients for Homemade Strawberry Shortcake Ice Cream Bars
- 2 cups (10oz/284g) fresh strawberries, hulled and diced small
- 1 tablespoon sugar
- 1 cup (8floz/225ml) heavy whipping cream
- 1 teaspoon vanilla extract
- ¾ cup (7½ oz/213g) sweetened condensed milk, cold
- 2 cups (6oz/120g) shortbread cookies (or any vanilla cookie)
- ⅓ cup (1oz/28g) freeze-dried strawberries
- 2 tablespoons (1oz/57g) butter, melted
Step-by-Step Instructions
- Prepare the strawberry puree: In a food processor or blender, lightly puree the strawberries and sugar until they form a textured puree. Alternatively, mash by hand until broken down. Set aside.
- Make the ice cream base: In a large bowl, whip the cream to soft peaks. Add the vanilla and cold condensed milk, then whip until stiff peaks form.
- Combine the puree and base: Gently fold the strawberry puree into the ice cream base until evenly mixed.
- Fill the molds: Using a spoon, divide the strawberry ice cream between the wells of popsicle molds, leaving a little room at the top for expansion. Place the mold lid on and insert sticks into each bar.
- Freeze: Freeze the ice cream bars for at least 6 hours, or preferably overnight.
- Prepare the cookie crumb: In a food processor, pulse the cookies into medium crumbs. Remove half and set aside. Add the freeze-dried strawberries to the remaining crumbs and pulse until fine. Combine both batches and mix in the melted butter until evenly distributed. Spread the crumbs on a small cookie sheet and set aside.
- Coat the bars: Remove the ice cream bars from the freezer. Run the mold under hot water briefly to release the bars. One by one, press the bars into the cookie crumbs, coating all sides evenly. If the bars are slightly soft, it helps the crumbs stick.
- Set the coating: Place the coated bars on a clean cookie sheet and return to the freezer for 20-30 minutes to set.
- Serve and store: Enjoy immediately or store in an airtight container in the freezer for up to 4 weeks.
Perfect Pairings: Serving Suggestions
These Homemade Strawberry Shortcake Ice Cream Bars are a treat on their own, but you can elevate them with a drizzle of warm chocolate sauce or a dollop of whipped cream. For a fruity twist, serve with a side of fresh berries or a berry compote. They’re also fantastic with a cup of iced coffee or tea for a refreshing summer dessert!
Storage Secrets: Keeping Them Fresh
Store your ice cream bars in an airtight container in the freezer for up to 4 weeks. To prevent sticking, place a sheet of parchment paper between layers. If the crumbs soften slightly, a quick 10-minute freeze will restore their crunch. Pro tip: Label the container with the date to keep track of freshness!
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought strawberry jam instead of fresh strawberries for the puree. You can also skip the cookie crumb step and roll the bars in crushed graham crackers or store-bought shortbread crumbs. For even faster prep, freeze the bars without the crumb coating and add it just before serving.
Equipment Essentials: Tools You’ll Need
A food processor or blender is key for the strawberry puree and cookie crumbs, but a sturdy fork and a bit of elbow grease can work too. Popsicle molds are a must for shaping the bars—opt for silicone molds for easy release. A hand mixer or stand mixer will make whipping the cream a breeze, but a whisk and some patience will do the trick!
Recipe Variations: Mix It Up
Swap strawberries for raspberries or blueberries for a different berry flavor. For a richer twist, use chocolate cookies instead of shortbread. If you’re feeling adventurous, add a layer of melted chocolate between the ice cream and crumb coating. These bars are versatile, so don’t be afraid to get creative!
Homemade Strawberry Shortcake Ice Cream Bars
Equipment
- food processor or blender
- popsicle molds
- cookie sheet
Ingredients
Strawberry Puree
- 2 cups fresh strawberries, hulled and diced small
- 1 tablespoon sugar
Ice Cream Base
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup sweetened condensed milk, cold
Cookie Crumb
- 2 cups shortbread cookies, or any vanilla cookie
- 1/3 cup freeze dried strawberries
- 2 tablespoon butter, melted
Instructions
- Using a food processor or blender, lightly puree the strawberries and sugar until they have just broken down into a textured puree. If you don’t have a food processor you can mash the strawberries and sugar by hand until they are broken down. Set aside.
- In a large bowl, whip the cream to soft peaks. Once you’ve reached soft peaks add in the vanilla and cold condensed milk and whip until stiff peaks form.
- Fold the strawberry puree into the ice cream base.
- Using a spoon, divide the strawberry ice cream between the wells of the popsicle molds, filling them just below the top leaving some room for the ice cream to expand. Place your top on the popsicle mold then insert the sticks in each bar.
- Freeze the ice cream bars for a minimum of 6 hours but preferably overnight.
- Make the cookie crumb: I suggest you watch the video above for an easy step by step instruction. Place the cookies in the food processor and pulse them into a medium crumb. Remove 1/2 of the crumbs and set aside.
- To the food processor add in the freeze-dried berries to the remaining cookie crumbs then pulse until you’re left with fine crumbs.
- Combine the 2 batches of cookies together and stir in the melted butter. Feel free to mix the butter in with your fingertips until evenly distributed. Transfer the cookie crumb to a small cookie sheet and set aside.
- Remove the ice cream bars from the freezer. Run the mold under hot water until you see the sides of the ice cream bars releasing from the mold.
- One by one lay the ice cream bars on the cookie sheet with the cookie crumbs. Gently press the crumbs onto all sides of the bars, ensuring they are evenly coated. If the ice cream bars are slightly soft that is ok, as this helps the crumbs adhere to the bars.
- Once all of the bars have been coated, place them on a clean cookie sheet and return to the freezer to set for 20-30 minutes.
- Remove from the freezer and enjoy! Cover and store the ice cream bars in an airtight container in the freezer for up to 4 weeks.
