Strawberry Shortcake Ice Cream Bars
Summer is the perfect time for these strawberry shortcake ice cream bars that remind me of the Good Humor Strawberry Shortcake Bar from my childhood days. The freeze dried strawberries blended with the shortbread cookies really make these ice cream bars the perfect treat for summer days.
These Strawberry Shortcake Ice Cream Bars were inspired by my childhood favorite, the Good Humor strawberry shortcake bars.
I love Strawberries so much, especially this time of year when they come in season, and regularly make my Old Fashioned Strawberry Cake and Strawberry Cupcakes when we have lots of fruit to spare.
I knew it was about time that figured out how to replicate my favorite ice cream bar and treat my kids to a homemade version of my favorite summer treat.
Why This Recipe Works
The ice cream center is a very simple vanilla ice cream base with fresh strawberries added, then each ice cream bar is dipped into a coating of freeze dried strawberries and shortbread cookie crumbs to make a truly delicious dessert that tastes better than anything from the ice cream truck!
- It uses basic ingredients.
- You do not need an ice cream machine.
- They are a tasty and nostalgic ice cream treat.
- They are made with fresh strawberries and freeze dried strawberries.
- There’s no artificial flavors, artificial colors or preservatives.
Ingredients
- Fresh ripe strawberries hulled and sliced are the base of this recipe.
- Granulated sugar is the perfect way to add sweetness to these Ice Cream Bars.
- Vanilla extract is used to bring out just enough of the flavor of these bars.
- Sweetened condensed milk mixed with the heavy cream is the perfect way to give this recipe a smooth creaminess.
- Freeze dried strawberries mixed together with shortbread cookies and butter make the perfect combination for the coating on these ice cream bars.
Variations
- You can use any other kind of freeze dried or fresh fruits to mix up the flavors (raspberry would be a great choice!)
- Dip in melted dark chocolate or white chocolate for a chocolate strawberry shortbread ice cream bar.
- Use angel food cake, golden Oreos, or crushed lady fingers instead of the shortbread cookies for your coating.
Instructions
For the ice cream:
Mash strawberries and sugar together until almost pureed, but still with some texture.
In a stand mixer with the whisk attachment (or in a large bowl with a handheld electric whisk), pour the cold cream and vanilla. Beat the cream on high speed until stiff peaks start to form.
Add the sweetened condensed milk to the strawberry mixture and stir to combine.
Then add it to the whipped cream and beat again on medium-high speed until the mixture thickens.
Spoon the mixture into silicone popsicle molds.
Put the lid on and place the popsicle sticks into the molds, about ¾ to ½ way through. Place in the freezer and allow to set for a minimum of 6 hours.
For The Cookie Crumb Coating:
In a food processor, add the shortbread cookies and freeze fried strawberries. Pulse until you have fine crumbs.
Add the melted butter to the mixture and stir to combine.
Remove the popsicles from the freezer and place into a bowl of warm water so that the molds are about ¾ dipped in water. Allow to sit for 20 –30 seconds, then you should be easily able to remove them from the molds by pulling out by the stick. Place on a parchment or wax paper lined baking sheet.
Pour the cookie mixture onto a plate. Place each popsicle into the cookie mixture and use your hands to help coat each side, front, back, top, bottom and each side. Place back on the parchment lined baking sheet.
When all the popsicles are coated, place them back into the freezer to harden for about 30 minutes.
TIP
These popsicles are easy to make however, this silicone mold I used was a bit tricky to remove the ice cream bars from. I recommend using a butter knife and gently separating the mold from the ice cream bar in order to pull them out successfully. When you are coating the bars, you need to work quickly, as they will melt pretty fast.
Storage
Serve immediately or individually wrap each bar in plastic wrap and store in the freezer for up to 2 weeks. You can also stack them between sheets of parchment paper inside a lidded container.
Frequently Asked Questions
What is the strawberry shortcake ice cream bar made of?
These Strawberry Shortcake Ice cream bars are made of fresh and freeze dried strawberries, heavy whipping cream, sweetened condensed milk, vanilla extract, butter and shortbread cookies.
What is a strawberry shortcake bar?
It is a strawberry and vanilla frozen dessert bar that is coated with a shortbread crumble.
Who made the original Strawberry Shortcake Ice Cream Bar?
The original strawberry shortcake ice cream bar was made first by Dixie Belle Ice cream.
Do the strawberry shortcake ice cream bars have eggs?
These are egg free bars.
This recipe is so delicious. You will absolutely have to make these for your family this summer. The kids will love how good the Strawberry Shortcake Ice Cream Bars taste and you will love how easy they are to make.
Strawberry Shortcake Ice Cream Bars
Equipment
- 1 Silicone Ice Cream Bar
Ingredients
- ½ pound Strawberries Fresh, hulled and sliced
- 1 tablespoon Sugar more if your berries are not sweet. Taste to be sure.
- 1 cup Heavy whipping cream ice cold
- 1 teaspoon vanilla extract
- ½ can (14 oz) can sweetened condensed milk ice cold
- 4 ounces freeze dried strawberries
- 1 tablespoon butter unsalted, melted
- 1 box shortbread cookies
Instructions
For the ice cream
- Mash strawberries and sugar together until almost pureed, but still with some texture. You don’t want huge lumps as they could form ice crystals.
- In a stand mixer with the whisk attachment (or in a large bowl with a handheld electric whisk), pour the cold cream and vanilla. Beat the cream on high speed until stiff peaks start to form. Be careful not to overbeat or you’ll end up with butter.It should about 2 –3 minutes.
- Add the sweetened condensed milk to the strawberry mixture and stir to combine. Then add it to the whipped cream and beat again on medium-high speed until the mixture thickens.
- Spoon the mixture into silicone popscicle molds. Put the lid on and place the sticks into the molds, about ¾ to ½ way through. Place in the freezer and allow to set for a minimum of 6 hours.
For the coating
- In a food processor, add the shortbread cookies and freeze fried strawberries. Pulse until you have fine crumbs.
- Add the melted butter to the mixture and stir to combine.
- Remove the popsicles from the freezer and place into a bowl of warm water so that the molds are 2/3 to ¾ dipped in water. Allow to sit for 20 –30 seconds, then you should be easily able to remove them from the molds by pulling out by the stick. Place on the parchment lined baking sheet.
- Pour the cookie mixture onto a plate. Place each popsicle into the cookie mixture and use your hands to help coat each side; front, back, top, bottom and each side. Place back on the parchment lined baking sheet.
- When all the popsicles are coated, place them back into the freezer to harden for about 30 minutes.
- Serve immediately or individually wrap each bar in plastic wrap and store in the freezer for up to 2 weeks. You can also stack them between sheets of parchment paper inside a lidded container.
These look so good and refreshing!
Wow! Your ice cream bars look amazing! I pinned them to my summer board to share :)
xoxo
These ice cream bars made my mouth water! They look so yummy!
These look so delicious! Can’t wait to try them!
I’m definitely going to give this recipe a try!
I love the color of these bars! I just bought a bag of freeze dried strawberries, I’ve never used them before! And now I have 2 reasons!
These look delicious! Pinned and hope to try!
So yummy! These were my favorite treats as a kid too!