Strawberry Shortcake Ice Cream Bars

Strawberry Shortcake Ice Cream Bars

The Spruce / Nyssa Tanner

Prep: 4 hrs 30 mins
Cook: 0 mins
Total: 4 hrs 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
289 Calories
14g Fat
39g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 289
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 37mg 12%
Sodium 126mg 5%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 5%
Total Sugars 9g
Protein 4g
Vitamin C 16mg 78%
Calcium 127mg 10%
Iron 1mg 3%
Potassium 222mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 coarsely chopped freeze-dried strawberries

  • 2 tablespoons unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

    strawberry shortcake bars ingredients

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  2. Pack ice cream bar molds with softened cream. Every ice cream mold is a little different with how much it holds. There should be around six with this amount of ice cream.

    Pack ice cream bar molds with softened cream

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  3. Insert popsicle sticks into molds and freeze for at least 4 hours.

    Insert popsicle sticks into the molds

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  4. Pulse sugar cookies in a food processor until they become fine crumbs.

    sugar cookies in a food processor

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  5. Crush freeze-dried strawberries in a baggie and then add to sugar cookie crumbs.

    sugar cookies with freeze dried strawberries in a food processor

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  6. Gently pulse cookie crumbs and strawberries while pouring in butter. Put crumbs on a plate and cover.

    cookie crumbs and strawberries mixture in the food processor

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  7. Remove molds from freezer. Fill a bowl with warm water and place mold into it for 30 seconds. Remove mold from bowl and unmold ice cream bars.

    ice cream molds dipped into water

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  8. Thaw bars for another minute until slightly softened, then dip into crumb mixture and coat on all sides.

    ice cream bar dipped into the strawberry cooking coating in a bowl

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  9. Place crumb-coated bars on a parchment-lined baking sheet and place back into freezer for another 30 minutes. Be sure to work quickly. Serve bars right away or store in a freezer bag and keep frozen up to 3 months.

    Strawberry Shortcake Ice Cream Bars on a baking sheet

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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.

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