Hey y'all! If you love the nostalgic joy of biting into a creamy, crunchy strawberry shortcake ice cream bar, you’re in for a treat. These homemade Strawberry Shortcake Ice Cream Bars are irresistibly creamy, bursting with real strawberry flavor, and finished with a buttery shortbread crunch. Perfect for sunny days, family gatherings, or just a sweet treat any time, this recipe is sure to win hearts and taste buds alike. Let's get cooking!
Why You'll Love This Strawberry Shortcake Ice Cream Bars at Home Recipe
- Homemade bars let you control the quality and freshness of every ingredient.
- They're freezer-friendly, so you can enjoy a perfect summer treat anytime.
- Each bite delivers a balance of creamy, fruity, and crunchy textures.
- Fun to make with kids or friends for a nostalgic, hands-on kitchen experience.
- Easy to customize for dietary needs or flavor preferences.
Ingredients for Strawberry Shortcake Ice Cream Bars at Home
- 2 cups fresh strawberries, hulled and chopped
- ⅓ cup granulated sugar
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 ½ cups shortbread cookies (about 18 cookies), crushed
- ½ cup freeze-dried strawberries, crushed
- 2 tablespoons unsalted butter, melted
- Popsicle sticks
Directions: How to Make Strawberry Shortcake Ice Cream Bars at Home
Step 1: Prepare Strawberry Swirl
In a small saucepan, combine the strawberries and sugar. Cook over medium heat, stirring occasionally, for 6-8 minutes, until the strawberries break down and the mixture thickens. Let cool completely.
Step 2: Whip the Cream Base
In a large mixing bowl, whip the heavy cream until stiff peaks form (about 3-4 minutes). Gently fold in the sweetened condensed milk and vanilla extract until just combined.
Step 3: Assemble and Freeze
Pour half the cream mixture into a parchment-lined 8x8-inch baking dish. Spoon half the cooled strawberry mixture in dollops over the cream, then swirl gently with a knife. Repeat with the remaining cream mixture and strawberry swirl. Insert popsicle sticks evenly across the pan. Freeze for at least 6 hours, or overnight, until firm.
Step 4: Make the Shortcake Coating
In a food processor, pulse shortbread cookies and freeze-dried strawberries until they form fine crumbs. Add melted butter and pulse just until combined. Spread this mixture on a plate.
Step 5: Coat the Bars
Remove the ice cream slab from the pan, cut into bars, and quickly press each bar into the shortcake crumb coating, ensuring all sides are covered. Return to the freezer for 30 minutes to set.
Notes for Success with Strawberry Shortcake Ice Cream Bars at Home
- Let the bars soften at room temperature for just 2-3 minutes before serving for the best creamy texture.
- For detailed tips on whipping cream, check out Serious Eats' whipping guide.
- Short on time? Use store-bought strawberry jam for the swirl in a pinch.
Variations of Strawberry Shortcake Ice Cream Bars at Home
- Gluten-Free: Use gluten-free shortbread cookies for the crumb coating.
- Lighter Version: Substitute half the heavy cream with Greek yogurt.
- Chocolate Twist: Add mini chocolate chips to the cream base or the crumb coating.
Required Equipment for Strawberry Shortcake Ice Cream Bars at Home
- 8x8-inch baking dish
- Parchment paper
- Electric mixer or whisk
- Small saucepan
- Food processor or zip bag and rolling pin (for crumbs)
- Popsicle sticks
Storage Instructions for Strawberry Shortcake Ice Cream Bars at Home
Store the finished bars in an airtight container in the freezer for up to 2 weeks. Place parchment paper between layers to prevent sticking. Allow to sit at room temperature for 2-3 minutes before serving.
Serving and Pairing Suggestions
- Enjoy with a refreshing glass of homemade lemonade or iced tea.
- Pair with a bowl of fresh summer berries for extra fruity goodness.
- Serve as a chilled dessert after a barbecue or picnic meal.
Pro Tips for the Best Strawberry Shortcake Ice Cream Bars at Home
- Don’t overmix the cream base—gentle folding keeps things light and airy.
- For a uniform shape, use a warmed knife to cut the frozen slab into bars.
- Read more about the science of ice cream textures at Bon Appétit’s ice cream guide.
FAQ: Strawberry Shortcake Ice Cream Bars at Home
- Can I use frozen strawberries instead of fresh?
- Yes! Thaw and drain them well before cooking down with sugar.
- How do I make the bars even creamier?
- Chill your bowl and beaters before whipping the cream for the fluffiest base.
- Can I make these bars dairy-free?
- Absolutely! Use coconut cream and dairy-free condensed milk for a vegan version. Find more tips at Minimalist Baker.
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 6 hours 35 minutes (includes freezing)
Ingredients
- 2 cups vanilla ice cream, slightly softened
- 1 cup strawberries, hulled and diced
- 2 tablespoons granulated sugar
- 1 cup shortbread cookies, crushed
- ½ cup freeze-dried strawberries, crushed
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 8 wooden popsicle sticks
Instructions
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1In a small saucepan, combine diced strawberries and granulated sugar. Cook over medium heat for 5-7 minutes until the strawberries are soft and syrupy. Let cool completely.
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2Line a loaf pan with parchment paper. Spread half of the softened vanilla ice cream evenly in the pan. Spoon the cooled strawberry mixture over the ice cream, then top with the remaining ice cream. Swirl gently with a knife.
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3Insert wooden popsicle sticks evenly spaced into the ice cream mixture. Freeze for at least 3 hours or until firm.
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4In a bowl, mix crushed shortbread cookies, freeze-dried strawberries, and melted butter until combined. Spread the crumb mixture on a plate.
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5Remove the ice cream slab from the pan and cut into bars. Quickly press each bar into the crumb mixture to coat all sides. Serve immediately or freeze until ready to enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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