Strawberry Shortcake Ice Cream Bars Recipe

Imagine everything you love about nostalgic summertime desserts transformed into a frosty handheld treat—that’s what you get with these Strawberry Shortcake Ice Cream Bars! Creamy, dreamy layers of homemade vanilla ice cream, sweet strawberry swirls, and plenty of golden cookie crunch come together for a dessert that’s blissfully simple to make (no oven required!) yet utterly irresistible for kids and adults alike. This is the summer sweet you’ll want to stash in your freezer at all times!

Ingredients You’ll Need

The beauty of Strawberry Shortcake Ice Cream Bars lies in their short and sweet ingredient list. Every piece—whether it adds creaminess, crunch, or vivid strawberry flavor—plays an important role in nailing that nostalgic taste and color you remember from the ice cream truck!

• Golden sandwich cookies: These cookies form both the buttery crust and crumbly topping, offering craveable vanilla shortcake flavor and classic crunch in every bite.
• Melted butter: Acts as the “glue” to help compress the cookie crumbs into a sturdy, buttery base for your bars.
• Heavy whipping cream: The magic behind the creamy, fluffy texture of your no-churn ice cream layer—be sure to whip it well!
• Sweetened condensed milk: Sweetens and stabilizes the ice cream layer for a rich, scoopable finish right from your freezer.
• Vanilla extract: Adds a warm, comforting aroma that perfectly complements strawberries and the cookie crust.
• Freeze-dried strawberries, crushed: Lend a punchy tartness and vibrant pink color without watering down your bars—they’re the secret to that signature strawberry layer!
• White chocolate chips (optional): Tiny bursts of creamy sweetness that melt right into the bars or offer a little extra crunch if you keep them whole.

How to Make Strawberry Shortcake Ice Cream Bars

Step 1: Prep Your Pan

Start by lining an 8×8-inch baking pan with parchment paper. Let the paper hang over the sides for easy lifting later. This step keeps your bars looking neat and makes cleanup a breeze—no sticky surprises when it’s time to serve!

Step 2: Make the Crunchy Cookie Crust

In a food processor, pulse 16 golden sandwich cookies into fine crumbs. Pour in the melted butter and pulse again until everything is evenly moistened. Next, press this mixture firmly into the bottom of your lined pan to form a uniform, satisfyingly crunchy crust—the very foundation of your Strawberry Shortcake Ice Cream Bars.

Step 3: Whip Up the Creamy Base

In a large bowl, whip your heavy cream until you reach stiff peaks. This step is key—when you fold in the rest of your creamy ingredients, that airy structure is what gives your bars their dreamy, scoopable texture. Gently fold in the sweetened condensed milk and vanilla until smooth and luscious.

Step 4: Blend in the Strawberries and White Chocolate

Add half of your crushed freeze-dried strawberries and the white chocolate chips (if using) into the creamy mixture. Fold them in gently, making sure every bite gets a pop of tart berry and a little white chocolate magic, mimicking that strawberry shortcake goodness you crave.

Step 5: Assemble and Top Your Bars

Pour the creamy mixture over your prepared cookie crust and smooth out the top with a spatula. Next, take the remaining cookies and crush them (don’t worry if there are some larger chunks!). Combine this with your leftover strawberries and sprinkle the blend across the surface. Press it down lightly so the topping sticks to the ice cream layer.

Step 6: Freeze Until Firm

Transfer the pan to your freezer and let it chill for at least 6 hours or overnight. Patience is key—the bars need to be fully set so they cut cleanly and hold their shape. When you’re ready to enjoy, use the parchment overhang to lift the whole slab out, slice into bars, and bask in the applause!

How to Serve Strawberry Shortcake Ice Cream Bars

Garnishes

You can dress up these bars even more with fresh strawberry slices, a drizzle of melted white chocolate, or an extra sprinkle of crushed cookies right before serving. If it’s a special occasion, a pretty sprig of mint on top adds a festive pop of green.

Side Dishes

Strawberry Shortcake Ice Cream Bars are definitely the star, but they pair wonderfully with a simple fruit salad, cool lemonade, or a refreshing iced hibiscus tea. Their creamy sweetness even complements a bowl of juicy blueberries or a handful of sweet summer cherries.

Creative Ways to Present

Try cutting the bars into bite-sized cubes for an adorable dessert platter, or slide a stick into each bar before freezing to make true ice cream pops. For your next party, stack them on a cake stand and layer with strawberry halves for maximum wow factor.

Make Ahead and Storage

Storing Leftovers

Place any leftover Strawberry Shortcake Ice Cream Bars in an airtight container, separating layers with parchment paper. They’ll stay delicious and perfectly creamy for up to 2 weeks—you might just find yourself sneaking to the freezer for “just one more” bite!

Freezing

For best results, keep your bars well-wrapped in the coldest part of your freezer. This will preserve the bright flavors and keep the texture spot-on. If you’re making them ahead for a party, you can freeze the entire uncut slab and slice just before serving for picture-perfect bars.

Reheating

No oven needed! Just let your bars sit at room temperature for about 5–10 minutes before serving so they’re creamy but still hold their shape. The cookie topping will soften a little, getting even more like classic strawberry shortcake.

FAQs

Can I make Strawberry Shortcake Ice Cream Bars without a food processor?

Absolutely! Just place your cookies in a zip-top bag and crush them with a rolling pin. The crumbs may not be quite as fine, but that only adds to the homemade charm (and extra texture!) in these bars.

What if I only have regular Oreos or another cookie?

While golden sandwich cookies give the traditional shortcake flavor, you can totally try this with vanilla wafers or even graham crackers. Each option brings its own delicious twist to the Strawberry Shortcake Ice Cream Bars.

Can I use fresh or frozen strawberries instead of freeze-dried?

Freeze-dried strawberries work best here because they provide sharp flavor and color without adding moisture, but you could try finely chopped fresh strawberries in a pinch. Just know the result will be less crunchy and bars may be a bit softer.

How long do these bars keep in the freezer?

You can safely stash Strawberry Shortcake Ice Cream Bars for up to two weeks, though I doubt they’ll last that long! Always keep them tightly sealed to prevent freezer burn or odor absorption.

Can these be made dairy-free or vegan?

Yes! Use coconut cream in place of the heavy cream, and look for plant-based sweetened condensed milk (available at specialty grocers). Choose vegan cookies and omit or use dairy-free white chocolate chips for a treat everyone can enjoy.

Final Thoughts

No matter how you slice it, Strawberry Shortcake Ice Cream Bars are the kind of homemade dessert that brightens any day. Whether shared at a summer party, tucked into a lunchbox, or secretly stashed just for yourself, these chilly bars will have everyone smiling. Go ahead—treat yourself to a batch soon!

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