This page will show you how to make strawberry shortcake ice cream, with or without an ice cream machine. You will learn how to make Strawberry Shortcake Ice Cream, and a few other ice cream flavors using easy recipes. Most of the ingredients are ones you probably already have on hand. The main ingredient in this recipe is ground up fresh strawberries
Homemade Strawberry Shortcake Ice Cream Bars
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.
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
Homemade Strawberry Shortcake Ice Cream Bars Recipe
Prep Time30 mins
Total Time30 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!
Servings: 10 bars
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.
Strawberry Shortcake Ice Cream
The first bite of a fresh-picked, super juicy strawberry means spring has finally arrived in the South. When the overflowing bushels of ruby red strawberries land on the counters of the Southern Living Test Kitchen, you can expect to see the sweet gems baked into biscuits, whipped into jams, sprinkled over salads, tossed into smoothies, and layered onto cakes. Recipes that celebrate the best of springtime in the South. The most quintessential treat of them all is the homemade strawberry shortcake, which you’ll frequently spot at celebrations, from brunches and showers to weddings and graduations. It’s easy to make and always a crowd-pleaser. The Test Kitchen pros decided it was finally time to turn this classic dessert into its own ice cream flavor: a rich and creamy vanilla base studded with strawberry chunks and angel food cake cubes. Top a few scoops with fresh strawberry slices and enjoy at a special occasion or on the porch for a mid-afternoon treat.
Gallery
Recipe Summary
Total:
5 hrs
Active:
30 mins
Yield:
Serves 8 (serving size: 1 cup)
Ingredients
Ingredient Checklist
- 2 cups whole milk
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups granulated sugar, divided
- 3 cups cubed (1/2-in. pieces) angel food cake
- 1 pound fresh strawberries, diced (3 cups)
- Halved fresh strawberries
Directions
Instructions Checklist
- Step 1Place milk, whipping cream, vanilla, salt, and 3/4 cup of the sugar in a medium saucepan; bring to a simmer over medium. Simmer, whisking constantly, until sugar is dissolved, about 3 minutes. Transfer mixture to a medium-size heatproof bowl. Place a piece of plastic wrap directly on surface of mixture. Chill at least 2 hours or up to 24 hours.
- Step 2Meanwhile, preheat oven to 275°F. Spread cake pieces in an even layer on a small rimmed baking sheet. Bake in preheated oven until lightly toasted, about 30 minutes. Let cool 15 minutes; crumble. Set aside until ready to use or up to 24 hours (wrap tightly with plastic wrap if storing overnight).
- Step 3Place diced strawberries and remaining 1/2 cup sugar in a medium saucepan; bring to a boil over medium. Boil, stirring occasionally, until strawberries begin to break down and sauce slightly thickens, about 10 minutes. Cover and refrigerate at least 30 minutes or up to 24 hours.
- Step 4Pour chilled milk mixture into frozen freezer bowl of a 2 1/2- to 3-quart electric ice-cream maker. Freeze according to manufacturer’s instructions. (Instructions and times may vary.)
- Step 5Spoon half of the ice cream into a freezer-safe container; spoon half of the chilled strawberry sauce over ice cream, and sprinkle with half of the cake crumbles. Repeat layers once using remaining ice cream, strawberry sauce, and cake crumbles. Cover and freeze until firm, about 2 hours. Serve with halved fresh strawberries.
Strawberry Shortcake Ice Cream
This super creamy Strawberry Shortcake Ice Cream tastes like a frozen version of the classic dessert. This no-churn recipe is made without an ice cream maker and with only 5 ingredients. The perfect way to satisfy your shortcake craving on warm summer days.
We have traditional Strawberry Shortcake, Strawberry Shortcake Cake, Strawberry Shortcake Cupcakes, and now… Strawberry Shortcake Ice Cream.
This no-churn recipe is made up of swirls of vanilla ice cream and strawberry ice cream with crushed shortbread cookies mixed throughout. Grab a spoon, let’s dig in!
What is no-churn ice cream?
No-churn ice cream is ice cream that can be made without an ice cream maker. A typical no-churn ice cream recipe uses a combination of sweetened condensed milk and heavy cream that has been whipped to stiff peaks. The sweetness from the sweetened condensed milk and the fluffy quality of the whipped cream combine to make ice cream with an unbelievably smooth and creamy texture.
Recipe overview
You will need the following ingredients for this recipe:
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Freeze dried strawberries (processed into powder)
- Shortbread cookies
There are the three components of this recipe that work wonderfully together:
Vanilla ice cream: This is the equivalent to the whipped cream in strawberry shortcake. Layers of smooth and creamy vanilla ice cream are swirled into strawberry ice cream.
Strawberry ice cream: Here’s where the strawberry flavor comes in. Freeze dried strawberries are ground into a powder that is added to the ice cream base. This creates a vibrant pink ice cream with lots of strawberry flavor. Looking for even more strawberry flavor? See below for an optional topping.
Shortbread cookies: This is the “shortcake” portion of the recipe. Crumbled shortbread cookies are stirred into the ice cream adding a buttery crunch to every bite!
Special ingredient
Adding strawberries to ice cream can be a bit tricky. Strawberries contain a lot of moisture, so adding fresh strawberries to ice cream can make it icy. By using freeze dried strawberries we get an intense strawberry flavor without any extra moisture. The freeze dried strawberries are ground into a powder (I use a food processor), then the powder is whisked into the ice cream base.
Freeze dried strawberries are often sold near the dried fruit and nuts in the grocery store. Reminder: you want freeze dried strawberries (which are dry and crunchy) not dried strawberries which are chewy (similar to raisins).
Optional strawberry topping
I highly recommend serving this ice cream topped with Strawberry Sauce. When my family first tasted this ice cream we loved it, but found the only thing lacking was the juicy sweetness of fresh strawberries that you typically get in a shortcake. We started adding Strawberry Sauce on top and we were all blown away. Perfection!
Recipe tips
- Make sure the heavy cream is really cold. This ensures that it will whip up easily.
- Freeze in a loaf pan. A freezer-safe loaf pan is my favorite way to store this ice cream. It makes for super easy scooping! See more on this below under “storage”.
- Run your ice cream scoop under hot water before scooping to get the ice cream out easily.
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Serving and storage
Serving: Serve this ice cream straight from freezer. Like other no-churn ice cream recipes this one will get quite soft and creamy after sitting out, so eat it right from the freezer.
Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.
STRAWBERRY SHORTCAKE ICE CREAM BARS + VIDEO – NO BAKE + LOW CARB OPTIONS
Strawberry Shortcake Ice Cream Bars are a delicious no bake dessert for a hot summer day. They taste just like the classic Good Humor Strawberry Shortcake Ice Cream popsicles! An easy dessert recipe with layers of vanilla & strawberry ice cream, a crumbled Golden Oreo topping and no-bake cookie crust.
A SIMPLE NO BAKE SUMMER DESSERT RECIPE
I’ve been on such an ice cream kick lately. June is National Dairy Month so we’ve been enjoying our fair share of ice cream cones, cakes and bars.
- Cake Batter
- Strawberry Shortcake
- Cookies and Cream
- Black Forest
- Mango
- Strawberry Cheesecake
- Salted Caramel
- Vanilla you can have a different one for just about any day of the week!
One of my all-time favorite ice cream from my childhood, were these Good Humor Strawberry Shortcake Ice Cream Bars. Anyone else remember them?
They were seriously the best – I could never resist them! They had a bright strawberry center surrounded by vanilla ice cream and a strawberry crumb coating. OMG, so good!
And I’ve been dying to try to recreate them for the longest time!
Last month, I finally had a chance to remake my own homemade version of these nostalgic treats and even included options if you’re low carb or keto.
And you know what? These Strawberry Shortcake Ice cream Bars are super simple to make!
The ingredients are easy to find so you’re not running around a bazillion stores.
HOW TO MAKE STRAWBERRY SHORTCAKE ICE CREAM BARS:
- Start with a no-bake Golden Oreo (or any other vanilla sandwich – they even have these gluten-free ones if needed) cookie crust and press it firmly into a square pan. For a low carb / keto version, use Nui Snickerdoodle cookies or my keto sugar cookie recipe and press it into 8×8 square baking pan.
- Spread a layer of your favorite vanilla ice cream (homemade or from the store). You can use my homemade, Halo Top , Wink or Keto Pint for a low carb version.
- Top with a layer of strawberry sorbet (homemade or from the store). If you can’t find strawberry sorbet, grab some strawberry ice cream (use my keto strawberry ice cream, Halo top or Wink for low carb) and blend it together with a cup of frozen strawberries. Raspberry or even blueberry sorbet would be awesome too!!
- Another layer of vanilla ice cream goes on top
- Finally, sprinkle the strawberry crumbled topping (made with crushed Golden Oreos and powdered freeze-dried strawberries or strawberry flavored gelatin powder) You can find freeze-dried fruit at Target,
- Pop the pan into the freezer so they set up and then cut them into little squares.
WHY I LOVE THESE STRAWBERRY ICE CREAM BARS
These taste even better than the original from what I remember. And, you can make them a-head for a birthday or special occasion when you have company coming over.
Cookie and ice cream lovers will be in dessert heaven and you’ll want to make these again and again all . summer . long ♥♥♥
Strawberry Shortcake Ice Cream Bars
Prep Time
20 mins
Chill Time
5 hrs
Total Time
5 hrs 20 mins
Strawberry Shortcake Ice Cream Bars are a delicious no bake dessert for a hot summer day. They taste just like the classic Good Humor Strawberry Shortcake Ice Cream popsicles! An easy dessert recipe with layers of vanilla & strawberry ice cream, a crumbled Golden Oreo topping and no-bake cookie crust.
Course: Dessert
Cuisine: American
Keyword: easy summer dessert idea, easy summer dessert recipe, good humor ice cream bars, homemade ice cream bar recipe, how to make ice cream bars, ice cream bar recipe, ice cream bars, strawberry shortcake dessert recipe, strawberry shortcake ice cream, strawberry shortcake ice cream recipe
Servings:
servings
Calories: 205 kcal
Ingredients
Cookie Crust:
- 20 Golden Oreo cookies crushed with the cream filling (about 2 cups) (OR you can use any Vanilla Creme Sandwich Cookies – they even have Gluten Free ones or Use Nui Snickerdoodles for a low carb / keto version)
- 3 Tablespoons melted butter
- 4-1/2 – 5 cups your favorite vanilla ice cream homemade or store-bought (use Halo Top Vanilla Bean, Keto Pint or Wink Vanilla for a low carb version)
- 2-1/2 cups strawberry sorbet homemade or store-bought*** (use Halo Top Strawberry or Wink Strawberry Ice Cream for a low carb / keto version)
Crumbled Topping:
- 8-10 Golden Oreo cookies crushed (use my Keto Sugar Cookie recipe or Nui Snickerdoodles for a low carb version)
- 1 Tablespoon butter softened
- 4 Tablespoons freeze-dried strawberries pulsed into powder* OR strawberry sugar-free gelatin (jello) powder
Instructions
- Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
- Make the cookie crust – In a food processor, add the entire cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the melted butter and stir until combined. Press mixture into the bottom of the lined baking dish. Place in freezer for about 20 minutes to set.
- Make the crumbled topping – In a small bowl, zip-top bag or food processor, add Oreo cookies and crush into large crumbs. Mix with softened butter and press together into pea-sized pieces. Combine with freeze-dried strawberry powder (or strawberry jello powders). Set aside.
- Assemble – Remove vanilla ice cream and strawberry sorbet from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
- Place pan in freezer to harden slightly (about 10-20 minutes).
- Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.
- Sprinkle the strawberry cookie crumbs evenly over the bars. Place in the freezer for 3-4 hours or overnight.
- Lift out of pan using the parchment paper overhang. Allow to sit out for about 5-10 minutes so the crust softens up slightly. Using a very sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.
Strawberry Shortcake Ice Cream Bars
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 |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
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 ingredients. 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
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- Gather the ingredients.
- Pack ice cream bar molds with softened strawberry ice cream. Every ice cream mold is a little different with how much it holds. There should be about 6 with this amount of ice cream.
- Insert Popsicle sticks into molds and freeze for at least 4 hours.
- Pulse sugar cookies in a food processor until they become fine crumbs.
- Crush freeze-dried strawberries in a baggie and then add to sugar cookie crumbs.
- Gently pulse cookie crumbs and strawberries while pouring in butter. Put crumbs on a plate and cover.
- 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.
- Thaw bars for another minute until slightly softened, then dip into crumb mixture and coat on all sides.
- 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 three months.
Tips
- If you are looking for a less pink crumb coating, stir the crushed strawberries into the butter-coated sugar-cookie crumbs.
- Find a Popsicle mold that holds the Popsicle sticks in place. This really helps create a secure and straight stick.