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Hi Bold Bakers!
Strawberry Shortcake Ice Cream Bars are one to the tastiest and most nostalgic frozen treats around! These classic ice cream bars are made with fresh strawberries and my 2 Ingredient Homemade Ice Cream.
What makes these Homemade Strawberry Shortcake Ice Cream Bars so irresistible is the crunchy cookie coating that covers the outside of the bars. This recipe has got all the tips and tricks for how to make these without ever having to wait for the ice cream man!
I Don’t Have Vanilla Sandwich Cookies, Can I Use Something Else?
If you do can’t find vanilla sandwich cookies yes, you can absolutely use another type of plain cookies. Feel free to use my 3 Ingredient Shortbread Cookies, vanilla wafers or really any butter or vanilla cookie you have on hand.
Can I Dehydrate My Own Strawberries?
Yes, I suppose you technically can if you have a dehydrator. That said, it’s much more cost-effective and less time consuming to buy them at a store like Trader Joes, Whole Foods, or Amazon.
Can My Strawberry Shortcake Ice Cream Bar Be Dairy Free?
If you are steering clear of dairy, you can still enjoy these classic Strawberry Shortcake Ice Cream Bars! Instead of using my 2 Ingredient Ice Cream as the base you can use my 2 Ingredient Dairy-Free Ice Cream which is made of coconut milk and my Homemade Dairy Free Condensed Milk.
Can I Use a Different Berry?
Yes of course. Strawberry shortcake is a classic flavor so we already know it works, but get Big and Bold and try other fruits like raspberries or even blueberries.
How Do I Store Strawberry Shortcake Bars?
These Strawberry Shortcake Ice Cream Bars can be kept in the freezer in an airtight container.
How Long Will They Last?
Up to 2 weeks. You can also make the ice cream bars ahead of time and add the cookie and berry crumb layer right before serving.
Tips and Tricks to Making Homemade Strawberry Shortcake Ice Cream Bars:
- When making the ice cream base, always star with cold condensed milk and cream
- To make the ice cream bars come out nice and clean, the NorPro Popsicle Mold is a good buy
- You can use any kind of freeze-dried berries for another flavor variation
- Allow your ice cream bars to set in the fridge overnight to ensure they are nice and set
- If you have leftover cookie crumbs, add them to my 2 Ingredient Ice Cream base for a new flavor
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Homemade Strawberry Shortcake Ice Cream Bars Recipe
Ingredients
- 2 cups (10oz/284g) fresh strawberries, hulled and diced small
- 1 tablespoon sugar
- 1 cup (8floz/225ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 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 tablespoon (1oz/57g) 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.
Hi Gemma!
I must say you are amazing love how you share pro tips with us non professional bakers.
So far no recipe of yours has failed me, you are the baking fairy godmother to all of us.
THANK YOU SOOOOO MUCH for everything really!
P.S: loooooove the way you say butter 😉
Hi Gemma! We blended frozen strawberries and it made the ice cream base super thick and cold! Worked really well!!
Hi Gemma! I love Biggerbolderbaking!❤️❤️ Thank you so much for all the recipes and tips. This is one of my childhood favorites and I plan to make these for the Fourth of July! I can’t wait to try them. I want to mention that in your intro above it says to place them in the fridge overnight. I was just thinking that a novice cook might be a little confused and end up with melted pops if they don’t read all the way to the end or don’t realize that ice cream will melt in the fridge. Lol????????♀️????????♀️ Anyways, I… Read more »
Can you make a chocolate eclair icecream bar. They are like the strawberry.
That looks like a lot more than 1/3 c. dried strawberries. Should I be weighing?
Hi Gemma, I want to use this recipe as a layer for an ice cream cake, can this recipe be used for that?
Hi Gemma,
I’m making these right now! My 6 year old is so excited. However, is there a way to reduce the sugar content? could I use less condensed milk, or would that change the consistency?
Gemma, once again, your recipe came to the rescue. We decided to do an Asian themed meal for Christmas dinner, and these filled the dessert. Ice cream seems to be very prevalent in Asian desserts and its red, so it works. Just got a double batch in the freezer..will post a photo of completed bars! Thanks!!
Hi Gemma,
I can’t wait to make this recipe today. However, I was wondering if I could make it in a square or loaf pan instead of pops. If so, how would you recommend I put the topping on it. Maybe you have another suggestion as to how I can make this just as strawberry shortcake ice cream and not pops.
Thanks for your help and for sharing all of your delicious recipes.
Best,
Carol
Can’t wait to make these Gemma
They look just like a Brunch!!.