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Strawberry Shortcake Ice Cream Bar from your childhood.

Homemade Strawberry Shortcake Ice Cream Bars

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My Strawberry Shortcake Ice Cream Bars recipe gives you the frozen treat you grew up loving, bringing all those creamy strawberry memories right back to you!


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.

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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.

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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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4.25 from 8 votes
Strawberry Shortcake Ice Cream Bar from your childhood.
Homemade Strawberry Shortcake Ice Cream Bars Recipe
Prep Time
30 mins
Total Time
30 mins
 

My Strawberry Shortcake Ice Cream Bars recipe gives you the frozen treat you grew up loving, bringing all those creamy strawberry memories right back to you!

Course: Dessert
Cuisine: American
Servings: 10 bars
Author: Gemma Stafford
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
  • cup (1oz/28g) freeze dried strawberries
  • 2 tablespoon (1oz/57g) butter, melted
Instructions
  1. 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. 

  2. 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.

  3. Fold the strawberry puree into the ice cream base.

  4. 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.

  5. Freeze the ice cream bars for a minimum of 6 hours but preferably overnight. 

Make the cookie crumb:
  1. 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.

  2. To the food processor add in the freeze-dried berries to the remaining cookie crumbs then pulse until you're left with fine crumbs.  

  3. 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. 

  4. 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.

  5. 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. 

  6. 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. 

  7. 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.

Watch the Recipe Video!

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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26 Comments

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  1. Carol Silberfein on August 16, 2019 at 4:16 am

    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

    • Gemma Stafford on August 18, 2019 at 4:17 pm

      Hi Carol,

      Sorry for my late reply. What you can do instead of making it bars is do a loaf pan or a 8 x8 inch and do a layer of the raspberry cookie crumbs in the middle and sprinkles the rest on top.

      That would be like an ice cream cake and sooooooo delicious.

      Best,
      Gemma.

      • Carol on August 19, 2019 at 12:24 pm

        Hi Gemma,
        As always, thank you for responding to me. I made this recipe as a cake and followed your directions and it was beyond delicious!! My family and I could not stop eating it.
        Thanks,
        Carol

        • Gemma Stafford on August 20, 2019 at 4:57 am

          Yea! Carol, you have cheered me up this morning, thank you for this very kind review,
          Gemma 🙂

  2. Rachel Hunnell on June 30, 2019 at 3:05 pm

    Hi Gemma! We blended frozen strawberries and it made the ice cream base super thick and cold! Worked really well!!

    • Gemma Stafford on July 1, 2019 at 6:47 am

      Hi Rachel,
      what you discovered was a way to suspend the ice, formed by the juice in the strawberries. This process also starts the freezing of the ice cream and begins to thicken it. Water content is the enemy of ice cream, you got around this nicely, well done #boldbaker!
      Gemma 🙂

  3. Nicole on June 25, 2019 at 1:18 pm

    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 😉

    • Gemma Stafford on June 26, 2019 at 2:23 am

      Hi Nicole,
      Haha! Yes, the butter word! I have kids who send me videos where they imitate my accent, haha, such fun. Go to Ireland now, lots of this going on there!
      Thank you for your very kind words too, I really appreciate them. Remember I cannot do any of this without your support,
      Gemma 🙂

  4. LouBakes1 on June 21, 2019 at 9:49 am

    Can’t wait to make these Gemma

    They look just like a Brunch!!.

  5. Mila on June 17, 2019 at 12:26 pm

    Hi Gemma,
    I have made nearly every single flavour ice cream you have showed us so far but I can’t find the freeze dried strawberry for this, is there any substitute? And can you please make a snicker ice cream bar?
    Thanks 🤗

    • Gemma Stafford on June 17, 2019 at 5:14 pm

      Unfortunately, there is no substitute to this. You can always use cookies and nuts to replace it in case you cannot get dehydrated strawberries through Amazon https://amzn.to/2WDIEz7

  6. Lisa80 on June 17, 2019 at 12:04 pm

    Hi Gemma,

    Instead of using shortbread cookies, could plain graham crackers be used in the crumb mixture?

    • Gemma Stafford on June 17, 2019 at 5:11 pm

      Absolutely!

  7. Karen567 on June 15, 2019 at 11:35 am

    Yummy this looks delicious I love these Ice cream Bars . Did you ever think to possible try making Vanilla ice Cream with Oreo Cookie Crumble Coating. May Cookies and Cream Yummy just a thought. Love you recipes

    • Gemma Stafford on June 17, 2019 at 8:17 am

      I think that is absolutely possible! Big & Bold ideas you have, Karen!

    • Lisa80 on June 17, 2019 at 12:10 pm

      Hi Karen,

      That’s a great idea! I thought of mixing crushed up Oreo cookies into the ice cream base and coating the ice cream bars like an ultimate cookies and cream ice cream bar. Yum! 😋

  8. Wanda on June 15, 2019 at 5:00 am

    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 think you’re the best!

  9. Lisa80 on June 14, 2019 at 8:27 am

    Hi Gemma,

    This is one of my favorite ice cream bars! This is such a great idea to make. I love freeze dried strawberries just as a snack, I will have buy enough in case I eat them. 😋❤ Thank you for this delicious recipe! The coating would be great just as a topping for your no-machine strawberry or strawberry cheesecake ice cream. Delicious! Can’t wait for more frozen treats!

  10. Lauren Como on June 13, 2019 at 9:45 pm

    I’m going to give this a whirl using Oat flour and subbing out sugar for erythritol anywhere sugar is called for…hoping for the best!

    • Gemma Stafford on June 14, 2019 at 12:57 am

      Hi Lauren,
      ah! there may be a few issues.
      1. Oats tend to absorb moisture and will become porridge-like as a coating unless it is baked, and even then I am not too sure about it.
      2. Erythritol is a fabulous sugar substitute. It is an alcohol sugar and these tend not to caramelize so well. The process of condensing milk depends on the caramelization of the sugar, which thickens the reduced milk, almost like the softball stage of any caramel.
      This is not to say that you should not try it, certainly, do give it a shot, and then you can let us all know how it worked for you.
      We will be waiting!
      Gemma 🙂

  11. Ginette Pasteris on June 13, 2019 at 1:02 pm

    Thank you so much, again, for the sharing of all your videos. Appreciated.

    • Gemma Stafford on June 13, 2019 at 3:38 pm

      You are welcome! Gemma 😊

  12. Rhonda on June 13, 2019 at 9:05 am

    Another question….in the store bought good humor strawberry, chocolate eclair, and toasted almond bars, do you have an idea what the center filling of each might be made of??

    • Gemma Stafford on June 14, 2019 at 1:43 pm

      The filling would be an intensely flavored (depending on which one) ice cream. Like for the strawberry one, it would be a strawberry one. Chocolate ice cream for the chocolate eclair.

  13. Rhonda on June 13, 2019 at 8:57 am

    Can you make a bigger bolder recipe for 2 other popular good humor ice cream bar flavors? Chocolate eclair bars and toasted almond bars? Those would be amazing!!

    • Gemma Stafford on June 13, 2019 at 4:17 pm

      Hi Rhonda! I will see what I can do. Gemma 😊

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