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Strawberry Shortcake Ice Cream Bars

Strawberry Shortcake Ice Cream Bars

These strawberry shortcake ice cream bars are similar to the Good Humor version that we all grew up loving. Homemade ice cream covered in a strawberry and cookie crumb makes for the perfect summer dessert!
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: Strawberry Shortcake Ice Cream Bars
Prep Time: 15 minutes
Freezing Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 12 Ice Cream Bars
Calories: 169kcal
Author: Ashley

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

  • Line a baking sheet with parchment paper and set aside.
  • 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 ⅔ 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.

Notes

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.

Nutrition

Serving: 1bar | Calories: 169kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 28mg | Potassium: 237mg | Fiber: 1g | Sugar: 18g | Vitamin A: 340IU | Vitamin C: 127mg | Calcium: 67mg | Iron: 2mg