Description
Strawberry Shortcake Ice Cream Bars are a delightful frozen dessert that combines creamy vanilla ice cream with sweet, fresh strawberries and a crunchy strawberry shortcake crumble. These bars are easy to prepare, perfect for summer gatherings, and offer a nostalgic twist on the classic strawberry shortcake in an easy-to-eat frozen format.
Ingredients
Shortcake Crumble
- 1½ cups vanilla sandwich cookies, crushed
- ½ cup freeze-dried strawberries, crushed
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Strawberry Layer
- 2 cups fresh strawberries, hulled and finely chopped
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Ice Cream Layer
- 4 cups vanilla ice cream, slightly softened
- ½ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to allow for easy removal of the bars once frozen.
- Make the Crumble: In a bowl, combine the crushed vanilla sandwich cookies, crushed freeze-dried strawberries, melted unsalted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly coated with butter and sugar.
- Press Crumble Base: Press about half of the crumble mixture firmly into the bottom of the prepared pan creating an even crust layer. Place the pan in the freezer for 15 minutes to set.
- Prepare Strawberry Layer: In a small bowl, mix the hulled and finely chopped fresh strawberries with granulated sugar and lemon juice. Let the mixture sit for 10 to 15 minutes to macerate, then lightly mash the berries to release more juices.
- Spread Ice Cream: Evenly spread the slightly softened vanilla ice cream over the chilled crumble crust, smoothing it out to cover the entire surface.
- Add Strawberry Layer: Spoon the macerated strawberry mixture over the ice cream layer, then gently spread it into an even layer.
- Top with Remaining Crumble: Sprinkle the remaining crumble mixture over the strawberry layer, pressing it gently into the surface without mixing the layers.
- Freeze: Cover the pan tightly with plastic wrap or aluminum foil and freeze for at least 4 to 6 hours, or until the bars are completely firm and set.
- Slice and Serve: Before serving, let the bars sit at room temperature for 5 to 10 minutes to soften slightly for easier slicing. Use the parchment overhang to lift the block out, cut into 12 bars, and serve immediately.
Notes
- Use full-fat vanilla ice cream for the creamiest, richest texture and best flavor.
- Freeze-dried strawberries in the crumble add authentic strawberry shortcake flavor and a vibrant pink color.
- Make sure the vanilla ice cream is softened just enough to spread easily but not melted to avoid soggy layers.
- Store leftover bars tightly covered in the freezer for up to 1 week to maintain texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert, Frozen Dessert, Ice Cream
- Method: No-Cook
- Cuisine: American
