The Best Strawberry Shortcake Ice Cream Bars Recipe

Homemade Strawberry Shortcake Ice Cream Bars (5 Ingredients!)

What if I told you that you could recreate the nostalgic magic of those classic strawberry shortcake ice cream bars from your childhood, but even better, and with just five simple ingredients? It sounds almost too good to be true, doesn’t it? I have such vivid memories of chasing down the ice cream truck on hot summer days in Marrakesh, the sweet, crunchy, and creamy taste of those bars being the ultimate prize. For years, I thought that iconic crunchy coating and creamy center were a complex, store-bought secret. But this homemade strawberry shortcake ice cream bars recipe unlocks that delicious mystery, delivering a dessert that is both incredibly easy and unbelievably delicious.

This isn’t just a copycat recipe; it’s an upgrade. We’re talking about a rich, no-churn strawberry ice cream base swirled with jam, sandwiched between layers of a buttery, vanilla cookie crumble. Get ready to capture the taste of summer in a dessert that will delight both kids and adults alike.

Your 5-Ingredient Toolkit for Nostalgic Bliss

The beauty of this recipe is its stunning simplicity. You only need these five core ingredients to create a truly spectacular frozen treat.

Timing Your Frozen Masterpiece

This impressive-looking dessert requires minimal active time, with the freezer doing most of the work.

• Prep time: 20 minutes
• Freezing time: 6 hours
• Total time: Approximately 6 hours and 20 minutes

The hands-on time for this recipe is remarkably low. It takes about 40% less active prep time than a traditional churned ice cream recipe, making it a perfect easy-to-make dessert for any occasion.

Step 1: Create the Crunchy Cookie Crumble

Your journey to that iconic crunchy coating starts here. In the bowl of a food processor, combine the vanilla sandwich cookies and ¼ teaspoon of the kosher salt. Pulse until you have fine crumbs. Add the melted and cooled butter and pulse again until the mixture resembles wet sand. Set aside about ½ cup of this buttery crumble for the topping. Press the remaining crumble mixture firmly into the bottom of a parchment-lined 8×8-inch baking pan, creating an even crust.

Step 2: Craft the No-Churn Strawberry Ice Cream

In the now-empty food processor bowl (no need to wash it!), combine the frozen strawberries and the remaining ¼ teaspoon of kosher salt. Pulse until the strawberries are finely chopped. Add the cold heavy cream and process continuously for about 30 seconds, until the mixture is thick, smooth, and has the consistency of a soft-serve ice cream. Be careful not to over-process, or it may become too thin.

Step 3: Layer Your Delicious Creation

Pour half of the strawberry ice cream mixture over the prepared cookie crust and spread it into an even layer. Dollop half of the strawberry jam over the ice cream layer. Pour the remaining ice cream mixture on top and spread it out. Dollop the remaining jam over the top and use a knife or a skewer to gently swirl it into the ice cream for a beautiful marbled effect.

Step 4: Top and Freeze to Perfection

Sprinkle the reserved ½ cup of cookie crumble evenly over the top of the ice cream layer. Cover the pan tightly with plastic wrap or aluminum foil and place it in the freezer. Freeze for at least 6 hours, or until the bars are completely firm.

Step 5: Slice and Serve

Once the bars are frozen solid, remove the pan from the freezer. Use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and use a large, sharp knife to cut it into 9 or 12 bars. Serve immediately and watch them disappear!

this now & bake later ❤️

Nutritional Insights

Here’s an approximate nutritional breakdown per bar, assuming the recipe is cut into 9 bars:

• Calories: ~350 kcal
• Protein: ~3g
• Carbohydrates: ~35g
• Fat: ~22g
• Sugar: ~25g

While this is an indulgent dessert, making it at home allows you to control the quality of the ingredients. The strawberries provide a good dose of Vitamin C.

Healthier Alternatives to Consider

Craving these nostalgic bars but want to make a few lighter choices? It’s simple to do.

• Lower-Sugar Option: Look for a brand of strawberry jam or preserves that is lower in sugar or sweetened with fruit juice.
• Go Gluten-Free: Simply use your favorite gluten-free vanilla sandwich cookies to make the entire dessert gluten-free.
• Add a Protein Boost: For a slightly healthier twist, you can blend in a scoop of unflavored or vanilla collagen peptides into the ice cream mixture.

Sensational Serving Suggestions

These strawberry shortcake ice cream bars are a complete treat on their own, but here are a few fun ways to serve them.

• With Fresh Berries: Serve the bars with a side of fresh, sliced strawberries or a mixed berry coulis to amplify the fruit flavor.
• A La Mode (Sort of!): For an extra decadent dessert, serve a bar alongside a scoop of vanilla ice cream.
• Party Perfect: For a party, you can insert popsicle sticks into the bars after cutting them for an easy-to-hold treat.
• Drizzled with Chocolate: A light drizzle of melted white chocolate over the top of the bars before serving adds another layer of deliciousness.

Common Mistakes to Avoid for Perfect Bars

For flawless ice cream bars every time, be mindful of these simple tips:

• Using Warm Cream: Your heavy cream must be very cold to whip up into a thick, soft-serve consistency.
• Over-processing the Ice Cream: Processing the strawberry and cream mixture for too long can cause the fat to separate, resulting in a thin, greasy texture. Mix until just thick and smooth.
• Not Freezing Long Enough: Be patient! If the bars aren’t frozen solid, they will be difficult to cut and won’t have the right ice cream bar texture. 6 hours is the minimum.
• Forgetting the Parchment Paper: Lining the pan with parchment paper, leaving an overhang on the sides, is crucial for easily lifting the frozen block out of the pan for cutting.

Storing Your Homemade Frozen Treats

Proper storage is key to keeping your ice cream bars fresh and free of freezer burn.

• Freezer Storage: After cutting the bars, wrap each one individually in plastic wrap or wax paper. Place the wrapped bars in a freezer-safe bag or airtight container.
• Shelf Life: When stored properly, your homemade strawberry shortcake ice cream bars will stay fresh and delicious in the freezer for up to 2 weeks.

Your New Favorite No-Bake Summer Dessert

This homemade strawberry shortcake ice cream bars recipe is your ticket to a simple, delicious, and nostalgic summer treat. With just five ingredients and a little bit of freezer time, you can create a dessert that’s bursting with creamy strawberry flavor and a satisfyingly crunchy texture. It’s the perfect easy dessert for hot days, parties, or any time you need a sweet taste of childhood.

I wholeheartedly encourage you to give this incredibly simple recipe a try. You’ll be amazed at how easy it is to make a dessert that tastes even better than the original. Let me know what you think in the comments below, and don’t forget to subscribe for more easy and delicious dessert recipes!

Frequently Asked Questions

Can I make this recipe without a food processor?

Yes. To make the cookie crumble, you can place the cookies in a sealed plastic bag and crush them with a rolling pin. For the ice cream, you can finely chop the strawberries by hand and then use an electric hand mixer to whip the cold heavy cream until it forms stiff peaks. Then, gently fold in the chopped strawberries.

Can I use other fruits instead of strawberries?

Absolutely! This recipe would be delicious with raspberries, peaches, or even mangoes. Just be sure to use a corresponding jam flavor.

Why did my ice cream layer turn out icy?

An icy texture can sometimes occur in no-churn ice creams. This is often due to a high water content. Using frozen strawberries helps to mitigate this, as does the high fat content of the heavy cream. Ensuring it’s processed into a very smooth consistency before freezing also helps.

Can I make this recipe dairy-free?

You can try making a dairy-free version by substituting the heavy cream with a high-quality, full-fat canned coconut cream (use only the thick, solidified part) and using a dairy-free butter alternative. The texture will be slightly different but should still be delicious.