Homemade Strawberry Shortcake Ice Cream Bars Recipe

This Homemade Strawberry Shortcake Ice Cream Bars recipe is a creamy and easy recipe, which is made with strawberry ice cream and freeze-dried strawberries. It’s the ultimate summer treat, ready in about 30 minutes, plus freezing time.

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Homemade Strawberry Shortcake Ice Cream Bars Ingredients

• 1 pt. strawberry ice cream
• 1/4 cup strawberry preserves
• 1 pt. vanilla ice cream
• 1 5.25-ounce package crispy sugar cookies
• 1 0.8-ounce package freeze-dried strawberries

How To Make Homemade Strawberry Shortcake Ice Cream Bars

1. Prep the Ice Cream: Scoop the strawberry ice cream into a large bowl and stir it until it becomes soft and spreadable. Gently fold in the strawberry preserves until you have streaks of jam, being careful not to overmix. In a separate bowl, stir the vanilla ice cream until it is also soft and spreadable.
2. Layer the Bars: Spoon about 1 ½ tablespoons of the strawberry mixture into the bottom of 8 (⅓-cup) popsicle molds. Follow with 1 ½ tablespoons of the vanilla mixture. Continue to alternate small spoonfuls of the strawberry and vanilla mixtures until the molds are full.
3. Freeze the Bars: If you like, use a butter knife or a popsicle stick to gently swirl the layers together for a marbled effect. Place the sticks into the molds and freeze for 4 to 6 hours, or until completely solid.
4. Make the Crumb Coating: Place the sugar cookies in a large zip-top bag and use a rolling pin to crush them into rice-sized crumbs. Place the freeze-dried strawberries into the same bag and crush them as well. Transfer the cookie and strawberry crumbs to a shallow dish and stir to combine.
5. Coat the Bars: To unmold the bars, run the outside of the molds under warm water for a few seconds. Gently wiggle each popsicle out of its mold. Immediately press the bars into the cookie and strawberry mixture, turning to coat all sides.
6. Final Freeze: Enjoy the bars immediately, or place the coated bars on a parchment-lined cookie sheet and freeze for another 30 minutes until very firm.

Recipe Tips

• How do I get the perfect swirl? The key is to work quickly with softened, not melted, ice cream. Alternating small spoonfuls rather than large layers makes it easier to create a pretty marbled effect with a popsicle stick at the end.
• How do you easily unmold the ice cream bars? Briefly running the plastic popsicle mold under warm (not hot) water for 5-10 seconds is the best trick. This melts the very outer layer of the bar, allowing it to slide out easily without breaking.
• Can I use fresh strawberries? It is not recommended. Fresh or frozen strawberries contain a lot of water, which will create unpleasant ice crystals in the bars and make them icy rather than creamy. The combination of strawberry ice cream, preserves, and freeze-dried strawberries provides all the flavor without the ice.
• What if I don’t have popsicle molds? You can easily use small paper or plastic cups. Layer the ice cream as directed, freeze for about an hour until partially firm, then insert the popsicle sticks into the center and continue freezing until solid. To serve, just peel or cut the cup away.

What To Serve With Strawberry Shortcake Ice Cream Bars

These bars are a complete and nostalgic dessert all on their own! They are the perfect treat for a summer barbecue, a kid’s birthday party, or a simple afternoon indulgence. They need no accompaniment other than a sunny day.

How To Store Strawberry Shortcake Ice Cream Bars

• Freeze: After the final 30-minute freeze, wrap each bar individually and tightly in plastic wrap or aluminum foil. Store them in the freezer for up to 1 month for the best taste and texture.

Strawberry Shortcake Ice Cream Bars Nutrition Facts

• Serving: 1 bar
• Calories: 375 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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