Strawberry Shortcake Ice Cream Bars

strawberry shortcake bars

 Leah Maroney

  • Total: 4 hrs 30 mins
  • Prep: 4 hrs 30 mins
  • Cook: 0 mins
  • Yield: 6 ice cream bars (serves 6)

Strawberry shortcake ice cream bars are the perfect sweet summertime treat. Coat strawberry ice cream with crunchy sugar cookies and strawberry pieces, and you have a bar like one you get from the ice cream truck, only better.

They're the perfect treat for a sweet strawberry shortcake party or any late spring or summer soiree. Make a double batch and save some in the freezer.

Try making your own sugar cookies or whipping up some homemade strawberry ice cream to make these extra homemade. Or take it easy on yourself and just use store-bought ingredient from the store. Just make sure to use crisp sugar cookies. Soft ones won't blend up into crumbs as well.

Ingredients

  • 1 quart strawberry ice cream (very soft)
  • 4 crisp sugar cookies
  • 2 tablespoons freeze-dried strawberries
  • 2 tablespoons melted butter

Steps to Make It

  1. Gather your ingredients.

    strawberry shortcake bars
     Leah Maroney
  2. Pack ice cream bar molds into with softened cream. Every ice cream mold is a little different with how much it holds. You should get around six with this amount of ice cream.

    strawberry shortcake bars
     Leah Maroney
  3. Insert popsicle sticks into the molds and freeze for at least 4 hours.

    strawberry shortcake bars
     Leah Maroney
  4. While the ice cream is freezing, pulse the sugar cookies in a food processor until they become fine crumbs.

    strawberry shortcake bars
     Leah Maroney
  5. Crush the freeze-dried strawberries in a baggie and then add them to the sugar cookie crumbs. Gently pulse the cookie crumb and strawberries while pouring in the butter as you pulse. Put the crumbs on a plate and cover them. Put them in the fridge if you have a little longer to wait on the ice cream freezing.

    strawberry shortcake bars
     Leah Maroney
  6. Remove the mold from the freezer. Fill a bowl with warm water and place the mold into it for 30 seconds. Remove the mold from the bowl and unmold the ice cream bars. Thaw the bars for another minute until they're slightly softened, then dip them into the crumb mixture and coat them on all sides.

    strawberry shortcake bars
     Leah Maroney
  7. Working quickly, place the crumb-coated bars on a parchment-lined baking sheet and place them back into the freezer for another 30 minutes.

    strawberry shortcake bars
     Leah Maroney
  8. Serve the bars right away or store them in a freezer bag and keep them frozen up to 3 months.

Tips

  • If you are looking for a less pink crumb coating, stir the crushed strawberries into the butter-coated sugar-cookie crumbs.
  • Try and find a popsicle mold that holds the popsicle sticks in place. This really helps create a secure and straight stick.